What are the thirteen raw materials? Is thirteen incense the same as spiced powder?

Our food culture is also very rich. In addition to ingredients, there are many spices and seasonings used in cooking, such as spices and aniseed commonly used when we cook braised dishes, such as thirteen spices and five-spice powder. So what are the thirteen ingredients of thirteen incense? Is there a difference between thirteen spices and five spices powder?

What are the thirteen raw materials? In order to increase the flavor, thirteen kinds of spices were added to the spiced powder. At first, I seem to have only seen the commonly used ones, but they are sold at the supermarket grocery counter. Wang Shouyi Thirteen Fragrances are common.

With the continuous improvement of people's lives, tastes are also demanding diversification, that is to say, there are more or less 13 commonly used names of vegetables, chickens, fish, cattle, sheep and thirteen spices. Its processing method is the same as that of spiced powder, that is, washing, blanching, drying in the sun and grinding into fine powder.

But the main raw materials can not be separated from star anise, cinnamon, Amomum villosum, galangal, dried ginger, white pepper, kaempferia kaempferia, costustoot, fennel, dried tangerine peel, licorice, pepper, clove, angelica dahurica, cardamom and so on.

Is thirteen incense the same as spiced powder? Thirteen incense, as its name implies, is made of 13 spices, and its components are generally: Amomum tsaoko, Amomum villosum, cinnamon, clove, pepper, aniseed, fennel, Radix Aucklandiae, Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Alpinia officinarum and ginger.

Spiced powder, as its name implies, is a mixture of five spices. There are many kinds of these five spices, but the most common ones are made of pepper, cinnamon, fennel, clove and fennel.

Spiced powder is the most commonly added when cooking and mixing fillings. Thirteen spices and spiced powder are commonly sold in supermarkets.

Generally speaking, thirteen kinds of spices are used in dishes with different tastes, such as crayfish, and one dish is called thirteen fragrant crayfish. Generally speaking, spiced powder is used to add some seasoning when cooking, or to mix jiaozi and mashed potatoes, or to barbecue and stir-fry things.

The reference formula of thirteen spices is star anise 80g, cinnamon 100g, fennel 120g, Chinese prickly ash 80g, Amomum villosum 50g, dried ginger 50g, nutmeg 40g, Amomum villosum 40g, dried tangerine peel 30g, clove 20g, galangal 40g, rhizoma kaempferiae 30g and radix aucklandiae 30g.

Formula II (suitable for stewing): 5g of Acanthopanax Senticosus, 20g of Illicium verum, 5g of Radix Angelicae Dahuricae, 4g of Cinnamomum cassia 10g, 4g of Alpinia officinarum, 8g of fennel, 5g of coriander, 5g of pepper, 5g of dried ginger, 3g of Kaempferia Kaempferia, 2g of licorice, 6g of Amomum villosum, 5g of dried tangerine peel and 5g of clove.

Proportion and dosage, materials can be increased several times as needed.