Flavorings are mainly herbs and spices. Herbs are the leaves of various plants. They can be fresh, air-dried or ground. Spices are the seeds, buds, fruits, flowers, bark and roots of plants. Spices have a much stronger flavor than herbs. In some cases, a plant can be used to produce both herbs and spices. Some spices are made from a blend of multiple spices (e.g., paprika) or a blend of multiple herbs (e.g., seasoning pouches). A product widely used in eating, cooking and food processing to improve the flavor of food and to deodorize, deodorize, detoxify, aromatize and freshen.

Pinyin: tiáo wèi pǐn

English: [flavoring;condiment;seasoning] Basil: The sweet flavor of fresh or air-dried basil is an essential ingredient in Italian cuisine.

Laurel leaves: Whole, air-dried bay leaves add a special flavor to stews and meats, but be sure to remove them before serving.

Fine scallions: Fine scallions have a light odor and are often used as a garnish.

Dill: Dill belongs to the parsley family, and dill weed is the dried, soft and fuzzy leaves of dill. Its special aroma can easily overpower the other

flavors of a dish, so use with caution.

Curcuma longa: Curcuma longa has a flavor close to oregano and is commonly used in fish, meat, and poultry dishes and tomato sauces.

Mint: Mint is available both fresh and air-dried, and can be used in vegetable and fruit dishes, as well as in tea.

Oregano: Oregano has a strong odor and can very easily overpower lighter dishes, but it's just right in many Italian dishes.

Parsley: When buying, choose parsley that is bright green and has a fresh aroma. For storage, wash the parsnips carefully and shake off any excess water. Wrap the parsnips in paper towels before placing them in a plastic bag. It should be refrigerated at regular intervals and removed when ready to use. Parsley is often used as a garnish in dishes.

Rosemary: Although rosemary doesn't work well with other herbs, the special aroma makes it a preferred ingredient in meat, poultry or barbecue.

Sage: Fresh sage has a much stronger aroma than air-dried, but both work well with game, poultry and stuffing.

Tarragon: Tarragon is commonly used in chicken, fish and vegetables, as well as in a variety of sauces. The pungent flavor is greatly reduced when fresh tarragon leaves are air-dried.

Thyme: Thyme is often used to add flavor to vegetables, meat, poultry, fish, soups and cream sauces. English thyme is one of the most popular. Powdered multicarp: This spice has a mixture of cinnamon, nutmeg, and cloves, hence its name.

Horse betel nut: These are the pea-sized flower buds on the horse betel nut tree. Primarily found in Central America and the Mediterranean region, betel nut adds a pungent odor to sauces, dressings and condiments.

Cayenne pepper: This red pepper needs to be used with caution to avoid overpowering its flavor, but is a must for many Latin American and Southwestern dishes.

Red chile powder: Like curry powder, red chile powder is a blend of pungent spices and ground red chiles.

Cinnamon Powder: Ground bark is mainly used in desserts, while whole bark can be used to flavor cider and other hot beverages (with a spicy flavor).

Cloves: this sweet spice is available both whole and ground and is often used in roasts and desserts.

Cumin: Ground cumin is commonly used in many Latin American and Southwestern dishes for its pungent, smoky flavor. Use with caution.

Curry Powder: Curry powder is made from a blend of spices, including turmeric, cardamom, cumin celery, peppercorns, cloves, cinnamon, nutmeg, and sometimes

ginger. Cayenne pepper makes it pungent, and ground dried garlic gives it a strong flavor. Curry is a mixture of spices chosen for its different uses.

Ginger: Ginger is a knobby, brownish-brown tuber that adds a special flavor to food and is widely used in Asian cuisine.

Nutmeg: This spice has a spicy aroma and a warm, slightly sweet flavor and is often used to flavor baked goods, preserves, puddings, meats, sauces, vegetables and eggnog.

Red Pepper: Ground red pepper adds color to dishes like potato salad and seafood without making them too spicy.

Dried saffron powder: This aromatic spice is mainly used in soups and rice.

Turmeric: Like ginger, turmeric is a must-have ingredient in curry powder, once known as Indian saffron. Use with caution - it only needs a little and the aroma is long-lasting enough.