作者: alexdiixit

 

 

 

 

 

Hawthorn powder is made by drying and grinding hawthorn.

Feature:
Color: Usually light red or dark red.
Texture: Fine powder texture.

Taste and Smell:
Taste: Hawthorn powder has a sweet and sour taste similar to hawthorn fruit.
Odor: It has a unique hawthorn aroma, sweet and slightly sour.

Origin:
Taiwan

Cooking dishes:
Beverages: Hawthorn powder can be added to hot water to make hawthorn drinks, and mixed with sugar or honey to produce a sweet and slightly sour drink.
Desserts: It can be used as an ingredient in desserts, such as in pastries or jellies, providing it with the characteristic hawthorn flavor.
Sauces and Garnishes: Hawthorn powder can also be mixed with sugar and other ingredients to make hawthorn sauce or used as a garnish for food.

Applicable dishes:
Candied haws, hawthorn, osmanthus and black plum soup, hawthorn cake, hawthorn cake, hawthorn tea, brine, spareribs soup, plum chicken soup

 

 

 

 

 

Hungarian paprika is a popular spice that is derived from chili peppers but generally tastes sweeter than regular paprika rather than spicy.

Feature:
Bright color, usually bright red.
There are different varieties in Hungary, from sweet to spicy.
Its delicate texture is often used to add color and flavor to dishes.

Taste and Smell:
The taste varies according to the variety, some are sweet, some are mildly spicy, and some are very spicy.
It has a strong chili aroma but is not as spicy as regular chili powder.

Origin:
Spain

Cooking dishes:
Meat and Poultry: Hungarian paprika is often used to marinate meat and poultry, especially in traditional Hungarian stews such as Goulash (goulash).
Sauces: It is often used to make sauces, such as Hungary’s specialty paprika sauce.
Soups and Stews: Adds color and flavor to soups or stews.
Garnish: Because of its bright color, it is sometimes used as a garnish for dishes, especially on top of cream or yogurt.

 

 

 

 

 

Feature:
Cardamom bark is the outer layer of the cardamom fruit, which is usually reddish-orange in color and turns yellow-orange when dried.
Its shape is mesh-like and its texture is thin and crispy.

Taste and smell:
Cardamom bark has a more delicate flavor than cardamom seeds, with subtle notes of citrus, cinnamon and clove.
The aroma is also rich, a bit like a mix of cinnamon and orange peel, but more unique.

Origin:
India

Cooking dishes:
Commonly used in Indian cuisine, especially curries and stews.
In European cuisine, it is often used in baking, stuffings and sauces.
It can also be used to make drinks such as hot cider or certain types of tea.

Applicable dishes:
Meat dishes, oysters and seafood, Sichuan braised food, Indian curry, French traditional white sauce, hamburger steak, Middle Eastern lamb dishes, baked macaroni, duck soup, spinach pie, pound cake, pudding, pumpkin pie

**Cardamom bark is a very special and versatile spice. Its unique flavor and aroma make it an indispensable ingredient in many traditional and modern dishes. However, since its flavor is quite strong, only a small amount is usually needed when cooking.

 

 

 

 

 

Nutmeg powder is a powder made from nutmeg seeds.

Feature:
Color: dark brown to light brown powder.
Texture: Fine powder texture.

Taste and smell:
Nutmeg has a unique sweet and slightly spicy flavor.
The scent is aromatic, with hints of piney and sweet spices.

Origin:
Taiwan

Cooking dishes:
Desserts: Nutmeg powder is often used to make a variety of desserts, such as puddings, ice cream, cakes and cookies.
Beverages: In some traditional drinks, such as Indonesian “Bandrek” or hot milk or hot chocolate, a small amount of nutmeg powder is added to add flavor.
Curries and sauces: Nutmeg is added to some curries or soups to add depth.
Bread and Biscuits: In some places, nutmeg powder is added to bread and biscuits to add flavor.
Cheese: In some types of cheese, nutmeg is added for flavor.

Applicable dishes:
Meat dishes, oysters and seafood, Sichuan braised food, Indian curry, French traditional white sauce, hamburger steak, Middle Eastern lamb
Meat dishes, macaroni gratin, duck bisque, spinach pie, pound cake, pudding, pumpkin pie, mulled wine

**When using nutmeg powder, usually only a small amount is enough as it has a very strong flavor. Excessive use may make dishes overpowering or bitter.

 

 

 

 

 

Feature:
Lemongrass powder is ground from dried lemongrass stems and has a strong lemon aroma and is easy to store.
Lemongrass powder is usually used in smaller amounts in cooking than fresh lemongrass because its aroma is more concentrated.

Taste and Smell:
Taste: Lemon-like sweetness, with hints of mint and rose.
Smell: Strong lemon scent mixed with subtle floral notes.

Origin:
Thailand

Cooking dishes:
Seasoning: Lemongrass powder is often used as a seasoning, such as to add flavor to curries, soups or stir-fries.
Marinade: Can be mixed with other spices and used to marinate chicken, beef or fish.
Lemongrass tea: Add lemongrass powder to hot water and brew to make lemongrass tea.
Pastries and Desserts: In some desserts or pastries, a small amount of lemongrass powder is also added to add flavor.

Applicable dishes:
Nasi Lemak, Coconut Spicy Sour Bamboo Shoots, Thai Curry, Thai Grilled Fish, Vietnamese Soup, Tom Yum Soup, Hainanese Chicken, Lemongrass Sauce, Lemongrass Chicken Soup, Lemongrass Smoothie, Lemongrass Asparagus Juice

**When using lemongrass powder, due to its strong flavor, it is recommended to start with a small amount and gradually increase it according to personal taste.

 

 

 

 

 

Feature:
Mint is a perennial plant belonging to the genus Mint.
Its leaves usually have jagged edges and are dark green.
Peppermint oil is commonly extracted from mint and is used in a wide variety of products.

Taste and smell:
Taste: Fresh and cool, often described as “icy”.
Smell: Has a strong mint aroma, refreshing and uplifting.

Origin:
Egypt

Cooking dishes:
Beverages: Mint is often used to make mint tea or added to other drinks, such as mint chocolate, mint coffee, etc.
Pastries and Desserts: Peppermint is a popular ingredient in many desserts, such as mint chocolate, mint ice cream, and mint candies.
Sauce: Mint sauce can be made, often paired with lamb.
Salads: Fresh mint leaves can be chopped and sprinkled over salads to add a refreshing flavor.
Southeast Asian Cuisine: Mint leaves are often used as a garnish or added to cuisine in Vietnam, Thailand and other places.

**In addition to its use in cooking, mint’s cooling properties make it particularly popular on summer.

 

 

 

 

 

Cinnamon powder is made from ground cinnamon sticks.

Feature:
Color: golden brown.
Texture: Fine powder.

Taste and Smell:
Cinnamon has warm, sweet and slightly spicy properties.

Origin:
Vietnam

Cooking dishes:
Baking: Cinnamon is a key ingredient in many desserts, such as cookies, cakes, and baked goods.
Breakfast: Often sprinkled on oatmeal, muffins or toast.
Hot beverages: Add coffee, tea or hot chocolate for flavor.
Main dishes: In some cultures, cinnamon is also used in curries, stews, and other savory dishes.
Desserts such as apple pie, cinnamon rolls, pudding and ice cream may contain cinnamon.
Sauces and condiments: Like applesauce or some hot sauces.

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

**Cinnamon powder is perfect for mixing with other ingredients due to its fine texture. In baking, it spreads evenly throughout dough or dough, ensuring a cinnamon flavor in every bite. When cooked, it blends completely into sauces or soups.

 

 

 

 

 

Feature:
Spearmint, scientific name Mentha spicata, is a member of the mint family.
Spearmint leaves are slender and pointed compared to other mint varieties.
Usually ripened during hot summer days, it provides a cooling taste.

Taste and smell:
Taste: The taste of spearmint is relatively mild, with a certain sweetness. Compared with mint, its taste is less strong.
Smell: Fresh mint aroma with herbal characteristics.

Origin:
Egypt

Cooking and Dishes:
Drinks: Spearmint is often used to make mint tea, and can also be added to ice water or juice to provide a refreshing taste, such as Moroccan mint tea.
Salads: Fresh green mint leaves can be chopped and sprinkled over a variety of salads to provide a refreshing taste.
Main course: In Middle Eastern cuisine, spearmint is often used to season lamb or other meats, providing a unique flavor.
Desserts: Spearmint can be paired with chocolate, lemon or other dessert ingredients to create unique mint-flavored desserts.
Sauces and Seasonings: Spearmint can be made into sauces, such as tzatziki sauce made by mixing it with yogurt.

**Spearmint is widely used in cooking, whether it is drinks, main dishes or desserts. When used, the fresh leaves are the most flavorful, while dried mint is suitable for long-cooking dishes.

 

 

 

 

 

Feature:
Appearance: Licorice powder is fine yellow or light brown powder.
Texture: Fine powder, easy to mix with other ingredients.

Taste and Smell:
Taste: Licorice powder tastes very sweet, with a unique sweet oregano aroma and sometimes a slightly bitter taste.
Odor: It has a special sweet smell, which is why it is often used to make desserts and candies.

Origin:
Taiwan

Cooking dishes:
Candy and Desserts: Licorice powder is often used as a natural sweetener, especially when making licorice candies.
Beverages: licorice is used to make hot tea or cold drinks.
Seasoning: In some Asian cuisines, licorice powder is used as a seasoning to add a deep sweetness.
Desserts: Licorice powder can be added to ice cream, pudding, or other desserts.

Applicable dishes:
Braised pork ribs, braised pork with dried plums, dried tofu in pepper and honey sauce, braised pork with licorice, Shaoxing drunken chicken, braised beef tendon, pickled crispy melon, green grass tea, licorice guava, mung bean soup, osmanthus and sour plum soup

 

 

 

 

 

Feature:
Small violets, also known as sweet violets or fragrant violets.
It is a low-growing perennial known for its small purple or white flowers.
The flowers usually bloom in the spring and attract many bees and butterflies.

Taste and smell:
Taste: Violet tastes mildly sweet and sometimes a little bitter.
Smell: The typical Little Violet scent is light, a bit vanilla, sometimes accompanied by a woody or powdery aroma.

Origin:
Iran

Cooking dishes:
Candy: Small violet flowers are often made into candies, dehydrated and candied, and used as dessert decorations.
Desserts: Its flowers and leaves can be used to decorate cakes, cookies or other desserts.
Salads: Fresh baby violet leaves can be added to salads to provide a slight tang.
Beverages: Petite violet flowers can be made into a spiced syrup and added to cocktails, iced tea or sparkling water.
Jam: Small violet flowers can be made into jam or jelly, and the unique color and flavor are very popular.

**Little violets have relatively few uses in cooking, but their beautiful appearance and unique aroma make them ideal for many fine desserts and beverages.