1, octagon
Illicium verum and Illicium verum are commonly used in daily seasoning, such as stewing, boiling, salting, marinating, soaking, etc., and can also be directly processed into spiced seasoning powder, which is mainly used to enhance the rich aroma. The use of vegetarian dishes mainly reflects the aroma of meat dishes in soup.
2, cinnamon
Cinnamon bark, scientific name: Chai Gui? Cinnamomum cassia, also known as Cinnamomum cassia, is the general name for bark of Lauraceae and Cinnamomum plants such as Tenjikukatsura, Yinxiang, Cinnamomum tenuifolium or Cinnamomum cassia. This product is food spice or cooking seasoning.
3. Amomum villosum
Amomum villosum, oval fruit, purplish red when ripe, brown after drying, polygonal seeds and strong aroma. Slightly bitter and cool, it is a seasoning commonly used in people's daily life. It is often used in hot pot, stew or braised pork, which can enhance the fragrance and remove the odor of dishes.
4, fragrant leaves
Fragrant leaves, also known as laurel leaves, alternate leaves, wide heart-shaped or nearly round. When fresh, it tastes bitter and fragrant. After drying, the bitterness is reduced and the aroma is enhanced. The one with strong aroma is the top grade. Therefore, it is often used as seasoning, which can greatly improve the flavor of ingredients and remove odor.
5. Amomum tsaoko
Amomum tsaoko and capsule are dense, red when ripe, with polygonal seeds and rich fragrance. Spicy and warm in nature, Amomum tsao-ko is often used as a spice to cook dishes, which can remove fishy smell and smell and enhance the taste of dishes.
6, licorice
Glycyrrhiza uralensis Fisch, also known as sweet grass, has thick roots and rhizomes, and is a kind of tonic Chinese herbal medicine. Slight gas, sweet taste, can play the role of fragrance.
Baidu encyclopedia-licorice
Baidu encyclopedia-tsaoko
Baidu encyclopedia-Amomum villosum
Baidu encyclopedia-cinnamon
Baidu encyclopedia-halogen material
Baidu encyclopedia-octagonal