asafetida

简明释义

英[ˌæsəˈfiːtɪdə]美[ˌæsəˈfetədə]

n. 阿魏胶（伞形科植物）

英英释义

单词用法

同义词

反义词

例句

1.Objective:Study the effect of alcohol for asafetida acid of Supplement Qi and Engendering Blood oral liquid.

目的：研究益气活血口服液的免疫增强作用、对常见呼吸道病毒的抑制作用。

2.The results showed that the pericarp of white-mature "brumal jujube" contained two free phenol-acid: catechol acid and asafetida acids.

结果表明：白熟枣果皮中含有两种游离酚酸：儿茶酸和阿魏酸；

3.The results showed that the pericarp of white-mature "brumal jujube" contained two free phenol-acid: catechol acid and asafetida acids.

结果表明：白熟枣果皮中含有两种游离酚酸：儿茶酸和阿魏酸；

4.Vegetarians often add asafetida 阿魏 to their dishes to mimic the taste of garlic and onions.

素食者常常在菜肴中加入asafetida 阿魏以模仿大蒜和洋葱的味道。

5.Some people use asafetida 阿魏 as a digestive aid after heavy meals.

有些人使用asafetida 阿魏作为重餐后的消化辅助剂。

6.In traditional medicine, asafetida 阿魏 is believed to have anti-inflammatory properties.

在传统医学中，asafetida 阿魏被认为具有抗炎特性。

7.In Indian cuisine, a pinch of asafetida 阿魏 can enhance the flavor of lentil dishes.

在印度烹饪中，一小撮asafetida 阿魏可以增强扁豆菜肴的风味。

8.When cooking beans, adding a bit of asafetida 阿魏 can help reduce gas.

在烹饪豆类时，加入一点asafetida 阿魏可以帮助减少气体。

作文

As I delved deeper into the world of spices, I stumbled upon a unique and intriguing ingredient known as asafetida. This pungent resin, derived from the root of the Ferula plant, has been used for centuries in various cuisines, particularly in Indian cooking. The strong aroma of asafetida can be off-putting to some, but its culinary benefits are undeniable. When cooked, it transforms into a flavor that is often described as similar to garlic or onion, providing a depth of flavor that enhances many dishes.In traditional Indian cuisine, asafetida is commonly used in lentil dishes, curries, and vegetable preparations. It is especially popular in vegetarian cooking, as it adds a savory umami flavor that can sometimes be lacking in meat-free meals. The use of asafetida not only elevates the taste of the food but also offers several health benefits. It is known for its digestive properties and is often used to alleviate bloating and gas, making it a valuable addition to legume-heavy dishes.Beyond its culinary uses, asafetida has a rich history in traditional medicine. In Ayurveda, it is believed to have various health benefits, including anti-inflammatory and antioxidant properties. Many people incorporate asafetida into their diets not just for its flavor but also for its potential health advantages. This duality of purpose makes it a fascinating ingredient to explore.When using asafetida in cooking, it is essential to remember that a little goes a long way. Typically, only a pinch is required to impart its distinctive flavor to a dish. It is often added to hot oil at the beginning of cooking, allowing its essence to infuse the oil and subsequently the dish itself. This technique is crucial, as it helps to mellow out the initial pungency of asafetida, transforming it into a more palatable flavor.For those who may be unfamiliar with asafetida, it can be found in Indian grocery stores or online, often sold in powdered form. It is important to store it properly, as its potent aroma can easily overpower other spices if not kept in an airtight container. Despite its strong smell, once you become accustomed to working with asafetida, it can open up a new world of flavors and culinary possibilities.In conclusion, asafetida is a remarkable spice that deserves recognition for its unique flavor profile and health benefits. Whether you are an experienced cook or a novice in the kitchen, experimenting with asafetida can lead to delightful discoveries in your cooking. Its ability to enhance vegetarian dishes and aid digestion makes it a valuable ingredient in any pantry. So the next time you find yourself in the spice aisle, consider picking up a jar of asafetida and explore the myriad of ways it can enrich your culinary adventures.

当我深入探索香料的世界时，我偶然发现了一种独特而引人入胜的成分，称为阿魏香。这种浓烈的树脂源自Ferula植物的根，几个世纪以来在各种美食中被使用，尤其是在印度烹饪中。阿魏香的强烈香气可能会让一些人感到不适，但它的烹饪好处是不可否认的。当烹饪时，它转变为一种常被描述为类似于大蒜或洋葱的风味，为许多菜肴提供了深度的味道。在传统的印度美食中，阿魏香通常用于扁豆菜肴、咖喱和蔬菜制品。它在素食烹饪中尤其受欢迎，因为它增加了一种鲜味，这在无肉餐中有时会缺乏。使用阿魏香不仅提升了食物的味道，还有几个健康益处。它以其消化特性而闻名，常用于缓解腹胀和气体，使其成为豆类重菜肴的宝贵补充。除了其烹饪用途外，阿魏香在传统医学中也有着丰富的历史。在阿育吠陀中，它被认为具有多种健康益处，包括抗炎和抗氧化特性。许多人将阿魏香融入饮食中，不仅是为了其风味，也是为了其潜在的健康优势。这种双重目的使其成为一个值得探索的迷人成分。在烹饪中使用阿魏香时，重要的是要记住，一点点就足够了。通常，只需一撮就能将其独特的风味传递给菜肴。它通常在烹饪开始时加入热油，让其精华渗透到油中，随后再渗透到菜肴中。这种技巧至关重要，因为它有助于缓和阿魏香最初的浓烈气味，将其转变为更可口的风味。对于那些可能不熟悉阿魏香的人来说，它可以在印度杂货店或网上找到，通常以粉末形式出售。重要的是要妥善存放，因为它的强烈香气如果不放在密封容器中，很容易压倒其他香料。尽管其气味强烈，但一旦你习惯于使用阿魏香，它可以为你的风味和烹饪可能性打开一个新世界。总之，阿魏香是一种卓越的香料，因其独特的风味特征和健康益处而值得认可。无论你是经验丰富的厨师还是厨房新手，尝试使用阿魏香都可以在你的烹饪中带来愉快的发现。它增强素食菜肴和促进消化的能力，使其成为任何食品储藏室中的宝贵成分。因此，下次你在香料区时，考虑购买一瓶阿魏香，探索它丰富你的烹饪冒险的多种方式。