The function of various spices is to remove the odor of raw materials, endow them with fragrance and add color. The usage is that some need to be used as a whole, some need to be made into powder, and some can be made into sauce, oil and package.

Illicium verum is also called fennel, anise, anise and anise. It is the fruit of Illicium verum, whose scientific name is Illicium verum. Illicium verum is often used in daily seasoning, such as stewing, boiling, pickling, marinating, soaking, etc. It can also be directly processed into spiced seasoning powder, whose main function is to enhance the rich aroma. In the use of vegetarian dishes, it mainly reflects the aroma of meat dishes and pepper in soup, and pepper has the function of removing fishy smell and enhancing fragrance.

Function and usage of spices:

Angelica dahurica is used as seasoning or to remove fishy licorice. Glycyrrhiza uralensis Fisch is often used in braised dishes, and the dosage should not be too much, which has a sweet effect. Cinnamon, also known as Cinnamon, Cinnamon or Cinnamon, is mainly used to make dishes fragrant and make meat dishes smell fishy and greasy. From the shape and size, there are fat cinnamon and thin cinnamon fragrant leaves, also known as sweet laurel and laurel. In fact, fragrant leaves mainly increase aroma.

Foeniculum vulgare is a kind of fennel with rich aroma and taste. The main function of fennel is to remove the odor of meat halogen products and increase the aroma of nutmeg. Nutmeg is also often called nutmeg, a commonly used aniseed, which is pungent and bitter. It is often used to prepare brine soup, pickled food or stewed meat, and has the functions of removing odor and increasing fragrance.