1, the formula of thirteen spices is aniseed, pepper, cinnamon, clove, dried tangerine peel, radix aucklandiae, angelica dahurica, fennel, galangal, licorice, nutmeg, Amomum villosum and kaempferia kaempferia. The proportion is five for aniseed and pepper, two for cinnamon, dried tangerine peel, galangal and kaempferia kaempferia, and the rest is one for frying and burning.

2. The formula of fourteen spices is pepper, fennel, galangal, aniseed, cardamom, clove, cinnamon, nutmeg, aucklandia root, dried tangerine peel, fragrant leaves, dried chili, dried ginger and angelica dahurica, and the ratio is similar to thirteen spices, except that aniseed is more than pepper, cinnamon and tangerine peel, the rest are all one to one, which is suitable for all kinds of stews.

3, curry powder ingredients for pepper, turmeric, pepper, fennel, dried tangerine peel with grinding ingredients, suitable for all kinds of curry food.

4. The ingredients of barbecue materials are cumin powder, sesame, Chili powder, perilla seed, monosodium glutamate and refined salt, which are suitable for all kinds of barbecue seasonings.

5. The formula of spiced powder is that aniseed, pepper, cinnamon, tangerine peel, fennel, clove and dried ginger are ground into powder, which is suitable for stuffing and pickled pickles.

6. The formula of chicken stew seasoning is that pepper, aniseed, nutmeg, cardamom, clove, pepper, Amomum villosum, cinnamon, dried ginger, licorice, long pepper, dried tangerine peel, medlar and jujube are used together, which is suitable for all kinds of stews.

7. The formula of the marinade is tsaoko, pepper, licorice, cinnamon, star anise, fennel, onion, dried pepper, ginger, rice wine, soy sauce, crystal sugar and water, which is suitable for making all kinds of brines.

Spices are described in detail as follows:

Spice is a kind of spice, which is sometimes referred to as the general term of raw materials and essence. In a narrow sense, it does not include essence.

Spice is a substance that can be sniffed out or tasted by the sense of smell. It may be a single body or a mixture. Spices can be divided into two categories according to the preparation method or raw materials: natural spices and synthetic spices.