All the names of spices in the kitchen

Because there are many varieties of spices for dry goods, because it also depends on the taste preferences of the locals to increase and subtract! Common dried goods such as fungus, seaweed, shiitake mushrooms, red dates, cinnamon, chili peppers, Sichuan peppercorns, anise, cumin, pepper, wolfberry, longan, peanuts and so on. Dry goods must have been dehydrated. >>>More

It depends on the size of the restaurant you are running, the size of the business and kitchen, and what kind of dishes you plan to produce.

Seasonings usually refer to natural plant spices.

Savory Seasoning: Salty has been listed as one of the five flavors since ancient times. In cooking applications, saltiness is the main flavor and is the basic taste of most compound flavors, and the "master of all flavors" is not only inseparable from saltiness in general dishes, but also sweet and sour, sour and spicy flavors, etc., in order to make them rich and palatable. The history of human understanding and use of salty taste is long, and the earliest use of salt in China is recorded in the Yellow Emperor period about 5,000 years ago. >>>More

condiments, flavouring; condiment;Seasoning refers to supplementary foods that can increase the color, aroma and taste of dishes, promote appetite and benefit human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, so as to stimulate appetite and improve human health. Broadly speaking, condiments include salty agents, acidulants, sweeteners, umami agents and spices, such as salt, soy sauce, vinegar, monosodium glutamate, sugar (separately), star anise, fennel, Sichuan pepper, mustard, etc.

The calories (in terms of 100 grams of edible portion) of Nissin Spice Kitchen Tom Yum Gong soup is 379 kcal (1585 kJ), which is the highest unit of calories in similar foods. >>>More