Description
Medieval Asian spice blending combined precise thermal treatments, fermentation, and drying to create aromatic, stable condiments.
Technical
Dry roasting star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds at 120‑150 °C volatilizes essential oils such as cinnamaldehyde, eugenol, anethole, linalool, and hydroxy‑α‑sanshool, while Maillard reactions at 160‑180 °C generate melanoidins that add brown color and nutty flavor. Subsequent lactic‑acid fermentation of pepper paste at 30‑35 °C for 48‑72 h produces organic acids that lower pH to 4.5‑5.0, enhancing preservation and depth of flavor.
Science
Primary Reaction
dry roasting (thermal volatilization) and Maillard browning
Sensory Profile
Aroma ()
warmsweetspicyearthycitruswoodyfloralpepperyherbalnutty