作者: alexdiixit

 

 

 

 

 

Feature:
Guizhi are usually the young branches and twigs of the cassia tree.
Its color is generally light brown to reddish brown.

Taste and smell:
The flavor is sweeter and warmer, similar to cinnamon but with a slight spiciness.
The scent is warm, woody and sweet.

Origin:
Vietnam

Cooking dishes:
Stews and soups: In Chinese cuisine, cinnamon twigs are often used in stews and soups.
Baking and Desserts: Although less common, cinnamon twigs can also be used in baking and desserts.

Applicable dishes:
Braised beef, Huadiao drunken shrimp, cinnamon tea eggs, cinnamon yam chicken soup, herbal stewed mutton stove, angelica duck, three cups of chicken, chestnut braised pork, ginseng chicken soup, braised peanuts and pig’s feet

 

 

 

 

 

Feature:
Red beet powder is extracted from red beetroot, a root vegetable.
It has a bright red or dark purple color and is often used as a natural food colorant.
The texture is fine and easy to stir and distribute.

Taste and smell:
The flavor is similar to fresh beetroot, with a slightly sweet and earthy flavor.
The smell also has a mix of earthy and sweet notes.

Origin:
Taiwan

Cooking dishes:
Often used as a natural coloring agent in baked goods such as red velvet cakes, cookies and breads.
Add to soups, stews and salads for color and nutrition.
Can also be used to make drinks such as juices, smoothies or tea.

 

 

 

 

 

Feature:
Purple sweet potato powder is ground from purple sweet potato (also called purple sweet potato).
It has a unique deep purple color, fine powder, and easily absorbs water.

Taste and smell:
The taste has a light sweet potato aroma and a slightly sweet taste.
The smell is lighter, but slightly earthy and astringent.

Origin:
Taiwan

Cooking dishes:
It is often used in various desserts and pastries, such as purple sweet potato pudding, purple sweet potato cake and purple sweet potato ice cream.
Can be used as a thickener or coloring agent in soups and beverages.

**Purple sweet potato flour not only has many uses in cooking, it is also prized for its rich and beautiful color. Due to its deep purple color, it is often used to add visual appeal to dishes and desserts.

 

 

 

 

 

Feature:
Cinnamomum is a spice extracted from the bark of the cinnamon tree and has a curly or stick-shaped appearance.
Color varies by species, usually reddish-brown or dark brown.

Taste and smell:
It has a sweet and slightly spicy taste, and its fragrance is strong and long-lasting.
The smell is warm, somewhat woody or resinous.

Origin:
Vietnam

Cooking dishes:
Baked Goods: Commonly used in a variety of breads, cookies and desserts.
Hot drinks: It is also often added to coffee, tea and hot chocolate.
Meats and Curries: Used to flavor meats or curries in some Asian and Middle Eastern cuisines.
Sweet Treats: Also a popular condiment in fruit salads, puddings and ice cream.

Applicable dishes:
Vietnamese beef pho, cola chicken wings, honey stewed pear, sweet and sour pork ribs, braised lamb noodles, tomato stewed beef brisket, braised beef tendon, braised oxtail, Peking duck

 

 

 

 

 

Feature:
Seaweed powder is a powder ground from various seaweeds.
Usually green or dark green.

Taste and smell:
The flavor is umami, slightly marine, and sometimes a little bitter.
The smell is unique, with a hint of seaweed or ocean.

Origin:
China

Cooking dishes:
Used in a variety of Asian cuisines, especially Japanese and Korean cuisines such as sushi, soups and barbecue.
Can also be used as part of drinks.

 

 

 

 

 

Feature:
Cinnamon is a spice extracted from the bark of the laurel tree and appears in a curly or stick shape.
Color varies by species, usually reddish-brown or dark brown.

Taste and smell:
It has a sweet and slightly spicy taste, and its fragrance is strong and long-lasting.
The smell is warm, somewhat woody or resinous.

Origin:
Indonesia

Cooking dishes:
Baked Goods: Commonly used in a variety of breads, cookies and desserts.
Hot drinks: It is also often added to coffee, tea and hot chocolate.
Meats and Curries: Used to flavor meats or curries in some Asian and Middle Eastern cuisines.
Sweet Treats: Also a popular condiment in fruit salads, puddings and ice cream.

Applicable dishes:
Vietnamese beef pho, cola chicken wings, honey stewed pear, sweet and sour pork ribs, braised lamb noodles, tomato stewed beef brisket, braised beef tendon, braised oxtail, Peking duck

 

 

 

 

 

Feature:
Red yeast rice powder is usually dark red or purple in color.

Taste and smell:
The taste is unique, with subtle yeast and rice flavors.
The smell generally has a light fermentation and rice smell.

Origin:
Taiwan

Cooking dishes:
It is often used in Asian cooking, especially Chinese and Taiwanese cuisine, to make braised pork, braised fish, etc.
It can also be used to prepare sauces or add coloring to food.

 

 

 

 

 

Cinnamon sticks, also often called cinnamon sticks, are made from the inner bark of the cinnamon tree.

Feature:
Appearance: Cinnamon sticks are curly strips, usually brown in color, and hard in texture.

Taste and Smell:
Cinnamon has a unique sweet and warm aroma.

Origin:
Vietnam

Cooking dishes:
Baking: Cinnamon is a key ingredient in many desserts, breads and baked goods, such as cinnamon rolls and apple pie.
Hot beverages: Cinnamon sticks are often added to hot tea, coffee, or hot chocolate to add flavor.
Curries and Stews: In some Asian cuisines, cinnamon sticks are used as an aromatic spice.
Meals and sauces: Cinnamon is used to provide a specific flavor in some Indian dishes or Middle Eastern dishes.

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

**When cooking with cinnamon sticks, it is usually added early in the cooking process to release its aroma. After cooking, it is usually removed from the dish as its texture is too firm to be eaten.

 

 

 

 

 

Feature:
Tomato powder is made from fresh tomatoes that have been dried and ground.
The color is dark red or orange-red and the texture is fine.

Taste and smell:
It has a delicate taste and easily blends into water or other liquids.
The taste is sweet and sour, very close to the flavor of fresh tomatoes.
It has a strong tomato flavor with a bit of sweet and sour flavor.
The smell is strong, with a distinct aroma of tomatoes.

Origin:
Taiwan

Cooking dishes:
Often used to make tomato soup, sauces, condiments or dry foods.
Can be used in cooking meat and fish to add depth and flavor to dishes.
Suitable for various international cuisines such as pasta, pizza and Mexican food.
It can also be used as a substitute for fresh tomatoes in homemade drinks and snacks.

**Since tomato powder is a concentrated form of tomatoes, it easily absorbs water, so special attention needs to be paid when storing it. It is recommended to keep it in a cool, dry place and avoid direct sunlight. This prolongs its shelf life and maintains its best quality.

 

 

 

 

 

Licorice slices refer to the thin slices of licorice roots. This form makes it easier to use for decoction or soaking.

Feature:
Appearance: Licorice slices are light yellow to brown, thin and flat.
Shape and Size: Because they are cut from the licorice root, the shape and size of each piece may vary.

Smell:
The flavor of licorice chips is sweet with a slightly woody and herbal flavor. Its sweetness is relatively intense due to its glycyrrhizic acid content.

Origin:
China

Cooking dishes:
Licorice tea: Steeping licorice slices in hot water makes licorice tea, a sweet herbal tea.
Stews and Boils: In some Asian dishes, licorice slices may be added to stews or boils to give the dish a sweet taste.
Make syrup: Licorice slices can also be boiled into syrup and used in desserts or drinks.

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