There are many varieties of plant-based natural spices, there are about hundreds of species in the world, some are used to extract flavors, some are used in medicine as medicinal herbs, and more than 40 kinds of commonly used in our kitchen ingredients cooking, such as star anise, cinnamon, allspice, cumin, peppercorns, there are claims to dry frying, the spices are soaked in warm water for about 20 minutes, and then put into a hot dry pan or a baking dish to heat and dry the moisture before use. There are advocates of frying in oil, which is considered to be more conducive to the release of oil-soluble flavor-presenting substances in the spices.

Spices before frying with water first rinse, and then put into a hot dry pan, or add a small amount of oil, with a small fire to stir-fry the flavor can be, the whole process does not need to be too long, overcooking is easy to burn on the counterproductive. But halogen small goods is not the same, because the volume of small easy to cook, do not need a long time to halogen, so the spices will be fried in advance, easy to taste, and do not use the packet, commonly found in the duck head duck neck chicken claws and wings and other small goods, the current popularity of the current fishing is this practice.

Da Hui Xiang seed is native to the Middle East, it has a special flavor similar to licorice, the Middle East or Indians like to add it in the soup or stew, Europeans commonly used to make cakes, cookies and sweet breads, used to make sweets or made into aniseed oil is the most common. There are many kinds of spices, but also often used in our lives, cooking meat, stews, stir-fry, marinated meat and so on will use spices, spice is divided into fat-soluble and water-soluble, water-soluble spices are more soluble in water is not necessary to fry .

Aromatic; mainly anise, cloves, dill seed, basil, nutmeg, cardamom, red cardamom, cardamom, smoke cinnamon, coriander seed, fennel, lemongrass, incense leaves, etc. Enhancement of appetite; mainly peppercorns, peppercorns, chili peppers, cinnamon, dried onions, onions, ginger, garlic, betel nut and so on. In fact, generally put the main anise, cinnamon, sesame leaves, cumin, these main ingredients (the king material) can meet the basic flavor, like other auxiliary ingredients (the subject material) can be appropriate to put some, in fact, sometimes put more than twenty kinds of spices is indeed a little too much, but can not say that other people waste.