The difference between cumin and fennel

Cumin and fennel are very common seasonings in the kitchen. Cumin is mainly used as an essential seasoning for barbecue and fried foods. It can maintain the fragrance and emit a very tempting smell. Many people like to eat with cumin flavor when they eat, as long as fennel is also added to it. Cumin is an individual seasoning and is more suitable for sprinkling a small amount when cooking.

Introduction to Cumin: Cumin is a must-have condiment for barbecue food. It is oily and has a strong aromatic smell. It is mainly used for seasoning, extracting spices, etc. It is one of the main raw materials for preparing curry powder. The aroma of curry is very strong, and it becomes more pronounced after being fried in oil or roasted over fire. The flavor of cumin changes slightly when exposed to heat. Using cumin to process beef and mutton can remove the fishy smell and greasiness, make the meat more delicious and fragrant, and increase people's appetite.

Cumin also has the effects of refreshing the brain, unclogging the meridians, reducing fire and calming the liver. It can dispel cold and dampness, regulate qi and stimulate appetite, and dispel wind and relieve pain. It is effective for indigestion, stomach cold pain, frequent defecation due to kidney deficiency, and irregular menstruation. Seasoning dishes with cumin can also prevent spoilage and kill bacteria. In the traditional Chinese medicine book "Pu Ji Fang", there are records of using cumin to treat indigestion, stomach cold, abdominal pain and other symptoms. According to the "Tang Materia Medica", cumin can be fried, ground into powder, and taken with vinegar, which can also treat angina pectoris and insomnia. In addition, since cumin has antiseptic and bactericidal effects, adding a little bit of it when cooking will prevent it from spoiling easily. In addition, cumin can inhibit the growth of microorganisms.

The main value of fennel is its pharmacological effect. Fennel contains minerals, carotene, and volatile oils (mainly aisole, aisaldehyde, and anisic acid). It can warm the kidney and dispel cold, harmonize the stomach and regulate qi. Most people pick its leaves and seeds to make herbal tea. Some people may not like its spicy taste, so you can add some honey to neutralize the taste. It can stop vomiting, relieve stomach bloating, stimulate appetite, and treat cystitis. Brewing the seeds in hot water can increase the mother's milk supply. Fennel tea is very suitable for breastfeeding mothers; it can help digestion and metabolism. It has a spicy and unique aroma. It tastes better when you add a little honey or maple syrup. You can also add a small amount of cinnamon to reduce the flavor. Due to its unique and strong smell, if it is made into a compound herbal tea, the amount of fennel should be small, so that it can have a finishing touch effect. Using too much will mask the fragrance of other flowers and plants. Chewing a fennel seed after a strong meal can eliminate bad breath. It is best for cooking fish, and it is also very suitable for baking bread and making snacks. Its pungent aroma brings people appetite.

"Chinese Classics" records that fennel preparations are commonly used stomachic, cold-dispelling, qi-promoting and analgesic drugs. Anethole can promote the maturation of bone marrow cells and their release into peripheral blood. It has a significant effect on increasing white blood cells, mainly neutrophils, and can be used for leukocytopenia.

Ingredients and effects The main components of fennel are protein, fat, dietary fiber, anethole, fenchone, anisaldehyde, etc. Its aroma mainly comes from aromatic substances such as anethole and anethole. It is a multi-purpose plant that combines medicine, seasoning, food and cosmetic functions. The tender stems and leaves are used as vegetables and stuffing. Fennel fruit contains 2.8% fennel oil, 50-60% anethole, 18-20% a-anisone, 10% methyl pepper, a-pinene dipentene, anisaldehyde, camphene, etc. The endosperm contains about 15% fatty oil and about 85% protein, starch, sugar and mucus.

It can be used as a spice and is often used in the cooking of meat, seafood, and pasta such as sesame cakes. It is used as a medicine in traditional Chinese medicine. It is warm in nature, spicy in taste, and enters the liver, kidney, spleen, and stomach meridians. Functions: warming the liver and kidneys, warming the stomach qi, dispersing blockages, dispersing cold and relieving pain, regulating qi and harmonizing the stomach. It is used for abdominal pain caused by cold hernia, testicular prolapse, dysmenorrhea in women, cold pain in the lower abdomen, abdominal distension and pain, loss of appetite, vomiting and diarrhea, etc.