Chinese Spices 中国调料

Commonly used spices in Chinese food:

1. Ginger: Adds a warm, spicy flavor.

2. Garlic: Provides a strong, savory taste.

3. Star Anise: Gives a sweet, licorice-like flavor, used in braises and soups.

4. Sichuan Peppercorns: Creates a numbing, tingling sensation, often used in Sichuan cuisine.

5. Cinnamon (Cassia): Adds a sweet and spicy flavor, used in braises and stews.

6. Cloves: Strong, aromatic spice, used in small amounts in braises and sauces.

7. Fennel Seeds: Sweet, licorice-like flavor, often used in spice blends.

8. Scallions: Mild onion flavor, used in stir-fries and soups.

9. Dried Red Chili Peppers: Adds heat and spice, used in many regional dishes.

Would you like to know more about any of these spices or how they are used?