Plant spices are common in natural spices, which are mostly flowers, fruits, leaves and branches of aromatic plants, as well as bark and underground stems. These substances contain plant essential oils and a large number of aromatic substances. The most common plant natural spices in life are fennel, star anise, pepper and cinnamon, as well as fragrant leaves and angelica dahurica.

Different regions produce different kinds of spices, and the mystery of seasoning lies in how to use the characteristics of natural spices to make a unique taste and make the seasoning taste more outstanding. So what are the special meanings of spices in our daily consumption?

1, taste and fragrance enhancement

Improving taste and fragrance is one of the important functions of natural spices. Usually, when people make stews, stewed dishes or pickles, they can add appropriate amount of spices, which can improve taste and make the cooked dishes more attractive. In addition, many plant spices can also remove fishy smell and relieve boredom. They can make the fishy smell of some meat ingredients disappear, and there will be no greasy feeling after they are made.

2, antisepsis and sterilization

Natural spices contain some natural medicinal ingredients, which can diminish inflammation, sterilize and inhibit bacterial reproduction. Adding a proper amount of natural spices to marinate meat ingredients at ordinary times can play an obvious anti-corrosion role, and it can prevent the ingredients from deteriorating. In addition to these effects, they can also be used as medicine. Natural spices such as pepper, star anise and fennel can dispel wind, remove dampness and dredge meridians, and they have certain preventive and relieving effects on human rheumatic bone pain and arthritis.

For example, black pepper, which originated in Southeast Asia and South India, is now mostly produced in Guangxi, Yunnan, Hainan and other places. Its fruit tastes spicy and strong, and it is one of the first spices that people know to use at present.

Angelica dahurica, also known as Aromatic, Big Live, Marchantia, and Big Live, mostly grows in forests and shrubs, and is produced in southwest, northeast and north China of China. It smells fragrant and sweet, and tastes pungent and slightly bitter at the entrance. Angelica dahurica has the edible effects of detumescence, pus discharge, dehumidification, cold expelling, wind expelling and whitening.

Amomum tsao-ko has a peculiar and rich spicy smell, which can remove the fishy smell, add the sweetness of plants and animals, cook fish, meat and poultry, especially meat and the like, can remove the unpleasant smell of beef and mutton, and has the functions of promoting digestion, invigorating the stomach and removing bad breath. It is also known as one of the "five flavors" of seasoning.