Knowledge of the characteristics of various spices from Chinese herbal medicine

All year round, people who make food and beverage use all kinds of spices to mix some special condiments, especially those who make stewed vegetables and hot pot condiments are more familiar with all kinds of herbs. Today, Xiaobian has collected and sorted out some characteristics of spices from Chinese herbal medicines from the network, hoping to help friends who like to make food and beverage condiments.

1. Gansong: it is one of the flavoring spices with strong fragrance and hemp taste. Especially for the necessary raw materials for beef and mutton to eliminate the difference and relieve the Sao, brine goose must have it, controlled within 5g.

2. Magnolia: it's fragrant, and it's the necessary material for stewed vegetables and barbecue.

3. Amomum villosum: it is a good pickle for its fragrance increasing function.

4. Basil: fragrant plant, like fennel, fragrant.

5. Dill: it's spicy and has special aroma, which can enhance the spicy hot pot.

6. Schizonepeta: it is pungent, slightly bitter, clear and fragrant. It is often put in cold dishes.

7. Mint: fragrant seasoning, pungent and fragrant.

8. Pepper: increase the spicy taste and remove the fishy smell.

9. Lavender: it is used in Sichuan style dishes. It has a ruddy color. 90% of it is used for color matching. It has little effect on enhancing fragrance and eliminating differences.

10. Danpi: it has strong and special fragrance, slightly sweet and spicy.

11. Angelica: it's very fragrant. It tastes sweet first, then it's hemp. It can be used as pepper.

12. Dangshen: bitter taste, deodorization and increased taste.

13. Clove: it plays the role of increasing fragrance, deodorization and flavor in cold Sichuan pickles, with strong fragrance and numb tongue. The amount of household use must be controlled within 2 grams.

14. Licorice: deodorization and sweetness play a sweet role in brine.

15. Guangmuxiang: it has a pungent and bitter taste, increasing the fragrance.

16. Cinnamon: strong fragrance and sweet taste.

17. Cinnamon: it's hot, spicy and sweet. It has little poison and increases fragrance.

18. White pepper: dispersing cold in the middle of the temperature, giving off gas, and increasing the spicy taste of marinated vegetables.

19. Cardamom: spicy, deodorizing.

20. Gardenia jasminoides Ellis: it has a slight liquorice like taste and a slightly bitter back taste. It can only add color, and has little effect on enhancing fragrance and eliminating differences.

21. Shell: it tastes sweet, sour, deodorized and fragrant.

22. Cassia seed: it tastes bitter, sweet and salty, which makes the whole stewed vegetables taste good.

23. Siraitia grosvenorii: it tastes sweet, tastes spicy, deodorizes, and increases the color of vegetables.

24. Acanthopanax senticosus: spicy; deodorizing.

25. Dried lemon: remove fishy smell, improve flavor and increase vegetable flavor.

26. Row grass: to increase fragrance, there must be some in the brine.

27. Thyme: it tastes slightly pungent, bitter and spicy.

28. Green pepper: increase the hemp flavor and fragrance of vegetables.

29. Turmeric: as a seasoning, the root is spicy, with slight orange flavor and special fragrance, which can increase the golden color of dishes.

30. White button (cardamom, cardamom): as a seasoning, it can remove peculiar smell and increase fragrance. It's necessary for marinated vegetables. Generally, it's necessary to cook chicken and Duck at home. It's full of fragrance!

31. Angelica dahurica: it has a bitter smell and a pungent, cool and bitter taste. As a seasoning, it can remove the peculiar smell and increase the fragrance.

32. Astragalus membranaceus: exterior deficiency and self perspiration, yin deficiency and night perspiration, acute nephritis and edema, Qi deficiency and weakness, sweet taste, deodorization!

33. Cardamom (cardamom, cardamom kernel, cardamom and Laokou): spice plants, increase fragrance, remove smell and smell.

34. Grass fruit (grass nut): it is bitter in taste, with seasoning and spice; it increases pungent fragrance.

35. Aloe: seasoning and spice; add spice.

36. Tangerine peel: eliminate fire, dampness, appetizer and smell.

37. Nutmeg (Yuguo, nutmeg, nutmeg, xiangguoren): it has strong fragrance, which is necessary in the brine.

38. Shanhuangpi: enhance fragrance and sweetness.

39. Shannai (Sannai, sannaizi, Shajiang, Shajiang): it's sweet and appetizing.

40. Sichuan Zhongjiang white peony: bitter, sour and fishy.

41. Caraway seed: increase the flavor of the dish, remove the smell and smell.

42. Fragrant fruit: fragrant and pungent material. The whole product is used for soup, cooking, salting, etc. powder products are often used for fruit cakes, sausages, etc.

43. Fragrant thatch: it tastes fragrant, slightly sweet, and tastes fragrant. It is usually used to grind into powder. Mainly used for barbecue dishes. It is also used to make compound sauces.

44. Fragrant sand: the smell is spicy and cool, increasing the fragrance.

45. Fragrant leaves: fragrant, relatively strong fragrance, generally cassia leaf.

46. Star anise: it tastes sweet, contains volatile oil, has strong and special fragrance, and is a necessity of brine.

47. Fennel: spice, add fragrance, remove fishiness, generally used.

48. Perilla: it's spicy and fragrant. It's used most for fried snails. It's very fragrant. It can also be used for beef and mutton.

Qianguan seasoning: focus on catering chain seasoning, currently there are 9 flavor types. There are spicy (divided into three kinds of spicy degree, spicy, hot pot bottom material), clear soup (divided into clear soup material, bone soup pig bone and beef bone), pickled vegetables, pickled radish, tomato, mountain treasure, mushroom (medicinal meal), double peppers, pickled peppers, which can be used for more than 100 meals.