However, the main seasoning materials are star anise, cinnamon bark, fennel, Amomum villosum, cardamom, clove, kaempferia kaempferia, pepper, angelica dahurica, dried tangerine peel, Amomum tsaoko, ginger, galangal and grass, and the common ingredients are pepper, star anise, fennel, clove, cinnamon, cardamom, dried tangerine peel, ginger and Chinese herbal medicines such as radix aucklandiae, Amomum villosum, galangal and ginger. Thirteen kinds of pre-mixed incense refer to 13 kinds of Chinese herbal medicines with unique fragrance, including nutmeg, Amomum villosum, nutmeg, cinnamon, clove, pepper, star anise, fennel, radix aucklandiae, radix Angelicae Dahuricae, rhizoma kaempferiae, galangal and dried ginger. But it smells like incense and wood.
Generally, spiced powder is made of five main raw materials: firewood, anise, fennel and cinnamon. Large amount, strong smell, no evil and five flavors, and small amount of other auxiliary materials can be used. The five spices are first shown in the above picture. From the color point of view, the color of thirteen spices is lighter than that of five spices powder. Although they are all spices, the aroma is also very different. In short, the aroma of spiced powder is relatively more diffuse, especially fennel and star anise, which can also be dipped in fine salt.
Spicy dishes are widely used in oriental cuisine, especially for baking or quickly frying meat, stewing, stewing, steaming and cooking dishes as seasoning. The corresponding name comes from the influence of China culture on sour, sweet, bitter, spicy and salty. In addition, thirteen spices and five spices powder also have different effects. You should also find that if you just put some spiced powder in cooking, the taste it produces is not very rich, and the effect is naturally not very good.