Pepper. Pepper introduced from the Maritime Silk Road originated from the coast of Malaba, India. Youyang Zamu in the Tang Dynasty said: "Pepper leaves the country of Moga and is called a branch." Pepper can be divided into black pepper, white pepper, red pepper and green pepper according to different processing methods, and can be used as medicine, seasoning and soaking wine. Volume 7 of the Book of Qi Yao Min is quoted from the "Pepper Wine Method" recorded in Zhang Hua's Natural History in the Western Jin Dynasty: "On the pepper wine side, there are five liters of good wine, one or two dried ginger, seventy peppers, and five good pomegranates at the end." Rare things are precious. This stimulating crop was not suitable in ancient China, so pepper was regarded as a "luxury" for a long time. In Song Dynasty, the maritime traffic was developed, and pepper was widely spread to China market through maritime trade. Nowadays, this kind of spice with unique charm has become a frequent visitor on the table of China people.

Cumin. Another name of Cumin in ancient China was "rest fennel", and "rest fennel" is the Iranian area today. "Cumin" is actually a transliteration of Uygur language. Cumin was first introduced into Xinjiang, China, and Xinjiang was the first area where Cumin was planted and used. Cumin is rich in flavor and has the function of removing fishy smell and relieving boredom, so it is often used to process beef and mutton.

Garlic, namely Hu garlic, is native to West Asia and East Asia. According to "Requisition and Supplement" written by Wang Yi in Han Dynasty, "When Zhang Qian returned, garlic and alfalfa were only available." Li Shizhen's Compendium of Materia Medica says: "Little garlic is older than China, and garlic comes from Alakazam, so it has the surname Hu." Since then, garlic has officially settled in China. As the main condiment, it gave birth to a taste that fascinated countless people-"garlic fragrance".

Coriander. Coriander, also known as coriander, is native to the Mediterranean coast and Central Asia. "Compendium of Materia Medica" records: "Zhang Qian started planting in the western regions, hence the name Hu Wei." The agricultural work "Qi Yao Min Shu" in the Southern and Northern Dynasties recorded the cultivation and pickling methods of coriander in detail. In addition to medicinal value, coriander is often used as a seasoning for cold salads and soups because of its special aroma. For meat lovers, the classic combination of coriander with beef and mutton is naturally good. The mutton is warm and delicious, and coriander has a spicy and special fragrance, which can remove the fishy smell and relieve boredom. Putting coriander in mutton is also the earliest way to eat in the western regions. There are many cows and mutton in the western regions. Before the Ming Dynasty, when pepper was not introduced, coriander was an excellent seasoning, which could remove odor and increase freshness.

Onions. Onion is one of the oldest plants in the world, which can be traced back to Central Asia more than 5,000 years ago. Onion was originally named "Hu Cong" when it was introduced into the Central Plains, and was introduced to Japan in the 7th century/kloc, and later renamed "Onion". Onions are also called "skin teeth" in Xinjiang. Leather teeth are an indispensable element in many Xinjiang cuisines.