ENGLISH |
特色:
五加皮是來自五味子植物的果實。五味子因其五種味道(甜、酸、苦、辣和咸)而得名。
五味子是一種藤本植物,其果實通常為鮮紅色的漿果。
味道與氣味:
五加皮具有五種基本味道,這使得它具有獨特的風味。
它帶有清新的果香氣味,並且味道複雜,甜而酸,帶有一定的苦味和微咸。
產地:
中國
烹飪料理:
湯品:五加皮經常被用燉湯的一部分
五味子酒:五加皮被用作酒的調味料,賦予酒獨特的風味。
五味子糖漿:五加皮可以與糖水煮製成糖漿。
ENGLISH |
特色:
五加皮是來自五味子植物的果實。五味子因其五種味道(甜、酸、苦、辣和咸)而得名。
五味子是一種藤本植物,其果實通常為鮮紅色的漿果。
味道與氣味:
五加皮具有五種基本味道,這使得它具有獨特的風味。
它帶有清新的果香氣味,並且味道複雜,甜而酸,帶有一定的苦味和微咸。
產地:
中國
烹飪料理:
湯品:五加皮經常被用燉湯的一部分
五味子酒:五加皮被用作酒的調味料,賦予酒獨特的風味。
五味子糖漿:五加皮可以與糖水煮製成糖漿。
Feature:
Onion powder is made from onions that are dried and ground into powder, which is light yellow or white in color.
Highly storable and convenient.
Can be used as a substitute for fresh onions.
Taste and smell:
The flavor is quite strong, with the characteristic spiciness and sweetness of onions.
It has the unique aroma of onions, but is more concentrated.
Origin:
Taiwan
Cooking dishes:
Commonly used in a variety of cooking dishes, including soups, stews, stir-fries and sauces.
Great for grilling or marinating to add flavor to food.
It is also commonly used in outdoor cooking or camping recipes due to its easy storage.
Can be used to make your own seasoned salt or seasoning powder.
**Onion powder is a versatile and convenient seasoning suitable for a variety of cooking needs. It can be used on its own or mixed with other spices to create more complex flavors. It’s a great option when you need to quickly add flavor to a dish but don’t want to use fresh onions. Due to the strong flavor, it is recommended to start with a small amount when using it for the first time and adjust it according to personal taste.
Feature:
Shallot powder is made from ground dried shallots.
The texture is fine and easy to store and use.
Shallots themselves contain more sugar and a small amount of spiciness, so shallot powder shares these properties.
Taste and smell:
The flavor is more concentrated than fresh shallots, with a sweet and slightly spicy flavor.
The smell has a special onion aroma. Compared with white or yellow onions, the taste of red onion powder is usually sweeter and milder.
Origin:
Taiwan
Cooking dishes:
Commonly used for cooking various dishes, such as curry, stir-fries, stews, etc.
Can be used as a marinade for meat and fish.
Also commonly used in sauces and condiments to add flavor and depth.
Due to its mild flavor, it is also suitable for salads and cold cuts.
**Scallion powder is a common seasoning in many homes and restaurants because of its easy storage and rich flavor. Because of its unique sweet flavor, it can be used to balance other more intense flavors, such as chili or garlic. When using, the dosage is usually adjusted according to personal taste and cooking needs.
Feature:
Kaempferia powder is made from the dried and ground kaempferol roots.
The color is usually light yellow or light brown and the texture is fine.
Unlike regular ginger, kaempferol has a unique flavor and properties.
Taste and smell:
The flavor is spicy, with notes of citrus and pine.
Compared with ordinary ginger, it has more medicinal properties and a unique taste.
Origin:
China
Cooking dishes:
It is commonly used in the cuisine of Southeast Asian countries such as Thailand and Indonesia, especially curries and soups.
It is also used in fish dishes to neutralize the fishy smell.
Can be used in Thai salads and stir-fries.
Due to its unique flavor, it is not usually used as a substitute for fresh ginger.
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)
**Kaempferol is a very important spice in Southeast Asian cuisine, with a unique flavor and multiple uses.
Feature:
Galangal powder is a powder made from dried and ground galangal. It has a yellowish to light brown appearance.
Compared with fresh galangal, galangal powder is more convenient to store and transport.
Taste and Smell:
Galangal powder maintains the main characteristics of fresh galangal, with citrus and piney flavors and a slightly bitter taste.
The scent is relatively strong and long-lasting, with hints of pine and citrus.
Origin:
Indonesia
Cooking dishes:
Curries and Stews: Galangon powder can be used as a seasoning in curries and stews, especially when fresh galangal is not available.
Seasoning: It can be added to sauces, marinades or marinades to add aroma and flavor.
Soups and clear soups: For example, in Thai lemongrass soup, you can use galangal powder instead of fresh galangal.
Beverages: Galangal powder is also used as a condiment in some traditional drinks, giving the drinks a unique flavor.
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 using galangal powder, it is recommended to use it in moderation due to its strong flavor and adjust it according to personal taste.
ENGLISH |
特色:
黑荳蔻與綠荳蔻相比,體積較大,外殼呈黑色或深褐色,內含有黑色的種子。
通常在烹飪中使用整粒或粉末形式,特別是在南亞料理中。
味道與氣味:
黑荳蔻具有強烈的煙燻香氣,並帶有輕微的松木和樟腦香味。
味道較為強烈和濃郁,具有稍微苦澀的感覺,與綠荳蔻的甜和香料味相較,更為深沉。
產地:
主要產於南亞地區,特別是印度、尼泊爾和不丹。
烹飪料理:
咖哩與燉煮料理:在印度和尼泊爾的傳統咖哩和燉煮料理中,黑荳蔻是常見的香料成分。
飯菜:例如印度的某些質地緊實的香飯(如印度炒飯Pulao)中,可能會加入整顆的黑荳蔻進行調味。
烤肉與燒烤:其煙燻風味使黑荳蔻成為燒烤和烤肉的理想選擇。
甜品:儘管它的味道比綠荳蔻更為濃重,但在某些甜品中仍會使用少量的黑荳蔻增添風味。
**黑荳蔻粉由於其獨特的煙燻風味,在烹飪中具有很高的風味增強效果,它能為料理添加深度和複雜性,使其更具層次感。但由於其風味濃烈,建議在烹飪時適量使用。
Feature:
Turmeric powder is a powder made from ground turmeric roots.
It has a bright yellow color due to the presence of curcumin.
Taste and smell:
The flavor is slightly spicy and bitter, with a warm and authentic mouthfeel.
The smell is relatively strong, with woody and camphoraceous tones.
Origin:
India
Cooking dishes:
Commonly used in Indian cuisine, especially curry and yellow rice.
Can be used to flavor soups, stews, meats and vegetables.
It also has a place in Middle Eastern and Thai cuisine.
Because of its intense color, it is also often used as a natural colorant in food and beverages, such as in the production of golden milk.
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
ENGLISH |
特色:
峇峇咖哩粉是馬來西亞和新加坡特有的咖哩粉種類,受到馬來、中國和印度飲食文化的影響。
味道與氣味:
峇峇咖哩粉具有獨特的辛辣、香甜和香料味,略帶一些果香。
混合了多種香料的氣味。
產地:
馬來西亞
烹飪料理:
咖哩餐點:用於製作多種肉類、海鮮或蔬菜的咖哩,如雞肉咖哩、魚咖哩等。
椰奶料理:峇峇咖哩經常與椰奶結合,製作出濃郁的咖哩椰奶湯或燉煮料理。
咖哩餅:一種馬來西亞的小吃,使用峇峇咖哩粉為餡料調味。
咖哩麵:使用峇峇咖哩粉製作的濃郁咖哩湯底,搭配麵條和其他配料。
**峇峇咖哩粉是馬來西亞和新加坡獨特的飲食文化的代表,它結合了這些地區多元文化的精髓。在烹飪時,可以根據個人的口味添加適量的峇峇咖哩粉,以達到理想的味道平衡。
ENGLISH |
特色:
印度咖哩粉是一種由多種香料組合而成的調味料,常見於印度料理。
它的成分可能因區域和特定的菜餚而異。
味道與氣味:
咖哩粉的味道複雜且層次豐富,具有微辣、香甜和微苦的口感。
其氣味濃郁,當它被加熱時,會釋放出一種令人難以抗拒的誘人香氣。
產地:
印度
烹飪料理:
咖哩餐點:印度咖哩粉是許多印度咖哩菜餚的主要調味料,如雞咖哩、羊咖哩等。
飯菜與麵食:它可以用於炒飯或調味麵條,賦予餐點獨特的風味。
醃料:咖哩粉可用於醃製肉類或魚,使其更加美味。
湯品:例如咖哩椰奶湯,結合了咖哩的香辣與椰奶的濃郁。
小吃:一些炸物或烤物,如咖哩三角餅或咖哩餡餅,也會使用咖哩粉調味。
**印度咖哩粉不僅在印度料理中佔有重要地位,還被全球各地的廚師用於各種料理中,為食物增添豐富的風味。不同的品牌或地區可能會有其獨特的配方,因此味道和辣度可能會有所不同。在烹飪時,建議根據個人口味逐步添加,以達到最佳的味道平衡。
ENGLISH |
特色:
芹菜粉是由乾燥的芹菜葉或芹菜種子磨碎製成的。
是一種低熱量的調味品,常用於代替鹽來增加風味。
味道與氣味:
芹菜粉味道鮮明,有點像新鮮芹菜但更為集中。
它帶有微妙的甜味和輕微的苦味。
芹菜粉的氣味清新而淡雅,具有一種輕微的草本香氣。
產地:
台灣
烹飪料理:
芹菜粉是製作湯、燉菜、醬汁和醃料的優良選擇。
它也可用於海鮮、雞肉和豬肉等多種肉類料理。
在素食料理中,它可以增加層次感和風味。
芹菜粉也常見於一些燒烤和燻製食品中,用以增加獨特的香氣和味道。
**芹菜粉是一種多用途的調味品,適用於各種料理和食品。由於它的味道相對溫和,所以常用於與其他香料和草本植物混合,以創造更豐富的風味複合體。