1. Illicium verum, also known as fennel, is also known as aniseed. Many people ask what aniseed is. In fact, aniseed is our most commonly used aniseed, which can remove the odor in meat and make it fragrant again. Star anise is mainly used in cooking processes such as boiling, frying, marinating, sauce and roasting, and is often added to dishes for making beef and rabbit meat, which can remove fishy smell and adjust the taste, and increase appetite. When stewing meat, star anise is put into the pot, and its fragrance can be fully hydrolyzed and dissolved into the meat, making the meat taste more mellow!
2. laurel, also known as sweet laurel and laurel, tastes bitter and fragrant. After drying, the bitterness is reduced and the aroma is enhanced. It is suitable for cooking meat or adding a little sauce to prepare meat. However, because of its heavy taste, it cannot be added too much, otherwise it will cover the original flavor of food.
3. Cinnamon bark, also known as cinnamon, cinnamon or cinnamon. Generally, we can eat cinnamon when cooking meat dishes. Because cinnamon has a special aroma, it can cover the fishy smell and smell of meat.
4. Fennel (namely fennel seed), also known as fennel, fennel. It tastes sweet and fragrant. Fennel seeds are mainly used for marinated and boiled poultry dishes or beans, peanuts and bean products.
5. orange peel, also known as dried tangerine peel, tastes spicy, bitter and fragrant. Mainly used for burning, marinating, steaming and stewing. Or for barbecue dishes. It is also used to prepare compound sauces.
6. licorice is also known as sweet grass. Can be used instead of sugar, sweet. Mainly used in pickled products and marinated vegetables, or commonly used in brine to play a sweet role.
7. White pepper has the functions of removing fishy smell, relieving greasy taste and helping digestion, and its aromatic smell can make people's appetite open and increase their appetite; Pepper dishes are not easy to deteriorate, indicating that pepper also has antiseptic and bacteriostatic effects, and it is more used to cook soup, vegetables, viscera and seafood dishes.
8. Zanthoxylum bungeanum, also known as Sichuan pepper, tastes spicy, hemp and fragrant. All animal materials can be used. But it is mostly used in fried, boiled, marinated, roasted, fried, roasted, fried and other dishes. Both vegetarian and vegetarian dishes are suitable. In Sichuan cuisine, pepper is widely used.
9. Long dial, also known as Bibo, long water chestnut. It has the effect of correcting taste and enhancing fragrance. Mostly used for cooking, roasting, stewing and other dishes. It is also one of the halogen spices.
10. Zingiber officinale is also called kaempferia kaempferia. In cooking, it is often used for cooking, braised dishes and spicy hot pot, and is often processed into powder, which is more used in Cantonese cuisine.
1 1. Nutmeg, also known as Yuguo, Nutmeg and Xiangren. As a common seasoning for Sichuan cuisine, it is often used to prepare marinated soup, pickled food or stewed meat, which has the functions of removing odor and increasing fragrance.
12. Amomum tsao-ko is also called Amomum tsao-ko nut and Amomum tsao-ko. Amomum tsao-ko has a special spicy flavor, which can remove fishy smell and stimulate appetite. It is a good cooking seasoning and is praised as "one of the five spices" in food seasoning. Amomum tsao-ko is used to cook dishes, which can remove fishy smell and smell, improve the taste of dishes, and cook fish and meat or braised, marinated, boiled and stewed meat dishes.
Fennel seed is also known as fennel and fennel. It is a vanilla herb, which tastes like spices. It tastes sweet and fragrant, and fennel seeds are mainly used for stewed and boiled poultry dishes or beans, peanuts and bean products.
14. Angelica dahurica is also called fragrant Angelica dahurica, fragrant, and fragrant. It tastes spicy and fragrant. Mainly used for braised, roasted and stewed game dishes of livestock and poultry.
15. Baikou is also known as cardamom and cardamom kernel. Ye Xin and Xiang can remove peculiar smell and increase Xiang Xin. It is used to prepare various kinds of marinated soups and prepare marinated pork and roast chicken. It is also one of the raw materials of curry powder.
16. Amomum tsaoko is also known as Amomum tsaoko, Amomum villosum and Amomum villosum. The taste is spicy, fragrant and slightly sweet. It is mainly used for stewed, boiled, roasted, braised and simmered poultry and game dishes.
17. Cloves are also called chicken tongue incense. As a seasoning, it can correct the taste and enhance the fragrance. It is often used to make meat braised dishes, and also used to make cakes, pickled foods, roasted seeds and nuts, candied fruit and drinks. It is also one of the raw materials of "spiced powder" and "curry powder". It tastes spicy, fragrant and bitter.
18. Gardenia: alias Gardenia jasminoides Ellis, Gardenia jasminoides Ellis. Taste spices, also natural pigments, are orange-red or orange-yellow. The taste is slightly bitter and light. Not very useful, sometimes used for seasoning poultry or rice products.
19. Alpinia officinarum is also called Xiao Alpinia officinarum and Alpinia officinarum. The taste is spicy and fragrant. Compared with dishes commonly used in cooking, braising and stewing, it has the characteristics of removing impurities and peculiar smell and enhancing fragrance.
Summary: The above 19 kinds of cooking spices are commonly used in our daily life, and their existence is indispensable for the production of many seasonings.