The buds of Syringa oblata (Syzygium aromaticum, Myrtaceae) were dried and used as spices.

Mother lilac refers to the mature fruit of Syringa oblata (Myrtaceae, Syringa), which is also used as spice after drying.

2. Pepper

Zanthoxylum bungeanum (scientific name? Maxim. ) is a small deciduous tree of Rutaceae and Zanthoxylum, with a height of 7 meters; There are thorns on the stem, short thorns on the branches, and the branches were pubescent that year. Leaf rachis usually with very narrow wings; Leaflets are opposite, ovoid, ovoid, sparsely lanceolate, with finely divided teeth at the leaf margin and oil spots between teeth. The back of the leaves is pilose, and the stems of the leaves have reddish-brown markings.

3. anise

Illicium verum is the common name of Illicium verum, which is mainly distributed in Guangxi, Guangdong, Guizhou, Yunnan and other places in China. Studies in recent years show that the extract of Illicium verum has good antibacterial and insecticidal activities and anti-free radical oxidation.

Generally, it is a colorless or yellowish volatile oily liquid, which is composed of anethole triterpenes, monoterpenes and sesquiterpenes. The main ingredient is trans-anethole.

4. cinnamon

Cinnamomum cassia, scientific name: Chai Gui, also known as Cinnamomum cassia, is the general name of Cinnamomum cassia plants such as bark, India, Cinnamomum cassia or Cinnamomum cassia. This product is edible spice or cooking seasoning. The original plants of commercial Cinnamomum cassia are complex, and there are about ten species, all of which are Cinnamomum plants of Lauraceae.

There are 8 species commonly used in various places, among which there are mainly osmanthus trees, blunt Ye Gui, Indian prints and South China osmanthus. Most of them are used locally. Various varieties were used as spices in ancient western countries.

5, fragrant leaves

Cinnamon leaves, also known as laurel leaves, are dried stems and leaves of Lauraceae plants and are a condiment. Leaves alternate, broadly heart-shaped or nearly round, nearly palmately 5-7-parted, lobes subdivided into narrow lobes, with fine hairs on the edges, unequal dents, and dense hairs on both sides; The petiole is 4 ~ 6 cm long; Stipules are flat and broad, often falling off.

6. cinnamon

Cinnamon (Latin name: Cinnamon? Presl) is a medium-sized tree species of Lauraceae and Cinnamomum, and its bark is grayish brown. Leaves alternate or subopposite, oblong to suborbicular, leathery, with cartilaginous margin, involucre, green, shiny, hairless and stout petiole.

Panicle axillary or subterminal. Flowers white, perianth lobes, filaments pilose, flat, anthers ovoid and oblong, ovary ovoid. Fruit oval, dark purple when mature, glabrous, receptacle shallow cup-shaped. The flowering period is from June to August, and the fruiting period is10-65438+February.

7. Amomum tsaoko

Tsao ko (scientific name: Tsao ko? Crevost et Lemarie) is a perennial herb of Cardamom in Zingiberaceae, with tufted stems and a height of 3 meters. The whole plant is fragrant and pungent, with round or rectangular leaves, tapering at the top, tapering at the base, dry film on the edge, smooth and hairless on both sides, full tongue tip, blunt and round top, unbranched spikes, with up to 30 flowers per inflorescence.

The total pedicel is densely covered with scales, the scales are oblong or rectangular, the bracts are lanceolate, and the top is tapering; Bracteoles are tubular, calyx tube is as long as bracteoles, and there are blunt teeth at the top; Corolla is red, lobes are oblong, lip is elliptic, capsule is dense, red when mature, seeds are polygonal and fragrant. It blooms in April-June and bears fruit in September-65438+February.

8.fennel

Fennel is a commonly used condiment and an essential product for cooking fish and stewing meat and making braised food. They are called "fennel" because they can remove the smell of meat and add flavor again. Star anise is aniseed, and its scientific name is "Star anise". Fennel seeds are condiments, and their stems and leaves are also fragrant, and they are often used as fillings for steamed stuffed buns, jiaozi and other foods.