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

China
Fivespice

Staranise,Sichuanpepper,cassia,
clove,fennel
Japan

Sansho,mustard,poppyseed,
Shichimi sesameseed,mustard,dried
mandarinpeel
Mexico
Annatto,Mexicanoregano,cumin,
Recado
clove,cinnamon,blackpepper,
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.


TheInfluenceofOtherIngredientsBecause
aroma chemicals are generally more soluble
in oils, fats, and alcohol than in water, the
ingredientsinthedishwillalsoinfluencethe
speedanddegreeofflavorextraction,aswell
asthereleaseofflavorduringeating.Oilsand
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.
Alcoholalsoextractsaromasmoreefficiently,
butbecauseittooisvolatile,itreleasesthem
relativelyquickly.
Twomethodsofflavorextractionthattake
advantageofthevolatilityofaroma
moleculesaresteamingandsmoking.Herbs
andspicescanbeimmersedinthesteaming
water,orcanformabedonwhichthefood
sitsabovethesteam;eitherway,heatdrives
aromamoleculesintothesteam,whichthen
condensesontothecoolersurfaceofthefood,
andflavorsit.Ifplacedonsmolderingcoals,