本文主要介绍了辣椒、胡椒、大蒜、生姜、芥末、桂皮等十种常用香辛料的生理功能。
This paper introduces the physiological function of spices such as capsicum pepper, pepper, garlic, ginger, mustard, and cinnamon, etc.
混入新鲜的香草、大蒜、迪戎芥末、辣椒或咖喱粉，别有一番风味。
Mix in fresh herbs, garlic, Dijon mustard, cayenne or curry for some extra kick.
将香料，大蒜，水瓜扭和芥末放食物搅拌机搅拌直至变光滑，慢慢加入醋和橄榄油和海盐，形成光滑的糊状。
Place herbs, garlic, capers &mustard into a food processor &process until smooth, slowly add vinegar &olive oil to forma smooth paste season with sea salt.
于另一镬中加入橄榄油、牛油及大蒜炒1分钟，然后加入忌廉、芥末、蜜糖，再放入海盐及胡椒以调味。
In another skillet, add olive oil, butter and leek, saute for a minute. Add cream, mustard, honey, sea salt and pepper to taste.
于另一镬中加入橄榄油、牛油及大蒜炒1分钟，然后加入忌廉、芥末、蜜糖，再放入海盐及胡椒以调味。
In another skillet, add olive oil, butter and leek, saute for a minute. Add cream, mustard, honey, sea salt and pepper to taste.
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