Can anyone tell me what s in spices, like star anise, or whatever?

It should be said that there are spices to add to the soup or the dishes, and the meat. It depends on what you are used for, and the use of various spices is different.

Xinwen type: star anise, cinnamon, cumin, pepper, cloves are called five spices, generally suitable for family snacks, melon seeds, sauces, etc., with a wide range of applications, suitable for public taste. In general, the five-spice powder circulating in the market is mainly cumin and crushed cinnamon, and there are very few star anise and cloves, so there is no taste.

Spicy type: On the basis of five spices, add green Sichuan pepper, long pine, pepper, cardamom, dried ginger, grass fruit, good ginger, etc., and in the process of firing, appropriate chili peppers should be put in to achieve a spicy and numb taste. The usage is different, in the pepper and pepper can be fried in hot oil to achieve a fragrant feeling, there are also ground into powder, and there are all thrown into the pot to boil water, that is to say, each chef has his own views and hobbies, can play a certain effect.

Strong flavor type: on the basis of general materials, add fragrant sand, nutmeg, cardamom, Xin Geng, imported bay leaves, to make a unique fragrance, such as sausage, roast chicken, braised chicken and high-grade barbecue.

Strange flavor type: grass fruit, grass cardamom, nutmeg, woody fragrance, Kaempfera, Qingchuan pepper, millennium, five plus peel, eucommia and five spices to boil water, this flavor gives people a fresh feeling.

Nourishing type: such as gastrodia, monk fruit, angelica, angelica, cinnamon as auxiliary materials, accompanied by soft-shelled turtle, hen, dog meat, etc., is a great tonic, can aphrodisiac and tonify the kidney, invigorate qi and nourish the middle, and enhance the body's immunity.

You have to tell me what the spices you want are mainly for, and the spices used for stewed meat are completely different from the spices used for cold dishes.

Tangerine peel, cinnamon, cardamom, angelica, cloves, Sichuan pepper, star anise and ginger.

One: cinnamon.

Commonly known as cinnamon, modern studies have shown that cinnamon does have a bactericidal effect, which helps to deal with oral bacteria and prevent bad breath. Now there is chewing gum with cinnamon added to it.

Two: good ginger.

The ginger seen in the eight flavors is cut into slices, which are dry, hard and coarse. Judging from the drawing, the ginger is cylindrical, the rhizome has knots, and the nodes take root, which is not like the ginger that is eaten on weekdays. Not only that, but there are similarities and differences in taste and effect.

Ginger as a spice seems to be secondary, mainly used in medicine, used for stomach pain, vomiting, indigestion, hernia and other conditions.

Three: Angelica dahurica:

Angelica dahurica, as one of the eight great flavors, seems to be a bit blasphemous to it. Among the eight flavors, Angelica Angelica is like spring and white snow, which is quite aristocratic.

Four: cloves:

The lilac looks so cute, like a tiny nail, and it gets its name because of its strong fragrance. Lilacs are native to China, and the main varieties are white lilacs, lilacs, etc. Cloves are divided into male cloves and female cloves.

The flower buds are "male cloves", and the ripe fruits are "female cloves", in addition, cloves are not only spices, but also very good Chinese medicinal materials.

Five: Cardamom:

The Tang Dynasty poet Du Mu's "Farewell" has a verse: "More than thirteen are curling, and the cardamom tips are in early February." Since then, the word "cardamom" has become poetic, and it has been described as a woman's beautiful youth.

In the old days, cardamom specifically referred to girls at the age of thirteen, which is a period of time when they are about to enter puberty.

Among the eight major flavors, cardamom is fruity.

Six: tangerine peel:

i.e. dried orange peel . Tangerine peel, expensive in the word Chen, the older the better, more than a hundred years of tangerine peel is even more expensive than **, can be described as a treasure.

Everyone loves to eat oranges, but I didn't expect that its skin can be used as medicine and spices, and it also provides people with delicious snacks: Chuanbei tangerine peel, licorice tangerine peel, nine tangerine peel, tangerine peel plum, tangerine peel plum and other ......If there is no tangerine peel, there is really one less blessing in the mouth.

Seven: Octagonal:

Star anise, also known as anise. Among the eight flavors, the star anise has the most beautiful shape: the follicle fruit, which radiates the star in the shape of an octagon.

In particular, the seeds wrapped in star anise are smooth and cute. There is a sweet taste in the aroma of star anise, boiled eggs, peanuts, stewed meat, soup, etc., other seasonings can be missing, but star anise can not be absent.

Eight: Sichuan pepper:

It is the most homely condiment, the most common and cheap, because of this, Sichuan pepper is usually not among the authentic "eight flavors", but it ranks first among the "thirteen spices", and the relationship with the people is the closest, and the dishes made with it are the most. It is a unique spice in China, so it is called "Chinese spice".

In a special place, Daxiang is a kind of feces. In some cases, it's fragrant. What needs to be stated, I am not not serious, nor do I mean to blaspheme.

Hello, Daxiang generally refers to star anise. If it weren't anise, or fennel, the incense couldn't be used to describe any other spice (other than local dialects or personal expressions).

Star anise, also known as anise, or big material, it can be said to be a very representative existence in the application of spices, and the taste of our traditional lo-mei, the first taste that springs to the mind, is often the taste of star anise. Star anise has a strong flavor, it has a good effect on removing the smell of meat, it is rich with sweetness, in most spice recipes to find that, he is used with cinnamon, become the protagonist of the first fragrance. With star anise and five plus skin, it is a good combination to remove the smell and increase the fragrance, and with Sichuan pepper, it achieves a spicy delicacy.

But the versatility of star anise made him a well-deserved head of fennel.

Daxiang is anise (star anise) pair, also known as anise, star anise, August beads, and big material.

Star anise is still a traditional Chinese medicine after drying! However, what many people are puzzled about is that some people say that it is star anise, and some people say that it is a big material, so is star anise a big ingredient?

In fact, star anise, also known as star anise, big sauce or anise, is the star anise family of the order star anise; A plant of the genus Octagonal. The plant is 10-15 meters tall and grows mainly in shady and loose mountainous areas. The cultivation of star anise is distributed in Guangxi, Yunnan, southern Fujian and western Guangdong in China.

In addition to cultivated star anise, the fruits of other wild species are highly toxic and can cause death if misused.

Anise is actually the big material, but the name is different, but they are the same. Southerners are used to calling it star anise, while northerners are used to calling it big food. Whether it is star anise or large ingredients, it is an indispensable condiment in making cold dishes and stewed and stewed dishes, and you can add a little bit appropriately to add points to your cooking results.

Star anise has a role that other spices can't match, and at the same time, it is also the main raw material for processing five-spice powder.

The big incense in the edible seasoning refers to aniseed (star anise).

Star anise is a well-known spice with a sweet taste. Star anise fruit can be directly used in daily seasoning, such as stewing, boiling, pickling, marinating, soaking, etc., and can also be directly processed into five-spice seasoning powder. Fennel and star anise oleoresins are commonly used in the food processing industry such as meat products, condiments, soft drinks, cold drinks, confectionery, pastries and baked goods.

Distribution. It is mainly produced in the west and south of Guangxi (Baise, Nanning, Qinzhou, Wuzhou, Yulin and other areas are mostly cultivated), with an altitude of 200-700 meters, and the natural distribution can reach an altitude of 1600 meters.

Yanshan Mountain in Guilin (about 25°11 N) and Shangrao Steep Water Town in Jiangxi Province (25°50 N) have been introduced and have flowered and fruited normally. It is also cultivated in southern Fujian, western Guangdong, southeastern and southern Yunnan. The type specimen was collected from Kew Gardens, England, and the star anise of Kew Gardens was collected from Beihai, Guangzhou, China.

The above content refers to the encyclopedia - anise.

Anise is star anise.

Anise, also known as star anise and big material, is called star anise or anise in the south, and is called big material or anise in the north. Fennel and star anise are the same condiments that add flavor to food, and are mostly used in cooking meat ingredients.

Fennel is not a big ingredient, it is a condiment, it tastes very good, and it is very good to make a pork stew.

Anise is a Chinese herbal medicine that can also be used as a condiment, and is more commonly used in marinades or soups.

Fennel is a spice.

Star anise is a must-have spice in people's kitchens, it has a strong and natural aroma, but people often buy fake star anise when they buy star anise in the market, in fact, fake star anise and star anise are similar but there are many differences, today I will take you to understand the difference between the star anise and the fake star anise, so that you can easily distinguish which of them is true and which is false, and at the same time, it will also let you know more about the efficacy and role of star anise.

The efficacy and function of star anise

1. Regulate qi and relieve pain

Star anise is a kind of warm food, and it can enter the spleen meridian has an important role in regulating qi and relieving pain, and has obvious conditioning effects on human beings who usually have abdominal distension and abdominal cold pain and stomach cold.

2. Disperse cold in temperature

Octagonal nature of warmth can speed up the human body cold poison generation of the world, and can warm the kidney and liver, he has a certain relieving effect on human back pain caused by kidney deficiency and vomiting and abdominal cold pain caused by stomach cold, when needed, it can be directly added to water decoction and then taken.

Difference Between Octagonal and False Octagon

1. Shape

There is a clear difference in shape between the anise and the false anise, the true anise is hypertrophied and has eight circular solutions, while the false anise has thirteen horns, and his feet are still relatively pointed, and they will be curved at the top.

2. Taste

Star anise is a spice with a strong and natural aroma, and it has a distinct sweet taste, but fake star anise does not have this natural fragrance, false star anise is a presence with a scent of flower water or camphor, and when you taste it, you will feel it numb and woody.

3. Color

There is also a clear difference between the star anise and the false star anise in color, the real star anise is the existence of brown red or bright red, while the false star anise is mostly the existence of earth yellow, when they are put together and compared, you can distinguish their true from false at a glance.

1. The attributes are different, fennel belongs to the plants of the genus Fennel of the Apiaceae family, and the star anise is a plant of the genus Anise of the Magnoliaceae family;

2. The appearance is different, fennel is also known as Huaixiang, Huaixiang seeds, coriander vegetables, fennel seeds, grain fragrance, etc., its appearance is flat and elongated, which is very similar to chaff. The petal angles of the octagonal are neat, generally 8 corners, the petals are pure and thick, the sharp corners are straight, and the pedicle is curved upward;

2. The uses are different, the seeds of cumin are spices, and its stems and leaves are edible. The big sauce is a kind of messy seasoning, and people always put a few in it when stewing beef and braised pork.