1, Zanthoxylum bungeanum: Also known as Qinjiao and Fengjiao, it is fragrant, slightly sweet, pungent and spicy. The use of Zanthoxylum bungeanum can rank first among all spices, because it has a strong aromatic smell, which is spicy and lasting, while raw Zanthoxylum bungeanum is spicy and delicious, and its fragrance is overflowing after frying.
Medicinal: Zanthoxylum bungeanum has the functions of expelling pathogenic wind, expelling cold and removing dampness, strengthening teeth, nourishing five internal organs and relieving pain.
2, pepper: also known as Hu, Heichuan, Shirakawa, pepper has a fragrant smell, strong irritation, spicy, warm and cold, anti-inflammatory and detoxification.
3. Clove: Clove, also known as clove and clove fragrance, is rich in aroma, strong in flavor and pungent in taste. It can be used for seasoning and refining. As a medicine, it can cure spleen and stomach deficiency and cold, and as a medicine, it can dispel dampness and relieve pain, warm the stomach and benefit the kidney, lower blood pressure and stop vomiting.
In food processing, it is mainly used to make meat, cakes, pickled food, roasted seeds and nuts, honey money, drinks and other condiments.
4, fennel: also known as fennel, fennel, small incense, fennel, thorn (Jiangsu) and so on. Its smell is spicy and mild, with the smell of cinnamic acid, slightly sweet and bitter, and it has the feeling of burning tongue.
Medicinal use: Fennel is pungent, warm and fragrant, and has the functions of seasoning, warming kidney and dispelling cold, regulating stomach and regulating qi. As a natural spice, onion flavor can remove the odor when cooking fish and meat. It also has a good antiseptic effect.
5, Amomum villosum: Amomum villosum, Yangchun sand.
Its dried fruit is fragrant, cool and slightly bitter.
Medicinal use: Amomum villosum is pungent, warm in nature, and has the taste of promoting qi circulation and appetizing. Amomum villosum can remove odor, increase flavor and make meat delicious during meat processing. In addition, it can also be used as a seasoning for brewing wine, pickling vegetables, making cakes and drinks.
6. Thyme: also known as Thyme Five Bangs, commonly known as Mountain Pepper, has a unique leaf fragrance and hemp tongue-like taste, which is sweet and rich in aroma and is used for cooking fish tips and seasoning soup.
7. Cumin: Also known as Artemisia annua, Tibetan Miao Xiang and Xi Miao Xiang.
It has a unique mint, fruit fragrance and delicious bitterness, and has a astringent effect when chewing.
It can be used to add flavor to cakes, wine, pickles, etc. It can also be used to remove the fishy smell of meat products.
8. Rhizoma Kaempferiae: Also known as Alpinia officinarum. It smells of camphor wood. As a condiment, processed bacon is a condiment for braised chicken and smoked chicken, and it is also one of the raw materials of western-style seasonings.
Medicinal use: Rhizoma Kaempferiae is pungent and warm, and has the effect of relieving chills, pains and toothache.
9. Cinnamon: Also known as Gui Mu, Guishu, Yin Gui and Gui Lian. Cinnamaldehyde is rich in aroma, slightly spicy and slightly bitter.
Medicinal: The meat is spicy and slightly sweet, and it warms the spleen and stomach.
After eating, the taste is slightly spicy. After the meat is absorbed, it can remove oil stagnation, relieve dryness and heat and warm the stomach.
10, vanilla: mainly used to enhance fragrance, taste and color.
The fruit is spicy, warm and fragrant, and has the functions of seasoning, expelling wind and cold, and appetizing.
1 1, nutmeg: also known as fleshy fruit and fragrant jade fruit. Medicinal use: fragrant fruit, nutmeg is warm and pungent, and has the functions of seasoning, promoting qi circulation, stopping diarrhea, eliminating dampness and regulating stomach, astringing and astringing.
As a condiment, it can remove fishy smell and enhance fragrance, and is one of the raw materials for preparing curry powder. Eating too much will lead to the deterioration of intracellular fat, make people paralyzed, produce a sense of fainting, which is not conducive to suffering. If used in a small amount, it has certain nutritional value.
12, cardamom: also known as Poco. Cardamom is mild in nature, rich in aroma, slightly spicy in taste and slightly bitter in high concentration, which can be used as seasoning for meat processing, pickled vegetables and candy.
13, vanilla or Sophora alopecuroides: also known as fenugreek, fenugreek seeds and Sophora alopecuroides, Gansu is called fragrant beans.
After drying, Eupatorium adenophorum has a strong aroma, slightly bitter and mild properties.
Medicinal: It has the effects of tonifying kidney and nourishing yin, dispelling cold and removing dampness, and relieving pain. Can be used for treating kidney deficiency, backache, sexual impotence, cold, testicular cold pain, stomach cold and cold-dampness beriberi, swelling and pain, and fatigue.
Dried stems and leaves can be used as food seasoning and one of the raw materials for making curry powder. In addition, it can also be widely used as a seasoning for barbecue food kimchi.
14, Amomum tsao: Amomum tsao is also called Amomum tsao. It tastes spicy, has a special aroma, is slightly bitter, is a perennial plant, and the whole plant is spicy.
Medicinal use: Amomum tsao-ko has the effects of eliminating dampness, invigorating spleen, dispelling cold, resolving phlegm and stopping symptoms. It also has the function of seasoning and can be used to cook meat and fish dishes.
15, Angelica dahurica: Angelica dahurica, also known as Angelica dahurica, Angelica dahurica, Angelica dahurica, slightly bitter taste. Angelica dahurica is the best, with independent branches, thin skin, yellowish appearance, hard and smooth, and rich aroma.
Medicinal use: Angelica dahurica can dispel wind, reduce swelling and relieve pain, and is used to treat stomachache, and has certain antibacterial ability.
Its fragrant smell is used to make specialty products such as braised chicken and roast chicken, and it is rarely used for seasoning in general diet.
16, star anise: in the south, it is called aniseed and water chestnut. As a Chinese medicine, it is called Xiang, also called star anise. Star anise has a strong aroma of mountain slag, which is sweet and pungent.
Medicinal use: Illicium verum contains fennel volatile oil, which is one of the raw materials for preparing spiced powder and spices, and has the functions of warming yang, dispelling cold and regulating qi.
17, mint: (weeding) also known as Su Mint, fish vanilla, fragrant, cool, with a youthful atmosphere in the chill. It is fragrant, spicy, dry, rootless, leafy, green and rich in flavor.
Medicinal use: peppermint is fragrant, which has the functions of seasoning, expelling wind, dissipating heat, removing filth and detoxifying. The whole herb can be used as medicine, and is suitable for common cold, fever, headache, sore throat, anhidrosis, wind eye, wind diagnosis, dry and itchy skin, pain relief and diarrhea.
Mint is a kind of seasoning for cooking food, which is often used in Chinese and western compound seasonings.
18, fragrant leaves: after eating, the taste is light and sweet. After the meat is absorbed, it can increase the freshness and sweetness of the meat, and it also has the functions of warming the stomach, moistening the throat and stopping dry mouth.
19. Hay: After the taste is tasted, the sweetness of licorice evaporates. After meat is absorbed, it can reduce the fishy smell of meat, increase human bile and lower cholesterol.
20. Chenpi: alias pericarp
Function: After the taste is absorbed by the meat, it can reduce the fishy smell of the meat, eliminate phlegm and help digestion.
2 1, chuba: It tastes spicy and has a special aroma. It can treat diarrhea, vomiting, headache and toothache, and has the effect of dispelling cold.
I said so many spices, but the most commonly used ones are Kaempferia kaempferia, clove, cinnamon, Amomum villosum, star anise, pepper, dried tangerine peel and so on. And the proportion varies with different raw materials, mainly relying on the personal experience of the chef.