作者: alexdiixit

 

 

 

 

 

Feature:
Premium cinnamon is a fine powder ground from high quality cinnamon sticks.
This powder typically has a rich brown hue and a texture that could almost be described as “soft.”
Top brands usually come from specially grown and carefully harvested cinnamon.

Taste and smell:
Cinnamon has a sweet and warm flavor with a slightly spicy flavor.
The smell of top-quality cinnamon powder is particularly fragrant and the taste is more delicate.

Origin:
Vietnam

Cooking dishes:
Top quality cinnamon is very popular in baking, especially in making cinnamon rolls, apple pies, and other desserts.
It is also used in coffee and hot chocolate to add extra aroma and flavor.
It is also commonly used as part of curries and meat stews in Middle Eastern and Indian cuisine.

Applicable dishes:
Indian curry, cinnamon braised dried beans, Vietnamese pho soup, Indonesian vegetable chicken soup, cinnamon rolls, cinnamon apple cake, crepes, churro sticks, cappuccino, mulled wine, Indian milk tea

**Top-grade cinnamon powder is often used by chefs and bakers in various haute cuisine and desserts due to its excellent quality and unique aroma. Its versatility and rich flavor make it an essential kitchen spice.

 

 

 

 

 

Feature:
Anise powder is a powder made from anise seeds and is often used as a seasoning.
Unlike cumin, anise (also known as “fennel seed”) has a stronger flavor.
This spice is widely used in various culinary traditions, including the Middle East, the Mediterranean, and India.

Taste and smell:
It has a warm, sweet, slightly bitter, and refreshing flavor, similar to fennel or dill.
In terms of smell, anise powder has a strong sweet and woody aroma.

Origin:
Turkiye

Cooking dishes:
In Indian cuisine, anise powder is often used as a seasoning in curries and stews.
In Mediterranean cuisine, it is often used to season grilled meats and fish.
Can also be used to make bread, pastries or other baked goods.
Perfect for adding to soups and stews to add extra flavor and depth.

**Anise powder is a versatile and cross-cultural seasoning that adds rich flavor and aroma whether used in cooking or baking. Because its flavor is unique but not overpowering, it can be easily incorporated into a variety of different dishes.

 

 

 

 

 

Feature:
Appearance: The leaves are green and have variable leaf shapes, which can be sharp or rounded.
Rapid growth: Grows rapidly under the right conditions.
Cold intolerance: Sensitive to cold and frost.

Taste and smell:
Taste: Has a unique and strong aroma and taste with a slight sweetness and bitterness.
Smell: Strong and aromatic, a bit like cloves or cinnamon.

Origin:
Taiwan

Cooking dishes:
Thai cuisine: often used in fried rice, curries and stir-fries.
Vietnamese cuisine: Commonly found in Pho and spring rolls.
Fish: Often used with grilled fish.
Chicken and Pork: Can be used as a marinade or as a condiment when cooking.
Soup: such as Thai hot and sour soup.
Beverages: You can use the nine-story pagoda leaves to make tea or other drinks.

**Pagoda leaves are a very versatile spice, especially in Asian cuisine. Its strong taste and smell make it an integral part of many classic dishes. However, since its flavor is quite strong, it is generally used with some caution.

 

 

 

 

 

Feature:
Ligusticum chuanxiong is a perennial herb, and its rhizome is called Ligusticum chuanxiong.
Its roots are ground to make Chuanxiong powder.
Chuanxiong powder is mainly used in Chinese cuisine.

Taste and smell:
The taste is spicy with a specific herbal tone.
The scent is subtly spicy and floral, sometimes a bit like cinnamon.

Origin:
China

Cooking dishes:
In Chinese cuisine, Ligusticum chuanxiong is often used in soups or stews.
It is also used in some specific foods and beverages, but because of its strong taste, it is usually not used in large amounts.

 

 

 

 

 

Feature:
Angelicae powder is a powder ground from the root of Angelicae sinensis.
Color ranges from pale yellow to dark brown.

Taste and smell:
The taste is usually sweet and slightly bitter.
The scent is slightly earthy and herbal, with warming and conditioning properties.

Origin:
Taiwan

Cooking dishes:
Commonly used in soups and stews, it is also used in pastries and drinks to add a special flavor.

 

 

 

 

 

Feature:
Mushroom powder is a powder made from dried shiitake mushrooms.
Available as a dark to light brown powder, it provides a rich mushroom flavor.

Taste and smell:
The flavor is rich and has the typical umami flavor of shiitake or mushrooms.
The aroma is rich, somewhat like the deep aroma of grilled or cooked meat.

Origin:
Taiwan

Cooking dishes:
Often used in soups, stews and sauces to add flavor and umami.
Can be used in stir-fries or grilled dishes to provide a deep mushroom flavor.
It can be mixed with other spices (such as garlic powder, black pepper, etc.) to season various dishes.
Suitable for use in vegetarian or non-vegetarian dishes to add texture and texture.

**Shiitake powder is quite popular in a variety of different cooking applications due to its rich flavor and versatility. It provides a quick way to add flavor and nutritional value to dishes without requiring lengthy cooking or simmering.

 

 

 

 

 

Feature:
Magao (also known as Taiwan mountain pepper) is a unique species native to Taiwan and belongs to the Piperaceae family.

Taste and smell:
Taste: The fruits and leaves of Magaoshan pepper have a certain spiciness, but this spiciness is different from ordinary peppers. It is more like a slight numbing feeling. When it explodes in the mouth, it will There is a slight cooling feeling.
Smell: The aroma of Magao is unique, with a light woody, pine and citrus mixed aroma.

Origin:
Magaoshan pepper is mainly grown in the mid- and high-altitude mountainous areas of Taiwan. Because it grows in a specific climate and soil, Magaoshan pepper has its own unique flavor.

Cooking dishes:
Seasoning: The dried Makaoshan pepper berries are often ground into powder and used as a seasoning in a variety of meat or fish dishes.
Pickling: The leaves and fruits of Magao can be used for pickling, giving the ingredients a unique aroma and taste.
Sauce: It can be made into Magao sauce and served with barbecue or cold dishes.
Soups: In traditional Taiwanese soups, a small amount of horseradish is added to increase the aroma and taste.

**Makaosan pepper plays a unique role in Taiwanese cuisine because its aroma and flavor add depth and flavor to dishes. When cooking, it is recommended to use appropriate amounts according to the type of food and personal taste.

 

 

 

 

 

Feature:
Salted egg yolk powder is made from roasted and crushed salted egg yolks. It provides a convenient way to easily add the flavor of salted egg yolk to various foods without the need for complicated salted egg processing steps.

Taste and smell:
Taste: Salted egg yolk powder has a unique salty taste and the rich taste of egg yolk, with some greasiness.
Odor: It has the unique aroma of salted egg yolk, which is caused by the oil and saltiness in the egg yolk.

Origin:
Taiwan

Cooking dishes:
Salted egg yolk food: Salted egg yolk powder can be used to make salted egg yolk biscuits, salted egg yolk potato chips, salted egg yolk fish skin and other popular snacks.
Baking: Can be added to bread, cakes or cookies to give baked goods the rich flavor of salted egg yolk.
Fried rice or noodles: To add salted egg yolk flavor to fried rice or noodles, just add a small amount of salted egg yolk powder.
Sauces and condiments: It can be mixed with other seasonings to make salted egg yolk flavored sauces.

**When using salted egg yolk powder, pay attention to its saltiness and adjust the saltiness of other ingredients as needed to maintain a balanced taste.

 

 

 

 

 

Feature:
Kimchi powder is a dry seasoning mainly used to make or enhance the flavor of kimchi.
It usually consists of chili peppers, fish sauce, garlic, ginger and other spices, all of which are the main ingredients of traditional kimchi.

Taste and smell:
Taste: The flavor of kimchi powder is spicy, but also has depth and layers due to the combination of flavors from multiple ingredients.
Smell: Its smell has the spiciness of chili peppers, the aroma of garlic and ginger, and the umami flavor of fish sauce.

Origin:
Taiwan

Cooking dishes:
Kimchi making: Kimchi powder is often used to make or enhance the flavor of kimchi, and can be a convenient substitute when making kimchi quickly.
Seasoning: Kimchi powder can also be used as a seasoning for stir-fries or sauces to add a special flavor to the dish.
Use with: Can be used in other Korean dishes such as kimchi pancakes, kimchi pot or Korean kimchi ramen.

**Korean kimchi powder is a versatile seasoning that provides a unique Korean flavor to a variety of dishes. If you like Korean food, especially kimchi, this seasoning is a must-have at home.

 

 

 

 

 

Feature:
Ceylon cinnamon rolls are usually more elongated and rolled more like a roll.
Because it has less woody parts, it is relatively soft and easily broken.

Taste and smell:
The flavor of Ceylon cinnamon is relatively light and delicate, with subtle notes of citrus and yellow flowers.
Not as strong or spicy as regular cinnamon (casa cinnamon).

Origin:
India

Cooking dishes:
Commonly used in desserts such as cinnamon rolls, apple pies, and various other baked goods.
It’s also popular in hot drinks such as cinnamon tea, hot chocolate, or hot apple cider.
In some Asian and Middle Eastern cuisines, as part of a curry or meat stew.

Applicable dishes:
Indian curry, cinnamon braised dried beans, Vietnamese pho soup, Indonesian vegetable chicken soup, cinnamon rolls, cinnamon apple cake, crepes, churro sticks, cappuccino, mulled wine, Indian milk tea

**Ceylon cinnamon is widely used in cooking due to its unique flavor and aroma.