Cloves, also known as cloves, is the myrtle family Cattleya plant buds, it smells strong, aromatic and has a strong penetration, so there want to bone incense have to put the cloves said, because it is very strong, the taste of other spices have a shielding effect, star anise, pepper, peppercorns, cinnamon, paprika, cumin powder want to dishes smell more cool, use herbs, according to the different odors The different herbs are chosen according to the preference of different smells. For dishes that are rich in flavor, use spices as well as sauces to give the food more flavor.

Originally from India, later spread to Africa, popular in Europe, Southeast Asia by its deep influence, and even Japan as its national food. Curry is somehow like a preservative, with a layer of oil on top to protect the food. Sichuan cuisine claims to have a history of more than 2,000 years, but it was only a hundred years ago that bean paste was invented. Where did the spicy flavor of Sichuan cuisine come from in the years when there were no chili peppers? And what kind of "spiciness" do the Chinese rely on for their meals? In ancient China, there were many spicy seasonings, including ginger, jujube, fuliudo, gui, and wasabi, in addition to peppercorns. Before the Ming Dynasty, the three most used, flower pepper, ginger, cornelian cherry, known as the Chinese folk three spicy seasonings, is the "three incense". Anise, pepper, dashi, cloves, cinnamon, cardamom, ginger, sesame leaves, angelica, cumin, lemongrass, chili.

I think it is cumin powder, barbecue material, and pepper, now we all like a heavier seasoning, the Southwest region, many people consume, I do cold dishes and cold noodles and grilled fish must be added, fresh fruit crushed and splashed with hot oil, it became a mountain pepper oil, the flavor is simple not to pose, Bashful very much. People who are not accustomed to eating feel very fishy and spicy, is fishy not pungent cinnamon: taste pungent and sweet, hot, strong aroma. Cinnamon is divided into barrel cinnamon, thick cinnamon, thin cinnamon three kinds of cinnamon, cinnamon can see volatile oil, is a good spice to dispel fishy and unctuous. Use it to cook braised meat, flavorful, good taste, and also eat more not greasy. Cinnamon is the camphor family camphoraceae spice plants collectively, or one of the main raw materials of the system of five spice powder and thirteen spices.