How many types of spices are commonly used by Chinese chefs?

1. Zanthoxylum bungeanum The spicy ingredients contained in Zanthoxylum bungeanum are antibacterial and have the effect of eliminating loss of appetite.

It can also promote blood circulation and improve cold constitution.

2. Garlic The allicin contained in garlic can sterilize, eliminate fatigue, promote cell metabolism, and promote blood circulation.

It has a certain effect on the treatment of arteriosclerosis and hypertension.

3. Ginger is the most commonly used condiment.

The gingerol contained in it can promote blood circulation, help perspiration, promote gastrointestinal motility, and has anti-acidification, sterilization, and softening protease effects.

4. Nutmeg: Nutmeg can remove the smell of meat and is commonly used in meat dishes.

And nutmeg can promote blood circulation and increase body temperature.

In the past, it was often used as a Chinese herbal medicine for the digestive system and has a good effect on loss of appetite and diarrhea.

5. Pepper Pepper has a strong bactericidal effect and can increase appetite, promote blood circulation, and resist acidification.

6. Chili pepper capsaicin can stimulate the central nervous system.

Promote the secretion of adrenaline and increase blood circulation rate to help perspire.

Rich in vitamin A and vitamin C.

The bactericidal effect is also very powerful.

It also has certain effects on fat metabolism and can prevent obesity.

Display of various spices 7. Cumin Cumin is a commonly used spice in exotic cuisine series.

It is often used especially when cooking meat dishes.

Not only can it increase appetite and promote digestion, recent studies have found that cumin has anti-cancer effects.

8. Curry powder Curry powder is made from three basic ingredients: cinnamon, cloves, and nutmeg, plus various seasonings.

Every family will make different spices with Indian flavor.

It can increase appetite and promote blood circulation.

9. Mustard Allyl mustard oil, the main component of mustard, has a strong bactericidal effect and has been used as a condiment for raw fish since ancient times.

In addition, it helps digestion and absorption, prevents blood clots, increases appetite and is rich in vitamin C.

Recently, it has been found to have anti-cancer effects.