What are the five spices?

The "five spices" are: star anise, pepper, cinnamon, clove and fennel, which are the five most common spices.

1. Illicium verum

Illicium verum is one of the most commonly used seasonings and spices, and there are many aliases, also known as anise, anise and anise, which are widely used in cooking techniques such as frying, stewing, boiling and marinating, especially when cooking meat ingredients.

2. Zanthoxylum bungeanum

Zanthoxylum bungeanum is another most commonly used seasoning and spice, and it is also one of the soul seasonings of Sichuan cuisine. Zanthoxylum bungeanum is one of the most important seasonings in Sichuan cuisine. The soul of Sichuan cuisine is "hemp, spicy, fresh and fragrant", and the first hemp taste is the credit of Zanthoxylum bungeanum.

3. Cinnamon

Cinnamon, also known as Cinnamomum cassia, Cinnamomum cassia and Cinnamomum cassia, is a general term for bark of various Cinnamomum cassia trees. There are as many as 8 common varieties of Cinnamomum cassia trees that can peel off cinnamon. According to the shape of cinnamon, cinnamon can be divided into barrel cinnamon, thick cinnamon and thin cinnamon.

4. Clove

Clove is also a flavoring agent which is both medicine and spice. It is made by drying the unopened bud of clove, also known as clove, clove, chicken tongue, baijie and so on. Cloves are divided into male and female, male cloves are smaller and female cloves are larger.

5. Foeniculum vulgare

Foeniculum vulgare is the dried seed of fennel. In the north, people often use the fresh and tender stems and leaves of fennel to make dumplings and steamed buns, which are delicious with eggs or meat pieces. It is a kind of stuffing that many people like.