作者: alexdiixit

 

 

 

 

 

Osmanthus is the flower of the osmanthus tree. Osmanthus is loved by many for its sweet and unique aroma. Osmanthus powder is made from dried and ground osmanthus flowers.

Feature:
Color: golden yellow or light brown.
Texture: A fine powder, usually made from dried osmanthus petals.

Taste and smell:
Taste: Osmanthus powder has a subtle sweetness, but its main characteristic is its floral aroma.
Odor: Osmanthus powder has a strong, fragrant, sweet aroma, similar to the aroma of osmanthus flowers.

Origin:
China

Cooking dishes:
Desserts: Osmanthus powder can be added to various desserts, such as pastries, biscuits, candies, etc., to add a unique osmanthus aroma.
Beverage: Mixed with sugar and hot water, it can be made into osmanthus tea or osmanthus spiced drink.
Soups: Osmanthus powder is added to clear or sweet soups.
Sauces and syrups: Osmanthus powder can be mixed with sugar and water and cooked into osmanthus syrup, which can be used for seasoning or as a garnish for desserts.

**When cooking with osmanthus powder, it can add a unique sweet flavor to food. However, since the aroma of osmanthus powder is relatively strong, you need to use it in an appropriate amount.

 

 

 

 

 

Roselle, also known as roselle or sorrel in some places. Its red calyxes are often used to make tea after drying, while hibiscus pollen is made from dried and ground hibiscus flowers.

Feature:
Color: Vibrant red or deep purple.
Texture: A fine powder, usually made from dried roselle calyces.

Taste and smell:
Taste: Roselle pollen has a sweet and sour taste, similar to the taste of its flowers or dried calyxes.
Smell: Lightly fruity, similar to red currants or raspberries.

Origin:
Taiwan

Cooking dishes:
Beverages: Roselle pollen can be mixed with hot water to make a tea, or added to cold beverages such as iced tea or juice.
Desserts: Can be added to jellies, ice cream, or other desserts to give them a unique color and flavor.
Flavoring: Due to its natural red color, it can be used as a natural coloring agent for foods, such as when making pasta or pastries.
Sauces and syrups: Mix with sugar and water and cook into roselle syrup, which can be used as a flavoring for drinks or desserts.

**Roselle pollen is often used in a variety of foods and beverages to add a unique flavor and appearance due to its sweet-sour flavor and bright color. However, use should be adjusted appropriately according to the desired color and flavor.

 

 

 

 

 

Lavender is a herb loved all over the world. Its flowers and leaves are often used in a variety of products, and lavender powder is made by grinding the flowers.

Feature:
Color: lavender or light gray.
Texture: A fine powder made from dried lavender flowers.
taste and smell
Flavor: Lavender powder has a subtle balance of sweet and bitter flavors.
Smell: Its scent is deep and aromatic, with hints of floral and woody notes.

Origin:
Taiwan

Cooking dishes:
Desserts: Lavender powder can be added to cookies, cakes, macarons, ice cream and other desserts to give them a unique fragrance.
Beverages: Mix with hot water to make tea, or add to frozen drinks, juices, or cocktails.
Condiment: Mixed with sugar, lavender sugar can be made and used in desserts or drinks.
Staples and Side Dishes: Lavender powder can be used as a spice in some dishes, such as lamb or chicken, but use caution to avoid overpowering the flavor.

**Be careful with the amount of lavender powder you use as it has a strong scent and too much may make food bitter. When combined with other ingredients, it can add a unique and intriguing flavor to dishes.

 

 

 

 

 

Mint is an ancient herb that has been used extensively for many years to add a cooling aroma to food and drinks. Mint powder is made by drying and grinding mint leaves.

Feature:
Color: dark green or light green.
Texture: A fine powder made from dried mint leaves.

Taste and smell:
Taste: Cool and slightly sweet.
Smell: Strong mint scent with a refreshing feel.

Origin:
Taiwan

Cooking dishes:
Desserts: Peppermint powder can be added to chocolate, cookies, cakes, ice cream and other desserts to give them a refreshing aroma.
Beverages: Mix with hot water to make tea, or add to smoothies, juices, or cocktails.
Condiments: Mint powder can be used as a condiment to add aroma to various dishes.
Staple dishes and side dishes: In some Eastern cuisine, mint powder is sometimes used as a spice or garnish.

**Peppermint powder is especially loved on hot days because of its cooling properties. But use it in moderation, as too much may mask the flavor of the food.

Hangzhou white chrysanthemum (also known as Hangzhou white chrysanthemum) is a high-quality chrysanthemum variety mainly produced in the Hangzhou area of ​​Zhejiang Province, China.

Feature:
Appearance: The flowers are hemispherical, with paper-thin petals, white or light yellow.
Quality: Hangzhou white chrysanthemum is a traditional famous chrysanthemum in China and is famous for its excellent quality.

Taste and smell:
Taste: Slightly sweet with a hint of bitterness.
Smell: Fragrant, fresh and pleasant.

Origin:
China

Cooking dishes:
White chrysanthemum tea: This is the most common use of white chrysanthemum. Brew the dried chrysanthemum with hot water, and the brewed tea will be golden yellow with a unique aroma.
Incorporate into dishes: In some Chinese dishes, white chrysanthemum is also used to add flavor.
Desserts: Baiju can also be used to make desserts, such as Baiju pastries, Baiju ice cream, etc.

 

 

 

 

 

Feature:
Appearance: The flowers are golden yellow or white, shaped like small bells, and light in texture.

Taste and smell:
Taste: sweet, slightly bitter.
Smell: There is a certain aroma, fresh and pleasant.

Origin:
China

Cooking dishes:
Honeysuckle tea: is the most common use of honeysuckle. Dried honeysuckle can be brewed with hot water for drinking.
Candied honeysuckle: After candied honeysuckle, it can be used as a dessert or as a seasoning or decoration in other cooking dishes.
Incorporate into dishes: Although not common, honeysuckle is used in some dishes to enhance flavor or garnish.

 

 

 

 

 

Feature:
Color: Because of its unique blue-green color, cyanobacteria powder can be used as a natural pigment in food and beverages.

Taste and smell:
Taste: Slight fishy or marine flavor.
Smell: A scent with certain seaweed or marine qualities.

Origin:
China

Cooking dishes:
Beverages: Spirulina powder can be added to juices, smoothies, or other beverages.
Baking: Spirulina powder can be added to bread, cookies, or other baked goods.
Energy Bars or Snacks: Spirulina powder can be mixed with nuts, seeds, and dried fruits to make energy bars.
Pasta: Spirulina powder can be added to homemade noodles or dumpling dough.
Sauce or starch: Spirulina powder can be added to soups, sauces, or other dishes to provide color.

 

 

 

 

 

Caramel powder is made from caramelized sugar and is often used to provide sweetness, color, and specific flavors.

feature:
Color: Caramel pink usually has a dark brown to dark amber hue.
Solubility: It dissolves easily in water and can be used in various liquid foods.

Taste and smell:
Taste: Sweet, but also slightly bitter or toasty, depending on the degree of caramelization.
Odor: Caramel powder has a unique roasted or burnt smell.

Origin:
Taiwan

Cooking dishes:
Desserts: Caramel powder is often used to make pastries, cookies and other desserts to provide a special caramel flavor.
Drinks: Can be added to coffee, tea or hot chocolate for a sweet and dark flavor.
Sauces: Caramel powder can be used to make caramel sauce or other sweet sauces.
Decoration: Can be sprinkled on desserts as a garnish or to add color.
Cooking: Caramel powder can also be used to color foods such as stir-fries or stews.

**Overall, caramel powder has a wide range of uses in cooking and baking due to its unique color and flavor.

 

 

 

 

 

Sweet corn meal, a fine powder made from ground sweet corn

feature:
Color: Usually light yellow.
Fineness: Its particle size is fine, similar to ordinary sugar powder or all-purpose flour.

Taste and smell:
Taste: Sweet corn flour has a natural sweetness due to the properties of sweet corn.
Odor: Has a slight corn aroma.

Origin:
Taiwan

Cooking dishes:
Pastries: Sweet corn flour can be used to make a variety of pastries, such as tortillas or corn muffins.
Crackers: Because of its unique flavor and texture, sweet corn flour can be made into corn crackers.
Soups and Stews: Use sweet corn meal to add texture and thickness to soups or stews.
Sauces and drizzles: Sweet corn flour can also be used to make a variety of sauces and drizzles, making them thicker.
Steamed food: Sweet corn flour can be used to make steamed cakes or cakes.

**Sweet corn flour is popular in cooking because of its unique flavor and versatility. However, the amount should be adjusted based on your specific cooking needs.

 

 

 

 

 

Cinnamon powder is ground from the bark of the cinnamon tree.

feature:
Color: Usually dark brown.
Fineness: The texture is fine, just like ordinary spice powder.
Ingredients: cinnamon, oil Guanggui, spices.

Taste and smell:
Taste: Sweet and slightly spicy.
Smell: Rich and characteristic aroma, with woody and sweet notes.

Origin:
Vietnam

Cooking dishes:
Pastries: Cinnamon oil is often used in pastries such as cinnamon rolls, apple pie or other flans.
Hot drinks: For example, coffee or hot chocolate are often sprinkled with cinnamon to add flavor.
Stews and Curries: In the Middle East and India, cinnamon oil is commonly used in meat stews and curries.
Jams and jellies: Cinnamon powder can be added to jams and jellies to give them a richer flavor.
Breakfast foods: Cinnamon powder is often added to oatmeal or cereal to add flavor.
Desserts: For example, cinnamon powder can be used as a flavoring in puddings, ice cream or jelly.

**Cinnamon powder is popular in cooking everywhere because of its unique flavor and versatility. When used, only a small amount is usually needed due to its strong flavor.