1, Curcuma longa: The root is used as a seasoning, with a spicy taste, a slight orange flavor and a special flavor, which can increase the golden color of dishes.

2, white buckle (cardamom, cardamom kernel): As a seasoning, it can remove odor and increase fragrance. It's a must in pot-stewed dishes. Generally, roast chicken and duck at home are also necessary, full of fragrance!

3, Angelica dahurica: the smell is bitter and fragrant, and the taste is bitter and bitter. As a seasoning, it can remove the odor and increase the fragrance.

4. Astragalus membranaceus: night sweats due to yin deficiency, edema due to acute nephritis, weakness due to qi deficiency, sweet taste and deodorization!

5, Amomum villosum (Amomum villosum, Amomum villosum, Amomum villosum, Laokou): spice plants, increase the fragrance, remove the smell and smell.

6, Amomum tsao (Amomum tsao): bitter, seasoning; Add spice.

7, agarwood: spices; Add spice.

8, dried tangerine peel: fire, dampness, appetizing, and sputum.

9, Dahongpao pepper: increase the fragrance and spicy taste.

10, Cortex Moutan: It has a strong and special fragrance, slightly sweet and spicy.

1 1, Angelica sinensis: It is full of medicinal flavor, and it tastes sweet first, then hemp, which can be used as pepper. It is also necessary in medicinal marinades.

12, Codonopsis pilosula: Bitter, fishy. Increase the taste.

13. Clove: It plays the role of enhancing fragrance, removing fishy smell and enhancing taste in Sichuan-style cold-stewed dishes. It has a strong fragrance and a tingling feeling. The amount of household use must be controlled within 2 grams. Otherwise, it will waste a pot of brine.

14, Glycyrrhiza uralensis Fisch: deodorizing, sweet taste plays a sweet role in brine.

15, costusroot: the taste is spicy and bitter, which increases the fragrance.

16, cinnamon: strong fragrance, pungent and sweet taste.

17. Olive: Also known as olive, it is sweet, sour and astringent in nature, sweet and fragrant in aftertaste, and has the effects of promoting fluid production and clearing away heat. Stewed soup with meat and fish. Make into sweet syrup, such as green fruit, bamboo and lily soup.

18, cinnamon: sweet, sweet and slightly spicy. Hot sex, little poison, increase fragrance. Divided into barrel cinnamon, thick cinnamon and thin cinnamon. Barrel cinnamon has the best quality. Commonly used for stewing meat and cooking fish, it is the main seasoning of Chaozhou cuisine brine.

19, white pepper: warm the middle to dispel cold, lower the gas, and increase the spicy taste of pot-stewed vegetables.

20, cardamom: pungent, go to the cockroach.

2 1, gardenia jasminoides Ellis: It has a slight licorice-like taste, and its mouth is slightly bitter, which can only enhance the color, but has little effect on enhancing the fragrance and removing the odor.

22. Shell accumulation: pungent and sweet, sour, deodorized and fragrant.

23, cassia seed: bitter, sweet, salty, so that the complete pot-stewed dishes taste.

24, Siraitia grosvenorii: sweet taste, spicy taste, deodorization, increase the hue of the dish.

25, acanthopanax bark: pungent; Go fishy.

26. Dried lemon: deodorize, improve taste and increase the flavor of vegetables.

27, weeding: fragrance, must be in the marinade.

28, Senecio: slightly spicy, bitter and spicy.

29, green pepper: increase the hemp taste and aroma of vegetables.

30, nutmeg (Jade Fruit, Nutmeg, Nutmeg, Xiangguoren): Strong aroma, essential in the marinade.

3 1, Cortex Phellodendri: enhancing fragrance and sweetening.

32. Rhizoma Kaempferiae (Sannai, Sannai, Shajiang, Shajiang): sweet and pungent, appetizing and digestion.

33, Sichuan Zhongjiang Paeonia lactiflora: bitter, sour, deodorized.

34, fragrant rapeseed: increase the fragrance of vegetables, go to the smell.

35, fragrant fruit: spices, whole products are used as soup, cooking, pickling, etc., powder products are often used in fruit cakes, sausages and so on.

36. Citronella: It tastes fragrant, slightly sweet, and tastes spices. It is usually ground into powder. Mainly used for barbecue dishes. It is also used to prepare compound sauces.

37, fragrant sand: the smell is cool, to get rid of the greasy, but also to increase the fragrance.

38, fragrant leaves: spices, relatively strong fragrance, generally use cinnamon leaves.

39. Star anise: It tastes sweet, contains volatile oil, has a strong and special aroma, and is a necessity for marinades. It is also often used to make spiced powder, which can make vegetarian food full of mellow meat flavor.

40, fennel: spices, fragrance, deodorization, generally used.

4 1, Perilla frutescens: It tastes spicy and fragrant, and it is most used for frying snails, and it tastes very fragrant. It can also be used for beef and mutton.

42. Gan Song: Brine geese must be available. It is one of the flavor-enhancing spices, with strong fragrance and hemp flavor, especially for beef and mutton. Control within 5 grams.

43. Xinyi: It is full of fragrance and is an essential material for braised pork.

44. Yangchun sand: The role of enhancing fragrance is a good product for pickling marinated vegetables, and the price is expensive.

45. Basil: Aromatic plant, which tastes like fennel and is full of fragrance.

46. Dill: It tastes spicy and has a special aroma, which can enhance the spicy taste of spicy hot pot.

47, Schizonepeta tenuifolia: pungent, slightly bitter, with a strong fragrance, mostly placed in cold dishes.

48, mint: aromatic seasoning, pungent, increase the fragrance.

49, pepper: increase the spicy taste, to smell.

50. Monascus rice: It is made of glutinous rice and other rice fermented by Monascus. It is generally used for color matching. It has very strong coloring ability and does not fade. It is slightly sour and has the best quality after aging, which does not belong to the scope of spices.

5 1, Arnebia euchroma: The root is used in Sichuan cuisine. It is ruddy, 90% of it is used for color matching, and the effect of enhancing fragrance and removing differences is small. The amount must be well controlled. If it is too much, it will appear purple.

52. Nanjiang: It has a spicy smell. In addition to soy sauce paste and powdered sugar, the dipping sauce used in Taiwan Province's unique tomato cutting dish also needs to add the fine powder of Nanjiang to have the most authentic flavor. Chaoshan area is also often used to remove fishy smell. Nanjiang powder is one of the raw materials of "spiced powder".

53. Cumin: The pungent smell is extremely strong and unique. It has a strong ability to remove odor and odor, and can give special flavor to ingredients, which is commonly used in northwest China. Usually used alone, roasted and fried to make beef, mutton, chicken, fish and so on.

54. Fenugreek: Cooking takes its stems and leaves, which is rich in aroma and has a little caramel flavor. It tastes slightly bitter and can also remove the smell of animal ingredients.

55. Lingxiang: It has a strong fragrance and is a must for Chongqing hot pot.

56, Pogostemon leaves: strong smell, with the role of covering fishy. It can be used as cooking seasoning, and the cooking of musk crucian carp tastes excellent.

57. Exocarpium Citri Grandis: It can enhance fragrance and relieve boredom, and has a strong ability to remove odor and differences. It can be used to neutralize other marinades. People in Guangzhou like to use it to make soup.

Selection of spices for extended data

1, cinnamon: Guangxi is the best, choose mildew-free, gray-brown outside and reddish-brown inside. The skin is fine and oily, and a good cinnamon will have a clear, simple and comfortable aroma when touched twice by hand, which is not very complicated.

2, fennel: to choose green, the color will turn yellow for a long time, and the fragrance will be lost.

3, Amomum tsao: choose to dry goods. Kang goods are almost dark in color.

4, star anise: choose a big uniform, rich aroma, preferably produced in autumn.

5, dried tangerine peel: choose golden yellow, thin skin without mildew.

6, weeding: just don't bring mud.

7. Lingcao: There are big and small leaves, and small leaves are better than big leaves.

8, Amomum villosum: (Amomum villosum) The fruit is better intact.

9, cloves: generally choose cloves, choose a bigger one, complete buds, nails engraved with oil leaching.

10, nutmeg: there are those without shell and those with shell. It's better without shell than with shell, which can prevent insects from eating.

1 1, bandits: it's a little bitter, just choose a bigger one, and it won't be eaten by insects.

12, Zanthoxylum bungeanum: grab a handful of Zanthoxylum bungeanum by hand, and then put it down to smell the smell on your hand. The bigger the smell of Zanthoxylum bungeanum, the better.

13, green pepper: choose a brighter color, which has a strong taste of green pepper and less pepper seeds.

14, fragrant leaves: choose a greener color, yellow is not good.

15. Glycyrrhiza uralensis Fisch: Choose something sweet and a bigger slice.

16, Yaoba: There is no choice, so it is easy to buy.

17, Bai kou: choose a big yellow, white is not good.

18, angelica dahurica: choose the whole block, the slice is not good. It is easy to be eaten by insects, so keep it in the refrigerator.

19, pepper: Hainan goods are better than Southeast Asian goods. Hainan goods should be darker, while Southeast Asia goods are white.

20. Kaempferia: Choose something dry.