encyclopedia of spices -58 kinds of common spices-the most detailed spices identification, function presentation, as well as the use of pay attention to matters.

1. Turmeric

Turmeric is a kind of spice with a mild mellow smell. It is both a spice and a natural pigment. It is commonly found in Indian delicacies. In our country, turmeric is rarely used for direct cooking, but sometimes turmeric is added to the soup to enhance flavor. The root as a seasoning, the taste is spicy, there is a slight orange flavor, there is a special flavor, can increase the dishes golden yellow.

2. White buckle (white cardamom, white cardamom kernel)

As a seasoning, it can remove peculiar smell and increase fragrance.

White button is a necessary spice in marinated vegetables and hot pot. Full of fragrance!

3. Angelica dahurica

Angelica dahurica flavor color white, slightly bitter, is one of the "thirteen incense" raw materials, with to smell, increase flavor, regulate taste, increase appetite. Angelica dahurica can control any kind of cooking method. when eating hot pot, add a little Angelica dahurica to make soup bottom, which has the effects of improving flavor, keeping fresh and preventing corruption. The smell is bitter, the taste is pungent, cool and slightly bitter, used as seasoning, which can remove peculiar smell and increase fragrant and pungent.

4. Astragalus

Astragalus is not only a kind of spice, but also a kind of traditional Chinese medicine. As a traditional Chinese medicine, it can table deficiency self-sweating, yin deficiency night sweats, treatment of acute nephritis edema, qi deficiency and so on. As a spice, its taste sweet, can go fishy!

5. Grass cardamom (grass bandit, grass cardamom kernel, old cardamom, old buckle)

Spice plants, increase fragrance, remove fishy smell.

6. Tsaoko (grass nuts)

Tsaoko has a special strong spicy flavor, can go to the fishy smell, is a good cooking seasoning, is also known as the "one of the five spices" in food seasoning ". Its taste is bitter and flavored with spices; adds spice. Asaoko is one of the essential and important spices for hot pot.

7. Ailwood

Flavor spices; add spice.

8. Pericarpium Citri Reini

Pericarpium tangerinae can be used as medicine to eliminate fire, remove dampness, appetizer and remove fishy smell. As a seasoning, can be fragrant.

9. Dahongpao Zanthoxylum bungeanum

Zanthoxylum bungeanum is divided into green pepper and red pepper, and the best red pepper is Sichuan Maowen Zanthoxylum bungeanum, followed by Shaanxi Hancheng Zanthoxylum bungeanum. Dahongpao pepper can add flavor and spicy taste.

10, Dan skin

There is a strong and special flavor, slightly sweet, more spicy.

11, Angelica

It has a very good smell of medicine. It tastes sweet first, then hemp, which can be used as pepper. Medicinal halogen is also necessary.

12. Codonopsis pilosula

Taste bitter, go fishy. Increase the taste.

13. Clove

It plays the role of adding aroma, removing fishy smell and adding flavor in Sichuan flavor cool marinated vegetables. The smell is strong and there is a tingling feeling. The amount of household must be controlled within 2 grams. Otherwise you'll waste a pot of brine.

14. Licorice

To fishy, taste sweet in the brine back to sweet effect.

15. Broad wood incense

The taste is pungent and bitter, with increased fragrance.

16. Gui Ding

Guiding strongly aromatic, spicy taste. When used with seasoning, not too much.

17. Cinnamon

Cinnamon sweet and slightly spicy, with a strong flavor, if the roast fish stew, production of marinated food into a little cinnamon, can make the food fragrant, but also has a certain drug effect. Cinnamon is hot, spicy and sweet, with small poison and increased fragrance.

18, white pepper

Warm the middle and disperse the cold, lower the gas, and increase the spicy taste of the marinated vegetables.

19. Cardamom

Taste spicy, remove fishy.

20. Yellow Gardenia

There is a slight licorice-like taste, slightly bitter back to the mouth, can only add color, add fragrance to the effect of small.

21. Accumulated shell

Taste pungent, sour, remove fishy, add fragrance.

22, Cassia

The taste is bitter, sweet and salty, making the marinated dish completely tasty.

23. Momordica grosvenori

Taste sweet, taste food spices, remove fishy, increase the hue of the dish.

24, five plus skin

Spicy; deodorant.

25, dried lemon

Remove the fishy smell, improve the flavor and increase the flavor of the dish.

26. Row grass

Add fragrance, halogen must have.

27, Qianli Xiang

Taste slightly pungent, bitter and spicy.

28. Green pepper

Zanthoxylum bungeanum, a unique spice in China, ranks first among the seasonings "thirteen incense". It can be used in any cooking method. At the same time, it is a necessary product for making halogen, especially the frequency of eating pepper in Sichuan cuisine is also quite high.

Increase the flavor and aroma of the dish.

29, nutmeg (jade fruit, nutmeg, nutmeg, fragrant nuts)

Strong aroma, essential in halogen.

30. Shanhuang leather

Titian, sweetened.

31. Shannai (Sannai, Sannai, Shajiang, Shajiang)

Alias Shajiang, it has a unique sweet flavor when it is used in dishes, which greatly increases people's appetite. Shonai is the most frequently used in Cantonese cuisine.

Spicy and sweet taste, appetizer and digestion.

32, Sichuan Zhongjiang White Peony

Taste bitter, sour, to fishy.

33. Coriander Seeds

Increase the flavor of vegetables, remove fishy smell and mutton.

34. Fragrant fruit

Spicings, whole grains as soup, cooking, pickling, etc., powder products are often used in fruit cakes, sausages, etc.

35. Citronella

Taste fragrant, slightly sweet, taste food spices, usually ground into powder. Mainly used for barbecue dishes. Also used for modulating compound sauces.

36. Fragrant sand

The smell is pungent and cool, adding fragrance.

37, fragrant leaves

Spices, relatively strong fragrance, generally use cassia leaves.

38, octagonal

This is China's specialty, mainly produced in Guangdong, Guangxi and other places. Anise is basically eight horns, sometimes there will be 9 horns, but it should be noted that six-horned anise is poisonous and should not be eaten. Anise can remove fishy smell, especially when cooking mutton beef, add a piece of anise, will add a fragrant smell. The taste of anise is sweet, contains volatile oil, has a strong and special aroma, is the necessity of halogen.

39. Fennel

Spices, fragrance, remove fishy, generally will be used. Fennel is also divided into large and small fennel, which is a commonly used seasoning because it can remove the peculiar smell in the meat and add fragrance to the food,. Generally used in the production of halogen food, fish stew and so on.

40, perilla

The taste is pungent and fragrant. The fried snail is most used and tastes very fragrant. It can also be used for beef and mutton.

41. Gan Song

brine salt water goose must have. It is one of the spices with strong flavor and hemp flavor, especially for beef and mutton. Control within 5 grams.

42. Xinyi

Aromatic overflowing, is the essential material of marinated vegetables barbecue.

43, Yang Chunsha

The role of flavor enhancement, is the best pickled marinated vegetables, the price is expensive.

44. Basil

Aromatic plant with a fennel-like flavor, fragrant and overflowing.

45, dill

The taste is spicy and has a specific aroma, which can enhance the spicy taste of spicy hot pot.

46. Schizonepeta tenuifolia

The taste is pungent, slightly bitter, and the fragrance is strong. It is mostly put in cold dishes.

47, mint

The fragrance is rich and not irritating, cool and sweet, and is generally used in the production of salads. Aromatic seasoning, spice, added flavor.

48, chili

Pepper can increase the spicy, to fishy. The properties of chili mainly depend on the spiciness and aroma. The hottest chili in the world is the devil chili from Mexico, while the most fragrant is Chongqing licking bowl chili. For more information on the classification of chili, please refer to the chili library (Lajiaoku.com)

49, red rice

It is made of glutinous rice and other rice fermented with Monascus. It is generally used for color matching. The coloring ability is very strong, and it does not fade. It has a slightly sour taste. Chen Jiu has the best quality and does not belong to the scope of spices.

50, shikonin

The roots of comfrey are used in Sichuan dishes. It is ruddy, 90% of the effect is used for color blending, and the effect of increasing fragrance and removing difference is very small. The quantity must be grasped well. If the quantity is too large, it will appear purple. Shikao is one of the important materials of hot pot.

51. Rosemary

Rosemary is a spice often used in western food, especially in steak, potatoes and other dishes and baked products, it can make the food emit a unique flavor.

52 Cumin

Cumin is one of the most common seasonings in our lives. It is often used in the cooking of mutton and beef. It can remove the fishy smell and make the meat more tender. It is one of the necessary seasonings for all kinds of barbecue.

53. Green fruit

Also known as olive, sweet, sour, astringent, sweet and fragrant aftertaste, with the effect of promoting fluid and clearing heat. Stew soup with meat and fish. Make sweet sugar water, such as green fruit Polygonatum lily soup.

54. Nanjiang

With a spicy smell. In addition to soy sauce paste and sugar powder, the sauce used in Taiwan's unique tomato cutting dish also needs to be added with fine powder of southern ginger to have the most authentic flavor. Chaoshan area is also commonly used to remove fishy. Southern ginger powder is one of the raw materials of "five spice powder.

54. Fenugreek

Cooking takes its stems and leaves, aromatic and rich, with a little caramel aroma, taste slightly bitter, but also can remove the smell of animal ingredients.

56, Lingvanilla

Strong fragrance, Chongqing hot pot essential.

57, agastache leaf

The smell is strong and has the effect of hiding fishy. Can be used as a cooking seasoning, cooking patchouli crucian carp taste excellent.