Orthodox origin spice origin

SPICES

According to demand, free crushing processing: large coarse/medium coarse/fine surface.

Spice, commonly used in English, refers to different ranges, is a kind of spice that can be smelled of aroma or taste fragrance, substance, is the raw material for the preparation of flavors. It has a pleasant aromatic smell that can baptize our sense of smell and taste buds again.

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Momordica grosvenoris

Taste sweet, taste food spices, remove fishy, increase the hue of the dish.

Cardamom

Taste spicy, remove fishy.

Coriander seed

Increase the flavor of vegetables, remove fishy smell and mutton.

Amomum villosum (fragrant sand)

Spicy and cool scent, added fragrance

Gardenia jasminoides

There is a slight licorice-like taste, slightly bitter back to the mouth, can only add color, add fragrance to the effect of small.

Codonopsis pilosula

Taste bitter, remove fishy, appetizer increase taste.

Shannai

Spicy and sweet taste, appetizer and digestion.

Clove

It plays a role in adding fragrance and removing fishy/adding flavor in marinated vegetables. Fragrant/tingling.

Citronella

Taste fragrant, slightly sweet, often ground into powder. Suitable for barbecue and modulation of compound sauce.

Nutmeg (nutmeg)

The smell is bitter, the taste is pungent, cool and slightly bitter, used as seasoning, which can remove peculiar smell and increase fragrant and pungent.

White pepper

Warm in the cold, down gas, once added the spicy flavor of marinated vegetables.

Rowing grass

Fragrance, halogen in-must have.

Cinnamon

The sex is hot, the taste is pungent, has the small poison, increases the fragrance.

Qianli

Taste slightly pungent, bitter and spicy.

Angelica sinensis

The fragrance of medicine, first sweet, then hemp, can be used as pepper. Medicinal halogen essential.

Gui Ding

Strong aromatic, spicy taste.

Tangerin peel

Fire, dampness, appetizer, remove fishy.

Astragalus membranaceus

Taste sweet, go fishy.

Cantonese

The taste is pungent and bitter, with increased fragrance.

Aquilarius

Flavor spices; increase spice

Turmeric

The taste is spicy, with a slight orange flavor and a special fragrance, which can increase the golden yellow color of the dish.

Licorice

To fishy, taste sweet in the brine back to the role of sweet.

Asaoko (causenut)

Bitter in taste, flavored with spices; accentuated with spice.

White clasp (cardamom)

Can go to smell, add fragrant. marinated vegetables essential, home roast chicken roast duck, full of flavor!

Fragrant Fruit

Whole grains are used as soups, cooking, pickling, etc., and powdery products are commonly used in fruit cakes, sausages, etc.

Pine

There is a strong and special flavor, slightly sweet, more spicy.

Old Knot (Grass Kernel)

Spice plants, increase fragrance, remove fishy smell.

Angelica dahurica

The smell is bitter, the taste is pungent, cool and slightly bitter, used as seasoning, which can remove peculiar smell and increase fragrant and pungent.

Weiluo

The taste is spicy and has a specific aroma, which can enhance the spicy taste of spicy hot pot.

Schizonepeta tenuifolia

The taste is pungent, slightly bitter, and the fragrance is strong. It is mostly put in cold dishes.

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