Knowledge expansion:
Spices that cover the fishy smell of aquatic ingredients are: nutmeg, clove, cinnamon, kaempferia galanga, ginger, cardamom, fragrant rapeseed, fennel, etc. The spices that cover the smell of cattle and sheep meat are: cumin, clove, nutmeg, cardamom, kaempferia galanga, pepper, cinnamon, rapeseed, fennel and so on. Spices that can cover up the fishy smell of beans are: nutmeg, clove, cinnamon, fragrant leaves, cardamom and so on.
Flavoring spices can add flavor to livestock meat ingredients: nutmeg, cinnamon, clove, dried tangerine peel, fragrant rapeseed, star anise, pepper, fragrant leaves, etc. The ingredients that can enhance the flavor of poultry meat are: star anise, cinnamon, fennel, angelica dahurica, clove, fragrant leaves, Amomum tsaoko, dried tangerine peel, Amomum villosum and Amomum tsaoko. Pepper, nutmeg, star anise, fennel and so on can enhance the aroma of aquatic ingredients.
Spice is a substance that can be sniffed out or tasted by the sense of smell. It may be a "single body" or a "mixture". According to the preparation method or raw materials, spices can be divided into "natural spices" and "synthetic spices".