Cinnamon bark, star anise, fennel and pepper all have certain mutagenicity and toxicity. Cinnamon may contain frameshift mutants and alkaline opposite mutants, while Zanthoxylum bungeanum, Illicium verum and Fennel may change the genetic function of normal tissues and cells, causing them to mutate.

If these spices and condiments are used more often, it will lead to cell distortion and cancer formation. The carcinogenic effect of the above natural spices on human body also depends on "the dosage, the length of time and the closeness of contact, especially the user's own health and immune ability". Therefore, when people use natural spices such as cinnamon, star anise, fennel, pepper, clove and spiced powder, they should not put them in every dish, but should use them as little as possible and with caution.

Extended data:

The use of various seasonings:

1, Zanthoxylum bungeanum: Zanthoxylum bungeanum has a fragrant smell, which can remove the fishy smell of fish and meat, promote saliva secretion and increase appetite. Zanthoxylum bungeanum can also dilate blood vessels and lower blood pressure, but it is not advisable to eat more Zanthoxylum bungeanum.

2, cinnamon: cinnamon, also known as cinnamon, contains aromatic substances such as cinnamaldehyde, as well as rich antioxidants such as flavonoids, and cinnamon is an excellent source of magnesium. Cinnamon is hot and should not be eaten more in summer. Cinnamon also has the function of promoting blood circulation, so pregnant women should not eat more.

3, pepper: containing pepper alkali, volatile oil, etc., oral administration can strengthen the stomach, not excessive, in order to prevent irritation of gastric mucosa.

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