ZhuFuPing

(Dr. Chen Yi Kui)

Agarwood

A lot of religious spices to burn incense like to use agarwood, agarwood this wood must be cut open, let it flow out of the resin, when the resin is very large, it will be wrapped in the whole wood, over time, its specific gravity is heavier than water, so it will sink in water, so it is called sinking-wood. Because it is resin, it must be heated to have that scent. If you want to burn incense, of course, it will burn incense when heated. Now the Vietnamese government regards Agarwood as a national treasure.

Cangzhu

I used to make fragrant incense with agarwood, but the main one is the aroma of atractylodes. Cangzhu must be more than 15 years old to have such a good fragrance. Cangzhu is now from the mainland. It is used for cooking Chinese medicine when it’s about two years old, because it is good for the stomach. If it is to be ground into powder for incense, there is no way to achieve this purpose, because the raw materials of Atractylodes for more than 30 years are not available now.

Musk

From so many theories, it can be seen what kind of fragrance must be defined by incense, not meaty. Generally, there are only a few kinds of incense that are very famous. For example, the most famous incense in Sichuan and Qingkang Tibetan Plateau It is musk. There are too few musk now. Someone is raising artificial musk now, but that spice is not enough. I use less spices from other animals, and I don’t know much about them.

There are many spices in plants. Some of them are in the root, some in the stem, some in the branch, some in the leaf, some in the flower, and some in the fruit. There are so many spices, sandalwood. It is on the stem. Sandalwood has become extinct in Oahu, Hawaii. Now the sandalwood has moved to the high mountains of India. The real sandalwood has to be divided into several categories. Use it as the material of the seal. After cutting the material, the remaining pieces are called Shuchai.

Angelica sinensis

The roots are very fragrant and very good. They are in the umbelliferae family, such as angelica, windproof, and white peony. In fact, these are all very good flavoring agents, especially the spice Baiji. People who killed a pig in the past, especially pigs in the summer, may taste for three days. You must add Baiji when they are halogenated. After adding the halogen, the off-flavored taste is eliminated. The aroma of the roots is usually added to the meat as a flavor. Come again Umbelliferae is very famous as Angelica, our Angelica duck is quite famous.

The most famous and sweaty stick is Guizhi, sometimes called Guijian.

Leaf of spice

Then there is a spice of the leaf, which is used by Italy. You must add leaves to the spaghetti sauce, so the spaghetti is added with the sauce, so the spaghetti is delicious. The problem lies in it. That taste goes well together and is very famous.

Fruity

The fruit also has a very fragrant taste. The peel is like lemon. The citric acid of lemon is the juice in the pulp. The real spice is in the peel of lemon. If the newly purchased refrigerator has a plastic taste, cut lemons into each layer of the refrigerator. After one week, the plastic taste of the refrigerator disappears.

In this way, you know that the fragrance of spices is closely related to human life, including your health and things in your life. The fragrance used in cosmetics research is probably synthetic. If it is used for extraction, organic solvents are the most expensive. The most expensive extraction with organic phosphorus agent is in Rutaceae.