How many spices come out of the aftertaste? What is the most fragrant and aftertasted seasoning?

Star anise, fennel, pepper, tangerine peel, black pepper, angelica, bay leaf, cinnamon.

All kinds of spices and spices:

1.Fourteen spices, ingredients: 14 kinds of precious natural spices, such as spices, Sichuan pepper, cinnamon, cloves, pepper, tangerine peel, woody fragrance, kaempfera, angelica, fennel, ginger, licorice, nutmeg, sand kernels, etc.

Uses: stir-fried meat and vegetables, cold vegetables, soups, pickled pickles, meat pasta, flavor food, etc.

2.Fourteen-spice stewed meat, ingredients: Sichuan pepper, fennel, ginger, spices, white cardamom, cloves, cinnamon, nutmeg, woody aroma, tangerine peel, bay leaves, chili pepper, dried ginger, angelica.

Uses: Put the seasoning into gauze, add salt, soy sauce, monosodium glutamate, stewed beef, sheep, pig, chicken, duck, fish, and other meats.

3.Curry powder, ingredients: pepper, turmeric, pepper, fennel, tangerine peel, uses: curry beef, chicken, potatoes, etc.

4.Barbecue ingredients: cumin, sesame, chili, Su seeds, monosodium glutamate, refined salt, Uses: This product is suitable for barbecue seafood, cattle, sheep, chicken, duck, fish, ham and other birds and animals.

5.Sichuan pepper powder, Ingredients: Dahongpao Sichuan pepper, green pepper Uses: This product is suitable for making white meat, spicy tofu and other stir-fried dishes, and can also be used to make cured meat, pickled food, meat food, etc.

6.Delicious pepper and salt, Ingredients: Sichuan pepper, sesame seeds, iodized salt, monosodium glutamate, chicken essence. Uses: Used for pickling, dipping and fried food, exquisite selection of materials, unique flavor.

There are a lot of fragrant and aftertaste, such as star anise cinnamon bay leaves. These seasonings are the most commonly served in stewed meat, and they have a very good taste and a very aftertaste.

The big fragrance in the edible seasoning, also known as anise, star anise, August beads, and big spices.

It 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.

The distribution range 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 altitude can reach 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.

What seasoning is the most fragrant and aftertaste, the longest use is Sichuan pepper ingredients, cinnamon, boiled meat, boiled peanuts and edamame, etc. are the most fragrant and aftertaste.

Cumin and fennel are used as seasonings, which have a strong aroma and a long aftertaste, which is especially suitable for cooking mutton with a strong smell.

Clove, a commonly used spice, is one of the most aromatic of all spices, and it is so permeable that the air will be filled with fragrance after eating.

I think the most fragrant and aftertaste of the seasoning is cumin powder. Many dishes are very flavorful when they are added to this cumin powder seasoning.

In my opinion, five-spice powder is the most fragrant seasoning, and it is already very fragrant when you put a little seasoning.

A general term for volatile aromatic substances. It is a substance that can be smelled by the sense of smell or taste, and is a raw material used to prepare flavors. With the exception of a few varieties, most spices cannot be used alone.

Flavors are divided into natural flavors and artificial flavors, of which natural flavors include animal-based natural flavors and plant-based natural flavors; Artificial flavours include monolithic flavours and synthetic flavours.

A general term for substances that can emit fragrance at room temperature, including edible spices and tobacco spices. Edible spices are sometimes used in a single flavor, sometimes used in a combination of multiple flavors, some are made into powder, some are made into sauces, oils, and various spices are used properly, which can not only highlight the taste of the raw materials themselves, but also give the dishes a rich fragrance.

Spices refer to some of the plants that are used in the process of making food to remove odor and fragrance. Such as star anise, Sichuan pepper, chili pepper, cinnamon, bay leaves, etc.

Fragrances have a pleasant aromatic smell and can be used to prepare compounds or mixtures of flavors, according to which**, there are natural and synthetic fragrances. According to its use, it is divided into daily chemical flavors, edible flavors and tobacco flavors.

A spice is a spice that has many spices when they are ground together.

The spices that have an endless aftertaste include star anise, black and white pepper, cinnamon, Sichuan pepper, bay leaves, etc.

1. Star anise: Star anise has a strong aromatic smell. Perhaps the fragrance of star anise is more in line with the appetite of Chinese, and even uses star anise as raw material to make five-spice powder that many people like very much.

Star anise is also one of the very widely used spices, especially in marinated products, star anise is definitely present.

2. Black and white pepper: Black pepper is now mostly used for frying and grilling meats, such as grilled steaks, grilled chicken wings, and so on. White pepper has a more spicy flavor and is usually added to the soup.

Black pepper is a fruit with skin that has just grown but is not fully ripe, while white pepper is a ripe peeled fruit.

3. Cinnamon bark: Cinnamon has a special aroma and is probably the mildest of all spices. There were still many people who had nothing to do before and chewed cinnamon as chewing gum. The main purpose of cinnamon is to remove the smell and relieve greasyness, especially in the cooking of various meats, cinnamon is often used.

4. Sichuan pepper: Sichuan pepper may be the most used spice, especially in braised vegetables and boiled fish. The biggest feature of Sichuan pepper is hemp, if you accidentally bite into it, it may make you sour for a long time.

5. Bayer: Bayer is the dried leaf of the plant laurel, and cinnamon belongs to siblings. Therefore, when many people use bay leaves and cinnamon, they use them together. Bay leaves are generally used to increase the aroma when making braised meat, stewed meat, and sauced meat.

Spice Introduction: Spice is a general term for spices (sometimes called flavor raw materials) and flavors. In a narrow sense, flavors are not included. A spice is a substance that can be sniffed out by the sense of smell or tasted by the sense of taste, it may be a single body or a mixture.

Spices can be divided into two categories: natural flavors and synthetic flavors according to the preparation method or raw materials.

Fragrance, I don't know what kind of fragrance you are talking about, as far as I know, citronella is fragrance.

The look, smell, and use of various spices.

1. Star anise: pungent and warm, regulating qi and relieving pain, dissipating cold in warmth, and is an indispensable condiment in dishes.

2. Clove: pungent and warm, strong aroma, warm the kidneys and help yang, and stop vomiting in warmth.

3. Shannai: hard, bitter and warm, dissipate cold in temperature, regulate qi and relieve pain, use sparingly.

4. Mountain slag: sexual acid, digestion and accumulation, dispersion and stasis, has a significant reducing effect on hypertension and hyperlipidemia, and it is generally better to boil warm, and it also has a good effect when tea.

5. Cumin: pungent and warm, regulating qi and stomach, dispelling cold and relieving pain, it is a common seasoning for roasted fish.

6. Wood fragrance: There are two kinds of patchouli incense and cloud wood incense, which relieve pain and smell strong and fragrant, but are rarely used in ingredients.

7. Jatamansi: pungent, sweet, warm, similar to herbs, loss of appetite, depression and chest tightness, often used as brine water goose.

8. Licorice: Sweet, flat, nourishing and invigorating qi, purging fire and detoxifying, moistening the lungs and removing phlegm, relieving medicinal properties, essential medicines.

9. Dry ginger: divided into southern ginger and northern ginger, pungent, warm, diaphoresis and table, warm to stop vomiting, phlegm and kidney to dissipate cold, is a must-have for family colds and flu and bad stomach.

10. Angelica Angelica: diaphoresis, dispelling wind and relieving pain, having antibacterial effect, is a must-use product for lobster seasoning.

11. Cardamom: The smell is pungent, warm, strong, mild and stomach, produced in Indonesia and Malaysia, it is a good material for burning, marinating and pickling dishes, and it is a must-use product for lobster seasoning.

12. Angelica: sweet and spicy, nourishing blood and invigorating qi, relieving pain, generally cooked with hens, can play a nourishing role.

13. Cinnamon: The commonly said cinnamon, three years old, produced in Guangxi, warms the kidneys and helps yang, and warms the meridians.

14. Nutmeg: spicy and warm aroma, astringent intestines and antidiarrheal, warm and airy, produced in Southeast Asia, is a good condiment in spices.

15. Sichuan pepper: Sichuan green pepper is the best, Shaanxi red pepper is second, Shandong and the domestic real estate again, warm and cold, stop diarrhea and warm the spleen, is a must-use product in family dishes.

16. Cumin: Native to Xinjiang, most of it is Gansu cumin, which is a commonly used seasoning for Xinjiang lamb skewers, and is fragrant.

17. Bay leaves: The quality of domestic bay leaves is poor, and imported bay leaves have a strong aroma and strong antiseptic effect.

18, Xin Geng: Xin Wen, through the nose, all over China. Its aliases, wooden cage flower, wangchun flower, tongchun flower, is a good material for braised vegetables and barbecue.

19. Pepper: pungent and warm, hot, warm and cold, increase appetite and help digestion. White pepper is produced in Hainan Island, black pepper is produced in some places in Guangdong and Guangxi, and a large amount of black pepper is imported from Vietnam, which is a must-have condiment for families.

20. Caoguo: pungent temperature, chest swelling and stuffiness, less food cures, is the main ingredient of roasted braised chicken, mainly produced in Guangdong. Expensive now.

21. Grass cardamom: pungent and warm, warm and appetizing.

22. Yangchun sand: Xinwen, it is a good product for pickled vegetables, and it is expensive.

Summary. 1.Cinnamon:

Cinnamon is a commonly used spice that has a sweet and spicy flavor and is often used in baking and cooking. 2.Lilac:

Cloves are a spice with a strong fragrance that is commonly used in baking and cooking, as well as in making perfumes and soaps. 3.Anise :

Star anise is a spice with a strong aroma that is often used in cooking, especially for roasts and stews. 4.Vanilla:

Vanilla is a commonly used spice that has a sweet taste and aroma that is commonly used in baking and cooking. 5.Sichuan pepper:

Sichuan pepper is a spice with a strong aroma that is often used in cooking, especially for roasts and stews. 6.Turmeric:

Turmeric is a spice with a strong aroma that is often used in cooking, especially in Indian and Southeast Asian dishes. 7.Sesame:

Sesame seeds are a spice with a strong aroma that is often used in baking and cooking, especially in Chinese dishes.

Hello, as far as I know, there are many kinds of spices that produce fragrance, and here are some of them

1.Cinnamon: Cinnamon is a commonly used spice that has a sweet and spicy flavor and is commonly used in baking and cooking.

2.Clove: Clove is a spice with a strong fragrance that is commonly used in baking and cooking, and is also commonly used in perfumes and soaps.

3.Star anise: Star anise is a spice with a strong aroma that is often used in cooking, especially for roasts and stews.

4.Vanilla: Vanilla is a commonly used spice that has a sweet and aromatic flavor and is often used in baking and cooking.

5.Peppercorns: Peppercorns are a spice with a strong aroma that is often used in cooking, especially for roasts and stews.

6.Turmeric: Turmeric is a spice with a strong aroma that is often used in cooking, especially in Indian and Southeast Asian dishes.

7.Sesame seeds: Sesame seeds are a spice with a strong flavor that is commonly used in baking and cooking, especially in Chinese dishes.

In addition to the above curvatures or listed spices, there are many other spices, such as pepper, fennel, garlic, onions, etc. These spices can be used individually or in combination to achieve different flavors and aromas.

In general, spices are an indispensable part of cooking and baking, and they can add flavor and aroma to food. <>

Therefore, by understanding the different types of spices and how to use them, you can better master the skills of cooking and baking, and make more delicious food.

Summary. I am glad to answer for you I ate the spices that have an endless aftertaste are star anise, black and white pepper, cinnamon, pepper, bay leaves, etc. Anise :

Star anise has a strong aromatic aroma. Star anise is one of the most widely used spices. Black and white pepper:

Black pepper is now mostly used for meat such as frying and grilling. Black pepper is an unripe fruit with skin, whereas white pepper is a ripe peeled fruit. Cinnamon bark:

Cinnamon is mainly used to remove fishiness and greasy, especially in meat cooking, it is commonly used.

Dear I'm glad to answer for you I ate the spices that have an endless aftertaste, including star anise, black and white pepper, cinnamon, pepper, bay leaves, etc. Star anise: Star anise has a strong aromatic aroma.

Star anise is one of the most widely used spices. Black and white pepper: Black pepper is now mostly used for meat such as pan-frying and roasting.

Black pepper is an unripe fruit with skin, whereas white pepper is a ripe peeled fruit. Cinnamon: Cinnamon is commonly used if it is fishy and greasy, especially in meat cooking.

Cloves are one of the most fragrant of all spices, and they are very permeable