1, geranium
Remove fishy smell and enhance fragrance, but don't add too much. Too much will mask the taste of food. It is advisable to choose leaves that are as harmless as possible, with gray-green color and no mildew spots or other strange substances on the surface.
2, fruit fragrance
The fragrance is rich, spicy and slightly bitter. It is best to be big, heavy, strong and fragrant after being broken.
3. Vanilla seeds
Aroma, mild aroma, mixed taste of sage and lemon, often used for pickling food, but also one of the raw materials for preparing curry.
4. Fennel
Fennel seeds are mainly used for curing and boiling poultry dishes or beans, peanuts and bean products. Should choose full particles, rich aroma.
5, star anise
Sweet, mainly used for burning, marinating, stewing, stewing and other animal raw materials, with rich aroma and slightly sweet aftertaste.
5. cinnamon
Sweet and fragrant. Mainly used for stewing, roasting, boiling, stewing livestock and other dishes. It is best to choose dishes with grayish brown skin and rich aroma.
7.dried tangerine peel
The taste is bitter and pungent, especially those with bright colors and strong aroma.
8. Gan Song
Spicy and delicious, and a proper amount of Gan Song is an important seasoning for hot pot.
9.nutmeg
It tastes pungent and warm, dry and solid, and has a strong aroma.
10, tsaoko
Warm in nature and pungent in taste, it can enhance fragrance and dispel differences. The best product is the one with yellow skin and golden inner skin after crushing.
1 1, lavender
The fragrance is rich, the tingling taste is brownish red, and the oily smell is strong, which is the best.
12, pepper
The best products are those with big and full particles and strong hemp flavor.
13, citronella
"Cao Ling enhances fragrance, eliminates weeds and prevents corrosion", so it is advisable to choose a good product with fragrant smell and dry quality.
14, Senecio scandens
Bitter and bitter, it can remove odor and increase fragrance. It is used to prepare various marinated soups and make marinated beef and mutton.
15, Xiangsha
Strong fragrance, pungent and cool taste, slightly bitter. It is often used as the main spice of hot pot, Sichuan cuisine, braised dishes and other condiments.