The picture of Sanai spice is as follows:

As a spice, Sanai can remove fishy smell, increase fragrance and increase appetite. It is mainly used as seasoning, such as for preparing marinade. Or as an ingredient of "five spices".

Sannai is a round or nearly round transverse slice with a diameter of 1 to 2 cm and a thickness of 0.3 to 0.5 cm. The outer skin is light brown or yellowish brown, wrinkled, and some have root marks or remaining fibrous roots; the cut surface is off-white, pink, and often bulging. It is brittle and easy to break. The aroma is unique and the taste is spicy.

Uses of Sanai spices

In some grilled cooking, Sanai is often used with spices such as cumin and nutmeg to make fragrant powder to enhance the aroma. In most spicy recipes, Sannai can be paired with commonly used spicy spices such as pepper, peppercorns, fragrant sand, Sichuan peppercorns, and rattan pepper to enhance the layering of the numbing aroma. In addition, Sanai can also be paired with woody spices. When using a small number of spices, it can have an aroma-enhancing and fishy-removing effect.

Sannai can also be paired with some special spices to enhance the meaty aroma, such as cloves, cinnamon, hawthorn and betel nut slices. It can be used with spices such as lemongrass, cumin, and coriander seeds to enhance the overall freshness.