What You Need to Know
Dry roasting star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds at 120‑150 °C volatilizes essential oils such as cinnamaldehyde, eugenol, anethole, linalool, and hydroxy‑α‑sanshool, while Maillard reactions at 160‑180 °C generate melanoidins that add brown color and nutty flavor. Subsequent lactic‑acid fermentation of pepper paste at 30‑35 °C for 48‑72 h produces organic acids that lower pH to 4.5‑5.0, enhancing preservation and depth of flavor.
The Science
Primary Reaction
dry roasting (thermal volatilization) and Maillard browning