(1)Anise, also known as fennel, fennel, dashi, belongs to the woody plants. Flavor food spices ※. Taste sweet, fragrant. Used alone or in combination with other medicines (aroma medicine) are beautiful. Mainly used for burning, brining, stewing, simmering and other animal ingredients. Sometimes also used in vegetarian dishes. Such as stewed radish, brined dried beans and so on. Star anise is the main seasoning in five spice powder. It is also the most important spice in brine.

Properties: warm in nature. Functions: treating abdominal pain, calming vomiting, regulating the stomach and yi zhong, curing obstruction in the abdomen, dispelling cold and dampness, dredging the liver and warming the stomach.

(2) Fennel (fennel seed), also known as cumin, grass fennel. Belongs to the herbaceous herb, flavor food spice. The flavor is sweet, fragrant, single use or combined with its medicine can be. The young leaves of fennel can be made into dumpling filling, but rarely used for flavoring. Fennel seeds are mainly used in brined and boiled livestock and poultry dishes or beans, peanuts and soy products.

The flavor, properties, and utility are basically the same as anise.

(3) Cinnamon, also known as cinnamon, that is, the bark of the cinnamon tree. Belongs to the fragrant wood-like woody plants. Flavor food spice. Taste sweet, fragrant, generally used in combination with its medicine, rarely used alone. Mainly used for brine, roast, boil, simmering livestock and beasts and other dishes. Is the main seasoning in the brine.

Properties: great heat, dry fire. Functions: Benefiting the liver, promoting menstruation, promoting blood circulation, dispelling cold and removing dampness.

(4) Gui Zhi, that is, the fine branches of the cinnamon tree, flavor, use, properties, functions and cinnamon bark is the same, but not as strong as cinnamon bark flavor.

(5) Fragrant leaves, that is, the leaves of the cinnamon tree. It has the same flavor, uses, properties, and functions as cinnamon, but has a lighter flavor.

(6) Sand Ginger, also known as Yam Nai, Yam Spice. Belongs to the herbaceous herbs. This food spice. Flavor pungent, fragrant. Can be eaten raw or cooked. Used alone or in combination with other medicines are good. Mainly used in roasted, marinated, simmered, baked and other animal dishes. Often processed into powder, more used in Cantonese cuisine.

Properties: warm. Functions: Entering the spleen and stomach, opening up depressions, expelling bad qi, and treating stomach cold and pain.

(7) Angelica sinensis, a herbaceous herb, flavor food spice. Taste sweet, bitter, fragrant. Mainly used for stewing, cooking livestock or beast dishes. Because of its flavor is very strong, so the dosage is very small, otherwise, the anti-defeat dishes.

Properties: warm. Functions: tonifying and activating blood, regulating qi and relieving symptoms, treating women's menstrual disorders, leucorrhea, dysmenorrhea, anemia and other conditions. It is a good medicine for gynecology.

(8)Thornywort: a herbaceous herb, this food spice. Pungent, fragrant flavor, not widely used, sometimes used for burning, cooking meat, mainly for dishes.

Properties: warm. Functions: Entering the lungs and liver, dispersing wind, clearing the head and eyes.

(9) Perilla, a herbaceous herb, this flavor is used twice. Pungent and aromatic flavor. Usage is not wide. However, it is used for frying snails, which has a wonderful flavor, and is sometimes used for cooking beef and mutton, etc.

Properties: warm in nature. Functions: Relieving exterior cold, regulating qi and harmonizing the middle, eliminating phlegm and asthma, and activating meridians and collaterals. It can cure wind-cold cold, fever and malignant cold, cough and asthma, nausea and vomiting, poisoning from eating fish and crab, etc. The stalks can smooth qi and stabilize the fetus.

(10) Mentha piperita, is a herbaceous herb. The flavor of this dual-use. Taste pungent, fragrant. Not much use, mainly used for making drinks and sugar water, sometimes also used in sweet dishes.

Properties: warm. Functions: Clearing the head and eyes, promoting wind-cold, benefiting the throat, moistening the heart and lungs, and eliminating bad breath.

(11) yellow gardenia, also named gardenia, belongs to woody plant, taste food spice, also is natural pigment, color orange-red or orange-yellow. Taste slightly bitter, light fragrance. Use is not big, sometimes used for poultry or rice products seasoning, generally to adjust the color mainly.

Properties: cold in nature. Functions: Clearing heat and diarrhea, can clear the heat of the heart and lungs, main treatment for fever and heartburn, redness of the eyes, jaundice, vomiting blood, epistaxis, heat poisoning, sores and ulcers.

(12) Angelica dahurica, belongs to herbaceous herbs, flavor food spice. Taste pungent, fragrant. Generally used in combination with it medicine. Mainly used for brining, burning, simmering livestock and game dishes.

Properties: warm in nature. Functions: dispelling cold and removing dampness, subduing swelling and draining pus, clearing the head and eyes.

(13) cardamom, belongs to herbaceous herbs, flavor food spices. Pungent and fragrant flavor. Used in combination with other medicines. Commonly used in roasted, brined, simmered and other livestock dishes.

Properties: hot, dry fire. Functions: Entering the lungs, promoting evil spirits and breaking stagnation, harmonizing the stomach and stopping vomiting.

(14) Nutmeg, belongs to herbaceous herbs, flavor food spice. The flavor is pungent, fragrant and slightly sweet. Combined with other medicines, it is mainly used in dishes such as marinated, boiled, roasted, stewed and simmered poultry and game.

Properties: hot in nature. Functions: Fiercer in flavor than cardamom, warming the stomach and warming the middle, curing cold pain in the heart and abdomen, promoting the chest and diaphragm, treating vomiting, drying dampness and strengthening the spleen, and detoxifying depleted phlegm and internal toxins.

(15) Nutmeg, is a herbaceous herb, flavor food spice. The flavor is pungent, fragrant and bitter. Combined with other herbs, it is used in brining and cooking livestock and poultry dishes.

Properties: warm in nature. Functions: Warming the middle Jiao, dispersing rebelliousness, entering the stomach to remove evil spirits, lowering qi to move phlegm, and thickening the intestines to stop diarrhea.

(16) Grass Fruit, a herbaceous herb, flavored food spice. The flavor is pungent and fragrant. It is used in combination with other herbs in meat dishes such as roasted, brined, boiled and simmered.

Properties: hot and dry fire. Functions: Breaking miasma, sending cold to the spleen and stomach, intercepting malaria and removing phlegm.

(17) Turmeric, a herbaceous herb, flavored food spice. The flavor is pungent, aromatic and bitter. It is color and flavor dual-use spices, both spices and natural coloring. Generally coloring-based, and it is used in combination with medicines, for beef and sheep dishes, sometimes also used for chicken, duck, fish and shrimp dishes. It is also the main ingredient in curry powder and satay sauce.

Properties: warm in nature. Functions: Breaking qi and removing blood stasis, dispelling wind and cold, subduing swelling and relieving pain.

(18) Sand nuts, a herbaceous herb, flavored food spice. The flavor is pungent and fragrant. Combined with its medicine, it is mainly used in roasted, brined, simmered, boiled and other meat dishes or soy products.

Properties: warm in nature. Functions: Expelling cold and quickening qi, stopping vomiting, curing stomachache, eliminating stagnation and resolving phlegm.

(19) Ginger, a herbaceous herb, flavor food spice. The flavor is pungent and fragrant. Combined with its medicines, it is used in roasted, brined and simmered dishes.

Properties: warm in nature. Functions: removing cold, relieving pain in the heart and abdomen, dispersing rebelliousness and treating clear saliva and vomiting.

(20) cloves, also known as chicken tongue, belongs to the fragrant wood-like woody plants, flavor food spices. Taste pungent, fragrant, bitter. Used alone or in combination with other medicines can be used. Commonly used in buckle steamed, burned, simmered, boiled, brined and other dishes. Such as clove chicken, clove beef, clove tofu skin. Because of its flavor is extremely strong, so do not use more, otherwise, it is counterproductive.

Properties: warm. Functions: Promoting the middle and warming the stomach, benefiting the kidneys and strengthening the yang, and curing vomiting.

(21) pepper, also known as Sichuan pepper, in fact, is not unique to Sichuan, nor is it good for Sichuan production. China's North China, Northwest China, Central China, East China and other regions have production. Pepper is a woody plant, taste food spices, flavor pungent, numb, fragrant. All animal raw materials are available. Used alone or in combination with other medicines are suitable, but more for deep-fried, boiled, brined, roasted, fried, baked, fried dishes. Meat and vegetarian, in Sichuan cuisine, the use of pepper, wider and more.

(22) cumin, flavor food spices, flavor pungent, fragrant. Usually used alone, mainly for baked, fried, fried lamb, beef, chicken, fish and other dishes. It is a common and favorite spice in the Northwest. The flavor of cumin is extremely strong and special. It is difficult for southerners to accept this flavor, so there are very few cumin dishes in southern cuisine.

Properties: hot. Functions: Promoting wind and dispelling cold, warming the stomach and removing dampness.

(23)Pepper, a vine plant, flavor food spice. The flavor is strong pungent, fragrant. All animal raw materials can be used. Soup, dishes are suitable. Because of its extremely strong flavor, so the amount is very small. Often ground into powder to use. Pepper is widely used in Cantonese cuisine.

Properties: hot. Functions: dispersing cold, lowering qi, relaxing the middle, eliminating wind, and removing phlegm.

Note: Pepper can cause sores and help fire, injuring yin, and should not be eaten by those with a hot stomach.

(24) licorice, also known as sweet grass, is an herb, taste food spices, taste sweet. It is mainly used in pickled wax products and brine.

Properties: flat in nature. Functions: Harmonizing, detoxifying, tonifying and moistening the lungs, relieving cough, diarrhea, stopping all pains, treating deficiency of qi and fatigue, loose stools with little food, coughing and wheezing, sore throat, sores and poisoning, spasmodic pains in the epigastrium, abdomen and limbs, and so on.

Note: Eating more will make you vomit.

(25) Luo Han Guo, a vine, flavor and spice. Taste sweet. Mainly used in brine dishes.

Properties: cool in nature. Functions: clearing away heat, detoxifying, benefiting the qi, moistening the lungs, dissolving phlegm, relieving cough, relieving heatstroke, generating fluids, clearing the liver, brightening the eyes, moistening the intestines, and soothing the stomach, and it can cure a variety of diseases in the respiratory, digestive, and circulatory systems, and it is especially effective in bronchitis, acute and chronic pharyngolaryngitis, asthma, hypertension, diabetes and other disorders.

(26) lemongrass, belongs to the herbaceous herb, flavor food spice. The flavor is fragrant, slightly sweet. It is usually ground into powder. Mainly used in barbecue dishes. Also used in the preparation of complex sauces.

Properties: cold in nature. Functions: lowering fire, inducing diuresis, clearing the lungs.

(27) Chenpi, that is, dried orange peel. Is a woody plant. Flavor food spice. Taste pungent, bitter, fragrant. Used alone or in combination with other medicines are appropriate. Mainly used for burning, brine, buckle steamed, simmering and other meat dishes. Also used in the preparation of composite sauces.

Properties: warm in nature. Functions: Expelling cold and removing dampness, regulating qi and dispersing rebelliousness, relieving cough and phlegm.