1, Curcuma longa: The root is used as seasoning, which is spicy and slightly orange, and has a special flavor, which can increase the golden color of dishes.

2, white buckle (cardamom, cardamom kernel): as a condiment, you can go to the scent and increase the fragrance. It's a must in braised dishes. Generally, roast chicken and roast duck at home are also essential and full of fragrance!

3, angelica dahurica: bitter and fragrant, bitter and bitter. As a seasoning, it can remove odor and increase fragrance.

4. Astragalus membranaceus: night sweats due to yin deficiency, edema due to acute nephritis, weakness due to qi deficiency, sweet taste and deodorization!

5, Amomum villosum (Amomum villosum, Amomum villosum, Laokou): spice plants, increase fragrance, and remove odor and odor.

6, Amomum Tsao (Amomum villosum): bitter, seasoning; Add spices.

7, agarwood: spices; Add spices.

8, dried tangerine peel: fire, dampness, appetizing, phlegm.

9, Dahongpao pepper: increase the flavor and spicy taste.

10, Cortex Moutan: It has a strong and special fragrance, slightly sweet and slightly spicy.

1 1, Angelica sinensis: full of herbs, sweet first, then hemp, can be used as pepper. It is also necessary in medicinal gravy.

12, Codonopsis pilosula: bitter, fishy. Increase the taste.

13. Clove: It plays the role of enhancing fragrance, removing fishy smell and improving taste in Sichuan-style cold-mixed stewed dishes. It has a strong fragrance and tingling. Household consumption must be controlled within 2 grams. Otherwise, a pot of brine will be wasted.

14, Glycyrrhiza uralensis Fisch: Deodorization, sweetness plays a sweet role in brine.

15, costustoot: it tastes hard and adds fragrance.

16, guidance: rich in flavor and sweet in taste.

17. Olive: Also known as olive, it is sweet, sour and astringent in nature, with a sweet aftertaste, which has the effects of promoting fluid production and clearing away heat. Stewed fish soup with meat. Make into sweet syrup, such as olive, bamboo and lily soup.

18, cinnamon: sweet and spicy. Hot, little toxic, fragrant. Divided into barrel cinnamon, thick cinnamon and thin cinnamon. Barreled cinnamon has the best quality. Commonly used for stewing meat and cooking fish, it is the main seasoning of Chaozhou cuisine brine.

19, white pepper: warm the middle to dispel cold, lower the gas, and increase the spicy taste of pot-stewed vegetables.

20, cardamom: Xin, go to cockroaches.

2 1, Gardenia jasminoides Ellis: It has a slight licorice flavor, slightly bitter taste, and can only enhance the color, with little effect on enhancing the fragrance and removing the difference.

22. Shell accumulation: pungent and sweet, sour and smelly, fragrant.

23, cassia seed: bitter, sweet, salty, so that the braised dishes are full of flavor.

24, Siraitia grosvenorii: sweet, spicy, fishy, increase the color of the dish.

25, acanthopanax bark: spicy; Become suspicious.

26. Dried lemon: deodorize, improve the taste and increase the flavor of vegetables.

27, weeding: fragrance, must be in the marinade.

28. Senecio scandens: slightly spicy, bitter and spicy.

29, green pepper: increase the hemp taste and aroma of vegetables.

30. Nutmeg (Jade Fruit, Nutmeg, Nutmeg, Ren Xiangguo): It has a strong aroma and is essential in the marinade.

3 1, Cortex Phellodendri: Tixiang, sweetening.

32. Rhizoma Kaempferiae (Sannai, Sannai, Jiang Sha, Jiang Sha): Sweet and pungent, appetizing and promoting digestion.

33. Sichuan Zhongjiang Peony: Bitter, sour and tasteless.

34. Vanilla seed: increase the fragrance of vegetables and remove the fishy smell.

35, fragrant fruit: spices, all used for soup, cooking, pickling and so on. Powdered products are often used in fruit cakes, sausages, etc.

36. Citronella: fragrant, slightly sweet and spicy. It is usually ground into powder. Mainly used for barbecue dishes. It is also used to prepare compound sauce.

37, fragrant sand: the smell is cool, greasy, and fragrant.

38, fragrant leaves: spices, the fragrance is relatively strong, generally using cinnamon leaves.

39. Star anise: sweet, containing volatile oil, rich and special aroma, is a necessity of marinade. It is also often used to make spiced powder, which can make vegetarian food full of mellow meat flavor.

40, fennel: spices, fragrance, deodorization, generally used.

4 1, perilla: spicy, the most commonly used fried snail, very fragrant, can also be used for beef and mutton.

42. Gan Song: There must be salted geese. It is one of the flavor enhancing spices, with strong flavor and hemp flavor, especially suitable for beef and mutton. Control within 5 grams.

43. Xinyi: It has a strong flavor and is an essential material for braised pork.

44. Yangchunsha: Aroma enhancement is a good product for pickling marinated vegetables, and the price is expensive.

45. Basil: Aromatic plant, which tastes like fennel and is full of fragrance.

46. Dill: It tastes spicy and has a special aroma, which can enhance the spicy taste of spicy hot pot.

47, Schizonepeta: pungent, slightly bitter, with a strong fragrance, mostly placed in cold dishes.

48, mint: aromatic seasoning, spicy, increase the fragrance.

49. Pepper: increase the spicy taste and remove the fishy smell.

50. Monascus rice: It is made from glutinous rice and other rice by monascus fermentation. Generally used for color matching. The coloring ability is very strong and does not fade. Slight acid, the best quality after aging, does not belong to the category of spices.

5 1, Arnebia euchroma: the root is used in Sichuan cuisine. It is ruddy, 90% is used for color matching, and it has little effect on enhancing fragrance and removing differences. The quantity must be controlled. If there are too many, purple will appear.

52. Nanjiang: It tastes spicy. In addition to soy sauce and powdered sugar, the unique dipping sauce used for tomato cutting in Taiwan Province Province also needs to be added with Nanjiang fine powder to have the most authentic flavor. Chaoshan area is also often used to remove fishy smell. Nanjiang powder is one of the raw materials of "spiced powder".

53. Cumin: The pungent smell is extremely strong and unique. It has a strong ability to remove fishy smell and odor, and can give ingredients a special flavor, which is commonly used in northwest China. Usually used alone, roasted and fried to make beef and mutton, chicken, fish and so on.

54. Fenugreek: Cooking takes its stems and leaves, with a strong aroma and a little caramel flavor. The taste is slightly bitter, and it can also remove the taste of animal ingredients.

55. Lingxiang: It has a rich flavor and is a must for Chongqing hot pot.

56, patchouli leaves: strong smell, with the function of covering up the fishy smell. Can be used as cooking seasoning, musk crucian carp has excellent cooking taste.

57. Exocarpium Citri Grandis: It can enhance fragrance, relieve boredom, remove peculiar smell, and remove strong power. It can be used to neutralize other marinades. People in Guangzhou like to make soup with it.

Select spices for extended data

1, Cinnamon: Guangxi is the best, choose the one without mildew, with grayish brown outside and reddish brown inside. The skin is fine and oily, and a good cinnamon will have a clear, simple and comfortable aroma when touched twice by hand, which is not very complicated.

2, fennel: to choose green, the color will turn yellow after a long time, and the fragrance will be lost.

3, Amomum tsao: choose dry goods. Kang goods are almost all dark.

4, star anise: choose a big uniform, rich aroma, preferably produced in autumn.

5, dried tangerine peel: choose golden yellow, thin skin without mildew.

6. Weeding: Just don't bring mud.

7. Cao Ling: There are big leaves and small leaves. Small leaves are better than big leaves.

8. Amomum villosum: (Amomum villosum) The fruit is in good condition.

9, cloves: generally choose cloves, choose a bigger one, the buds are complete, and the nails are engraved with oil.

10, nutmeg: some without shell and some with shell. No shell is better than a shell, which can prevent insects from eating.

1 1, Cao Kou: It's a little bitter. Just choose a bigger one and it won't be eaten by insects.

12, Zanthoxylum bungeanum: Grab a handful of Zanthoxylum bungeanum with your hand and put it down to smell the fragrance on your hand. The bigger the smell of pepper, the better.

13, green pepper: choose the brighter color, with strong green pepper flavor and less pepper seeds.

14, fragrant leaves: choose a greener color, which is not good for yellowing.

15, Glycyrrhiza uralensis Fisch: Choose something sweet and bigger.

16, Yaoba: I have no choice, so I can buy it.

17, white mouth: choose a big yellow, white is not good.

18, angelica dahurica: choose the whole block, the slice is not good. It is easy to be eaten by insects, so it is kept in the refrigerator.

19, Chili: Hainan goods are better than Southeast Asian goods. Hainan goods should be dark, and Southeast Asian goods are white.

20. Kaempferia: Dry.