School of Chinese Medicine
An ethnobotanical survey of medicinal spices used in Chinese hotpot
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.
Authentication, Chinese hotpot, Ethnobotany, Medicinal spice
Source Publication Title
Food Research International
Link to Publisher's Edition
Wu, Menghua, Ping Guo, Sze Wai Tsui, Hubiao Chen, and Zhongzhen Zhao. "An ethnobotanical survey of medicinal spices used in Chinese hotpot." Food Research International 48.1 (2012): 226-232.