What seasonings do you have?

Illicium verum is a famous condiment and can also be used as medicine. Pericarp, seeds and leaves all contain aromatic oil, which is an important raw material for making cosmetics, liqueur, beer and food industry.

2. fennel

Fennel, formerly known as Xiaohuaixiang, is also known as Xiang Si cuisine, fennel, fennel seeds, ancient incense (Sichuan, Guizhou) and Hunxiang. The stems and young leaves of fennel can be used as vegetables and condiments. Fennel is the dried and mature fruit of fennel.

3. Cinnamon

Cinnamomum cassia, scientific name: Chai Gui, also known as Cinnamomum cassia, is the general name of Cinnamomum cassia plants such as bark, India, Cinnamomum cassia or Cinnamomum cassia. This product is edible spice or cooking seasoning. The original plants of commercial Cinnamomum cassia are complex, and there are about ten species, all of which are Cinnamomum plants of Lauraceae. There are 8 kinds commonly used in various places.

4, fragrant leaves

Fragrant leaves come from laurel, laurel (scientific name: laurel), also known as laurel, laurel, sweet laurel and laurel, which is the source of seasoning laurel leaves. Originated in the shrub and rock areas along the Mediterranean coast and Asia Minor, it has spread all over the world. The leaves are dark green, oval, tough, bitter and fragrant. After drying, the bitterness is reduced and the aroma is enhanced, which can be used as seasoning, that is, "fragrant leaves".

5. Dill

Cumin is also known as cumin and cumin celery, and fennel in southern Xinjiang. It is an annual or biennial herb of Umbelliferae and Cuminum with a height of 20~40cm. The whole plant (except the fruit) is smooth and hairless, with pink or white petals, rectangular, flowering in April and bearing fruit in May. Cumin is rich in essential oil and has a strong aroma. It is considered as the second most important spice crop in the world after pepper.

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