Chinese people like to fry or fry food, so they rarely use open kitchens, which leads to a small kitchen area. I think this product solves different storage methods for dry spices. But one problem is that dry spices are different in size, so one outlet may be too big or too small for another. Do you mean make six outlets of different sizes? So utilization might be low. My idea is to make it one big outlet and one small outlet. What do you think?
Good point of view! Thank you so much!
For this purpose, we would like to ask you which species are most consumed by adults in your country. That is, we would like you to provide us with a list of the 10 most consumed species, with the aim of analyzing their size, and thus being able to adjust the output size according to the grain size of the species. We will make our own research too, but the aim of your list is yo compare the differents species in your and in our country.
Generally speaking, our grandparents would use the following spices in cooking:
Star anise：Usually fan-shaped or round, it is a cylindrical body that varies in size between a coin and a ping-pong ball and is about the thickness of a finger.
Bay leaf:It’s a kind of artificially dried leaf, very brittle, about the size of a honeysuckle leaf.
Sichuan Pepper:Produces a spicy taste, about the size of black pepper.
Amomum tsao-ko:It is usually between 2 and 4 cm in size and about 1 to 2.5 cm in diameter 12 and has a long oval shape.
Cinnamon:The length is about 30 to 60 cm, but we usually break it up and use it, so the length is not more than 10 cm, the width is about 5 cm, and the thickness is about 2 mm.
Cumin seed:About the size of thyme, rosemary, etc.The size is usually 4 to 8 mm and the diameter is 1.5 to 2.5 mm. Its shape is cylindrical.
Radix angelicae:It is the root of a plant, about the size of a cylinder, usually 7 to 10 cm long and 1.5 to 3 cm in diameter we use it cut into about 5 mm slices.
Dry red pepper:Just Air-dried chili.But it can be broken into pieces, so it’s much smaller than it really is, about the size of a capsule.
However, it should be noted that in addition to the special dishes, Chinese people generally do not directly add these spices, but put them into a small cotton bag according to the formula and throw them into the pot to stew, because we do not want to eat a lot of spice particles when eating dishes, which will affect the dining experience. So the integrity of the spices is very high, you can cut it into small pieces, but not too broken, not like crushed basil in western food.
Thank You!
Qihao Yong