Four elements for selecting seasonings: seeing, touching, smelling, and tasting.

Note: If you smell something sour or pungent, be wary of sulfur fumigation. Those that have been smoked with sulfur are heavier than those that have not been smoked, so buy with caution.

1. Cinnamon

Picture 1: Thin skin and thick flesh, grey-brown surface, smooth cross-section: brownish-red inside, oily, strong aroma, with a numbing taste at first taste. It tastes sweet afterward, with less residue when chewed and a strong cool taste.

Picture 2: Although it is not considered inferior cinnamon, the texture is loose and the fragrance is not strong. Based on our daily purchasing experience, it is recommended to purchase cinnamon with skin.

Inferior cinnamon: The surface is dark brown, the texture is very loose, there is no sound when broken, and the aroma is light or non-existent. If the cross section is jagged, it is likely to be the bark of other trees.

2. Star anise

These are also star anise, and most of the ones sold in general vegetable markets are the one in Figure 2.

Picture 1 Star anise: Hard and brittle, with intact and straight sharp corners, plump and large, brownish-red in color, thick peel, rough and wrinkled on the back. Usually there are 8 corners, but there are also 7 or 9 corners. There are swollen seeds in the larger cracks on the side of the pod. Good star anise will emit a mellow fragrance, with a strong fragrance and a slightly sweet taste. Star anise is an all-purpose seasoning. .

Figure 2 Star anise: The horns are slender or short, not full, the flowers are small, seedless or have few seeds, the color is dark brown or black, and some surfaces may have insect spots. Inferior star anise has a poor or even no fragrance and tastes a bit bitter. It smells pungent.

3. Xiangguo

Pictures 1 and 2 show that when purchasing, the fruit should be round, plump and pure in aroma.

4 , Kaempferol

Picture 1: Kaempferia is white in color, fragrant and slightly spicy, preferably dry and in large pieces. It smells strong and tastes slightly spicy, making it a good choice for braised pork.

Picture 2: There are insect eyes. Generally speaking, this kind of kaempferol has been stored for a long time, and the fragrance has evaporated.

5. Tangerine peel

Picture 1: The skin is thin and light in the hand, and it also has a refreshing fragrance. The outer surface is orange-yellow or reddish-brown, with fine wrinkles and even concave dots. The inner surface is rough and spongy, with a yellow-white or yellow-brown network shape. Smell it, the fragrance has an orange scent. Because oranges contain sugar, the tangerine peel will not dry out and become brittle. When pinched with your hands, it will be tough but brittle. Rabbit and beef are suitable for increment.

Picture 2: The color is black and the inner surface is off-white. This kind of tangerine peel is mostly dried by fire and has almost no tangerine peel aroma, and some of it is even spoiled. It smells burnt. It breaks easily when pinched by hand.

6. Angelica dahurica

Picture 1: Angelica dahurica should be white in cross-section or section, with large pieces, mellow fragrance, no peculiar smell, sufficient powderiness, and densely covered with brown oil spots on the skin. . Angelica dahurica has a better effect in removing fishy smell, and duck meat products are suitable for incremental use.

Picture 2: The color is dark, with insect eyes, and there is no powder on the cut surface when touched. Choose carefully when purchasing.

7. Amomum villosum

Figure 1: Good amomum villosum is oval or round, with a brown appearance, inconspicuous triangular edges, and a thin and soft peel. Genuine amomum villosum has a strong aromatic smell and tastes slightly cool and slightly bitter.

Picture 2: The appearance is dark in color, the smell is slightly fragrant, the taste is slightly bitter and astringent when cut.

8. Fragrance leaves

According to my observation, most of the fragrant leaves sold in the market are the ones in Figure 2, which are dry, yellow or white.

Picture 1: The fragrant leaves are fresher, and the fragrance of the fragrant leaves is easier to evaporate and the fragrance is lighter. If it takes a long time, the fragrance will naturally disappear.

Picture 2: The fragrant leaves must have been stored for a long time.

9. White buckle

Picture 1: light white or white with a hint of brown, round, full fruit, shiny surface, strong aroma, mostly used for cooking stewed vegetables, remove To remove odors and enhance aromas, poultry and game, and other dishes.

Picture 2: The color is black, it should be old goods that have been stored for a long time. It smells fragrant.

10. Grass rowing

Figure 1: The surface of the grass rowing is grey-brown with roots. The texture is flexible, not easy to break, and the cross section is light yellowish brown. It smells refreshing, with a faint celery aroma.

Picture 2: The row grass turns black. This may be due to insufficient dryness and the nest is broken. There is a musty smell.

11. Cumin

Picture 1: Cumin is yellowish green in color, shaped like rice, with large and long grains and full texture. The scent is rich.

Picture 2: Cumin grains are relatively small and shriveled in appearance. The color is dark yellow and the smell is very light.

12. Caoguo

Picture 1: It is plump, with uniform particles and no cracks. The outer skin is gray-brown, and some are brown-red. It tastes slightly spicy and has a strong aroma. No white tender fruits. This kind of grass fruit is blanched and dried.

Picture 2: The color is black, suspected to be caused by burning, and it smells pungent.

The above is our own experience in buying spices. This is basically the identification of common spices, and I will share how to identify other spices later. Friends who need to know can follow me.

13. Piper pepper

Picture 1: The product is cylindrical, with obvious small spherical particles on the surface, dark brown, with small protrusions arranged diagonally, hard and brittle, and easy to peel. When broken, it has a special aroma and a slightly spicy taste.

Picture 2: Gray in color and no fragrance. When purchasing, beware of mixed merchants.