People are accustomed to概括ing scallions, ginger, garlic, and chili as the "four spicy" ingredients, which are common seasonings in households. Although they are all "spicy," people have found that their spicy effects are different.
Scallion Spicy in the Mouth
Scallions are nutritious, and the main component of their volatile oil is scallion辣素, which has strong bactericidal and bacteria- and virus-inhibiting effects. It is a "natural antibacterial drug" grown in the soil. During the prevalence of respiratory infectious diseases, eating raw scallions can have a preventive effect and can also effectively treat colds and flu.
Garlic Spicy in the Heart
Garlic is pungent and warm, containing a powerful antibacterial agent called allicin. It has effects such as sterilization, insect killing, detoxification, and preservation. During seasonal changes, eating a few cloves of garlic daily can prevent intestinal infectious diseases.
Ginger Spicy in the Stomach
Old ginger is spicy for the stomach and can treat stomach and abdominal pain due to cold. Old ginger is also especially suitable for women who are afraid of the cold. Consuming it in winter can effectively improve adverse conditions such as cold hands and feet, physical weakness, and aversion to cold.
Chili Spicy at Both Ends
Chili is nutritious and rich in vitamin C, and also has medicinal functions such as strengthening the stomach and aiding digestion. But one should not ignore its characteristic of being "spicy at both ends." It is particularly irritating to both ends: first, it can cause "heatiness" in the mouth, leading to canker sores and blisters; second, it can easily trigger hemorrhoids.