What are the spices used in the kitchen? What spices are better to use in cooking?

Cumin, also known as fennel, coriander, fragrant, wild fennel. It is cultivated in most parts of the country, and it is familiar to people, and it is used as a spice, and is widely used in braised dishes, brine, and spicy hot pot. In the hot pot, you can increase the amount appropriately, such as 10 20 grams or more.

In terms of medicinal use, its taste is pungent and warm, and it has the effect of relieving pain, strengthening the stomach and dissipating cold.

Star anise, should be called star anise, also called anise, big material, August pearls, this is a more familiar spice. It can be used in cooking, whether it is hot pot, braised or brine. Because its fragrance is something that some people like and some people are annoyed, it is more flexible in use, and it is advisable to take 5 10 grams.

Thirteen spices, usually stir-fry with thirteen spices, basically do not use any other condiments, when the fry is about to add a little salt and sugar to the pot, the fragrance is incomparable.

Steamed fish soy sauce, where you make seafood and other dishes, you can use steamed fish soy sauce to enhance freshness. Very convenient and practical, a good sauce that is essential at home.

Paicao is the same as Lingcao, a common spice used in spicy hot pot in recent years. The amount in spicy hot pot should not be too much, 3 5 grams is enough, and it can also be used in brine.

Lingcao is a spice widely used in recent years. Because all the products sold in the market are dry, it is difficult to identify. When used in spicy hot pot, the general dosage does not exceed 5 grams.

White cardamom, also known as round cardamom, is written as a hundred knocks and knocks in pharmacies in the market or pharmacies. Add 3 to 5 grams to the spicy hot pot. Because of its good fragrance, the dosage is small.

Ganxiang, a fluffy, black-brown root spice commonly used in soup stock or marinated vegetables, is added to the spicy hot pot soup stock or brine for its rich fragrance. However, it is necessary to pay attention to the grasp of the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

Clove, also called male cloves, sub cloves, is the bud of cloves, commonly used in cooking is dry products, the fragrance is strong, the amount in cooking should be within 1 2 grams, do not use more.

Generally, five-spice is fine. Star anise, cinnamon, peppercorns, cumin, cloves.

Chili, no spicy or happy, where the soul is.

1. Octagonal. <>

Star anise, also known as anise, big spice, is one of the indispensable spices for making braised vegetables or hot pot, and can be used to cook many delicious dishes. Star anise because of its shape of eight corners, to get this name, it has a strong aromatic flavor, volatile strong, so in the roast, marinade, stew and other dishes can be added star anise, play the role of removing the smell and fragrance, a pound of meat put 1 gram of star anise can be. By the way, the star anise produced in Guangxi is the best.

2. Cumin.

Cumin is also known as fennel, cumin, the shape is similar to light green rice, the aroma is fragrant, it is often used in cooking fish, beef and mutton, etc., it can remove the peculiar smell, increase the aroma, and is used more in braised vegetables. Put 1 gram of cumin on a pound of meat, and try to choose light green when buying, which is fresher.

3. Cloves. <>

Cloves are generally divided into two types: male cloves and wood cloves. The smell of cloves is strong and strong, the taste is spicy and spicy, and it is used to stew meat, braised meat, and after the meat is fully absorbed, the lips and teeth of the food are fragrant, and the aftertaste is endless.

Use two or three capsules each time, otherwise it will steal the flavor. Cloves are not suitable for boiling chicken.

4. Laurel. <>

Laurel is what we often call bay leaves, which are used in roasted vegetables and marinated vegetables. The aroma of bay is fresh, with a smell like a fusion of cinnamon bark and fragrant fruit, and it is mainly used to remove odors, followed by fragrance. A pound of meat can put a gram of laurel, if the smell of the dish is relatively heavy, you can increase the dosage appropriately.

5. Sichuan peppercorns. <>

Sichuan pepper has a fragrant and slightly sweet taste, and it will have a spicy feeling when eaten raw. The stir-fried Sichuan pepper is full of fragrance and is one of the most commonly used spices, and it is the most used in spicy hot pot. In addition to being used as a hot pot ingredient, Sichuan pepper is also a good condiment, which can cover up the fishy smell of fish and increase the salty flavor of dishes.

6. Sand kernels. <>

Sand kernel is also known as spring sand kernel, is one of the specialties of Yangchun, Guangdong, is also China's national geographical indication products, sand kernel smell is fragrant and strong, in meat cooking can remove the fishy smell, increase the fragrance, have the effect of penetrating the bone, a pound of meat put 2 grams of spring sand kernel can.

7. Grass fruit. <>

Grass fruit has a special aroma, which can remove the smell and enhance the aroma of the dish. When cooking fish, adding grass fruits can remove the fishy smell and make it taste better. When stewing beef and mutton, adding grass fruits can make the meat more fragrant and delicious, and can also remove the smell.

However, it has a slightly bitter taste, and you can put 2 grams of grass fruit in one pound of meat.

8. Sand ginger. <>

Sand ginger is also known as Shannai, Sannai, in appearance, and ginger is very similar, are rhizomes, but the taste is completely different, it has a strong fragrant smell, belongs to the bitter fragrance type seasoning, is to make salt-baked chicken, sand ginger baked stone pot fish when the necessary flavoring seasoning, a pound of meat funk sand ginger can be.

9. Cinnamon. <>

Cinnamon bark, also known as cinnamon and cinnamon, is one of the ingredients of five-spice powder. Cinnamon is more commonly used in ordinary stewed meat, such as duck meat, beef, rabbit meat, etc., which can remove the smell and relieve greasy, make the meat more fragrant and delicious, and a pound of meat can be put into cinnamon. The cinnamon produced in Guiping, Guangxi is the best, and it is best to select the one without mildew spots and delicate skin.

1. Star anise, also known as "fennel", is a relatively common seasoning that is often used. It is often used in daily stewing, marinating, boiling, soaking, pickling and other practices. It is the most commonly used in meat processing, which can remove the fishy smell in the meat and increase the flavor of the meat.

It is generally used for braised or braised beef, pork, pig's trotters and so on.

2. Laurel, laurel is an evergreen tree with a strong aroma. After drying the bay, there is a faint fragrance, and the bitterness of itself is reduced, and the fragrance is increased when making various meats, but it cannot be added more, its aroma is relatively heavy, and after adding more, it will overshadow the taste of the food itself.

3. Cinnamon bark is actually a kind of bark, adding a little when making meat food can make the meat not so greasy to eat, and it can also remove the smell of meat. It also has some medicinal properties, and people have long used it as a seasoning for food, and it is a raw material in five-spice powder.

Fourth, tangerine peel is the peel of oranges peeled down and dried, tangerine peel is also a kind of Chinese herbal medicine, the longer the tangerine peel is more valuable. The taste is pungent, bitter, and smells fragrant, and it can be added to meat food to remove the smell of meat and relieve greasyness.

5. White pepper, generally ground into powder, is used more in barbecue, and when frying meat and stew, add some to remove the fishy smell of meat, relieve greasy, and help digestion. Its spicy taste makes people increase appetite, has the effect of antiseptic and sterilization, and is often used to make seafood, to remove the smell of sea.

Sixth, Sichuan pepper, its main taste is hemp, and it still smells very fragrant. Western China likes to eat Sichuan pepper, especially in Chongqing and Sichuan, because the local humidity is heavy, and the properties of Sichuan pepper can dispel dampness, so people there have developed the habit of eating Sichuan pepper. You can add some to make a dish, which can increase the flavor of the dish.

What spices are best for cooking? It depends on what you're going to do, vegetarian or meat? It is not possible to generalize.

Take meat dishes as an example, Sichuan pepper ingredients, cinnamon grass fruits, these are indispensable.

It should also be noted that the dishes are Chinese or Western, and the Chinese style is basically like what I just mentioned. Western-style ones require basil, bay leaves, parsley, bay, turmeric, rosemary, ......

It is mainly used to relieve the smell and greasy and improve the aroma of meat protein.

Vegetarian dishes are simple, and generally speaking, vegetarian dishes are used on their own. The aroma of green vegetables, if the sales are too much, will cover up the original taste, but it will be too much. You can use some chili peppers to enhance the fragrance.

To keep the ingredients authentic, it's best to use less spices and pair them with some celery or chili peppers!

Pepper, spices, bay leaves and other spices are better.

Every cooking habit is different.

Here are the effects and uses of 16 common spices::

1.Xinyi: It can remove peculiar smells, increase flavor and flavor, and is most suitable for poultry meat cooking sauce marinade. For every 50 catties of brine, you need to add about 10 grams.

2.Cumin: The taste is sweet and fragrant, cumin can be used in a large number of ingredients such as marinated poultry, fish, beans, peanuts, soy products and other ingredients, and the main role is to remove fishy preservatives, increase flavor and flavor. For every 50 catties of brine, you need to add about 20 grams.

3.Star anise: The main function in brine is to increase fragrance, with its own main fragrance, which is used in the compatibility of five-spice powder and thirteen spices that we are familiar with. About 30 grams need to be added for every 50 catties of brine.

4.Licorice: Licorice has a faint aroma on the smell and a special sweetness on the taste.

The main function in brine is to harmonize the taste, combine a variety of flavors together, and calm the medicinal taste of some spices, and enhance the compound taste of the material package or braised soup. For every 50 catties of brine, you need to add about 10 grams.

5.Grass fruit: It smells strong and spicy, tastes slightly bitter, and the aroma is even stronger after crushing.

6.Sichuan pepper: with a unique hemp fragrance, strong taste, meat and vegetarian can be, boiled oil can be extracted from the fragrance. It is the main ingredient in five-spice powder, which is generally used in the processing of meat dishes and is a spice often used in home cooking.

7.Anise Shen Nationality: also called anise, sweet taste, strong aftertaste, is the main ingredient in five-spice powder, generally used in the processing of meat dishes, is a spice often used in home cooking.

8.Bayinburgh: It has a fragrant taste and is suitable for meat processing, especially when stewing meat.

9.Cinnamon bark: It is generally used as a pre-cooking fragrance, and is mostly used with star anise, and is used as brine and meat processing.

10.Clove: The fragrance is extremely strong, and it has the ability to penetrate and never be filial piety.

11.Yamanai: It has a bitter taste, but it has the function of removing the smell and removing the body.

12.Cinnamon: Sweet in taste and rich in aroma, it is mostly used in meat processing.

13.Cardamom: It has a strong aroma and has a good deodorizing effect.

14.Angelica dahurica: The smell is aromatic, the taste is slightly bitter, and the function is mainly highlighted in removing the fish.

15.Tangerine peel: The taste is spicy, mainly used to increase the fragrance.

16.Perilla: It has a good deodorizing effect.

The above is the use and usage of 16 common spices, I hope it will be helpful to you.

A must-see for kitchen novices: 12 spices that make cooking more advanced in seconds.

1. Bay leaves. Bayberry is the leaf of the laurel tree, which is mainly used to cook stewed meats, such as beef, mutton, etc., to remove the fishy smell and increase the fragrance.

2. Cumin.

Cumin is a spice with a unique aroma, which is mainly used in cooking methods such as roasting, boiling, and stewing, which can increase the taste and aroma of dishes.

3. Perilla. Perilla is a spice with a spicy flavor that can be used in cooking methods such as stir-frying, boiling, and stewing, which can add to the taste and aroma of dishes.

Fourth, Sichuan pepper. Sichuan pepper is a spice with a strong aroma and numb taste, which is mainly used for stir-frying, boiling and stewing meat, etc., which can increase the aroma and numbness of dishes.

5. Black pepper.

Black pepper is a spice with a strong spicy flavor that can be used in cooking methods such as stir-frying, boiling, and stewing, which can add texture and aroma to dishes.

Six, star anise. Star anise is a spice with a strong aromatic and sweet flavor that can be used to cook stewed meats, soups, etc., which can add flavor and sweetness to dishes.

7. Cinnamon. Cinnamon bark is a sweet and spicy spice with a late limb closure, which can be used to cook stewed meats, soups, etc., which can increase the aroma and sweetness of dishes.

8. Cumin.

Cumin is a spice with a unique aroma, which is mainly used in cooking methods such as roasting, boiling, and stewing, which can increase the taste and aroma of dishes.

9. Licorice. Licorice is a slightly sweet, lightly medicinal spice that can be used to cook stewed meats, soups, etc., which can add flavor and sweetness to dishes.

10. Tangerine peel. Tangerine peel is a spice with a rich aroma and slightly bitter taste, which can be used to cook stewed meats, soups, etc., which can increase the taste and aroma of dishes.

Ten. 1. Grass fruit.

Grass fruit is a spice with a unique aroma, which can be used in stir-frying, boiling, stewing and other cooking methods, which can increase the taste and aroma of dishes.

Ten. 2. White cardamom.

White cardamom is a spice with a rich aroma and a slight bitter taste, which can be used to cook stewed meats, soups, etc., which can add flavor and bitterness to dishes.

In short, mastering the uses and combinations of these 12 spices can greatly improve your kitchen skills and make your meals more cracked and delicious. At the same time, you should also be careful not to use too many spices, so as not to affect the taste of the food itself.