There are more than a hundred spices used in Chinese food.
Chinese dried seasoning mainly have: pepper, sesame pepper, Illicium verum, pepper, dried chili, cinnamon, etc., these are the most commonly used; In addition, there are Chen Pi (or hawthorn), cloves, cardamom, shanai, ginger, cumin, dahurica, Fructus Amomi, fragrant leaves,licorice, Aucklandia Lappa, grass fruit, etc.,
count, there are probably more than a dozen kinds of. (Other seasonings that do not belong to dry goods mainly refers to green onions, ginger, garlic, etc.) Fennel odor strong, used in the production of vegetarian dishes and bean products is best; do beef, lamb with Angelica dahurica, can remove the tangy increase the fresh taste, so that the meat is tender; smoked meat, cooked intestines with cinnamon, can make meat, intestines aromatic rich, not greasy; blanching soup with orange peel and wood, can make the smell elegant and fragrant; burned fish with shanai and ginger, both to lift the fishy, but also can make the fish crisp and tender phase, aroma overflowing; smoked chicken, duck, goose meat, with nutmeg It has a unique smoky flavor and aromatic fragrance when chewed.
1、Turmeric
The roots are used as a seasoning with a spicy, slightly orange flavor and a special aroma that can add a golden color to dishes.
2. White Button
(cardamom, cardamom kernel)
As a seasoning, can go to the peculiar smell, increase the spice, full flavor, do marinated vegetables essential.
3, Angelica dahurica
Aroma, bitter, pungent, cool and slightly bitter taste, as a seasoning, can remove peculiar odor, increase aroma and pungency.
4、Astragalus
Spontaneous sweating, night sweating, qi deficiency, sweet taste, deodorant.
5. Cardamom
(Kusun, Kusunin, Kusun, Kusun)
Spice plants to add fragrance and remove the smell.
6、Grass and fruit
(Grass nuts)
Flavoring spice, bitter, adds spice.
7、Encense
Seasoning spices to add spice.
8、Chen Pi
Eliminate fire, dispel dampness, appetite, fishy.
9, big red robe pepper
Adds aroma and spicy taste.
10、Tanpi
Has a strong special aroma, slightly sweet, more pungent.
11、Dang Gui
It has full medicinal aroma, sweet taste in the mouth first, then hemp, often used in marinade.
12、Dang Shen
Bitter taste, deodorant.
13、Clove
The aroma is strong, with a numbing sensation of the tongue, to increase the aroma, deodorant, and flavor.
14、Licorice
Sweet taste, sweet role in the brine back to play.
15, wide wood incense
It is pungent and bitter and adds fragrance.
16、Cinnamon
Strongly aromatic, pungent and sweet.
17. Cinnamon
Hot in nature, pungent and sweet in taste, slightly toxic, adds fragrance.
18、White Pepper
Drive away cold, lower the qi, remove fishy and tangy, add spicy flavor.
19. red cardamom
Taste pungent, deodorant.
20, yellow gardenia
It has a slight licorice flavor, with a bitter aftertaste, and is used for color enhancement.
21. Jack-in-the-Box
Pungent, sweet, sour, deodorant, and aromatic.
22、Casmine seed
Bitter, sweet, salty, to make the brine flavor.
23、Luohan Guo
Sweet, fishy, adds color to the dish.
24、Goujapi
Pungent and pungent.
25、Dried Lemon
Remove the fishy smell, enhance the flavor, and add fragrance to the dish.
26、Rowweed
Incense, commonly used in marinades.
27、Cajun
Slightly pungent, bitter and spicy.
28、Green Pepper
Adds sesame flavor and aroma to the dish.
29、Nutmeg
(Tamarind, nutmeg, nutmeg, allspice)
Strong aroma, essential in the marinade.
30、Shan Huang Pi
Refreshing and sweetening.
31、Sanna
(Sanai, sanai seeds, ginger, sand, ginger)
Pungent, sweet, aromatic, appetizing and digestive.
32、Sichuan Zhongjiang White Peony
Bitter, sour, and fishy.
33、Cilantro seeds
Adding aroma to the dish, removing the smell and stink.
34、Cherry
Spices, whole product for soups, cooking, pickling, etc., powdered product is often used in northern sausages.
35、Lemongrass
Aromatic, slightly sweet, aromatic spice, can be ground into powder and used. Mostly used in barbecue dishes, also used to make compound sauces.
36、香砂
The odor is pungent and cool, adding fragrance.
37. Incense leaf (bay leaf)
Spices, more intense aromas, add flavor to dishes.
38、Anise
Sweet taste, contains volatile oils, has a strong and special aroma, is the necessity of marinade.
39、Cumin
Aromatic and fishy.
40、Perilla
It is pungent and fragrant, and is most often used for snails in stir-fries.
41、Gan Song
One of the flavoring spices, strong aroma, has a hemp flavor, is a must-use material for beef and lamb meat.
42、Hingyi
Aromatic, is a necessary ingredient for marinated vegetables and grilled meat.
43, Yangchun sand
44, Basil
An aromatic plant, tastes like fennel, and has an overwhelming aroma.
45、Dill
It has a pungent flavor and a special aroma that enhances the spicy flavor of spicy hot pot.
46. Vitex
It is pungent, slightly bitter and has a strong clear aroma.
47、Mint
Aromatic seasoning, pungent, adds aroma.
48、Chili
Add spicy flavor and remove fishy smell.
49、Red yeast rice
It is made of glutinous rice fermented by Aspergillus fumigatus, and is generally used for color mixing, with very strong coloring ability, and does not fade.
50、Comfrey
The roots are used in Sichuan cuisine and are red in color. 90% of the spices are used for flavoring, but the amount of spices must be controlled, as too much will give a purple color.
There are many varieties of spices that can be used for flavoring, but here is a brief description of some common spices that are commonly used.
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