How to distinguish the true and the false of spices?

Introduction: there are too many condiments sellers in the market, some of them are sold on local stalls, some of them are small shops, some of them are supermarkets of large-scale daily necessities such as shopping malls, sometimes we inevitably buy fake condiments, even if the taste is not right, we are afraid of eating bad Below this safety net, I would like to share the common sense of food safety about how to distinguish the authenticity of several condiments In recent years, food safety problems are frequent, and any food may be fake, even condiments are no exception Therefore, in order to avoid buying fake condiments, we share the common sense of how to distinguish the true and false condiments under this safety net Common condiments how to distinguish the true from the false common sense: 1 Star anise authentic: the fruit is composed of eight bony fruits, arranged on the central axis radially The fruit is 1-2 cm long, 0.3-0.5 cm wide and 0.6-1 cm high The surface is reddish brown with irregular wrinkles, the top is pecking like, and the upper side is mostly cracked The inner surface is light brown, hard and crisp, fragrant, spicy and sweet Fake: the fruit is usually made up of 7-8 smaller fruit clusters arranged in a round shape The single fruit is about 1.5cm long and 0.4cm-0.7cm wide Its front end is gradually sharp, slightly curved and its pericarp is thin It has a special fragrance The taste is slightly sour first and then sweet 2 Chinese prickly ash authentic: for 2-3 small bony fruits separated from the upper part, each bony fruit is cracked along the abdominal suture, with a diameter of 0.4-0.5cm, the outer surface is purple or brownish red, and there are many oil spots with verrucous protuberances The inner surface is light yellow and smooth The endocarp and exocarp are often separated from the base The smell is spicy and persistent Fake: 5 bony and fruity, arranged radially, like plum blossom Each bony fruit dehisces from the top, with a greenish brown or tan appearance, slightly rough, and a few small oil spots with round point like protuberances The fragrance is light and spicy 3 Genuine cinnamon: it is grayish brown on the outside, slightly rough, with irregular fine wrinkles and protuberances, reddish brown on the inside, smooth and fine lines, with oil marks The outer layer of the section is brown, the inner layer is reddish brown and oily, and there is a light yellowish brown ring near the outer layer The air is strong, sweet and spicy Fake: the appearance is grayish brown or grayish brown, slightly rough, gray white stripes and irregular fine texture can be seen The inner surface is reddish brown and smooth The air is slightly fragrant and spicy 4 Fennel authentic: the double suspension fruit is cylindrical, slightly pointed at both ends, slightly curved, 0.4-0.7cm long and 0.2-0.3cm wide The surface is yellow green or green yellow The fruit is long and oval, with 5 longitudinal ribs on the back and slightly flat ventral surface The air is fragrant, sweet and spicy Fake: the fruit is flat and oval, 0.3-0.5cm long and 0.2-0.3cm wide The surface is brown or dark brown, and the back has 3 ribs with slight protuberance The edge ribs are light brown extended or wing like, fragrant and spicy 5 Jiang Zhengpin: it is cylindrical, curved and branched It is 5-8 cm long and 0.5 cm in diameter The surface is brownish red to dark brown, with half nodes, each 0.2-1 cm long The section is grayish brown or reddish brown, fragrant and spicy Artifact: cylindrical, many branched, 8-12 cm long The diameter is 2-3cm The surface is reddish brown or dark purple, with links, and the internode length is 0.3-0.6cm The section is light yellow It's fragrant but lighter than the genuine one It's spicy Its volatile oil can stimulate skin and mucous membrane Good condiments can not only ensure the taste of the food, but also prevent the body from being damaged Therefore, we must not neglect the importance of distinguishing the true and the false condiments To learn more about healthy and correct eating of kitchen condiments, please continue to pay attention to safety science popularization, safety topics, do you know anything and other channels on this safety website Editor in charge: Hu Lingling