What are the common spices? What are the commonly used spices?

At present, the common plant spices on the market are grass fruit, star anise, pepper, cumin, etc.

There is a bad marinade, I personally think that this is more commonly used by Shanghainese, and you can also add some star anise, fennel and other spices.

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.

Spices, also known as fragrance raw materials, are substances that can be smelled out or tasted by the sense of smell, and are used to prepare flavors. With the exception of a few varieties, most spices cannot be used alone.

1. Natural flavors.

1. Plant-based natural spices are essential oils, extracts, tinctures, balms, fragrance resins and net oils produced by steam distillation, pressing, absorption and other methods using flowers, branches, leaves, grasses, roots, barks, stems, seeds or fruits of aromatic plants as raw materials, such as rose oil, jasmine extract, vanilla tincture, white orchid balm, turu resin, narcissus pure oil, etc.

2. Animal natural spices are the secretions or excretions of animals. There are more than a dozen kinds of animal-based natural spices, and only 4 kinds of musk, ambergris, civet and beaver can be formed into commodities and are often used.

2. Artificial flavors.

1. Synthetic fragrances synthesized from chemical raw materials, such as coumarin, phenylethanol and linalool synthesized from acetylene and acetone;

2. Use physical or chemical methods to separate purer fragrance components from essential oils, such as citral, cypress, etc., which are separated from cypress oil, such as cypress.

3. Semi-synthetic fragrances derived from terpene compounds in mono fragrances or essential oils through chemical reactions, such as ionone prepared from citral, terpineol synthesized from pinene, etc.

Generally, the Chinese dry seasonings I use mainly include: Sichuan pepper (sometimes sesame pepper), spices, pepper, dried chili, cinnamon, etc., which are the most commonly used; In addition, there are tangerine peel (or hawthorn), cloves, cardamom, kaempfera, ginger, cumin, angelica, sand kernels, bay leaves, licorice, wood, grass fruit, etc., to count, there are about a dozen kinds.

: Sichuan pepper (sometimes with pepper), spices, pepper, dried chili, cinnamon, etc., these are the most commonly used; In addition, there are tangerine peel (or hawthorn), cloves, cardamom, kaempfera, ginger, cumin, angelica, sand kernels, bay leaves, licorice, wood, grass fruit, etc., to count, there are about a dozen kinds. (Other seasonings that are not dry goods mainly refer to onions, ginger, garlic, etc.)

Fennel has a strong smell and is best used to make vegetarian dishes and soy productsAngelica dahurica can remove the qi and increase the umami flavor and make the meat tenderCinnamon for bacon and boiled sausage can make the meat and intestines fragrant and not greasy for a long timeThe soup is fragrant with tangerine peel and wood, which can make the smell elegant and fragrantGrilled fish with kaempfera and ginger, which can not only relieve the fishy fish, but also make the fish crispy and tender, and full of aroma;Smoked chicken, duck and goose meat, with nutmeg and cloves, can make the smoked taste unique, chewing fresh and fragrant, full of fragrance.

There are cinnamon, star anise, cumin, cloves, grass fruit, cardamom, laurel, pepper, tangerine peel, almond, sand ginger, licorice, monk fruit, angelica and so on.

Sichuan pepper, pepper, dried chili, cinnamon and so on.

The fragrance is strong, and the seeds of the oriental cypress are flat and sweet, and you can put a few at most.

2.Saffron:

The specific aroma is used in many places to dye rice, but it is more expensive and completely unnecessary.

3.Rue Vanilla:

Perennial woody herb with strong fragrance, slightly bitter taste, containing aromatic oil, can be used as a raw material for flavoring.

5.Galangal:

The rhizome of galangal, a ginger plant, has a bitter taste and a very spicy taste, and has a good aroma than dried ginger. and is used in large quantities for seasonings.

6.Osmanthus: Fresh osmanthus, powdered and fragrant after drying, can not be used in brine.

7.Clove: has a strong fragrance, and household brine should not exceed grams.

8.Angelica dahurica: its aroma is strong, the taste is pungent, it has the effect of removing the smell and increasing the fragrance, and it is used in small amounts.

9.Xinyi: The fragrance is strong, the aroma is fresh and pleasant, and the appropriate amount of flowers is taken (according to personal taste).

10.Thatch:

The aroma is strong, this fragrance comes from the taste of coumarin, it is not recommended to use too much, about 1 gram at home.

Edible: Generally, the Chinese dry seasonings I use mainly include: Sichuan pepper (sometimes sesame pepper), large ingredients, pepper, dried chili, cinnamon, etc., which are the most commonly used;In addition, there are tangerine peel (or hawthorn), cloves, cardamom, kaempfera, ginger, cumin, angelica, sand kernels, bay leaves, licorice, wood, grass fruit, etc., to count, there are about a dozen kinds.

(Other seasonings that are not dry goods mainly refer to onions, ginger, garlic, etc.) Fennel has a strong smell and is best used to make vegetarian dishes and soy productsAngelica dahurica can remove the qi and increase the umami flavor and make the meat tenderCinnamon for bacon and boiled sausage can make the meat and intestines fragrant and not greasy for a long timeThe soup is fragrant with tangerine peel and wood, which can make the smell elegant and fragrantGrilled fish with kaempfera and ginger, which can not only relieve the fishy fish, but also make the fish crispy and tender, and full of aroma;Smoked chicken, duck and goose meat, with nutmeg and cloves, can make the smoked taste unique, chewing fresh and fragrant, full of fragrance. There are many kinds of medical spices, mainly cinnamon, sand kernels, borneol, angelica, Chuanxiong, Huoxiang, lovage, parsnip, angelica, wood, fine spice, bupleurum, houttuynia cordata, motherwort, nootropics, honeysuckle, Xinyi, mint, nine mile, pepper, cloves, ginger, salty lingxian, ephedra, fennel, artemisia, etc., all belong to or come from fragrant plants, are important Chinese medicinal materials, their value in medicine even exceeds the application of spices.

Most of the medical spices are used in compatibility, a dose of traditional Chinese medicine, almost one to several flavor of spice plants, Chinese patent medicine is also indispensable to spice plants or their extracts. For example, fast-acting heart-saving pills are indispensable borneol (borneol); There is musk in the six god pills; Huo Xiang Zhengqi Pill and Zhengqi Water contain Huo Xiang or Huo Xiang Oil.

There are also many spice plants that are used for medicinal purposes alone, such as angelica, sand kernels and meat boiled together to achieve medicinal effects; Bupleurum and Houttuynia cordata are made into injections with their volatile parts, which have good medical effects; Wind oil essence, safflower oil, panacea oil, etc. are all drugs prepared with plant essential oils and other main raw materials, and the main ingredients are camphor, borneol, menthol, methyl salicylate, etc.