One, five flavor powder. Cinnamon 40 (refers to the mass fraction, the same below), star anise 40, orange peel 10, cumin 5, pepper 5. The spiced powder is light cocoa, spicy and sweet, used to prepare vegetarian food, the flavor is rich and lasting.

Second, the spicy powder. Dried chili 45, dried ginger 35, orange peel 10, cumin 1, pepper 5, a little MSG. The finished product has a fragrant, spicy and umami flavor and is an ideal seasoning for soup dishes.

Third, mustard powder. White mustard seed 80, pine pollen 20. Mustard pink yellow, spicy and pungent, mostly used for cold dishes.

Fourth, curry powder. Turmeric 80, ginger 5, dried pepper 3, octagonal 3, cinnamon 3, pepper 3, medlar seeds 3. Curry pink deep yellow, light and spicy, is a must-have seasoning for cooking Chinese and Western dishes.

The above method of seasoning: the raw materials are first sieved and then sorted, and the raw materials are mixed, and the ingredients are combined according to the ratio, and the crusher is broken, the coarse lumps are sieved, and the package is sealed, which is the finished product. Quality requirements: fine powder, loose and no block, no impurities and odor, water content not exceeding 11%, shelf life is 6 months. (Contributed by China Condiment Association)