作者: alexdiixit

 

 

 

 

 

Feature:
Type: Matcha is a kind of green tea powder obtained through a special process.
Production process: Tea trees are shaded several weeks before harvesting to increase the amino acid content and improve the quality of the tea. It is then steamed, dried and ground into powder.
Appearance: Emerald green fine powder.

Taste and smell:
Taste: Smooth, fine, with unique richness.
Taste: A balance of sweet and slightly bitter, with a slight astringency.
Fresh herbal scent with a hint of sweetness and vegetables.

Origin:
Shizuoka Prefecture, Japan, an area famous for its high-quality tea.

Cooking dishes:
Tea drinks: can be used to make matcha latte, matcha smoothie, etc.
Desserts: Commonly used in various Japanese and Western desserts, such as matcha cake, matcha ice cream, matcha pudding, etc.
Baking: Can be used for baking bread, biscuits, and cup cakes.
Stir-fries or soups: Can also be used as an innovative seasoning to add to stir-fries or soups.

**Shizuoka matcha powder is not only popular in Japan, but is also gaining attention around the world. Shizuoka Matcha occupies a place among Matcha teas due to its excellent quality and unique flavor.

 

 

 

 

 

Feature:
Appearance: White cardamom powder is a light brown to light yellow fine powder.
Texture: Fine and blends easily with other ingredients.

Taste and Smell:
Taste: Slightly sweet, milder compared to green cardamom.
Smell: Has a mild, resinous fragrance.

Origin:
China

Cooking dishes:
Desserts: White cardamom powder is often used in various desserts and traditional Asian pastries to add aroma.
Hot beverages: In some cultures, white cardamom powder is used to make traditional hot beverages, such as masala tea in India.
Seasoning: White cardamom powder can also be used as a seasoning in curries or soups, providing a unique aroma.
Spice Blends: In some Southeast Asian cuisines, white cardamom powder is often used along with other spices to create spice blends.

Applicable dishes:
Mongolian pot, spicy pot, white soup base, braised meat, braised pork, stew, braised beef noodles, spicy braised tripe, pickled meat seasoning, spicy bean paste, mapo tofu

**White cardamom is different from green cardamom in that it has a milder taste and does not have the strong fragrance of green cardamom. When using, it is recommended to add appropriate amounts according to recipes or needs.

 

 

 

 

 

Feature:
Type: Matcha is a type of green tea that is ground into a fine powder after an elaborate production process.
Production process: The matcha-making process in Taiwan tends to imitate the Japanese way of making tea, including shading, steaming, drying and grinding.
Appearance: bright green powder with very fine texture.

Smell:
Taste: Relatively smooth and layered.
Taste: Balance of sweetness and bitterness, may be slightly fruity or floral.

Odor:
Has a light herbal and green leafy aroma, maybe a little fruity.

Origin:
Taiwan

Cooking dishes:
Tea drinks: You can make matcha latte, matcha smoothie or traditional matcha tea.
Dessert: widely used in making matcha ice cream, matcha cake, matcha biscuits, etc.
Baking and desserts: Matcha powder can be used in baking cakes, breads, cookies, etc.
Creative cooking: Matcha can also be used as a sauce or condiment, such as adding a little matcha powder to stir-fries or soups.

**Taiwanese Japanese matcha powder may be slightly different from matcha originating in Japan due to the influence of geographical and climatic conditions, but it is still of high quality and rich flavor. This also makes it more and more important internationally.

 

 

 

 

 

Feature:
Fenugreek powder is ground from fenugreek seeds.
The powdered form makes it easier to mix with other ingredients, use for flavoring or as a thickener for stews and curries.
Fenugreek powder is usually yellow or light brown in color.

Taste and smell:
It has a strong bitter taste and rich aroma, sometimes with a subtle sweetness from maple or caramel.
Because it is in powder form, the flavor is more concentrated and can be dispersed in food more easily than whole fenugreek seeds.

Origin:
India

Cooking dishes:
It is commonly used in curries and stews in India, Pakistan and Bangladesh.
It is also used in Mediterranean and Middle Eastern cuisine, such as seasoning lamb and beef.
Since fenugreek powder has a strong flavor, only a small amount is usually needed; too much may make the dish bitter.
Can be used to make your own seasoning powder or sauce.

Applicable dishes:
Dry marinade, Indian curry, Indian wrap, tomato chicken stew, vegetable dishes, soup, sauce stew, yogurt

 

 

 

 

 

Thyme powder is ground, dried thyme leaves.

Feature:
Thyme powder is light to dark green in color and has a fine texture.
Because it is ground, it is easier to distribute evenly in dishes than whole dried thyme leaves.

Taste and Smell:
The flavor has hints of mint and pepper, with a hint of fresh citrus.
The smell is fragrant and slightly sweet, with a unique thyme aroma.

Origin:
Morocco

Cooking dishes:
Soups and Stews: Thyme powder can be sprinkled on soups or stews, especially if you want the flavor of thyme but not the leaves.
Poultry and Meat: Can be mixed with other spices to make marinades or for cooking meat and poultry.
Sauces: In homemade sauces, ground thyme can add depth and complexity.
Vegetables: It can be sprinkled over roasted or sautéed vegetables, or mixed into salads.
Bread and Pizza: Thyme powder can be mixed into bread or pizza dough to add flavor.

 

 

 

 

 

Feature:
Texture and Color: A fine golden powder, usually made from dried and crumbled cheddar cheese.
Preservability: Due to dryness, the shelf life is relatively long and easy to store.
Convenience: Easy to carry and use, no refrigeration required.

Taste and smell:
Taste: Has the rich flavor of cheddar cheese, which may include salty, sour, and creamy flavors.
Smell: Has the unique rich cheese smell of cheddar cheese.

Origin:
Denmark

Cooking dishes:
Baking: used to make cheese bread, cheese biscuits, etc.
Beverages: Can be added to hot milk or coffee to make cheese-flavored drinks.
Sauces and Condiments: Used to make cheese sauce, or as a condiment sprinkled on popcorn, French fries, etc.
Hot foods: Sprinkle on hot foods such as risotto, pasta or grilled items to add flavor.
Soups: Can be used to flavor a variety of soups, especially cream or potato soups.
Ready-to-eat foods: often used as a flavor enhancer in prepared foods such as instant noodles and frozen foods.

**Golden cheese powder is widely used in home cooking and the food processing industry due to its convenience and versatility. It provides a quick and easy way to add rich cheese flavor to a variety of dishes and foods.

 

 

 

 

 

Feature:
Texture and Color: Fine powder, usually light yellow or light orange in color.
Highly Concentrated: Rich cheese powder has a very concentrated flavor due to the water removal and drying process.
Convenience: Convenient to store and transport, and not easy to deteriorate after long-term storage.

Taste and smell:
Taste: Very strong cheese flavor, possibly salty, frankincense, and a little fermented.
Smell: Strong cheese aroma, much like mature hard cheese.

Origin:
Denmark

Cooking dishes:
Baked goods: can be used for cheese bread, pizza, gratin dishes, etc.
Sauces: Perfect for making a variety of rich cheese sauces, such as gratin sauce or pasta sauce.
Condiments: Sprinkle on chips, popcorn, or other snacks as a condiment.
Meat dishes: Serve with steak or grilled chicken, as a rich sauce or spread.
Soups and Stews: Can be added to soups or stews to add depth and flavor.
Drinks: Can be used to make some special cheese drinks.

**Strong cheese powder is very popular in both professional kitchens and home cooking due to its intense flavor and versatility. It’s a very convenient way to quickly enhance the flavor and texture of foods and dishes.

 

 

 

 

 

Feature:
Texture and Color: Typically a fine powder ranging in color from white to light yellow.
Relatively mild taste: not as strong as strong cheese powder, suitable for people who are sensitive to taste or looking for a less strong cheese flavor.

Taste and smell:
Flavor: The flavor is mild and subtle, usually with a bit of frankincense and a small amount of saltiness.
Odor: Much lighter than strong cheese powder, the aroma is not so strong.

Origin:
Denmark

Cooking dishes:
Baked goods: Suitable for making cheese bread, baked pastries, etc., especially if you don’t want the cheese flavor to be too prominent.
Sauces and Soups: Can be used to make cheese soup or sauces if you want to maintain the flavor of other ingredients.
Condiments: For lighter snacks, such as potato chips or wafers.
Meat and Seafood: Can be used as a light seasoning for meat and seafood without masking the flavor of the main ingredient like strong cheese powder.
Frozen products and cold drinks: Some light cheese powders can also be used in cold drinks and desserts to add a little frankincense but not too much.

**Light Cheese Powder, due to its mild flavor and wide applicability, is ideal for those who want a little cheese flavor in their cooking but don’t want it to be overpowering. It is an excellent all-purpose ingredient that can be used in a variety of dishes and cooking styles as desired.

 

 

 

 

 

Feature:
Texture and Color: Usually a fine yellow powder with a dry texture.
No added spices: Since it is the original flavor and does not contain other types of spices or seasonings, the taste is relatively pure.
Convenient storage: Since it is in dry powder form, it is easy to preserve and store for a long time.

Taste and smell:
Taste: Moderate cheese flavor with frankincense and some saltiness.
Smell: Has a distinct aroma of dairy and cheese, but not too strong.

Origin:
Denmark

Cooking dishes:
Sauces and soups: Due to its original flavor, it is ideal for use in a variety of cheese sauces and cheese soups.
Baked goods: Add rich flavor to breads, cookies and pastries.
Gratin dishes: such as potato gratin or gratin, which can add flavor and texture.
Condiments: Can be sprinkled on French fries, potato chips or other snacks as a condiment.
Meats and Seafood: Use on a variety of meats and seafood, especially when extra flavor and texture are needed.

**Original cheese powder is a very practical ingredient due to its versatility and wide applicability. Because of its neutral flavor, it can be used in a variety of cooking methods and paired with a variety of ingredients. It is a common and useful ingredient in home kitchens and professional restaurants.

 

 

 

 

 

Feature:
Texture and Color: Fine white or light yellow powder, dry texture.
High protein and low moisture: higher in protein and fat and lower in moisture.
Long-term fermentation: Parmesan cheese is fermented for a long time, giving it a unique flavor and texture.

Taste and smell:
Taste: Parmesan cheese powder has a strong cheese flavor, with fruity and nutty flavors, and a light salty taste.
Smell: Rich flavor with a subtle crispy and creamy aroma.

Origin:
Italy

Cooking dishes:
Italian cuisine: often used in pasta, risotto and pizza.
Baking and Bread: Add to bread or baked goods for added flavor.
Soups and Sauces: Can be used to make a variety of soups and sauces.
Seasoning: Use to season potato chips, corn chips or other snacks.
Fish and Meat: Can be used in cooking fish and meat to provide extra flavor and texture.

**Parmesan cheese powder is an extremely popular ingredient due to its rich flavor and versatility. It plays an important role in a variety of cuisines, not just Italian cuisine. Due to its special production process and rich flavor, it is widely used around the world.