Before pepper was introduced into China, pepper, ginger and dogwood were all commonly used spicy seasonings. Before pepper was introduced into China, the spices commonly used in ancient China were pepper, ginger and dogwood. Pepper, in particular, is planted in a large area in China, which was mentioned in the book of songs, the opening of China's ancient poems.

In addition, there was a tradition of adding ginger, pepper and cinnamon to tea in ancient China. Among the "five flavors" commonly used in the ancient history of China, Zanthoxylum bungeanum ranks second. The so-called "three spices" are pepper, ginger and dogwood, among which pepper is the first. The "five spices" used in the past are also composed of fennel, clove, cinnamon and pepper.

Historical background of spices

Spices and spices have a great influence in human history.

Because there is no effective food storage technology in the past, pickled food is the only way to preserve food obtained in autumn until winter. Pickled food needs spice raw materials, spices and food additives such as spice raw materials. With the improvement of food processing technology and the quantification of consumers' demand for high quality, the market is full of all kinds of naturally processed foods.

In order to improve the quality and delicacy, and ensure mass production and preservation, it is expected that the spices and food additives used in the future, no matter the types or dosage of spices, will be more and more diversified.