Yellow gardenia, have light licorice taste, aftertaste slightly bitter, can only increase the color, increase the aroma to go to the role of small, then halogen vegetables in the main role is on the color.
Anise, taste sweet inside contains volatile oil, has the strong and special long aroma, is the halogen material necessity, is the five spices powder and thirteen spices of the main raw material.
Dahurica dahurica smells bitter, taste pungent and cool, slightly bitter, as a seasoning, can remove the odor, increase the flavor.
Baikou, can remove the odor, increase the flavor is a necessary halogen dishes.
Bi Bo taste spicy, has the effect of correcting the flavor and increasing the aroma.
The betel nut slice has the effect of removing fishy flavor, mainly used in spicy marinade and sauce marinade.
Chenpi, has the effect of eliminating fire, dispelling dampness, appetizing, deodorizing and detoxifying, and can synthesize other spice flavors.
Cloves, in the Sichuan cold marinade, mainly to increase the role of fragrance and deodorization to increase the role of flavor, strong flavor with a sense of numbness and astringency, be sure to control the amount of good.
Glycyrrhiza glabra, deodorized sweet, in the brine, mainly to play the role of sweet.
Cinnamon, sweet flavor, pungent and slightly spicy nature of the heat, there is a small poison, to increase the aroma is divided into barrel cinnamon, thick cinnamon, thin cinnamon. Barrel cinnamon quality quantity best.
Black pepper flavor strong, pungent stew fried vegetables can be used.
Paikusa, increase flavor, do brine dishes are generally used, is a natural preservative.
Red nutmeg, pungent heavy deodorant aroma-enhancing effect, is the sauce marinated meat products production deodorant orthodontic auxiliary spices.
Wu Jia Pi, pungent flavor, the main role is to remove fishy.
Cao Guo, bitter flavor for flavoring, increase the pungent aroma. The main role is to stew brine, etc., with the use of the time to shoot broken to remove the seeds.
Danggui, there is a very full of medicinal flavor, eat the first sweet taste, and then is numbness, can be consumed with pepper to adjust the numbness, medicinal marinade is also a must.
Accumulated shells, looks very much like dried lemons, taste pungent, glycosides, acid has the role of deodorization and increase the aroma
Liang Jiang, the flavor of the fragrance, commonly used in roasted vegetables, brined meat stew, etc..
Cao Kou, the main role is to increase the flavor, deodorization and deodorization.
Thousand lixiang, taste pungent, bitter and spicy, the main role is to increase the aftertaste of food.
Maoshaoren, flavor pungent with a strong aroma, the main role is to deodorize and increase the aroma and Chuan Sha Ren should be distinguished.
Shannai, mainly to increase the role of flavor, but also has the role of appetizing digestion.
Aromatic fruit, the whole of the fruit is mainly used for brine as well as stewed vegetables, powdered greasy can be used for fruit, cakes, sausages and so on.
Cumin, increase the aroma and deodorization, the scope of application is very wide.
Scented leaves, mainly to increase the aroma, to remove the odor also has a certain antiseptic function.
Ling Cao, has a strong aroma, sweet and flat flavor, used more in spicy hot pot, usually no more than 4 grams.
Szechuan saxifrage, a medicinal spice, mainly for its aroma-enhancing effect.
Dry ginger, the main role is to increase the aroma to remove the function of freshness, giving the dish spicy flavor, so that people have more appetite.
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