What are some common and frequently eaten ingredients in both Chinese and Western cuisine?

01. Cinnamon first popularization, cinnamon and cinnamon is not a thing, cinnamon flavor is more suitable for dessert. We need to add cinnamon in the production of bread, do not grind the home stew with cinnamon put in, the flavor can be a lot worse. Cinnamon is hot, so it is very suitable for people who are usually cold and afraid of cold, cold stomach, stomach pain, loss of appetite, cold, menstrual cramps of the girl is also suitable for eating cinnamon. Girls, cinnamon desserts, is an indispensable winter health tool Oh 02. Nutmeg, cardamom cardamom in Indian cuisine is very common commonly used to do curry, there is a slight spicy flavor and the aroma of flowers. In Northern Europe is often used for bread and pastry production, PS: cardamom use need to be ground into powder. Cardamom Nutmeg is an evergreen tree that grows in the tropics, baking, cardamom powder is often used with ginger, cinnamon, the same belongs to the warm woodsy smell. Such as spice cake, pound cake, rice pudding or even mashed potatoes, add a little cardamom powder, can be achieved for the flavor of the finishing touch.03. Curry Curry powder is a combination of spices, is a mixture of many kinds of spices. It has a strong, distinctive flavor and aroma. Japanese curry bread is to wrap the curry made in advance into the bread, and then put it into the frying pan to mature. Curry and bread is the most classic and perfect combination. 04. vanilla pods vanilla pods, Vanilla (Vanilla planifolia) pods, also known as vanilla branches. Queen of spices, one of the world's most expensive spices. Vanilla pods itself only a little sour and wood smoky flavor, added sugar and milk to stimulate the sweet smell of vanilla. 05. saffron so far, saffron is the world's more expensive spices, it is known as the "Queen of the spices", and foie gras, black truffles, caviar and is known as the ingredients of the world's "three kings and one queen".