中国日报双语新闻

孩子发现菜里的八角有13个角,一查竟是剧毒莽草……专家:大量食用严重时可引发心脏衰竭,甚至致死

近日,家住浙江临城的黄女士讲述了自家饭桌上的“惊魂一刻”:“家里两个小朋友比较小,那天煮了红烧牛肉,里面放了‘八角’。孩子问为什么叫八角,家里的智能音箱科普说八角有8个角,孩子一数,我们肉里的‘八角’竟然有13个角!”

A home cook in Zhejiang province threw away a pot of beef stew after a spice she believed to be star anise turned out to be a potentially dangerous lookalike, prompting experts to warn about a toxic plant that can easily be mistaken for the common kitchen spice.

lookalike 相貌相近的人;外表相似的事物

Huang, who lives in Lincheng, said the incident began when her young children asked why star anise is called "eight-point anise". A smart speaker explained that the spice typically has eight points. When the children counted the star anise in their meat, however, they found 13.

黄女士随即查询资料,发现那颗“异形八角”很可能是莽草,含有剧毒。“肉吃了一半不敢吃了,全扔掉了。当时很害怕,说是有剧毒的。”事后,她特意回到那家超市查看,发现剩余的都是正常八角,“可能就是不小心混进去了”。

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Huang looked it up and learned that the unusual spice was likely Illicium anisatum, a highly toxic plant. The family had already eaten half the dish but stopped and threw the rest away. "I was terrified when I read that it was highly toxic," she said. She later returned to the supermarket and found that the remaining star anise was normal. "It may have been mixed in by accident," she said.

舟山市食品药品检验检测研究院副主任中药师李彬表示,中药八角一般都是8个角,角比较短且圆钝,这样的果实占80%以上,但是少一个或多一两个角的情况也是有的,只是比较少见,7到10个角之内的八角都属于正常的大料八角,不必过于紧张。

“莽草和八角是同科同属的植物,莽草一般有13个角,而且莽草的顶端有尖尖的角,尖角长度一般超过3毫米。”李彬介绍。“莽草是有剧毒的植物,食入少量,会出现头晕、恶心呕吐的症状;大量食入,会产生四肢抽搐、口吐白沫等类似癫痫的症状,严重时还会引起心脏衰竭,甚至致死。”

Li Bin, deputy chief pharmacist of traditional Chinese medicine at the Zhoushan Institute for Food and Drug Control, said Illicium anisatum and star anise belong to the same family and genus. Illicium anisatum usually has 13 points, with sharp tips generally longer than 3 millimeters. It is highly toxic: small amounts can cause dizziness, nausea and vomiting, while larger amounts can lead to limb convulsions, foaming at the mouth and other epilepsy-like symptoms. In severe cases, it can cause heart failure or death.

厨房常见的香料

你知道多少?
▌八角(star anise /ˈænɪs/)
八角也叫大茴香,无论卤、酱、烧、炖都可以用到它,能够去腥添香,不论炒菜、炖肉还是腌菜,八角都要提前放,一份菜一般放三瓣,可以依据菜量调整。
▌桂皮(cassia /'kæsɪr/ bark)
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图源:视觉中国
桂皮带浓郁甜辛香气,既能为菜品增香提味,也能有效去除肉类、内脏的腥膻味,化解油腻感。植物学概念中,在我国被称为“桂皮”的,其实主要是中国土生土长的肉桂(Cinnamomum cassia)以及多种樟科植物树皮的统称;而从国外传来的、经常被称为“肉桂”的,基本都是锡兰肉桂(Cinnamomum verum)。
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左边是锡兰肉桂,右边的是国产肉桂。图源:wiki commons / Antti Vähä-Sipilä
桂皮和锡兰肉桂中的肉桂醛、芳樟醇和丁香油酚含量不同,导致了风味的差异,也导致了它们的用法不同。与锡兰肉桂相比,桂皮颜色更深,为红棕色,皮厚且坚硬扎实,口感更加刺激,略带苦涩味。这也是甜点和饮料中常用锡兰肉桂,而非桂皮的原因。
▌香叶(bay leaf)
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图源:视觉中国
香叶,又名月桂叶。具有香气,主要为食物增香和调味,使食物口感更加美味,常用作卤味调料;还可去除异味,增加保质期。
▌孜然(cumin /ˈkumɪn/)
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图源网络
孜然可以去腥除膻,解除油腻,常用在烧烤牛羊肉中。孜然和小茴香的区别:孜然细长一点,颜色偏黄褐色,一般用来烤串;茴香短粗一点,颜色偏绿,一般用来炖肉。
▌丁香(clove /kloʊv/)
丁香浓郁的芳香源自丁香酚等挥发油,能有效掩盖肉类、海鲜的腥膻味。炖鱼时放2粒丁香,去腥效果比生姜更好,还有养胃作用,能改善胃热或积食引发的口臭。孕妇需谨慎食用。
▌肉豆蔻(nutmeg /ˈnʌtˌmɛɡ/)
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图源:视觉中国
肉豆蔻兼具辛香与坚果甜香,烹饪中主打增香提味、去腥解腻、调和口感,中式炖肉多整颗使用或磨粉调味;西餐中常用其粉末为蛋糕、布丁提香。
▌黑胡椒(black pepper)
胡椒未成熟果实连果皮一同干燥制成的黑色、皱缩小粒,适合炖、煎、烤肉类,撒一点在肉上面,香中带辣、美味醒胃。
▌白胡椒(white pepper)
胡椒成熟果实浸泡、去皮、取种子干燥而成的灰白/黄白色小圆粒,煲汤时放一些白胡椒,可以提鲜,让汤的香味更浓郁。
▌花椒(Sichuan pepper)
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图源:视觉中国
芸香科花椒属植物果实成熟后干燥取皮制成的红色、紫红或青色小果皮,有油点。相比黑胡椒和白胡椒的辛辣,麻感更突出。一般炒菜时,油热后放入可以防止油沸起来,增加菜的香味;花椒也可以在热锅里面炒熟以后磨成花椒粉。
来源:中国日报双语新闻综合潮新闻、大河报、杭州发布、北京中医医院、科普中国

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