What are the eight flavors of seasoning

The eight flavors of seasoning originated from the eight cuisines in the "seven nourishing and eight flavors":

Seven nourishing that is, sweet, sour, numbing, spicy, bitter, fragrant and salty. Eight flavors namely fish flavor, sour and spicy, pepper, strange flavor, spicy, red oil, ginger, homemade, etc.

The main ingredients of the eight flavors are: cinnamon, good ginger, Angelica dahurica, cloves, cardamom, Chenpi, anise, peppercorns, peppercorns, fragrant cinnamon leaves and so on. The following are introduced:

I. Cinnamon, also known as cinnamon, official cinnamon or fragrant cinnamon, is one of the earliest spices used by mankind. Cinnamon in the dishes in the main role:, can make meat dishes to remove the fishy greasy, cinnamon aroma fragrance, appetizing.

Two, ginger, ginger gas aroma, taste spicy. Eight flavors seen in the ginger are cut into slices, dry and hard rough. Although they are ginger, and daily consumption of ginger is very different, temperament than ginger is much milder. In cooking: it can be used as a marinade seasoning.

Three, Angelica dahurica, Angelica dahurica root for the umbelliferae plant Angelica dahurica, dahurica dahurica in cooking seasonings mainly play a fishy flavor.

Four, cloves, cloves are clove plant buds on the tree, also known as clove incense. Clove dried widely used in cooking, as a food spice. Cloves in cooking in the main purpose: as a seasoning, can correct the flavor and aroma. Commonly used in the production of brine dishes, but also used in the production of cakes and drinks. Also for five-spice powder and curry powder raw materials

Five, cardamom, eight flavors, cardamom is the fruit into the flavor, the main removal of fish, meat and other food odors.

Six, Chenpi, Chenpi, and orange peel, because the longer it is placed, the stronger its medicinal effect, so the name Chenpi. Chinese medicine believes that Chenpi taste hard, warm, with a warm stomach and cold, the efficacy of gas and spleen, can promote the secretion of digestive juices, remove the intestinal accumulation of gas, increase appetite. Put about 10 grams of Chenpi into the soup. Chenpi is mainly used in cooking to make soup and stew.

Seven, star anise, star anise is the fruit of the anise tree, for the commonly used seasoning. Star anise can remove the odor in the meat, so that it re-adds flavor, so it is also known as fennel. Star anise is the production of cold dishes and stewed, stewed dishes in the indispensable spices, its role for other spices is not as good as, but also the processing of five spice powder is the main raw material.

Eight, fragrant leaves, fragrant leaves, camphor evergreen tree sweet laurel leaves. Fragrant leaves in cooking as one of the spices, used in pickling or dipping food, but also used in stews, stuffing and fish. The flavor is fragrant, but slightly bitter.

Nine, pepper, pepper, also known as green pepper, dog pepper, Sichuan pepper, red pepper, red pepper. Is the most common spices, the most common and inexpensive, because of this, pepper is usually not in the authentic "eight flavors" of the list, but it is ranked "thirteen spices," the first, and the people's relationship with the people most closely, with the dishes it does the most. It is China's unique spices, and therefore has a "Chinese seasoning" of the name.