作者: alexdiixit

 

 

 

 

 

Feature:
Type: Ceylon black tea is a black tea from Sri Lanka (Ceylon).
Production process: After multiple processes such as picking, withering, rolling, fermentation and drying, it is finally ground into powder.
Appearance: Dark brown or dark red powder.

Smell:
Taste: Usually with bright lemon or citrus notes and a refreshing taste.
Taste: Rich flavor with a unique balance of sweet and bitter.

Odor:
The classic aroma of black tea, often with fruity and woody undertones.

Origin:
Indonesia

Cooking dishes:
Baking and Desserts: Can be used to make black tea cookies, black tea cakes or black tea pudding.
Seasoning: Can be mixed with other spices and used to add flavor to stews or stews.
Ice products: suitable for making ice cream, smoothies or other cold drinks.
Tea-flavored cocktails: Can be mixed with spirits, juices or carbonated drinks to create unique cocktails.

**Ceylon Black Tea Powder’s versatility and high solubility make it a versatile ingredient in cooking and beverage making.

 

 

 

 

 

Feature:
Spice powder is a ground version of Italian spices, usually a blend of various herbs and spices.
Commonly used ingredients include ground oregano leaves, basil leaves, rosemary leaves, garlic granules, red pepper, marjoram leaves, coriander leaves, etc.
Because it’s ground, the spice mixes more easily with other ingredients, making the flavor more even.

Taste and smell:
The flavor is very similar to regular Italian spices, but since it is in powder form, it may be easier to release the flavor.
The scent is also often layered and rich, with herbal and spicy characteristics.

Origin:
Taiwan

Cooking dishes:
It is widely used in many Italian dishes, including pasta, pizza and stews.
The powder form makes it particularly suitable for marinating meats or making sauces.
It can be used to season bread or snacks and is also commonly found in salads and soups.

Applicable dishes:
Pan-fried salmon, Italian spiced vegetable chicken, pasta, pizza, grilled fish, roasted pumpkin and potatoes, corn soup, borscht, salad dressing, Italian spiced pound cake, scones

**Italian spice powder is an extremely convenient and versatile condiment. It inherits the unique flavor of a variety of herbs and spices and is presented in powder form for easy storage and use. It’s ideal for a variety of cooking applications, especially when you need fast and even seasoning results.

 

 

 

 

 

Feature:
Type: Earl Gray tea is usually a flavored tea based on black tea with the addition of bergamot essential oil.
Production process: After a series of picking, withering, rolling, fermentation and drying processes, bergamot essential oil is added and finally ground into powder.
Appearance: Dark brown or dark red powder.

Smell:
Taste: Rich tea flavor, combined with the slight sourness and sweetness of bergamot, the taste is rich in layers.
Taste: A unique blend of black tea and citrus, with subtle floral and fruity notes.

Odor:
The typical aroma of black tea, plus the fresh citrus scent of bergamot.

Origin:
Indonesia

Cooking dishes:
Baking and Desserts: Perfect for cakes, cookies or puddings, especially lemon tarts or other citrus desserts.
Seasoning: Can be used to cook fish or white meat to provide subtle aroma and flavor.
Ice products: Suitable for ice cream or ice cream.
Cocktails and Drinks: Create unique cocktails.

**Earl Gray tea powder is a very popular ingredient due to its rich taste and unique citrus aroma. It can be used in a variety of dishes and drinks, not only adding flavor but also giving the dishes more layering and depth.

 

 

 

 

 

Spanish smoked paprika is a specialty spice from Spain that is made through a special smoking process.

Feature:
Color: dark red to brown.

Taste and smell:
Taste: Sweet with a smoky flavor.
Smell: Unique smoky aroma, deep and rich.

Origin:
Spain

Cooking dishes:
Spanish cuisine: often used in many traditional Spanish cuisines, such as paella, chorizo, etc.
Stews and Soups: Adds depth and flavor to soups or stews.
Curing and Smoking: Commonly used in the curing or smoking process of fish, meat or poultry.
Sauce: A main ingredient in many sauces, such as Romeo sauce.
Grilling: Mix with other spices and rub on meat to add a smoky grilled flavor.
Vegetarian: Suitable for cooking on vegetables or tofu to add flavor.

Applicable dishes:
Spanish seafood risotto, goulash, Mediterranean cuisine, Hungarian beef rice, Spanish chicken fried rice, spaghetti with meat sauce, smoked rib-eye pork chop, cheese salmon steak

**When using Spanish smoked paprika, it is recommended to use an appropriate amount as its unique smoky flavor may overwhelm the original flavor of other ingredients.

 

 

 

 

 

Feature:
Color: deep red with a hint of brown.

Taste and smell:
Taste: It has a distinct spiciness, but unlike others such as Mexican chili powder, its spiciness is milder, and its main feature is a rich smoky flavor.
Smell: Its smoky aroma is very prominent, which is its biggest feature compared to other ordinary red pepper powders.

Origin:
Spain

Cooking dishes:
Spanish cuisine: Spicy smoked paprika is essential when making traditional dishes such as chorizo ​​and fabada.
Stew: When stewing meat or beans, add some to add depth and flavor.
Grilling: Can be spread on meat, chicken or fish to add a smoky grilled flavor.
Sauces or sauces: Like Romeo sauce or other Spanish sauces, smoky paprika adds depth and flavor.
Vegetarian cooking: Use when stir-frying or grilling vegetables to add flavor.

Applicable dishes:
Spanish seafood risotto, goulash, Mediterranean cuisine, Hungarian beef rice, Spanish chicken fried rice, spaghetti with meat sauce, smoked pork rib eye, cheese salmon steak

**Be careful when using it as it has a very strong flavor and may affect the flavor of the entire dish. It is recommended to add gradually according to the recipe or your own taste.

 

 

 

 

 

Feature:
Lemon leaf powder is made from fresh lemon leaves that have been dried and ground.
The color is light green to dark green and the texture is fine.
It is easy to store and use and has a relatively long life.

Taste and smell:
Has a light lemon and citrus aroma, although not as strong as fresh lemon leaves.
The taste is also more citrus and lemon, but milder.

Origin:
Thailand

Cooking dishes:
Can be used in a variety of curries, soups and stir-fries, especially those from Thailand and Southeast Asia.
Because it is in powder form, it is easy to mix with other ingredients and is suitable for stir-fried or fried recipes.
It can also be used to make spice mixes or marinades, such as to add extra flavor to poultry or fish.

Applicable dishes:
Lemon fish, Thai fried pork, lime fish cakes, stir-fried chicken, grilled fish, tomato salad, pumpkin soup, toast, lemon leaf hot tea

**Lemon leaf powder is useful in various cooking situations due to its convenience and good shelf life. However, it is worth noting that due to its relatively mild flavor, a relatively larger amount may be needed to achieve a similar effect to fresh lemon leaves.

 

 

 

 

 

Feature:
Yellow mustard powder is a powder made from yellow mustard seeds.
The color is usually light yellow and the texture is fine.
Since it is dried and ground, its spicy ingredients are more concentrated.

Taste and smell:
The taste itself is mild, but once mixed with liquid (such as water, vinegar), it will produce a strong spicy taste and sharp smell.
This spiciness usually diminishes after a period of exposure to air.

Origin:
Taiwan

Cooking dishes:
Often used to make homemade mustard, barbecue sauce or salad dressing.
It is also used in Asian cuisine (particularly Indian cuisine), often in curries and stews.
It can also be used in seafood dishes, especially when making fish sauces.
Yellow mustard powder can also be used to make pickles, such as pickles or capers.

Applicable dishes:
Suitable for burgers, hot dogs, sandwiches, German sausages, salads, white wine chicken, mustard grilled salmon, cured meat dishes, French mustard cream chicken, pan-fried carrots

**Yellow mustard powder is a very versatile condiment suitable for a variety of cooking applications. Because its spicy component changes with liquid and time, it adds a unique and versatile flavor to dishes.

 

 

 

 

 

Feature:
Sweet basil powder is ground from dried sweet basil leaves, usually in its dark green and easy-to-store form.
This is a very convenient seasoning, especially when fresh sweet basil leaves are not readily available.

Taste and smell:
Sweet basil powder maintains the essential qualities of sweet basil, but its taste and smell may be diluted due to the drying and grinding process.
The flavor is slightly sweet and a little spicy, while the smell is milder but still has the distinct aroma of sweet basil.

Origin:
Egypt

Cooking dishes:
Sweet basil powder is often used in Italian dishes such as pasta and pizza, especially when fresh basil is not readily available.
It can also be used in stews, soups and salads, or as a seasoning for chicken and fish.
Although dried basil is not as strong as fresh, it has the advantage of being more durable and easier to store.

Applicable dishes:
Pasta with pesto sauce, pizza Margherita, Thai fried pork, stir-fried chicken, steak, tomato salad, pumpkin soup, toast

**Sweet basil powder is a convenient and versatile seasoning suitable for a variety of dishes. Due to its dry and powdered state, it is particularly suitable for long-term storage and transportation, allowing those who do not have easy access to fresh basil to enjoy the delicious taste of this herb. However, when possible, fresh sweet basil leaves usually provide a more intense and lively flavor.

 

 

 

 

 

Feature:
Ma Yulan powder is made by crushing dried Ma Yulan leaves.
The powdered form makes storage more convenient, but the flavor is usually slightly less intense than the fresh leaves.
It is also suitable for a variety of culinary and medicinal purposes, although dosage may need to be adjusted.

Taste and smell:
The flavor is relatively mild, with a hint of sweetness and citrus.
The aroma of the powdered form is less intense compared to fresh ma’ullan.

Origin:
Egypt

Cooking dishes:
Since it is dried and pulverized, it is particularly suitable for stews, roasts, soups and sauces.
Add it early in the cooking process to release its flavors.
Also great for homemade spice blends, such as Italian Spice Blend or Middle Eastern Za’atar.

Applicable dishes:
Pan-fried lamb chops, omelette, assorted stews, tomato and beans stew, pizza, seafood, German sausages, lettuce salad

**Ma Yulan powder is a convenient and versatile option, especially when fresh ma Yulan powder is difficult to obtain or preserve. Because of its milder flavor, it can be easily combined with other spices and seasonings. When using, pay attention to the ratio with fresh leaves for the best flavor balance.

 

 

 

 

 

Bay leaf powder is made by grinding dried bay leaves.

Feature:
Color: dark green to brownish green.
Texture: Fine powder texture.

Taste and Smell:
Taste: Slightly bitter, slightly sweet.
Smell: Woody, slightly spicy aroma, slightly like the smell of pine.

Origin:
Türkiye. Bay leaves are native to the Mediterranean region, but are now cultivated in several places with mild climates, including Asia, Europe, and the Americas.

Cooking dishes:
Soups and Stews: Bay leaf powder is often added to soups, stews, or sauces to provide a deep flavor.
Spice Blends: It can be mixed with other spices to create a variety of spice blends.
Pickling: Bay leaf powder can also be used to pickle foods, especially fish and meat.
Meat dishes: It is often used to cook lamb, beef or chicken to provide aroma.
Vegetable dishes: Bay leaf powder can also be added to vegetable woks or vegetable stews.

Applicable dishes:
Beef stew in red wine, German pig’s feet, Provence stew, bouillabaisse, borscht, pate, pickled vegetables

**Although bay leaf powder has all the flavor of bay leaf, due to its powdered state, it is more easily dispersed in dishes than whole bay leaves, so use it with special care to avoid over-flavoring.