Comprehensive list of spices and condiments

1. Fourteen spices

Ingredients: aniseed, pepper, cinnamon, cloves, pepper, tangerine peel, costus, kaempferia, and angelica. Fourteen famous natural spices such as , fennel, galangal, licorice, nutmeg, amomum villosum, etc.

Uses: Stir-fried meat and vegetables, cold dishes, soups, pickled various pickles, meat-based pasta, flavored foods, etc.

2. Fourteen spice stew

Ingredients: pepper, fennel, galangal, aniseed, white cardamom, cloves, cinnamon, nutmeg, woody, tangerine peel, fragrant Leaves, chili pepper, dried ginger, angelica dahurica.

Usage: Put the seasoning into gauze, add salt, soy sauce, MSG, stew beef, sheep, pig, chicken, duck, fish, and other meats.

3. Curry powder

Ingredients: pepper, turmeric, paprika, fennel, tangerine peel

Usage: Curry beef, chicken, potatoes, etc.

4. Ginger powder

Ingredients: ginger cubes, ginger slices, ginger powder

Usage: This product is suitable for families and restaurants to stir-fry and stew various dishes. It can also be used To mix cold dishes, pickle various pickles, etc.

5. Barbecue ingredients

Ingredients: cumin, sesame, chili, perilla seeds, monosodium glutamate, refined salt

Usage: This product is suitable for grilling seafood and beef. , sheep, chickens, ducks, fish, ham and other birds and animals.

6. Zanthoxylum bungeanum powder

Ingredients: Dahongpao Zanthoxylum bungeanum, Qingke Sichuan peppercorns. Usage: This product is suitable for making white meat, spicy tofu and other stir-fried dishes. It can also be used to make preserved meat. Products, pickled foods,

meat products, etc. can be used

7. Delicious salt and pepper

Ingredients: pepper, sesame, iodized salt, monosodium glutamate, chicken essence .

Usage: Used for pickling, dipping and fried foods, with exquisite selection of materials and unique flavor.

8. Cumin powder

Ingredients: Pure natural cumin, a specialty of Xinjiang

Usage: Used for grilling various Xinjiang-flavored foods, and can also be made A variety of snacks with unique flavors and pleasant aromas, which can help you get rid of bad smells.

9. Adjust the fillings

Ingredients: aniseed, angelica, cinnamon, galangal, amomum villosum, white cardamom, fennel, dried ginger, licorice, cloves, pepper, pepper, Grass fruit, nutmeg, etc.

Uses: This product can be widely used to prepare various meat and vegetable dumpling fillings, steamed stuffed bun fillings, pies, and stuffings. It can also be used to stir-fry meat dishes, cold dishes, and barbecue and marinate various meats

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Pink and noodles, soups and various snacks.

10. Stew seasoning

Ingredients: ginger slices, angelica, bay leaves, tangerine peel, pepper, cloves, aniseed, cinnamon, cinnamon, fennel, kaempferia, hawthorn, etc.

Usage: Put the stewed meat into the pot, add soy sauce, green onions, salt and this seasoning pack to stew. It can also be used to stew ribs, casserole meat, and make hot pot base. .

11. White pepper

Ingredients: high-quality white pepper

Usage: This product is added to various soups, wontons, noodles, dumpling fillings, meat products, Fry, stir-fry, cook, deep-fry, etc.

12. Five-spice powder

Ingredients: aniseed, pepper, cinnamon, tangerine peel, fennel, cloves, dried ginger.

Usage: This product is suitable for steaming chicken, duck, and fish, making sausages, sausages, sausages, hams, preparing stuffings, and pickling various spiced pickles and various flavor foods.

13. Stewed Chicken

Ingredients: Sichuan peppercorns, aniseed, nutmeg, cardamom, cloves, pepper, amomum villosum, cinnamon, dried ginger, licorice, long pepper, tangerine peel, Wolfberry, jujube.

Usage: Making stewed chicken in clear soup, braised chicken, spicy chicken, roasted chicken, steamed chicken and other poultry and meat dishes.

14. Fish stew

Ingredients: Sichuan peppercorns, aniseed, nutmeg, pepper, amomum villosum, dried ginger, wolfberry, jujube, fennel, bay leaves, galangal, etc.

Usage: Preparation of various fish such as braised, braised and steamed.