Hey guys, salut, this is Alex

大家好,Salut,Alex又來啦

and today, I will show you six essential spices

今天我要帶你認識6種必備香料

that will literally change the way you cook

能讓你的料理方式完全改變

forever,

你沒聽錯

nothing less.

很好,我現在開始緊張了

Perfect, and now I have the pressure.

這個系列的影片要帶大家了解並且分類各式各樣的香料

This video is about a series about spices

所以可能不會介紹到全部

where we try to understand

至少會有孜然/小茴香啦(丟

and classify each and every spice

到底哪一種是你該有的?

the planet has to offer.

哪裡能買到?

So maybe not all of them;

如何整理他們?

at least we’ll do cumin.

還有調合香料呢?

Which ones should you have

歡迎來到...

where to get them,

Mundus Aromaticus

how to organize them,

我愛辛香料

and what about blends?!

他們可以是完成一道高難度料理的最終步驟

Welcome to

他們也很適合為單調的義大利麵或米飯增添風味

Mundus Aromaticus.

香料不是只有大廚才懂得用

So I love spices.

懂了嗎,很好,接著...

I think they can put the finishing touch

不好意思

on a complex dish,

現在你們都注意好啦,讓我們從基礎開始

but also they are great

什麼是香料?

to improve a simple pasta dish

他X的香料是什麼?

or just, you know, a humble bowl of rice.

到底是尛小

Spices are not only for chefs.

所以呢根據維基百科

You got that? Good. So -

香料是種籽,果實,根部,樹幹,漿果,花苞,或是其他植物產物

sorry.

乾燥香草雖然不大會被歸類為香料

Now that I have all your attention

我覺得還是滿有議論空間

let’s get back to basic.

不過先放一邊

What is a spice?

香料可以很昂貴或便宜

What the [beep] is spice?

很常見或者很難入手

What the [beep] is [beep]?

我這樣好像幫不上什麼忙 不過你只要記得嗯…

So according to Wikipedia,

不過你只要記住四種不同,且重要的香料用途就好了

a spice is a seed, fruit, root

第一,風味,當然這是我們都知道的

bark, berry, bud, or vegetable substance.

香料會大大地影響你的料理的風味

Dried herbs are not usually

有注意到我剛剛說的是”影響”而不是”增添”或”摧毀”嗎?

considered as spices, which is,

因為一切決定於你如何使用香料以及使用的量

in my opinion, a bit questionable

第二,上色

but anyway -

有些香料有著亮麗的顏色,而顏色可以讓人開心

spices can be expensive,

而且心情好是好事,反正就是這樣啦

they can be cheap,

第三,延長食物保存

they can be common,

香料有著抑制微生物或細菌的成分

or they can be really rare!

所以在熱帶地區是方便又常見的食材

I’m not sure I’m even helping

第四,食療效果

but what you need to remember - um -

香料對人體好處多多,像是治癒或排毒的效果

but what you need to remember are the four

可惜我不是醫生,所以我們就先不深入研究了

different and almighty uses of spices.

我打扮成這樣是想裝成醫生的

First one: flavor.

好啦 單調的學習時間就到此結束

Of course you would expect this one.

讓我們來探討唯一真正重要的問題:

Spices will affect

到底在我的櫃子裡要有哪幾種香料呢?

greatly the taste and flavors

在說我的,俺的,拎杯的櫃子!

of your dishes.

好啦,那麼這是一個很難又沒標準答案的問題

Notice that I just say

不同的文化會有不同的香料

affect instead of improve

所以在這部影片裡我會回答全球適用的香料選擇

or ruin because it depends on how

還有我會給你四種不同的版本

and how much you use your spices.

從我對料理根本沒興趣,我只想吃東西啦

Two: coloring.

到我喜歡龜在廚房好幾個小時假裝我在煮飯

Spices can be truly colourful

但其實我都在喝酒而已

and colours will make you happy.

如果你只能擁有一種香料的話

And y'know, being happy is good!

那麼首選就是黑胡椒

That’s all I’ve got.

胡椒可以讓鹹的料理多一點風味跟辣味

Three: preserving.

現磨胡椒雖然不能讓味道變得更豐富

Spices can have anti-microbial

不過如果你只有這一種香料的話你應該也沒差吧?

or anti-bacterial properties

所以一種也夠用啦

which makes them very handy

胡椒適用於各種料理

and also very common in tropical zones.

加在培根蛋麵裡很搭

Four: medicine.

肉類料理應該不用解釋

Spices can do lots of

不過少許的胡椒粉也能將草莓還有鮮奶類的甜點 提升到一個新境界

good stuff to you, like heal

如果你只能擁有三種香料的話

or detox.

會是以下三種:剛剛提到的黑胡椒粒

Sadly, uh, I’m not a doctor

加上孜然/小茴香

so we’ll just leave that aside.

孜然雖然很小顆但是有強烈的風味

I’m supposed to be a surgeon.

在墨西哥,中東,北非,印度式料理中常被使用 你想得到的菜都有

Enough with the dull education stuff

孜然味道厚實而濃烈

Let’s answer the

能中和它的最佳拍檔就是芫荽籽(香菜籽)

only legitimate question:

在做各種辣肉醬(chili)還有鷹嘴豆餅(falafel) 時可以放心地使用

which spices should I have

或者就是簡單的紅蘿蔔加上蜂蜜和孜然烘烤,好吃

in my pantry?

肉桂,受眾人喜愛,並且在世界各地廣泛使用

Like me, mine, myself!

尤其是北美,北非,還有歐洲北部

Okay, so:

肉桂棒可以讓燉菜或高湯味道更濃郁

that’s a tough and

而撒上肉桂粉的甜點則會讓人無法抗拒

a slippy question at the same time.

像是各式糕點,蘋果派,甜甜圈

Spices are definitely

或是又鹹又甜,像是有名的 摩洛哥式巴士底派(Moroccan bastille pie)

related to culture.

那麼在我們繼續介紹下去之前

So in this video, I had

是時候要來更新一下我的工作室的近況了!

to make a global choice.

你還記得之前放在地上的箱子嗎?

And by that, I’m going to give

看得出來,某人把他們都放到架子上了

you four different options

我說的某人就是我自己啦

going from: I don’t

另一個新東西在這裡!耶~

care about cooking, just give me the food,

不得不說,我對這個新配備很滿意

all the way to

看啊~

I like spending hours

現在該怎麼辦

in the kitchen

在廚房裡能夠好好的把手洗乾淨

pretending I am cooking,

無價

but in fact, I’m just sipping wine.

接下來的你們可能沒什麼興趣,不過對我而言有很大的改變

If you could only have one spice

我整理了一個空間來放所有的工具

in your pantry, that would be:

所有擠在下面的東西,都會被整齊地掛到牆上

black pepper.

最後,為你們介紹一下親臨工作室我的好朋友

It adds depth, and a bit of

看看她

heat to any savory dish.

我的愛車,ma belle chérie

Freshly ground pepper can’t ever better flavor

那麼今天的工作室更新之旅就到這裡

but as you only have one spice

還有很多要處理的,不過先讓我們回到香料吧

in your pantry,

如果你的櫃子裡只能有六種香料的話

maybe you don’t care that much.

他們會是:前面提的三種香料

So - one spice is fine.

加上辣椒粉

Black pepper is an all-around spice.

如果你覺得我要用的是卡宴辣椒粉你說對了

It’s brilliant on pasta,

卡宴辣椒粉不是用胡椒粒

like carbonara,

而是用辣椒磨粉製成

and is necessary on meat.

辣是很多料理的重要元素

But also a touch of black pepper

只要想像一下泰式料理或墨西哥料理沒有辣味你就知道了

will sublimate

薑黃

the strawberry and cream dessert.

這種黃色的香料是在印度,巴基斯坦, 還有孟加拉的料理中都有的好東西

If you could only have

味道溫和帶有一點刺激性

three spices,

我必須要說我大部分用薑黃都是因為 它鮮明美麗的淡黃色

they would be:

它可以讓普通的白花椰菜,高麗菜,根莖類變得美味

black peppercorn, which was just mentioned,

還有只要撒一點點就能讓單調的湯變好喝

plus cumin.

芫荽籽或香菜籽

That little spice is really powerful

它是這清單中第一個不是辛香類味道

and is widely used in

而是有一種淡淡柑橘類香氣的香料

Mexican, Middle Eastern, African,

如果你會覺得香菜有一股肥皂味

Indian cuisine, you name it.

先別把香菜籽也丟到一邊去

It has that earthy and warming flavor.

他們有著完全不同的味道

For balance purposes,

我前面有提到香菜籽可以中和孜然的強烈味道

its best mate would be coriander seeds.

這就是為什麼這兩種香料常常搭配著使用

Use it with confidence on any types of chilis

香菜籽可以整顆用來醃酸黃瓜

or when making falafels

磨成粉則可以加在咖哩,燉菜,或著用來醃漬

or you know, just roasted carrots -

相信現在你對於要怎麼布置你的香料架已經有頭緒了

honey and cumin, great dish.

在下一集的Mundus Aromaticus

Cinnamon.

我們會再進一步了解如果你能有12種香料的話, 剩下的是哪6種

Incredibly popular

我還會教你該怎麼做香料的處理

and widely used all over the globe,

開始期待了嗎?想錯過這些好康的就不要訂閱我的頻道

North America, North Africa,

當然這是我的想法啦

but also Northern Europe.

我很喜歡收到你們的留言,所以如果你覺得:

Use cinnamon sticks to flavour stews

“OMG!你竟然沒有提到我最喜歡的香料,你這魯蛇! 我氣到要上吊自殺啦”

or stocks, and use the ground version

請先冷靜下來,然後在留言區 告訴大家是哪個好棒棒的香料

as a deadly sprinkle on dessert.

這樣大家都能受用

Think of pastries, apple pies

請記住在用香料時搞砸是人之常情

donuts, but also sweet-savory dishes

多多嘗試不同的香料組合,這就是學習的不二法門,OK?

like the famous Moroccan bastilla pie.

拜拜, salut

So before we go any further,

it is time to make an update to

of the studio!

You remember the boxes on the ground.

Well apparently, someone put them

on the wall.

And by someone,

I mean me.

Next improvement in the studio

is this one!

Yaaaa -

truth be told, I’m so proud of this one.

Look at this!

And now I’m screwed.

Being able to properly wash your hands

in the kitchen -

priceless.

Also it might be a bit less interesting

for you guys, but it’s important

for me; I made a space for all the tools.

And everything down here

is gonna go up there.

And last but not least,

there’s a good friend of mine

who is now in the studio.

Look at this!

My lovely bicycle, ma belle chérie!

So guys that’s it for this update tour

of the studio.

Uh, there is still much work

to do, but for now, let’s go back

to the spices.

If you could only have six spices

in your pantry,

they would be:

the three spices we just mentioned

plus chili powder.

And if you think I should be using cayenne

pepper instead, well, I am.

Cayenne pepper is not made from peppercorn,

it’s made from grounded chili.

Heat is a major component of so many dishes,

like, try to picture any Thai food

or Mexican food without the heat.

Turmeric.

That yellow spice is a vibrant

blessing you will find everywhere in India,

Pakistan, and Bangladesh.

Slightly warm and peppery,

I have to admit that I mainly use

turmeric for its bright and sunny, yellow colour.

It will do miracles on cauliflower,

cabbage, and root vegetables.

And you know, just a sprinkle

will wake up any pale soup.

Coriander, or cilantro.

It’s the first spice of the list

which is not bringing a warm feeling,

but more like a fresh and lemony flavour.

If you find coriander leaves soapy,

well, don’t judge the seeds too quickly

because they will give you something

quite different.

As I said earlier,

coriander will balance

the power of cumin.

And that’s why they’re often

associated in dishes.

Use the seeds in pickles,

or the powder in curries, stews, and marinades.

I believe you now have

the base to build a solid kitchen spice rack.

In the next episode of Mundus Aromaticus,

we’ll get more advanced

and see which spices you should get

if you had 12 spices.

I will also give you tips on how to properly

wake up spices.

See what’s coming?

You can do a lot worse, in my opinion,

than subscribing to my channel.

Of course, that’s my opinion.

I love hearing from you,

so if you think, “Oh, my God,

I can’t believe he just forgot about my favorite spice

he’s such a loser! I’m going to kill myself.”

Then first, just settle down,

and also share that amazing spice

in the comments below,

so that everyone can enjoy it.

Please remember that it’s not

a big deal if you make mistakes.

Try new spice combinations,

that’s how you learn, okay?

Bye bye, salut!