Chinese dry seasonings are: pepper (sometimes with pepper), dashi, pepper, dry chili, cinnamon, etc., these are the most commonly used; in addition there are Chenpi (or hawthorn), cloves, cardamom, cinnamon, ginger, cumin, Angelica dahurica, sand nuts, leaves, licorice, incense, fruits, etc., counting, there are more than a dozen of them. (Others that are not dry seasonings are mainly onions, ginger, garlic, etc.)
Fennel strong odor, used in the production of vegetarian dishes and soy products is best; do beef, lamb with Angelica dahurica, can remove the stench to increase the freshness, so that the meat tender; smoked meat, boiled intestines with cinnamon, meat, intestines can make the rich flavor, long time to eat is not greasy; blanch the soup with Chenpi and wood, which can be made to smell elegant and fragrant; burned fish with shennai and ginger, not only to lift the fishy, but also to make the fish crispy and tender suitable for the aroma of; smoked chicken, duck, goose, with cardamom, and the smell of the chicken, duck and goose meat, with cardamom. Smoking chicken, duck, goose meat, with cardamom and cloves, can make the smoked flavor unique, chewing fresh aroma in the mouth, full of room fragrance.
Black Pepper: Black Pepper: known as "black gold", produced in India, and later spread to Europe, Asia, the world. Black pepper has a very strong and unique spicy flavor, is to do meat such as steak and other common spices to accompany meals. The unique flavor of black pepper comes from piperine, piperine in the light, will lose part of the flavor, so do steak, it is best to use a handheld pepper grinder freshly ground black pepper, so that its aroma to maximize the volatile. Black pepper warms the spleen and kidneys significantly, and can treat the symptoms of morning diarrhea caused by spleen and kidney deficiency.
Cassia cinnamon: also known as cinnamon, official cinnamon or incense cinnamon, is one of the earliest spices used by mankind. Cinnamon flying volatile oil aroma, can make meat dishes to get rid of fishy and unctuous, fragrant and delicious, people appetite. The amount of cinnamon should not be too much at a time, but the flavor will affect the dishes themselves in the flavor. Adding cinnamon to dishes in moderation can help prevent or delay aging. Cinnamon contains phenylacrylic acid compounds, which have a therapeutic effect on prostate diseases. Cinnamon has a strong aroma, so the smaller the amount of consumption, the better, and should not be consumed for a long time. Cinnamon is hot, eat as little as possible in summer, and pregnant women should also eat less.
Cumin cumin: cumin, also known as aniseed, Arabian fennel, cumin is the world's second largest spice in addition to pepper. Cumin has a unique minty, fruity flavor, but also with a pleasant bitter taste, to remove the fishy taste of food role is obvious, especially when cooking beef and mutton, there is a very good fishy taste and aroma effect. Can also be used for pastry, wine, pickles and other flavor. Cumin oil or by high-temperature heating, the flavor will be more and more intense, so it is a barbecue essential spices. In India cumin is also a major ingredient in the preparation of curry powder.
Curry Powder: Curry is not actually the name of a spice, in India, curry is "a mixture of many spices cooked together" means. Composition of curry spices include red pepper, ginger, cloves, cinnamon, fennel, cumin, nutmeg, coriander, mustard, sage, black pepper and the main color of curry - turmeric powder and so on. The unique aromas and flavors of the curry are blended together to create a harmonized and multilayered taste, whether with meat, seafood, or vegetables, and the curry is enchanting.
Dark opal basil: Native to the tropics of Africa and Asia, it is now found in Eastern Europe, Yugoslavia, Cyprus, France, Italy, the United States, and Madagascar. Purple basil is a strong aromatic herb with large leaves and a soft, sweet flavor that is often used in Mediterranean and Southeast Asian cuisines. The fresh leaves are an excellent accompaniment to tomato pasta, and can also be used to flavor lettuce salads and as a garnish in a variety of dishes.
Fagara Pepper: Spicy and numbing in flavor, it is a unique Chinese spice, known as the "Chinese Seasoning", and is most widely used in Sichuan cuisine. Whether braised, marinated, small dishes, Sichuan pickles, chicken, duck, fish and meat dishes can be used to it, but also can be coarsely ground into powder and salt mixed for pepper salt, dipping use. Pepper can remove the fishy smell of various meats; promote salivary secretion, increase appetite. Peppercorns also have the effect of aroma and stomach, removing dampness and pain, killing insects and detoxification.
Maccha: Maccha originated in China and was brought back to Japan by Japanese monks around the 7th century. It is a covered steamed green tea that is ground into a slight powder using a natural stone mill. It has a long-lasting green color, a light and refreshing smell, fine powder and a sweet taste.Maccha is the source of the most tantalizing and delicious spices for making matcha lasagna, matcha coffee, matcha cocktails, matcha pudding, matcha lattes, matcha tofu, matcha yogurt, matcha soymilk, and matcha pastries.
Osmanthus fragrans: Osmanthus fragrans is native to southwestern and central China, and is now also found in India, Nepal, and Cambodia. Osmanthus fragrans has a strong, elegant and pleasant aroma and long-lasting flavor. It is a very unique and superior spice for making cakes, candies and wine. Osmanthus can also be used as medicine, has the effect of transforming phlegm, relieving coughs, promoting the production of fluids, and stopping toothache.
Panch Phoran: It is a mixture of various spices such as fennel, anise, cumin, cinnamon, cloves, peppercorns, ginger, licorice, and tangerine, and is commonly found in the spicy dishes of Oriental cuisine. The Five Spice Blend is particularly suited to pork, beef or poultry dishes, and is added to marinades to add flavor. It brings together the advantages of various raw materials, aromatic odor, spleen warming, anti-inflammatory diuretic, improve the body's resistance to the effect.
pericarpium citri reticulatae Chenpi: Chenpi is used in cooking dishes, its bitter taste and other flavors to reconcile each other, can form a unique flavor. The volatile oil contained in Chenpi has a mild stimulating effect on the gastrointestinal tract, which can promote the secretion of digestive juices, remove the stagnant gas in the intestinal tract and increase the appetite. In cooking, tangerine peel can be used to remove odor, increase aroma and freshness. Used as a spice, it has the effect of adding flavor, removing fishy and unctuousness. Commonly used in the production of marinated vegetables, marinade, but also an important spice of the dishes such as lamb with aged skin, whole duck with aged skin.
Rosemary: A traditional Mediterranean cuisine spice. Rosemary has a strong flavor and is a popular spice to accompany meat. It can be used in marinades to make meat smell good on the grill. Or when making salad dressings, put some rosemary, mixed with olive oil, vinegar, black pepper and salt, is a very famous herb salad dressing.
Star Anise: Star Anise is an ancient and exotic spice that grows in its native land and is rarely found outside of its home country. Also known as Chinese fennel, star anise has an anise-like, pungent and strong flavor that makes it suitable for braising and brining. It is often used to make beef in sauce and tea eggs. Star anise has the effect of warming yang, dispersing cold, regulating qi and relieving pain. It can be used for the treatment of cold vomiting, cold hernia abdominal pain, kidney deficiency lumbago, foot odor and other diseases. However, do not eat some wild anise, because in addition to cultivated anise, other wild species of fruits are highly toxic.
Sweet basil: a famous spice native to Egypt, has a strong, pleasant slightly sweet aroma, it is a unique flavor, nutritious. Sweet basil young stems and leaves, can be used as a meal, cold, stir-fry, blanch soup, stuffing and do hot pot side dishes, can also be dried and ground into powder, added to the flour made of a variety of noodle food; or as a meat seasoning and tea to make drinks. Sweet basil also has medicinal health value, regular consumption can enhance the human immunity, weight loss, antibacterial, slow aging of the body. Sweet basil also has the effect of repelling mosquitoes.
White Pepper: White Pepper: hot, pungent, aromatic flavor, is a favorite common spice, often used in steak, lamb chops, pork chops and braised meat and other meals. Relative to black pepper, white pepper's medicinal value is a little higher, slightly less flavor, but it disperses cold, stomach function is stronger. White pepper can dispel fishy, greasy, its unique odor can make the appetite, enhance appetite; and can promote sweating, the treatment of cold and flu; white pepper dishes are not easy to deteriorate, indicating that the white pepper and antiseptic and anti-bacterial effect, and it can be solved the toxicity of fish and shrimp meat.