A round bamboo tray in five sections holds Sichuan pepper, star anise, cinnamon bark, black pepper and fennel seed with a sprig of fennel on top, while a braided string of garlic hangs beside it and a ginger root lies with a few slices.
Spices at the stove
Introduction
Sichuan pepper, star anise, cassia, pepper, ginger and the other spices and aromatics.
Spices cover the whole and ground seasoning spices and aromatic plants, such as Sichuan pepper, star anise, cassia bark, pepper, ginger, fennel, scallion and garlic. They remove strong smells, add fragrance and bring heat or numbing, and different combinations give regional character. Pepper is generally held to have come from the Western Regions after Zhang Qian's missions there. The Chu ci poems of the Jiu Ge already name the jiao plant. Star anise and bay leaf are often added in braising or smoking. Chili pastes belong to Chili Bean Pastes, and powdered seasonings such as monosodium glutamate belong to Oils, Salt, Sugar and Honey.