Chinese herbal condiments

Seasonings are used in every household and are needed in almost every meal. However, there is a kind of seasoning that is not common. It is a Chinese herbal seasoning. This kind of seasoning is healthier. It is formulated according to the theory of traditional Chinese medicine. It is very beneficial to human health and has relatively few side effects on the human body. It is made from natural and precious plant ingredients and then carefully selected for use in various delicacies.

Chinese herbal condiments are a new type of product developed under the guidance of TCM theory. They are made by using traditional recipes, advanced processes, advanced equipment, and adding precious, natural wild plant ingredients. They are widely used in diet, cooking, and food processing to adjust taste and smell and have the functions of removing fishy smell, removing muttoniness, relieving greasiness, increasing fragrance, enhancing freshness, and maintaining health.

Each variety of Chinese medicinal materials in Chinese herbal condiments contains special ingredients that are different from other raw materials. This is a common feature of Chinese medicinal materials and the main reason why condiment raw materials have a seasoning effect.

The special ingredients in Chinese herbal seasonings can not only remove the fishy smell of the main ingredients, highlight the taste of dishes, change the appearance of dishes, and increase the color of dishes, which are the functions of commonly used compound seasonings, but can also promote people's appetite, kill bacteria and disinfect, promote digestion, enhance appetite, and resist aging and beautify the skin.

Dried chili peppers: Dried chili peppers are pungent and warm in nature, can dispel cold and strengthen the stomach, and are bright red in color and have a strong spicy taste. There are many varieties of dried chili peppers, including big gold bars, two gold bars, five-leaf peppers, Chaotian peppers, seven-star peppers, Dahongpao and millet peppers. Adding dried chili peppers to the hot pot soup (the bottom of the pot) can remove the fishy smell, relieve greasiness, suppress odor, and increase the spicy flavor and color.

Buying tips: The best peppers are the dark red ones with few seeds, such as the gold bar and bullet-shaped peppers. Color is very important when choosing peppers. First, make sure the color is good. Second, choose spicy or non-spicy peppers according to local tastes.

Sichuan pepper: Sichuan pepper has a spicy, warm and strong numbing taste. It can warm the middle and dispel cold, and has the effect of removing dampness and relieving pain. The best varieties of Sichuan pepper are Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper. Sichuan pepper is an important seasoning for hot pot. It can be used in soups to suppress fishy smell and enhance freshness and fragrance.

Buying tips: Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper are the best, with rosy color, large and fragrant grains.

Old ginger: Old ginger is spicy and moist. It contains the volatile oil gingerol and has a special spicy aroma. Old ginger is used in red soups and clear soups to effectively remove fishy smells and enhance flavor.

Buying tips: Choose the "yellow mouth" ginger with large size and strong smell, other gingers are slightly inferior.

Garlic: Garlic has a spicy and aromatic smell. It contains volatile oils and disulfide compounds. Garlic is mainly used for seasoning, flavoring, suppressing fishy smells and removing odors.

Buying tips: Garlic with a strong aroma and without any mold or rot is the best.