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Document Type

Journal Article

Department/Unit

School of Chinese Medicine

Title

An ethnobotanical survey of medicinal spices used in Chinese hotpot

Language

English

Abstract

Chinese cuisine is one of the most famous cuisines of the world. The use of spices and condiments is an indispensable procedure in Chinese culinary culture, especially the hotpot culture. However, there has been no systematic investigation on spices and condiments used in Chinese hotpot so far. An ethnobotanical survey was conducted to collect information on spices and condiments used in Chinese hotpot. The results showed that a total of 67 spices were commonly used for the preparation of Chinese hotpot, involving 82 plant species of 50 genera in 26 families. All of these spices are also used medicinally in China yet half of them were not native to China. Plants of Zingiberaceae and Apicaceae are important botanical resource, and fruit parts of a plant are the main source of the production of spices used in Chinese hotpot. © 2012 Elsevier Ltd.

Keywords

Authentication, Chinese hotpot, Ethnobotany, Medicinal spice

Publication Date

2012

Source Publication Title

Food Research International

Volume

48

Issue

1

Start Page

226

End Page

232

Publisher

Elsevier

ISSN (print)

09639969

ISSN (electronic)

18737145

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