What are the 54 spices?

57 kinds of spice properties introduced

1, turmeric: the root as a seasoning, pungent flavor, a slight orange flavor, a special aroma, can increase the dishes golden yellow.

2, white buckle (cardamom, cardamom nut): as a seasoning, can remove the odor, increase the aroma and spice. Marinated vegetables in the necessary. General home roast chicken and duck must also be, full of flavor!

3, Angelica dahurica: the smell of bitter incense, taste cool and bitter, as a seasoning, can go to the odor, increase the fragrance.

4, astragalus: yin deficiency and night sweating, acute nephritis edema, qi weakness and debilitation, sweet taste, go fishy!

5, grass nutmeg (grass kou, grass cardamom nut, old cardamom, old buckle): spice plant, increase flavor, deodorization and deodorization.

6, grass fruit (grass kernel): bitter taste, flavoring spices; increase the pungent aroma.

7, incense: flavored spices; increase the pungent aroma.

8, Chenpi: eliminate fire, dispel dampness, appetizing, deodorizing.

9, Dahongpao pepper: add flavor and spicy taste.

10, danpi: a strong and special flavor, taste slightly sweet, more spicy.

11, angelica: very full of medicinal flavor, eat the first sweet taste, and then is hemp, can be used as pepper. Medicinal marinade is also necessary.

12, ginseng: bitter flavor, to fishy. Increase the flavor.

13, cloves: in the Sichuan cold brine plays a role in increasing the aroma, deodorization, flavor and so on. Strong flavor, a sense of hemp tongue. The amount of household must be controlled within 2 grams. Otherwise it will waste a pot of brine.

14, licorice: deodorization, sweet taste in the brine back to sweeten the role.

15, Guangmu Xiang: flavor pungent Guangmu Xiang, bitter, increase the aroma.

16, cinnamon ding: strong aroma, taste pungent and sweet.

17, green fruit: also known as olives, taste sweet, sour, astringent, sweet aftertaste, fragrant, have the effect of generating fluids, clearing heat. With meat, fish stew. Made into sweet sugar water, such as green fruit and bamboo lily soup.

18, cinnamon: taste sweet, sweet and spicy. Sex big hot, a small poison, increase the flavor. Divided into barrel cinnamon, thick cinnamon, thin cinnamon. Barrel cinnamon quality is the best. Commonly used in stewed meat, roasted fish, is the main seasoning of Chaozhou cuisine brine.

19, white pepper: warming and dispersing cold, under the gas, increase the spicy flavor of brine.

20, red nutmeg: pungent flavor, deodorization.

21, yellow gardenia: have a slight licorice-like taste, back to the mouth slightly bitter, can only increase the color, increase the aroma to the role of tiny.

22, accumulates shell: taste pungent sweet, acid, go fishy, increase fragrance.

23, cassia seeds: taste bitter, sweet, salty, so that completely marinated vegetables taste.

24, Luo Han Guo: taste sweet, taste food spices, deodorization, increase the color of the dish.

25, five plus skin: flavor pungent; deodorization.

26, dried lemon: deodorization, flavor, increase the dish aroma.

27, rows of grass: increase flavor, marinade must have.

28, Qianlixiang: flavor slightly pungent, bitter and spicy.

29, green pepper: increase the numbness and flavor of the dish.

30, nutmeg (jade fruit, nutmeg, nutmeg, nutmeg, fragrant fruit kernel): strong aroma, a must in the marinade.

31, mountain yellow peel: to enhance the aroma, sweeten.

32, mountain nai (San Nai, San Nai Zi, sand ginger, sand ginger): pungent and sweet taste, appetizing and digestion.

33, sichuan zhongjiang white peony: taste bitter, sour, deodorization.

34, coriander seeds: increase the fragrance of vegetables, deodorize and deodorize.

35, fragrant fruit: spices, whole products as soups, cooking, pickling, etc., powdered products are commonly used in fruit cakes, sausages, etc..

36, lemongrass: flavor flavor, slightly sweet, taste food spices, is usually ground into powder. Mainly used in barbecue dishes. Also used to make complex sauces.

37, Fragrant sand: pungent and cool odor, to remove fishy and unctuous, but also to increase the aroma.

38, the fragrant leaves: spices, relatively strong flavor, usually with cinnamon leaves.

39, star anise: sweet taste, containing volatile oils, has a strong and special aroma, is a halogen essential. Also commonly used in the production of five-spice powder, can make vegetarian food full of mellow meat flavor.

40, cumin: spices, aroma, deodorization, generally used.

41, perilla: flavor pungent, fragrant, fried snails with the most, the flavor is very fragrant, can also be used for beef and lamb.

42, Gan Song: brine brine goose must have. Is one of the flavor-enhancing spices, strong flavor, with a numbness, especially for beef and mutton in addition to the dissimilarity of the must-have raw materials. Control within 5 grams.

43, Xinyi: aromatic, is a necessary material for brine roasted meat.

44, Yangchun sand: the role of fragrance, is a good pickled brine, the price is considered expensive.

45, basil: aromatic plants, taste like fennel, aromatic.

46, dill: pungent flavor, has a special aroma, can enhance the spicy hot pot spicy flavor.

47, thorn mustard: flavor pungent, slightly bitter, clear aroma, more in the cold dishes.

48, mint: aromatic seasoning, taste pungent, increase the flavor.

49, chili peppers: to increase the spicy flavor, deodorization.

50, red currant rice: glutinous rice and other rice made of red currant fermentation, generally used for the role of coloring, coloring ability is very strong, but also does not fade, slightly acidic, aged for a long time the best quality, does not belong to the range of spices.

51, comfrey: the root is used in Sichuan-style dishes. Reddish color, 90% of the role for color, fragrance and go to the role of tiny, the amount must be grasped, the amount of too much, will show purple.

52, southern ginger: with a pungent odor. Taiwan's unique tomato cut plate used in addition to soy sauce cream, powdered sugar, but also to add the southern ginger finely chopped to have the most authentic flavor. It is also commonly used in Chaoshan to remove fishy odor. Powdered ginger is one of the ingredients of "five-spice powder".

53, cumin: pungent flavor is very strong and unique. To get rid of stink in addition to the ability is very strong, can give the ingredients a special flavor, commonly used in Northwest China. Usually used alone, baked fried fried beef and lamb, chicken, fish and so on.

54, fenugreek: cooking to take its stems and leaves, aromatic and strong, with a little caramelized aroma, taste slightly bitter, but also to remove the animal ingredients stink.

55, lingzhi: strong flavor, Chongqing hot pot must.

56, patchouli leaves: strong odor, with the role of covering fishy. Can be used as a cooking spice, cooking patchouli crucian carp excellent flavor.

57, orange blossom: aroma and unctuous, deodorization in addition to the ability to be very strong, can be neutralized and other brine used. Guangzhou people like to use for soup.

Spice selection

1, cinnamon: Guangxi's best, choose no mold, outside gray-brown, inside reddish brown. Skin fine oil more, good cinnamon with a hand touch two, the hand will have a clear, simple, comfortable aroma, not a very complex feeling.

2, cumin: to choose the green, long time the color will be yellow, the fragrance will be dissipated.

3, strawberry: to choose sun goods. The kang goods are a little less colorful.

4, star anise: choose a large uniform, strong aroma, preferably produced in the fall.

5, Chenpi: choose golden yellow, thin skin without mold.

6. Pai Cao: no mud on the line.

7, the spirit of the grass: there are large and small leaves, small leaves than large leaves of the good.

8, sand: (fragrant sand) fruit complete point better.

9, cloves: the general selection of male cloves on the line, choose a larger, complete buds, nail carving oil leaching.

10, nutmeg: there is no shell and shell. No shell is better than the shelled, moth-proof.

11, grass kou: a little bitter flavor, choose a larger, no moth can.

12, pepper: a handful of peppercorns, and then put down the peppercorns smell on the hands of the odor, the greater the pepper flavor the better.

13, green peppercorns: choose a bright color, there is a great green peppercorn flavor, peppercorn seeds less.

14, incense leaves: choose the color green a little bit, yellow is not good.

15, licorice: choose a little sweeter, larger pieces.

16, wicker: nothing to choose, good to buy.

17, white ko: choose a big color yellow, white is not good.

18, Angelica dahurica: choose the whole, sliced bad. It is easy to be moth-eaten, put in the refrigerator to save.

19, pepper: Hainan goods better than Southeast Asian goods. Hainan goods to black a little, Southeast Asian goods white.

20, mountain naiad: choose a little dry.