作者: alexdiixit

 

 

 

 

 

Feature:
Taro flour is mainly produced by drying and grinding taro (a root plant).
It is usually light purple or white in color and has a very fine texture.

Taste and smell:
The flavor is relatively mild, with subtle taro or nut flavors, making it ideal for a variety of cooking applications.
There’s a slight taro or sweet potato aroma, not overpowering but enough to be reminiscent of the main ingredient.

Origin:
Taiwan

Cooking dishes:
Taro flour is often used in pastries, drinks, soups and stews.
It acts as a thickener and adds texture to soups and stews.
It can be used to make a variety of desserts, such as taro cakes, taro puree, or as a flavor for milk tea.
It is also commonly used in homemade pet food or treats because of its natural color and flavor.

**Taro flour is very popular in a variety of cooking applications due to its unique flavor and versatility. It needs to be stored in a sealed, dry, and dark environment to maintain its quality and flavor.

 

 

 

 

 

Feature:
Also known as “Sannai” or “Shajiang Pian” in China, it is a spice commonly used in Southeast Asian and Chinese cuisine. Mainly produced in Southeast Asian countries such as Indonesia, Malaysia and Thailand, as well as some areas in China.
The rhizome of kaempferol is similar to ginger, but is flatter and has a unique skin texture.

Taste and Smell:
Kaempferia has a unique aroma that’s somewhere between ginger and pineapple, with a hint of peppery spiciness.

Origin:
China

Cooking dishes:
Southeast Asian Cuisine: Shannae is very popular in Southeast Asian cuisine and is often used in stir-fries, stews, and pickled foods.
Chinese Cuisine: In some areas of China, especially the South, kaempferol slices are used to enhance flavor or as part of a tonic soup.
Spice Blend: In Indonesia, kaempferol is one of the main spices used in the Rendang dish.

Applicable dishes:
Cantonese-style salt-baked chicken, Balinese rice cakes, fried pork sausage, ginger duck, pepper shrimp, tomato Shaoxing beef stew, Sichuan pickled peppers, laksa rice noodles, rice fragrant rice drink (Jamu)

 

 

 

 

 

Feature:
Galangal, also known as galangal or Thai ginger, is a plant similar to ginger but differs in flavor and appearance from regular ginger. Galangal slices refer to products made by slicing galangal.
Galangal slices are usually light yellow in color and slightly hard in texture.

Taste and Smell:
The taste of galangal is different from ordinary ginger. It has a citrus aroma and a slight bitter taste.
The scent is relatively fresh, with hints of pine and citrus.

Origin:
China

Cooking dishes:
Curry: Galangal slices are an important ingredient in Southeast Asian curries, especially Thai and Indonesian curries.
Soups: As in Thai Lemongrass Soup (Tom Yum), galangal slices are cooked with other herbs to give the soup a deep flavor.
Pickling: Galangal slices are sometimes used to pickle foods such as fish or other seafood.
Stir-fry: In some Southeast Asian cuisine, galangal slices are quickly stir-fried with other ingredients.

Applicable dishes:
Satay, Thai spicy and sour shrimp soup, coconut milk chicken soup, Indonesian chicken soup, laksa, Indonesian ginger and clam soup, Mongolian hot pot, marinated goose, steamed fish, pickled sweet, pickles, brown sugar ginger tea

**When cooking with galangal slices, the quantity should be adjusted according to personal taste as its flavor is relatively strong. If using dried galangal slices, it is recommended to soak them in water first to make them easier to cook.

 

 

 

 

 

Feature:
Carrot powder is made from grinding dried carrots and is usually orange-red in color.
It is dry and concentrated.

Taste and smell:
Carrot powder has a mildly sweet, vegetable flavor that is similar to fresh carrots but more concentrated.
The powder has the characteristic smell of carrots, but is usually stronger than fresh radish.

Origin:
Taiwan

Cooking dishes:
Carrot powder can be used in a variety of cooking applications, including baking (such as breads and cakes), soups, and stews.
It can also be used as a natural food colorant.
Can be used to add color to foods such as purees, juices or smoothies.
In Asian cuisine, it is sometimes used to add color and flavor, especially in certain types of curries and stews.

 

 

 

 

 

Feature:
Dried ginger slices are made from fresh ginger roots that have been sliced ​​and dried.
Easy to store and durable, it is a commonly used storage type in homes and restaurants.
The drying process concentrates its flavor and benefits compared to fresh ginger.

Taste and smell:
The flavor is stronger and spicier than fresh ginger.
The smell has a special rich aroma, slightly sweet and woody.

Origin:
China. But now it is grown in many places around the world.
Dried ginger slices can be preserved in various climatic conditions, so they are produced in a wide range of places.

Cooking dishes:
Because of its highly concentrated flavor, only a small amount is usually needed in stews, soups, roasts, and other dishes.
Can be used to make curries, soups and medicinal dishes.
There are also applications in desserts such as gingerbread and some ice creams.

Applicable dishes:
Ginger soup, roasted seabass with dried ginger, longan, red dates and ginger tea

**Dried ginger slices are a very versatile and convenient ingredient suitable for a variety of cooking. Because its taste and smell are very strong, the proportions need to be carefully controlled when using it.

 

 

 

 

 

Feature:
Cabbage powder is made from dried and ground cabbage leaves.

Taste and smell:
Cabbage powder has a similar but more concentrated taste to fresh cabbage, with a certain bitterness and spiciness.
The smell of this powder is similar to that of fresh cabbage, but may be stronger.

Origin:
China

Cooking dishes:
Cabbage powder can be used in cooking and baking.
It can be added to soups, stews or stir-fries to add color.
Due to its concentrated nature, it should be added in appropriate amounts when used.

**Cauliflower powder is a functional ingredient suitable for a variety of cooking applications. It provides a convenient way to enjoy the taste of cabbage, especially when fresh cabbage is not readily available or convenient.

 

 

 

 

 

Feature:
Turmeric chips are made from turmeric roots that have been sliced ​​and dried.
It has a bright yellow to orange color.

Taste and smell:
The taste is unique, with a slightly spicy and slightly bitter taste.
Has a warm, woody, and slightly camphorous scent.

Origin:
China

Cooking dishes:
Commonly used in Indian cuisine, especially curries.
Also used in soups, stews and meals.
In Thai and Vietnamese cuisine, turmeric slices are used in seafood and chicken cooking.
Because of its rich color, it is also often used as a natural food colorant.

Applicable dishes:
Curry chicken stew, turmeric rice, shrimp and vegetable pancakes, Vietnamese shrimp pancakes, pickled radish, Chinese pickles, turmeric grilled fresh fish, satay grilled meat, Burmese fish noodle soup, turmeric chicken soup, dairy products

**Turmeric slices can be added directly to dishes, or they can be ground into powder form first to distribute them more evenly in dishes.

 

 

 

 

 

Feature:
Basil powder is made by grinding the leaves of dried Basil (also known as Taiwanese basil or large-leaf basil).
This powder retains the unique taste and aroma of Pagoda but is more concentrated than the fresh leaves.

Taste and smell:
Nine-layer pagoda powder has a distinct, sweet and slightly spicy flavor.
It has a complex flavor and is often used to add depth and dimension to dishes.
It has a strong and long-lasting aroma with sweet and herbal undertones.

Origin:
Taiwan

Cooking dishes:
Nine-layer pagoda powder is commonly used in cuisines from Taiwan, Thailand and Vietnam.
It can be used in stir-fries, soups, steamed dishes, and even some types of drinks.
It is also often used with other spices and seasonings (e.g., fish sauce, minced garlic, chili peppers).
Nine-layer pagoda powder is a good choice for making fried chicken, fried tofu, or other fried foods because it adds flavor to the food.

**Nine-layered pagoda powder is a very distinctive spice that can make dishes more flavorful and layered. However, because its taste and smell are very strong, caution should be used when using it to avoid overpowering the flavor of other ingredients.

 

 

 

 

 

Feature:
Black peppercorns are the unground form of black pepper.
They are usually gray-black or dark brown round particles.
The particles are compact and have a wavy or wrinkled appearance.

Taste and smell:
The flavor is intense, spicy and subtly bitter.
The scent is strong, with rich woody and warm notes.

Origin:
Malaysia

Cooking dishes:
Often used for cooking and smoking a variety of meat and seafood dishes.
Commonly found in various curries and stews.
It is an indispensable condiment in many Western and Asian dishes.
In some dishes, black peppercorns are added whole, such as stews or soups, to add depth.
Can be used to make your own ground black pepper to maintain optimal freshness and flavor.

Applicable dishes:
Black pepper beef tenderloin, black pepper steak sauce, pepper cake, grilled shrimp, Hakka salted pork, pepper conch, American BBQ, hamburger steak, Teppanyaki, puff pastry soup

**Black peppercorns are an extremely common and versatile spice used in a variety of different cuisines and cultures. Whether ground coarsely or finely, it delivers intense flavor and a unique spiciness. Due to its wide range of applications, it is very popular across the globe.

 

 

 

 

 

White pepper is obtained from the fermented and peeled fruits of the pepper plant. It comes from the same plant as black pepper, but is processed differently.

Feature:
Appearance: White pepper is small round particles, milky white to light brown in color.
Production process: After taking out the pepper fruit, the outer peel is removed, then fermented and dried.

Smell:
White pepper has a relatively mild flavor, but still has a distinctive spiciness.
Compared to black pepper, white pepper has a more delicate flavor and less of a strong piney flavor.

Origin:
Malaysia. Pepper is native to southern India and Sri Lanka, but is now grown in tropical regions around the world. Major producing countries include India, Indonesia, Malaysia, Vietnam and Brazil.

Cooking dishes:
Light cooking: Since white pepper is less distinct in color than black pepper, it is often used in dishes where the color needs to be kept light, such as white sauces, soups, and creamy stews.
Asian Cuisine: White pepper is one of the main seasonings in many Asian cuisines, such as Thai soups and stir-fries.
Fish and Poultry: White pepper is often used to season fish and poultry dishes because its flavor does not mask the natural flavors of these ingredients.
Condiment: White pepper is also commonly found in various sauces and barbecue sauces.

Applicable dishes:
Four God Soup, Pepper Pork Belly Soup, Radish Pork Ribs Soup, Peeled Chili Chicken Soup, White Pepper Milk Sauce, Yuzu Pepper Sauce Salad, Creamy White Pepper Crab, Fried Rice Noodles, Salty Porridge, Fried Chicken, Assorted Fried Rice, Grilled Fish Chin

**When using pepper, freshly ground is recommended as this retains its best flavor. In addition, whether it is white pepper or black pepper, it is best to store it in a cool, dry place away from light and moisture.