Traditional Culture Encyclopedia - Traditional stories - There are dozens of spices used in cooking.
There are dozens of spices used in cooking.
2, white buckle (cardamom, cardamom kernel): can remove odor and increase fragrance.
3, angelica dahurica: bitter and fragrant, bitter and bitter.
4, astragalus: sweet, go to the sputum.
5, Amomum villosum (Amomum villosum, Amomum villosum, Laokou): enhance the fragrance and taste.
6. Amomum tsao-ko (Amomum tsao-ko): It tastes bitter and adds spices.
7, agarwood: add spices.
8, dried tangerine peel: fire, dampness, appetizing, phlegm.
9. Zanthoxylum bungeanum: deodorizing, enhancing fragrance and spicy taste.
10, Cortex Moutan: It has a strong and special fragrance, slightly sweet and slightly spicy.
1 1. Angelica sinensis: sweet, can be used as pepper.
12, Codonopsis pilosula: bitter, fishy.
13, clove: It has the function of enhancing fragrance and removing fishy smell, with strong fragrance and tingling.
14, Glycyrrhiza uralensis Fisch: Deodorization, sweetness plays a sweet role in brine.
15, radix aucklandiae: flavoring.
16, guidance: rich in flavor and sweet in taste.
17, cinnamon: pungent and sweet, with little toxicity and enhanced fragrance.
18, white pepper: warm the middle to dispel cold, lower the gas, and increase the spicy taste of pot-stewed vegetables.
19, cardamom: pungent, fishy.
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