Thirteen incense is a common condiment in cooking, which is used to harmonize the taste of food. It is made of Chinese herbal medicines with special fragrance, such as nutmeg, Amomum villosum, Amomum cardamom, cinnamon, clove, pepper, star anise, fennel, banksia rose, angelica dahurica, kaempferia galangal, galangal and dried ginger. However, the raw materials of Shisanxiang are not static, and the ingredients used in different regions are different and have different tastes.

What is thirteen incense?

Zanthoxylum bungeanum is widely distributed in China, with rich fragrance and insipid taste, and is often used in various cuisines. Zanthoxylum bungeanum is often used as seasoning in cooking, which has the functions of removing fishy smell, deodorizing and enhancing fragrance. Sichuan cuisine is the most widely used, and it is called "Sichuan-style three peppers" together with pepper and pepper. Pepper can be made into pepper and salt when fried, or mixed with chopped green onion and salt to make onion pepper and salt, and can be made into pepper oil when fried.

Amomum villosum is a perennial herb, which is the dried and mature fruit of Amomum villosum, green shell sand or Hainan sand of Zingiberaceae. It is purplish red at maturity and brown after drying. It has a strong aroma and can be used to treat spleen and stomach qi stagnation and dyspepsia. Amomum villosum is pungent, warm, sweet, sour, bitter, spicy and salty, and its spicy taste is very suitable for seasoning.

Nutmeg, the dried kernel of Myristicaceae, has the functions of deodorization and fragrance enhancement, and is widely used in Chinese and western foods. The ground powder is mostly used to make desserts and is usually used as a seasoning for baking bread cakes. The bread cake made with it has excellent flavor.