What are the seasonings for cooking

Common cooking seasonings include salt, soy sauce, vinegar, sugar, spices, etc. Seasoning can enhance the flavor of food, but it is important to use it in moderation to avoid excessive intake that can affect health.

1. Salt

Salt is the most basic seasoning in cooking, mainly composed of sodium chloride, which can enhance the saltiness of food and promote dehydration of ingredients. Excessive intake may increase the risk of hypertension, and it is recommended to control it within a reasonable range daily. Hypertensive patients should strictly limit their intake.

2. Soy Sauce

Soy sauce is made by fermenting soybeans and contains amino acids and minerals. It is divided into types such as light soy sauce and dark soy sauce. Light soy sauce is used for seasoning and freshness, while dark soy sauce adds color. During the fermentation process, a small amount of alcohol may be produced. After opening, it needs to be refrigerated and stored.

3. Vinegar

Vinegar contains acetic acid and organic acids, which can remove fishy smell and greasiness. Common types include rice vinegar, aged vinegar, white vinegar, etc. Moderate consumption can promote digestion, but those with excessive stomach acid should reduce their use to avoid stimulating the gastrointestinal mucosa.

4. Sugar

Sugar seasonings include white sugar, brown sugar, rock sugar, etc., which can harmonize acidity and increase sweetness. Excessive intake can easily lead to blood sugar fluctuation, so diabetes patients should use it carefully, and it is recommended to choose sugar substitutes to replace some sucrose.

V. Spices

Spices such as star anise, cinnamon, Sichuan pepper, etc. contain volatile substances that can remove fishy odors and add fragrance. Some spices may cause allergies, and a small amount should be tried for the first time. Pregnant women should consult a doctor before use.

Reasonable combination of seasonings can make dishes more flavorful, but the amount used needs to be adjusted according to personal health conditions. It is recommended to use natural spices as the main ingredient in daily cooking, reduce the frequency of using high sodium and high sugar seasonings, and develop a light eating habit. Special groups, such as patients with hypertension and diabetes, should regularly monitor relevant indicators, and develop personalized flavoring programs under the guidance of nutritionists when necessary. When storing seasonings, pay attention to sealing and moisture prevention, and avoid direct sunlight to maintain quality.