Who knows what eighteen spices are and what all spices have? Urgent, thank you ~ ~

The spice of allspice fruit is made from dried berries of allspice fruit trees in West India, including cloves, cinnamon and nutmeg. It tastes spicy and fragrant. When it is dry, the berry becomes a dark brown ball, which is only a little bigger than pepper. Jamaicans like to add them to seasonings, soups, stews and dishes cooked with curry. They can also be used to make pickled spices, cakes, biscuits, fruit stuffing batches and so on. Food manufacturers use them to make tomato juice, pickles and sausages.

Fennel seed

Huang Ruixiang's seeds are native to the Middle East. It has a special fragrance similar to licorice. Middle easterners or Indians like to add it to soups or stews. Europeans often use it to make cakes, biscuits and sweet bread. The most common is to make candy or fennel oil. In addition, fennel seeds can be stewed with fish or shellfish with strong Mediterranean flavor, or mixed with melted cream, roasted fennel seeds and lemon juice and poured on roasted seafood. When stored, it should be kept in a cool and dry place.

Ge Fen

Ge Fen is native to the West Indies. This is a kind of white starch, which is made from pueraria lobata in West India. It looks like corn flour and has no taste. Mainly used to make sauces, fruit fillings, puddings, etc.

purple perilla

The original name of perilla is derived from Greek, which means "royal sesame oil". It originated in the Pacific Islands and spread from Asia to Europe in the16th century. Perilla frutescens, a native variety, has small white flowers, and its essential oil is light yellow and green, with a sweet taste. There are about 150 kinds of perilla in the world, among which St. basil and sweet basil are often added to Thai dishes and can also be added to salads as decorative dishes.

Bay leaf

Laurel leaves are green shrubs or small trees native to the Mediterranean coast of southern Europe. The laurel leaves are all green, rectangular and lanceolate, about three inches long, smooth, spicy and bitter. Bay leaf is a common seasoning and meal decoration in Europe, such as soup, meat, vegetables, stews and so on. It can be said that it is nourishing the stomach.

coriander

Caraway seed, also known as fennel seed, is native to Asia, Northern Europe and Central Europe. It is the fruit seed of a biennial parsley herb, which is about 65,438+0/5 inches long, and its end gradually narrows, similar to a meniscus. Hard coriander has five iron-gray thorns. Coriander is sweet and fragrant like fruit, but it is bitter and spicy after crushing, like lemon peel. It is usually used as an edible seasoning, such as various rye bread, sausages, cheese, shredded mutton and cabbage, cabbage and soup.

Cardamom

Cardamom has been one of the most precious spice ingredients since ancient times. It is native to India and Sri Lanka, and also grows in southeast Thailand near Cambodia. This plant belongs to ginger, which is a black seed in an oval green pod, about 1/4 inches long. The pod outside was originally turquoise, and people in some areas put it in the sun to make it white or wheat yellow. Cardamom is sweet and fragrant, and is used in all kinds of Thai dishes with sweet or mint flavor.

celery

Celery can be divided into two types: Benqin (China type) and Yang Qin (celery type). This celery has a slender petiole, while celery is a celery variety introduced from abroad with a wide and flat petiole. Celery is a common herb growing in Eurasia, and its leaves are green and thin-pointed. Its bright green leaves and petioles are of high quality, and its taste is fragrant. As a decorative vegetable material, it not only adds icing on the cake, but also stimulates appetite.

Celery seed

Celery seeds are extracted from the seeds of celery, a biennial plant of parsley family. They are very small, oval, light brown, slightly spicy and fragrant, and contain many effective ingredients. It has the effects of relieving rheumatism, rheumatoid arthritis, gout and hyperuricemia. They are also excellent diuretics, calming the central nervous system, calming nerves and relieving flatulence and indigestion.

Eshin

Emei is native to southern Soviet Union, Middle East and France, and belongs to Millet. Its bright green leaves are often used as decorative vegetables, and its parsley smell can be used as an ingredient of exquisite herbs. Emei is usually used to make sauces, and its pale stems enhance the flavor of green salads, vinegar and many other dishes.

pepper

Pepper is a perennial woody plant of Solanaceae, which is native to Central and South America and western India. Now it is cultivated in tropical areas all over the world, with more than 200 well-known varieties, which are the most widely distributed perfume plants. Pepper has almost no other taste except its spicy taste. The hottest part is the seed and the white veins beside it. As for the degree of spicy taste, it varies from variety to variety.

hotbed chives

Garlic, also known as winter onion, fire onion, chive or four-season onion, belongs to Allium of Liliaceae and is a perennial herb. Its origin is said to be China or West Asia. ys 32^N

The chives are bright green, with long and hollow leaves, soft and fragrant stems, and contain quite high volatile oil, which will be quickly released into the air after cooking and heating, adding color, fragrance and beauty to different dishes.

coriander

Coriander is a biennial herb in parsley family, and it is the leaf of coriander in Umbelliferae family, and its origin is in the eastern Mediterranean coast. Coriander is feathery and sweet. It is traditionally used in Middle Eastern, Mexican and Asian dishes, especially Mexican dishes dipped in burnt sauce and bean paste. It can also be mixed with sour cream and used as a spice for Mexican cheese burritos, Mexican tacos, curry dishes and so on. As the decoration of cooking, coriander also adds color, fragrance and beauty.

cinnamon

Cinnamomum cassia is an evergreen plant of Lauraceae, native to Sri Lanka and east indies. It has white flowers, light green stems and smooth leaves, and tastes a bit like a mixture of wood, spicy and musk. It's spicy and sweet. Cinnamon is rod-shaped, bark-like and powdery. Cinnamon sticks are made by rolling and drying long bark, and can be used in meals and fish, chicken or pork dishes. Cinnamon powder is made by grinding the dry bark of cinnamon tree into powder, which is often used as a spice for western cooking and baking, such as frost decoration, cakes, pastries, fruit stuffing, high-content sweet bread and so on. , and can add spices and sweetness to dishes and desserts, especially chocolate. However, it should be noted that cinnamon powder should not be added to hot liquid, so as not to toughen cinnamon and lose its fragrance. Cinnamon should be sealed away from other spices or materials, so as not to spoil the flavor.

light purple

Clove, also known as clove fragrance, is native to Madagascar, Tanzania, Sri Lanka, Malaysia and Grenada. It is a spice extracted from the tender buds of tropical evergreen trees, which is spicy and bitter.

Clove powder is ground into powder after the bud is dried, and it has a strong fragrance. It is often used as a spice for stews, cakes and other desserts. Clove granules are also used in western-style dishes, which are boiled or roasted in pig spleen, which can not only relieve craving and increase fragrance, but also sterilize and prevent mold.

coriander

Coriander, also known as coriander, is a biennial herb of parsley family, which originated in eastern Europe and now there are varieties of coriander all over the world. Coriander, English name Coriander, originally comes from Koris, which means "worm" in Greek. The reason is that before the seeds of coriander are immature, the taste of stems and leaves is not as good as that of beetles, and after the fruits are ripe, they become fennel-like pungent smell. Coriander can be widely used in cooking, such as chopped or ground into powder, sprinkled in meat, soup and salty porridge as flavoring agent, or involved in spring rolls and Mexican cakes, or mixed with meat and seafood cooked in Sichuan cuisine to remove the fishy smell and make dishes.

dill

Fennel is native to India and the Mediterranean region, and is also widely planted in Egypt, belonging to the genus parsley. The seeds are dark green and oval, light yellow after drying and crushing, and have pungent medicinal taste. Only a small amount of barbecue and sauce is needed, and the fragrance is rich.

Jiang Sha

Ginger is the rhizome of zingiberaceae, which contains volatile oil, gingerol, amino acids and other components. It has a slight camphor smell and a mild pungent taste. It can be used as a seasoning for stews, soups and curry dishes, and also as a medicine. Its taste can dispel cold, eliminate phlegm and relieve cough, warm the middle warmer and dispel cold, reduce adverse reactions and stop vomiting.

juniper berry

Juniper is native to North America and Europe, and is the berry of Juniper Tree. It was first used as medicine by Egyptians, and it was mostly used as sauce for pickled food or seasoning for stewed meat. Its most important function is to brew gin. In northern Europe and the United States, juniper is mostly used in marinade, roast pork, sauerkraut and so on. To make game, meat, poultry, sausages, stews and soups more fragrant.

lemon grass

Citronella is native to Southeast Asia, and now it is planted in South America, North America, Australia, Africa and other places. Its leaves are young and long, shaped like leeks, and its stems are wrapped in tender leaves, with the fragrance of lemon and citrus. Dried citronella is generally used to brew herbal tea, and only fresh citronella can be used for cooking. Before using citronella, cut off the roots, peel off the leaves to make them fragrant, or put the stems in water to boil the leaves. Sereh powder made of citronella can be used as seasoning for salads, fish and soup.

lime

A lime is a small fruit with a thin skin. It looks like a lemon and its skin is green. After squeezing or distillation, it has the taste of lemon, pine oil and cypress. Lime is often used to prepare food instead of lemon, and it is also made into lime juice, which is also delicious for wine mixing, curry dishes, seafood, desserts and so on. Its skin can be baked on the stove, or decorated on the plate or on the edge of the cup to increase the color and smell.

Marjoram herb

Marjoram grass is a kind of dwarf grass, which is produced in the Mediterranean. Its leaves are olive-shaped, mild and fragrant, and slightly bitter. Usually used as seasoning for meat, soup and stew. Before eating, it is advisable to crush the leaves by hand or pestle.

peppermint leaf

Mentha haplocalyx is called "the king of aromatic herbs", which is a dried leaf of perennial Chinese herbal medicine. The two most common varieties are spearmint and mint.

The mint leaves are even in color, rich in sweetness, and fresh and cool at the entrance. It is not only widely used because of its medicinal effects, but also used as a seasoning herb in cooking, mostly to remove the fishy smell of fish and mutton, or to add flavor to fruits and desserts.

In terms of storage, mint leaves are wrapped in plastic bags and kept in the refrigerator for two days, or the leaves are chopped, mixed with water in a small ice tray and frozen in a frozen layer.

Rosmarin

Rosemary is a herb of Perillaceae, which is native to the Mediterranean coast. Its leaves are very long, with red and purple outer edges and white inner edges. Spices made from leaves have the fresh fragrance of tea and pine trees, and are often used in cooking, especially as seasonings for mutton, pork, chicken, rabbit meat and other dishes, and also as light fish, vegetables and tomato sauce to enhance the flavor.

Eight angles

Illicium verum is an evergreen tree native to China. Its seeds are hidden in pods and smell of licorice. Usually used to enhance the flavor of stews or stews, or used in super soy sauce, such as black bean chicken, braised mutton and so on. It is also the main component of China spiced powder, which is often used in braised dishes.

vanilla

Vanilla originated in Mexico. Vanilla beans are pods of tropical orchids. Vanilla powder and vanilla extract are extracted from vanilla beans. Vanilla pods are picked at an immature stage, processed for six months to dark brown, and then soaked in alcohol to make vanilla extract.