“Piper auritum”的意思、由来-开放百科全书

The leaves can reach up to {{convert|30|cm|sp=us}} or more in size. The complex flavor of hoja santa is not so easily described; it has been compared to eucalyptus,^[4]^[5] licorice,^[6]^[7] sassafras,^[2]^[8] anise,^[4]^[9] nutmeg,^[4] mint,^[10]^[11] tarragon,^[4] and black pepper.^[12] The flavor is stronger in the young stems and veins.

It is native to the Americas, from northern South America to Mexico, and is also cultivated in southeast Florida and California.

Usage

It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in mole verde, the green sauce originated in the Oaxaca region of Mexico.^[2] It is also chopped to flavor eggs and soups, such as pozole.^[13] In Central Mexico, it is used to flavor chocolate drinks.^[12] In southeastern Mexico, a green liquor called Verdín is made from hoja santa.^[14] It is also used for tea. In some regions of Mexico, goat cheese is wrapped with the hoja santa leaves and imbued with its flavor.

While typically used fresh, it is also used in dried form, although drying removes much of the flavor and makes the leaf too brittle to be used as a wrapper.^[15]

The essential oils within the leaf are rich in safrole, a substance also found in sassafras, which has been shown to be carcinogenic in animals. In 1960, the U.S. Food and Drug Administration banned sassafras bark along with sassafras oil and safrole as flavoring agents because of their carcinogenic properties^[13] and the Council of Europe imposed the same ban in 1974,^[16] although toxicological studies show that humans do not process safrole into its carcinogenic metabolite.^[17]

References

1. ^¹{{cite web | title = Sorting Piper names | url = http://www.plantnames.unimelb.edu.au/Sorting/Piper.html | first = Prof. Snow | last = Barlow | publisher = University of Melbourne | year = 2003 | accessdate = 2007-03-29 }}
2. ^¹²³{{cite book | title = Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques | first = Mark Charles | last = Miller | publisher = Ten Speed Press | year = 1993 | isbn = 0-89815-494-4 | page= 70}}
3. ^{{PLANTS|id=PIAU|taxon=Piper auritum|accessdate=6 October 2015}}
4. ^¹{{cite news | url = https://www.washingtonpost.com/wp-dyn/articles/A8352-2004Aug17.html | title = Ingredient - Hoja Santa | date = 2004-08-18 | accessdate = 2007-03-29 | publisher = The Washington Post }}
5. ^{{cite book| title = New Tastes from Texas | first = Stephan | last = Pyles | publisher = Three Rivers Press | isbn = 0-609-80497-9 | year = 1999 | page = 214 }}
6. ^¹²{{cite book | last= Rolland |first= Jacques L. | title= The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People | publisher=Robert Rose | year=2006 | isbn= 0-7788-0150-0 | page= 326}}
7. ^{{cite book | title = Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond | first = Steven | last= Raichlen |authorlink= Steven Raichlen| publisher = Rodale Books | year = 2000 | isbn = 0-87596-498-2 | page= 26}}
8. ^{{cite book | title = The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses | first = Paula | last = Lambert |authorlink = Paula Lambert | publisher = Simon & Schuster | isbn = 0-684-86318-9 | year = 2000 | page = 43}}
9. ^{{cite book | author=Davidson, Alan | title= The Oxford Companion to Food | publisher = Oxford University Press | year=1999 | isbn=0-19-211579-0 | page= 383 | authorlink= Alan Davidson (food writer)}}
10. ^{{cite web | url = http://www.orlandoweekly.com/util/printready.asp?id=11021 | title = Craft, not Kraft, is the key to these homeland treats | first = Adrian J.S. | last = Hale | accessdate = 2007-03-29 | publisher = Orlando Weekly | date = 2006-09-28 | deadurl = yes | archiveurl = https://web.archive.org/web/20061114055121/http://www.orlandoweekly.com/util/printready.asp?id=11021 | archivedate = 2006-11-14 | df = }}
11. ^{{cite book | title = Contemporary Southwest: The Cafe Terra Cotta Cookbook | first = Donna | last = Nordin | publisher = Ten Speed Press | isbn = 1-58008-180-0 | year = 2001 | page = 19}}
12. ^¹²³⁴⁵⁶⁷⁸{{cite web | url = http://gernot-katzers-spice-pages.com/engl/Pipe_aur.html | first = Gernot |last = Katzer| title = Gernot Katzer's Spice Pages - Mexican Pepperleaf (Piper auritum Kunth) | year = 2012 | accessdate = 2012-12-03}}
13. ^¹{{cite book | title = The Edible Mexican Garden | first = Rosalind | last = Creasy | publisher = Tuttle Publishing | year = 2000| isbn = 962-593-297-6 | page = 35}}
14. ^{{cite web | url = http://www.restmex.com/recipes/0603.shtml | title = El Restaurante Mexicano (May/June 2006): Beyond margaritas | year = 2006 | publisher = Maiden Name Press LLC | first = Lori | last = Conner | accessdate = 2007-04-01}}
15. ^{{cite book | title = Latin & Caribbean Grocery Stores Demystified | first = Linda | last = Bladholm | publisher = Renaissance Books | isbn = 1-58063-212-2 | year = 2001 | page = 106}}
16. ^{{cite book | title = Food Flavors: Formation, Analysis and Packaging Influences (Developments in Food Science) | first = E.T. (Ed.)| last = Contis | publisher = Elsevier | isbn = 0-444-82590-8 | year = 1998 | page = 403}}
17. ^{{Cite journal | doi = 10.1016/0300-483X(77)90039-7 | journal = Toxicology |date=Feb 1977 | volume = 7 | issue = 1 | pages = 69–83 | title = Absorption, metabolism and excretion of safrole in the rat and man |vauthors=Benedetti MS, Malnoe A, Broillet AL | pmid = 14422}}. "The main urinary metabolite in both species was 1,2-dihydroxy-4-allylbenzene which was excreted in a conjugated form. Small amounts of eugenol or its isomer 1-methoxy-2-hydroxy-4-allylbenzene were also detected in rat and man. 1'-Hydroxysafrole, a proximate carcinogen of safrole, and 3'-hydroxyisosafrole were detected as conjugates in the urine of the rat. However, in these investigations we were unable to demonstrate the presence of the latter metabolites in man."

Description

Usage

References

External links