Write down the spices used in this dish for me (in full detail)

Fennel, aniseed, licorice, cinnamon, clove, Amomum tsao-ko, meat button, white button, dried tangerine peel, long pepper, angelica dahurica, kaempferia kaempferia, vanilla, Cao Ling, lawn mower, Arnebia euchroma, citronella, Amomum tsao-ko, fragrant fruit, galangal, Amomum villosum, cinnamon, aucklandiae, Amomum villosum and geranium.

Seasonings for dry goods in China mainly include: pepper (sometimes with pepper), aniseed, pepper, dried pepper, cinnamon and so on. , which are the most commonly used; In addition, there are tangerine peel (or hawthorn), clove, cardamom, kaempferia kaempferia, fennel, angelica dahurica, Amomum villosum, fragrant leaves, licorice, radix aucklandiae, Amomum tsaoko and so on. There are about a dozen. (Other seasonings that are not dry goods mainly refer to onions, ginger and garlic. )

Fennel has a strong smell and is most suitable for vegetarian dishes and bean products. Angelica dahurica used in beef and mutton can remove fishy smell and increase flavor, making the meat tender. Cinnamon for bacon and sausage can make meat and sausage rich in flavor and not greasy after long-term consumption; Pericarpium Citri Reticulatae and Radix Aucklandiae can make the smell elegant and fragrant; Cooking fish with kaempferia kaempferia and ginger can not only remove fishy smell, but also make the fish crisp, tender and fragrant. Smoked chickens, ducks and geese, with nutmeg and cloves, can make the smoked taste unique, chewy and full of fragrance.

Black pepper Black pepper: Known as "black gold", it was produced in India and later spread to Europe, Asia and all over the world. Black pepper has a very strong and unique spicy taste, and is a common spice for cooking steaks and other meats. The unique taste of black pepper comes from piperine, which will lose some of its fragrance under the irradiation of light, so when cooking steak, it is best to grind black pepper with a hand-held pepper grinder to make its fragrance evaporate to the maximum extent. Black pepper has obvious effects of warming and tonifying spleen and kidney, and can treat morning diarrhea caused by spleen deficiency and cold.

Cinnamon Cinnamon: Also known as cinnamon, cinnamon or cinnamon, it is one of the earliest spices used by human beings. The volatile oil of longan fly is fragrant, which can make meat dishes fishy and greasy, fragrant and delicious, and greatly increase appetite. It is not advisable to use too much with meals at one time. Excessive fragrance will affect the taste of the dish itself. Adding cinnamon to dishes can help prevent or delay aging. Cinnamon contains phenylacrylic acid compounds, which have therapeutic effects on prostate diseases. Cinnamon has a strong aroma, so the less you eat, the better. It is not suitable for long-term consumption. Cinnamon is hot, try to eat less in summer, and pregnant women should eat less.

Cumin Cumin: Cumin, also known as rest fennel and Arabic fennel, is the second largest condiment in the world besides pepper. Cumin has a unique mint and fruit flavor, and also has a palatable bitterness, which has an obvious effect on removing the fishy smell of food, especially when cooking beef and mutton. It can also be used for seasoning cakes, wine, pickles, etc. Cumin will become more and more fragrant when exposed to oil or heated at high temperature, and it is an essential spice for barbecue. Cumin is also the main raw material for preparing curry powder in India.

Curry powder curry powder: curry is actually not the name of a spice. In India, curry means "mixing many spices and cooking together". The spices that make up curry include red pepper, ginger, clove, cinnamon, fennel, fennel, nutmeg, coriander, mustard, sage, black pepper, turmeric powder, the main color of curry and so on. A variety of unique aromas and flavors are mixed together, whether it is with meat, seafood or vegetables, and the coordinated multi-level taste blooms, which makes people fascinated by curry.

Ocelot basil: Originally from tropical Africa and Asia, it can be found in Eastern Europe, Yugoslavia, Cyprus, France, Italy, the United States and Madagascar. Purple basil is an aromatic herb with strong fragrance, with large leaves, soft fragrance and a little sweetness, which is often used in Mediterranean and Southeast Asian cuisine. Fresh leaves are the best seasoning for tomato pasta, and can also be used as the zarraga flavor of lettuce and decorative spices for various dishes.

Fagara Zanthoxylum bungeanum: It tastes spicy. It is a unique condiment in China, known as "China condiment", especially in Sichuan cuisine. Can be used for marinated vegetables, marinated vegetables, side dishes, Sichuan pickles, chicken, duck, fish and so on. You can also grind it into powder, mix it with salt, and make it into salt and pepper to eat. Zanthoxylum bungeanum can remove the fishy smell of all kinds of meat; Promote saliva secretion and increase appetite. Zanthoxylum bungeanum also has the functions of aromatic invigorating stomach, eliminating dampness and relieving pain, killing insects and detoxifying.

Maccha Matcha: It originated in China and was sent back to Japan by Japanese Tang priests in the 7th century. It is steamed from green tea ground into fine powder by natural stone mill. Matcha has green and lasting color, elegant and fragrant smell, fine powder and sweet taste. Matcha is the most attractive and delicious spice source for making matcha lasagna, matcha coffee, matcha cocktail, matcha pudding, matcha latte, matcha tofu, matcha yogurt, matcha soybean milk and matcha pasta.

Osmanthus fragrans: Osmanthus fragrans is native to southwest and central China, but now it is also distributed in Indian, Nepalese and Cambodian. Osmanthus fragrans is rich in fragrance, elegant and pleasant, and has a lasting flavor. It is a very unique and superior spice for making cakes, sweets and wine. Osmanthus fragrans can also be used as medicine, which has the effects of resolving phlegm and relieving cough, promoting fluid production and stopping toothache.

Panch Phoran five-flavor mixed spice: it is made by mixing star anise, star anise, fennel, cinnamon, clove, pepper, galangal, licorice, dried tangerine peel and other spices. , common in the spicy dishes of oriental cuisine. Five-flavor mixed spices are especially suitable for cooking pork, beef or poultry dishes, and can be added to the marinade to enhance the flavor. It combines the advantages of various raw materials, smells fragrant, and has the effects of strengthening the spleen, warming the middle warmer, diminishing inflammation and diuresis, and improving the body's resistance.

Chenpi Chenpi: When Chenpi is used in cooking, its bitterness and other flavors can be reconciled to form a unique flavor. The volatile oil contained in dried tangerine peel has a slight stimulating effect on gastrointestinal tract, which can promote the secretion of digestive juice, eliminate intestinal gas accumulation and increase appetite. In cooking, dried tangerine peel can play the role of removing odor, enhancing fragrance and refreshing. Used as a spice, it has the functions of enhancing fragrance and taste, removing fishy smell and relieving boredom. It is often used to make marinated vegetables and marinades, and it is also an important spice for dishes such as dried tangerine peel mutton and dried tangerine peel duck.

Rosemary Rosemary: A traditional spice of Mediterranean cuisine. Rosemary has a strong fragrance and is a common spice in meat dishes. You can put some when curing meat, and the meat is especially fragrant when roasting. Or put some rosemary in the salad dressing and mix it with olive oil, vinegar, black pepper and salt, which is a very famous vanilla salad dressing.

Illicium verum: It is an ancient and peculiar spice. It only likes to grow in hometown, and there are few traces in other places. Illicium verum, also called China Illicium verum, is octagonal and spicy, which is suitable for braising and marinating. Often used as sauce beef and tea eggs. Illicium verum has the effects of warming yang and dispelling cold, regulating qi and relieving pain. Can be used for treating cold vomiting, cold hernia, abdominal pain, lumbago due to kidney deficiency, and beriberi. But don't eat wild Illicium verum at will, because other wild fruits are highly toxic except cultivated Illicium verum.

Sweet Basil Sweet Basil: It is a famous spice originated in Egypt, with a rich and pleasant slightly sweet aroma, unique taste and rich nutrition. The tender stems and leaves of sweet basil can be used as side dishes, cold salad, stir-fry, soaking in water, stuffing and hot pot side dishes, or dried in the sun and ground into powder, which can be added into flour to make various pasta. Or as a condiment for meat and a beverage for making tea. Sweet basil also has medicinal and health value. Regular consumption can enhance human immunity, lose weight and resist bacteria, and delay body aging. Sweet basil also has mosquito repellent effect.

White pepper White pepper: It tastes hot and fragrant. It is a popular spice and is often used with steaks, lamb chops, pork chops and stews. Compared with black pepper, white pepper has higher medicinal value and less seasoning effect, but it has stronger functions of dispelling cold and strengthening stomach. White pepper can dispel fishy smell and relieve boredom, and its unique smell can open appetite and increase appetite; It can also make people sweat and treat colds and colds; The dishes mixed with white pepper are not easy to deteriorate, which shows that white pepper also has antiseptic and bacteriostatic effects, and can solve the toxicity of fish and shrimp meat.