Introduction to 15 Common Spice Varieties

Spices refer to a class of natural organic products with typical aromas and pungent flavors, or certain essential oils extracted from plants (flowers, leaves, stems, roots, fruits, or whole herbs, etc.). People began making use of the antioxidant effects of spices long ago. So what common spices are there?

1. Star Anise

Also known as dailiao, large fennel, star anise, etc. Pungent and sweet in taste, warm in nature; enters the Liver, Kidney, Spleen, and Stomach meridians. Dosage 3-6 grams; has effects such as dispelling cold, regulating qi, and relieving pain. Those that are reddish-brown or yellowish-brown, glossy, aromatic in smell, and sweet and fragrant in taste are considered best.

2. Clove

Also known as male clove (flower bud), female clove (fruit), etc. Pungent in taste, warm in nature; enters the Spleen, Kidney, and Stomach meridians. Dosage 2-5 grams; has effects such as warming the middle and directing qi downward, and warming the kidney to support yang. Those that are intact, oily, large, deep red in color, rich in aroma, and able to sink when placed in water are considered best.

3. Fennel

Also known as fragrant silk vegetable, small fennel, fennel, etc. Pungent in taste, warm in nature; enters the Liver, Kidney, Spleen, and Stomach meridians. Dosage 3-6 grams; has effects such as dispelling cold and relieving pain, and regulating qi and harmonizing the stomach. Those that are large and rich in aroma are considered best.

4. Sand Ginger

Also known as sannai, shajiang, mountain ginger, etc. Pungent in taste, warm in nature; enters the Stomach meridian. Dosage 6-9 grams; has effects such as promoting qi and warming the middle, aiding digestion, and relieving pain. Those that are white in color, sufficiently powdery, rich in smell, and strongly spicy in taste are considered best.

5. Costus Root

Also known as Guang wood incense. Pungent and bitter in taste, warm in nature; enters the Stomach, Spleen, Large Intestine, Sanjiao, and Gallbladder meridians. Dosage 3-6 grams; has effects such as promoting qi and relieving pain, and strengthening the spleen and aiding digestion. Those with a strong fragrance that are first sweet and then bitter are considered best.

6. Licorice

Also known as sweet grass root, powder grass, skin grass, etc. Sweet in taste, neutral in nature; enters the Heart, Lung, Stomach, and Spleen meridians. Dosage 2-10 grams; has effects such as tonifying the spleen and boosting qi, clearing heat and detoxifying, and harmonizing various medicines. Those with fine and tight skin, reddish-brown color, solid texture, yellow-white broken surface, and sufficient powderiness are considered best.

7. Angelica Dahurica

Yu angelica dahurica, Sichuan angelica dahurica, fragrant angelica dahurica, etc. Pungent in taste, warm in nature; enters the Stomach and Lung meridians. Dosage 3-9 grams; has effects such as dispelling wind and removing dampness, and opening the orifices and relieving pain. Those that are hard in texture, nearly white on the broken surface, powdery, with scattered brown oil dots in the bark, and aromatic in smell are considered best.

8. Angelica Sinensis

Also known as Yun angelica, Qin angelica. Sweet and pungent in taste, warm in nature; enters the Liver, Heart, and Spleen meridians. Dosage 6-12 grams; has effects such as nourishing blood and invigorating blood, and moistening the intestines and relieving constipation. Those that are soft and tough in texture, yellow-white or pale yellow-brown on the broken surface, thick in bark, and rich in fragrance are considered best.

9. Nutmeg

Also known as roukou, rouguo, yuguo, etc. Pungent in taste, warm in nature; enters the Stomach, Spleen, and Large Intestine meridians. Dosage 3-10 grams; has effects such as warming the middle and promoting qi, and astringing the intestines to stop diarrhea. Those that are large, heavy, solid, and rich in aroma after being broken open are considered best.

10. Cinnamon

Also known as yugui, mugui, jungui, etc. Pungent and sweet in taste, very hot in nature; enters the Heart, Kidney, Liver, and Spleen meridians. Dosage 2-5 grams; has effects such as tonifying fire and assisting yang, dispelling cold and relieving pain, and invigorating blood and unblocking meridians. Those that are solid yet brittle in texture, reddish-brown and oily on the outer layer, and distinctive and strong in aroma are considered best.

11. Cardamom

Also known as white cardamom, round cardamom, original cardamom, koumi, etc. Pungent in taste, warm in nature; enters the Lung, Stomach, and Spleen meridians. Dosage 3-6 grams; has effects such as stimulating the appetite and aiding digestion, and promoting qi and warming the middle. Those with a dark brown surface, wrinkles, aromatic smell, and pungent and cool taste are considered best.

12. Dried Tangerine Peel

Also known as orange peel. Bitter and pungent in taste, warm in nature; enters the Spleen and Lung meridians. Dosage 3-10 grams; has effects such as drying dampness and resolving phlegm, and regulating qi and strengthening the spleen. Those with large pieces, intact, bright in color, sufficiently oily, strong in aroma, and sweet at first and then bitter in taste are considered best.

13. Grass Cardamom

Also known as caokou, caokouren, etc. Pungent in taste, warm in nature; enters the Stomach and Spleen meridians. Dosage 3-6 grams; has effects such as warming the middle and stopping vomiting, and drying dampness and promoting qi. Those that are dry, large, solid and plump, and strong in smell and taste are considered best.

14. Tsao-ko

Pungent in taste, warm in nature; enters the Spleen and Stomach meridians. Dosage 3-6 grams; has effects such as drying dampness and warming the middle, and treating malaria and resolving phlegm. Those with a brownish-brown surface, hard texture, and slight banana-spot aroma are considered best.

15. Amomum Fruit

Also known as spring amomum. Pungent in taste, warm in nature; enters the Spleen, Stomach, and Kidney meridians. Dosage 3-6 grams; has effects such as resolving dampness and stimulating the appetite, and warming the spleen and stopping diarrhea. In traditional Chinese medicine, amomum is divided into three types: Yangchun amomum, green-shell amomum, and Hainan amomum. All are considered best when large, dry, solid, plump in kernel, and strong in smell and taste.

The above are fifteen common spices. Humans already used large amounts of spices in prehistoric times before written records existed. Many spices have antibacterial and preservative effects, and also have special physiological and pharmacological effects. Some spices also contain a considerable amount of antioxidant substances.

For wonderful pictures and articles and popular comments about spices, you may be interested in the content recommended below by Nongxun Network. Welcome to read.

Agricultural products you may be interested in: National spice supply