Also known as spice, the cooking industry is commonly known as spice. They have strong aroma or pungent taste, which can increase the flavor of food, increase appetite and facilitate digestion.

Spices used in cooking dishes can not only get rid of some peculiar smells of raw materials, but also give food typical smells such as pungent, fragrant, hemp, spicy, bitter and sweet. Most spices used are also traditional Chinese herbs.

We have specially summarized 57 kinds of spice knowledge for you, with pictures and instructions for use, so that you can use it more conveniently in the future. It is recommended to collect it.

1, turmeric

As a seasoning, the root is spicy, slightly orange and has a special flavor, which can increase the golden color of dishes.

2, white button (cardamom, cardamom kernel)

As a seasoning, it can remove odor and increase fragrance. It's a must in pot-stewed dishes. Generally, roast chicken and duck at home are also necessary, full of fragrance!

3. Angelica dahurica

The smell is bitter and fragrant, and the taste is bitter and cool. As a seasoning, the odor can be removed and the fragrance can be increased.

4. Radix Astragali

Exterior deficiency spontaneous sweating, yin deficiency night sweats, acute nephritis edema, qi deficiency weakness, sweet taste, fishy smell!

5. Amomum villosum (Amomum villosum, Amomum villosum, Amomum villosum, Laokou)

Spice plants, increase fragrance, remove fishy smell and smell.

6. Amomum tsaoko (Amomum tsaoko)

Bitter taste, seasoning; Add spice.

7. agarwood

Flavoring spices; Add spice.

8. Chenpi

Eliminating fire, eliminating dampness, appetizing and removing fishy smell.

9. Hanyuan red pepper

Increase the fragrance and spicy taste.

10, Cortex Moutan

It has a strong and special fragrance, slightly sweet and spicy.

1 1, angelica sinensis

It is full of medicinal flavor, which tastes sweet first, then hemp, and can be used as pepper. It is also necessary in medicinal marinades.

12, codonopsis pilosula

Bitter taste, remove fishy smell. Increase the taste.

13, cloves

It plays a role in enhancing flavor, removing fishy smell and enhancing taste in Sichuan-style cold pot-stewed dishes. It has a strong fragrance and a tingling feeling. The amount of household use must be controlled within 2 grams. Otherwise, it will waste a pot of brine.

14, licorice

Removing fishy smell and sweet taste play a sweet role in brine.

15, costustoot

The taste is spicy, woody and bitter, which increases the fragrance.

16, Gui Ding

Strong fragrance and sweet taste.

17, olive

Also known as olive, it is sweet, sour and astringent in nature, sweet and fragrant in aftertaste, and has the effects of promoting fluid production and clearing away heat. Stewed soup with meat and fish. Make into sweet syrup, such as green fruit, bamboo and lily soup.

18, cinnamon

It tastes sweet, sweet and slightly spicy. Hot sex, little poison, increase fragrance. Divided into barrel cinnamon, thick cinnamon and thin cinnamon. Barrel cinnamon has the best quality. Commonly used for stewing meat and cooking fish, it is the main seasoning of Chaozhou cuisine brine.

19, white pepper

Warming the middle and dispersing cold, lowering qi, and increasing the spicy taste of pot-stewed vegetables.

20. Cardamom

Wei Xin, remove the fishy smell.

2 1, gardenia jasminoides Ellis

It has a slight licorice-like taste, and the taste is slightly bitter, which can only enhance the color, and the effect of enhancing the fragrance and removing the difference is small.

22. Shell accumulation

The taste is pungent and sweet, sour, fishy and fragrant.

23, cassia seed

The taste is bitter, sweet and salty, which makes the whole pot-stewed dish tasty.

24. Siraitia grosvenorii

Taste sweet, taste spices, remove fishy smell, and increase the hue of dishes.

25, acanthopanax bark

Pungent; Go fishy.

26. Dried lemon

Remove fishy smell, improve taste and add lemon aroma to dishes.

27, weeding

To enhance fragrance, you must have it in the marinade.

28. Senecio scandens

It tastes slightly spicy, bitter and spicy.

29. Green pepper

Increase the hemp taste and fragrance of vegetables.

30, nutmeg (jade fruit, nutmeg, nutmeg, fragrant nuts)

Strong aroma, essential in marinade.

3 1, cortex moutan

Titian, sweetening.

32. Rhizoma Kaempferiae (Rhizoma Kaempferiae, Fructus Kaempferiae, Rhizoma Alpiniae Officinalis, Rhizoma Alpiniae Officinalis)

Sweet and spicy, appetizing and digestion.

33. Radix Paeoniae Alba in Zhongjiang, Sichuan

Bitter, sour, fishy.

34. Vanilla seed

Increase the flavor of vegetables, remove the fishy smell and smell.

35, fragrant fruit

Spices, whole products are used as soup, cooking, pickling, etc., and powder products are often used in fruit cakes, sausages and so on.

36. Citronella

It tastes fragrant, slightly sweet, and tastes spices. It is usually used by grinding into powder. Mainly used for barbecue dishes. It is also used to prepare compound sauces.

37. Fragrant sand

The smell is pungent and cool, which can remove fishy smell, relieve boredom and increase fragrance.

38, fragrant leaves

Spice, with strong fragrance, generally uses cinnamon leaves.

39, star anise

It tastes sweet, contains volatile oil, has a strong and special aroma, and is a necessity of marinade. It is also often used to make spiced powder, which can make vegetarian food full of mellow meat flavor.

40, fennel

Spices, enhancing fragrance and removing fishy smell are generally used.

4 1, perilla frutescens

The taste is spicy and fragrant, and the fried snails are most used, and the taste is very fragrant. It can also be used for beef and mutton.

42. Gan Song

Brine geese must have it. It is one of the flavor-enhancing spices, with strong fragrance and hemp flavor, especially for beef and mutton. Control within 5 grams.

43. Flos Magnoliae

Aromatic, it is an essential material for braised pork.

44. Yangchun sand

The function of enhancing fragrance is a good product for pickling pot-stewed vegetables, and the price is expensive.

45. Basil

Aromatic plants, which taste like fennel, are full of fragrance.

46. Dill

It tastes spicy and has a special aroma, which can enhance the spicy taste of spicy hot pot.

47. Schizonepeta tenuifolia

It is pungent, slightly bitter, with a strong fragrance, and is often placed in cold dishes.

48. Mint

Aromatic seasoning, pungent taste, increase fragrance.

49. Pepper

Increase the spicy taste and remove the fishy smell.

50. Monascus rice

Made of glutinous rice and other rice fermented by monascus, it is generally used for color matching, with very strong coloring ability, and it does not fade, slightly sour, and has the best quality after aging, which does not belong to the scope of spices.

5 1, Arnebia euchroma

Roots are used in Sichuan cuisine. It is ruddy, 90% of it is used for color matching, and the effect of enhancing fragrance and removing differences is small. The amount must be well controlled. If it is too much, it will appear purple.

52. Nanjiang

Have a pungent smell. In addition to soy sauce paste and powdered sugar, the dipping sauce used in Taiwan Province's unique tomato cutting dish also needs to add the fine powder of Nanjiang to have the most authentic flavor. Chaoshan area is also often used to remove fishy smell. Nanjiang powder is one of the raw materials of "spiced powder".

53. Cumin

The pungent smell is very strong and unique. It has a strong ability to remove odor and odor, and can give special flavor to ingredients, which is commonly used in northwest China. Usually used alone, roasted and fried to make beef, mutton, chicken, fish and so on.

54. Fenugreek

Cooking takes its stems and leaves, which are rich in aroma, with a little caramel flavor and a little bitter taste, and can also remove the smell of animal ingredients.

55. Lingxiang

Strong flavor, Chongqing hot pot is a must.

56. Pogostemon leaves

It has a strong smell and has the function of hiding fishy smell. It can be used as cooking seasoning, and the cooking of musk crucian carp tastes excellent.

57. Exocarpium Citri Grandis

It can enhance fragrance and relieve boredom, and has a strong ability to remove fishy smell and foreign substances, and can be used to neutralize other marinades. People in Guangzhou like to use it to make soup.

Today's writing is relatively complete, all the things commonly used in life are in it, and most of them can also be used as Chinese medicine. Learning spices is not a matter of one or two days. If you study more, you will certainly make progress.