Spices are, as the name suggests, very flavorful ingredients.

Friends who like spices, especially those who like to make their own spice combination recipes, always have the question why do you find that after making a spice packet, you don't make enough flavorful ingredients to stay in your mouth? Today we're going to talk about three spices that you can use in your pairings to make a flavor back. These three spices have different prices and different pros and cons you can choose them.

The first spice is the common one, oil cinnamon. Oil cinnamon has a superior oil content than regular cinnamon. With the help of fragrant cinnamon heart, the fragrance made is fresh, especially when used in the brine perfume bag, the brine is refreshing and not greasy.

This spice is known as dill seed and is commonly used in foreign sausage making it has a long lasting flavor. The most important thing is that it does not wash. It avoids noise and encroachment it is particularly suitable for our cooking spice packets. It has a unique role in brine, but the dosage generally needs to be controlled to avoid a long-lasting aftertaste and nausea. Generally, a kilogram of food is controlled to less than 10 grams.

Sandalwood is one of the four great spices of ancient China. Buddhists call it "sandalwood" and it is known as the "king of spices" and "green gold". Sandalwood is carefully used in the process of stewing vegetables, especially game and beef and mutton. In the authentic salt water goose recipe, sandalwood is an essential fragrance to enhance the aftertaste. At the same time, the strong aroma of sandalwood creates a strong complex flavor in salt water goose. Sandalwood is too expensive for one person to eat.

Without sandalwood, the taste of salt water goose cannot be separated from the top pinyin, if you eat salt water goose taste is also good, but you always feel it is very thin, you are missing something, then sandalwood is the missing flavor. It can work wonders in the game, especially with beef and lamb. This is because sandalwood has a very long lasting and impressive scent and has a combined aroma. This particular scent is mixed with other spices to create a distinctive composite scent that creates a strong aftertaste.

All three of these spices are very fragrant.