Spices and seasoning

The types of chili spices in food can generally be divided into two categories: natural spices and synthetic spices. Natural spices are natural spices, such as pepper, fennel, ginger, cinnamon, cloves, etc. in spices. Synthetic spices are aroma components made by artificial synthesis methods, such as citral, menthol, and vanillin. Natural spices can be classified according to the type of raw material: dried fruits or seeds: fake seed coats such as fennel, mustard, black pepper, etc., such as nutmeg; Bark: Cinnamon, cinnamon; Dry flower buds: cloves; Pistil stigma: saffron; Roots and rhizomes: turmeric, ginger, and galangal; Resin: Ferula purpose: Scallion: commonly used for explosive fragrance and deodorization. Ginger: It can remove fishiness, deodorize, and enhance the flavor of dishes. Chili peppers: can add spicy flavor to dishes and make them colorful. Garlic: commonly used explosive spice, can be paired with vegetable slices or chopped. Sichuan pepper: also known as Sichuan pepper, commonly used for braising and braising. The powder ground from the roasted peppercorns is called pepper powder. If the fried yellow salt is added, it becomes pepper salt and is commonly used for dipping in fried food. Pepper: Spicy and fragrant, it can remove fishiness and add fragrance. White pepper is milder, while black pepper has a stronger flavor. Star anise: also known as anise, commonly used in braised and marinated dishes. The aroma is extremely strong and should be used in moderation. Dried chili: can remove greasy and pungent taste. When removing the seeds and frying them in oil, pay attention to the heat and avoid burning them. Red onions: can enhance fragrance. When shredding and exploding, attention should be paid to the heat. If fried too much, it will have a bitter taste. Five Fragrance Powder: Five Fragrance Powder contains spices such as cinnamon, anise, pepper, clove, sweet aroma, and tangerine peel. It has a strong taste and should be used in moderation

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