Star anise: With a rich, sweet aroma, it is a classic spice for braised dishes, stews, and red-cooked foods, effectively eliminating fishy odors and enhancing flavors.
Clove: It has a strong and rich aroma. A small amount is enough to enhance the flavor and aroma. It is often used in stewing, making soup and compound seasonings.
Black pepper: Spicy and fresh with a fragrant aroma, it can remove fishy and greasy flavors. It is suitable for both Chinese and Western cooking, grilling, making soups, and as a dipping sauce, etc.
Sichuan pepper: It has a prominent numbing and fragrant flavor, with a unique aroma. It is a core seasoning ingredient for Sichuan cuisine and various spicy and numbing dishes.
• Chili peppers: They have a distinct spicy flavor and a rich aroma. They can enhance the spiciness and color of dishes and are suitable for stir-frying, braising, pickling, etc.
• Chili powder: Finely ground, with uniform spiciness, easy to use, suitable for seasoning, pickling, barbecuing and making sauces.
Cumin powder: With a unique and rich aroma, it can remove the muttony smell and enhance the freshness. It is a classic match for barbecues, beef and mutton, and fried foods.
Turmeric: With a golden color and a pungent aroma, it can enhance both the color and flavor. It is often used in curries, marinades and for creating distinctive flavors in seasonings.