On food and cooking the science and lore of the kitchen ( PDFDrive ) 764

China Fivespice Star anise, Sichuan pepper, cassia, clove, fennel Japan Sansho, mustard, poppyseed, Shichimi sesame seed, mustard, dried mandarin peel Mexico Annatto, Mexican oregano, cumin, Recado clove, cinnamon, black pepper, rojo allspice, garlic, salt One positive effect of oxygen on finely ground spices is manifested in the aging of ground blended spices, which are said to mellow over the course of several days or weeks The Influence of Other Ingredients Because aroma chemicals are generally more soluble in oils, fats, and alcohol than in water, the ingredients in the dish will also influence the speed and degree of flavor extraction, as well as the release of flavor during eating Oils and fats dissolve more aroma molecules than water during cooking, but also hang on to them during eating, so that their flavor appears more gradually and persists longer Alcohol also extracts aromas more efficiently, but because it too is volatile, it releases them relatively quickly Two methods of flavor extraction that take advantage of the volatility of aroma molecules are steaming and smoking Herbs and spices can be immersed in the steaming water, or can form a bed on which the food sits above the steam; either way, heat drives aroma molecules into the steam, which then condenses onto the cooler surface of the food, and flavors it If placed on smoldering coals, ... advantage of the volatility of aroma molecules are steaming and smoking Herbs and spices can be immersed in the steaming water, or can form a bed on which the food sits above the steam; either way, heat drives... sits above the steam; either way, heat drives aroma molecules into the steam, which then condenses onto the cooler surface of the food, and flavors it If placed on smoldering coals, .. .The Influence of Other Ingredients Because aroma chemicals are generally more soluble in oils, fats, and alcohol than in water, the ingredients in the dish will also influence the speed and degree of flavor extraction, as well