1, Angelica dahurica: Angelica dahurica's role is a lot, the main role is to make the ingredients become delicious, so that the soup becomes rich and creamy, and into the soup after the smell is not heavy, will not hold down the flavor of the ingredients, so it has become a stewed lamb soup one of the commonly used spices.

2, cumin: cumin is stewed lamb soup must be added to the spices, cumin shape and rice is similar, the flavor is relatively heavy, can be very good to the ingredients to fishy fragrance, so that the ingredients to re-add incense.

3, cinnamon: cinnamon flavor is more unique, taste a little sweet, but also with a slightly spicy flavor; its role and cumin is more similar to the ingredients to fishy fragrance, so cinnamon and cumin is the best partner, it is also a commonly used spices stewed lamb.

4, incense leaf: incense leaf is the laurel tree leaves, it smells very fragrant, but does not belong to the very heavy kind of flavor; taste slightly pungent, but the flavor is relatively strong, so pay attention to the amount of use, otherwise it will cover up the flavor of the ingredients themselves. Because of the aroma of incense leaves when cooking is relatively heavy, so its role is to give the ingredients to increase the flavor, in the stewed mutton will often use.