Spices are like magic in cooking, and the rational use of spices can play a role in removing the fishiness and relieving the flavor. And the cardamom, the nutmeg, and the white cardamom can be called the three musketeers in this magic. They have similar names, but each has its own unique shape and has a different role in brine. Knowing and using these spices correctly can add rich layers and unique aromas to your dishes. In this article, I will share with you the role of these three spices in brine.
1. Grass-cardamom. 
Grass cardamom, also known as grass cardamom, has a spherical shape, gray-green skin, pale yellow internal seeds, and is similar in size and shape to cherries, which plays a very important role in cooking.
1. The aroma of cardamom is strong, which can add a unique aroma to the meat, and it also has a very important role in promoting the separation of bone and meat, which can assist the aroma of other spices to penetrate into the meat during the stew process, making the meat taste more delicious.
2. Cardamom has a good deodorizing effect, which can effectively remove the fishy smell in the meat and make the meat more tender, which is very important.
3. Grass can also add a certain taste to the meat, in the process of stewing, the ingredients in the grass can combine with the collagen in the meat to form a gelatinous substance, making the meat more soft and waxy. At the same time, grass can also add a certain chewiness to the meat, making the meat more elastic. Generally, 20 grams of 50 kg of brine are used, and the dose can be enlarged in a small range, and it is best to use it in pieces.
2. Nutmeg. 
Nutmeg, also known as nutmeg, has an oval shape and grayish-brown skin, and also plays an important role in cooking.
1. Nutmeg is a very effective flavor enhancer, which can increase the taste and aroma of meat. Secondly, nutmeg also helps to soften the meat, making the stew more tender. In addition, nutmeg can also enhance the flavor of other spices, such as ginger, star anise, etc., making the stew richer in texture.
2. Nutmeg can also add a unique aroma to the ingredients, and can also play a role in enhancing freshness, making the food more attractive, and nutmeg can also enhance the taste of braised meat and make it more refreshing. 50 kg of brine is about 15 grams, and the dose can be enlarged in a small range.
3. White cardamom. 
White cardamom, also known as white cardamom, the shape of white cardamom is spherical, the peel is yellowish-white, the internal seeds are dark brown, once the ** of white cardamom is ridiculously expensive, known as "golden bean", it can be seen that the white cardamom was very high before, but the role of white cardamom in cooking is also very large.
1. White Kom can give meat a unique aroma and taste. First of all, the aroma of white cardamom is able to penetrate into the meat and make it more deliciousSecondly, the spicy taste of white cardamom can promote the crispiness and ripening of the meat, making the meat more tender, in addition, it can also remove the fishy smell and peculiar smell in the meat, and improve the overall taste.
2. In the process of marinating meat, white cardamom also plays an important role. First of all, the aroma of white camom can be combined with other spices in the marinade to form a unique aromaSecondly, it can balance the taste of the marinade, making the braised meat more delicious, and at the same time, it can also increase the chewiness and elasticity of the braised meat, making the braised meat more delicious and delicious. About 20 grams of 50 catties of brine can be slightly enlarged, with bitter and mint taste.
Grass-cardamom, nutmeg, and white cardamom are three spices that are very easy to confuse, and when using these spices, care should be taken to control the amount of these spices to avoid masking the flavor of other spices, and at the same time, it is also necessary to pay attention to the combination of other spices to create a unique taste and aroma. Knowledge of spice use