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Bay leaf powder is made by grinding dried bay leaves.

Feature:
Color: dark green to brownish green.
Texture: Fine powder texture.

Taste and Smell:
Taste: Slightly bitter, slightly sweet.
Smell: Woody, slightly spicy aroma, slightly like the smell of pine.

Origin:
Türkiye. Bay leaves are native to the Mediterranean region, but are now cultivated in several places with mild climates, including Asia, Europe, and the Americas.

Cooking dishes:
Soups and Stews: Bay leaf powder is often added to soups, stews, or sauces to provide a deep flavor.
Spice Blends: It can be mixed with other spices to create a variety of spice blends.
Pickling: Bay leaf powder can also be used to pickle foods, especially fish and meat.
Meat dishes: It is often used to cook lamb, beef or chicken to provide aroma.
Vegetable dishes: Bay leaf powder can also be added to vegetable woks or vegetable stews.

Applicable dishes:
Beef stew in red wine, German pig’s feet, Provence stew, bouillabaisse, borscht, pate, pickled vegetables

**Although bay leaf powder has all the flavor of bay leaf, due to its powdered state, it is more easily dispersed in dishes than whole bay leaves, so use it with special care to avoid over-flavoring.

 

 

 

 

 

Feature:
Oregano powder is a powder made from dried oregano leaves. Because it is in powder form, it distributes and mixes well and is often used in various dishes.

Taste and Smell:
Oregano powder retains the characteristic aroma of oregano leaves, with a slight bitterness, spiciness and a little sweetness.
Its smell and taste are relatively strong and have a Mediterranean flavor profile.

Origin:
Türkiye

Cooking dishes:
Pizza and Pasta: Oregano powder is often sprinkled on pizza or mixed into various pasta sauces to add a distinctive flavor.
Meat and Seafood: It can also be used to cook meat and seafood, especially when making Mediterranean-style dishes.
Soups and Stews: Oregano powder can also be added to a variety of soups and stews to enhance the aroma.
Sauces and Condiments: Because of its powder form, oregano powder is particularly suitable for use in sauces or mixed into other condiments.

Applicable dishes:
Pizza, Shrimp Sautéed with Oregano Mushrooms, Herb Roast Lamb, Bolognese Sauce, Chipotle Bean Sauce, Beef Stew, BBQ

**Due to the strong flavor of oregano powder, care should be taken when cooking to avoid overdosing it.

 

 

 

 

 

Feature:
Rosemary powder is a powder made from dried rosemary leaves.
Usually keeps longer than fresh rosemary leaves, but may lose some of its original flavor and aroma.

Taste and smell:
The flavor is usually more concentrated than fresh rosemary, so smaller portions are needed when using it.
The aroma is still woody and pine, with hints of citrus and resinous notes.

Origin:
Morocco

Cooking dishes:
Rosemary powder is suitable for a variety of meat and seafood dishes, especially barbecues and stews.
Because of its powdered form, it’s easier to mix with other ingredients, such as sauces or crusts.
Can be used as an ingredient in pasta, sauces and cooking oils.
It can also be used to flavor soups and stews.

Applicable dishes:
Pan-fried rosemary chicken legs, rosemary beef skewers with chocolate sauce, steak, Italian cuisine, pan-fried salmon, grilled lamb short ribs, fried potatoes, stew, served with cheese

**Rosemary powder is widely popular for its convenience and long-lasting properties, especially where long-term storage or transportation is required. However, due to its strong flavor, it is recommended to use it with caution when cooking to avoid overpowering the flavors of other ingredients.

 

 

 

 

 

Feature:
Sage meal is ground into a powder form from sage leaves.
It maintains most of its natural flavor and aroma, but is easier to store and use.

Taste and smell:
Ground sage has a similar flavor to whole sage, but may be more concentrated.
The taste includes spicy, bitter, and slightly lemony notes, while the smell is resinous and lemony.

Origin:
Türkiye

Cooking dishes:
Sage powder is often used in a variety of meat and soy dishes because of its ease of use and preservation.
It can be used to make marinades, meat marinades, or seasonings for barbecued meats.
Due to its strong flavor, caution is required when using it.
It can also be used to add richness to vegetarian dishes.

Applicable dishes:
Lemon honey grilled chicken wings, barbecued meat, pan-fried fish fillet with pineapple and sage, creamy sage zucchini noodles, pumpkin soup, stewed vegetables, sage bread

**Powdered sage is a convenient and versatile spice option. Due to its strong flavor, it is recommended to use it with other spices or herbs to create a richer flavor.

 

 

 

 

 

Feature:
Coriander powder is made from dried coriander leaves and ground into powder. It has a concentrated coriander flavor and is dark green in color.

Taste and Smell:
Cilantro powder has a concentrated herbal flavor, but compared to fresh cilantro, its flavor is slightly watered down and it lacks the crunch of fresh cilantro.
The smell is lighter, but still retains a specific grassy aroma.

Origin:
Poland

Cooking dishes:
Soups and stews: Since coriander powder can be cooked for a long time without losing color, it is suitable for use in soups or stews.
Bread and Crackers: Can be added to bread or crackers to add color and flavor.
Seasoning mixes: often included in various spice mixes, such as Italian seasoning powder.
Meat and fish fillings: add color and flavor.

Applicable dishes:
French cuisine, herb cream, potato salad, barbecue chicken, omelets, salad dressings, stews, vegetable purees, stews

**When using coriander powder, it is recommended to add it gradually according to the recipe or taste. It can be used as a substitute for fresh coriander, but it should be noted that there is a difference in flavor between fresh coriander and coriander powder.

 

 

 

 

 

Feature:
Dill powder is ground from dried dill seeds.
The powdered form makes it easier to mix with other ingredients.
Usually light yellow in color.

Taste and smell:
Dill powder retains the basic flavor of dill, with citrus and herbal aromas.
Since it is ground, the flavor will be more concentrated than whole dill seeds.

Origin:
India

Cooking dishes:
Dill powder is commonly used to flavor sauces, soups, and stews.
It can also be used as a cooking seasoning for meat and fish.
In some Middle Eastern and Indian cuisines, dill powder is used to flavor curries and baked goods.
Because its flavor is relatively concentrated, it is recommended to use a small amount at first and increase as needed.

Applicable dishes:
Pickles, Indian Bean Chowder, French Dressing, Vinaigrette Herring, Yogurt Dill Cucumber Sauce, Roasted Vegetable Collection, Honey Mustard, Creamy Braised Chicken, Curry

**Dill powder is a convenient form for those who want to add dill flavor to their dishes quickly and easily. It is a versatile spice suitable for a variety of different cooking applications. However, due to its concentrated flavor and aroma, caution is recommended when using it.

 

 

 

 

 

Feature:
Parsley powder is made from ground parsley seeds or leaves. It retains the flavor of parsley but in a more nuanced form.

Taste and Smell:
Taste: Distinctive parsley character with a slight spiciness.
Smell: fresh parsley smell, somewhat similar to coriander, but with a unique light spicy flavor.

Origin:
India

Cooking dishes:
Soups and Stews: Adds more flavor, especially if you want to increase the flavor of parsley but don’t want to use fresh parsley leaves.
Sauces and Dressings: Use as part of a sauce or in a homemade dressing mix.
Pastas and gratins: adds aroma and flavor.
Stir-fry: Add some special flavor to dishes.

Applicable dishes:
White-cut chicken, French pickles, consommé, pickled vegetables, carrot salad, tomato gazpacho, goulash, meat stew, seafood, herb bread

**Parsley powder is a very versatile seasoning that can be used in everyday cooking. When using it, it is recommended to start with a small amount because of its strong fragrance.

 

 

 

 

 

Jamaican pepper is actually a spice, also known as (quanxiangzi), which is different from ordinary pepper.

Feature:
Appearance: Usually dark brown fine powder.

Taste and Smell:
Whole spice powder has a unique taste and aroma that combines flavors of cinnamon, cardamom and cloves. Therefore, it is sometimes misunderstood as being a blend of these three spices, but is actually obtained from a single plant.
It has a warm, sweet and slightly spicy flavor.

Origin:
Mexico

Cooking dishes:
Baking: Whole spice powder is often used in baking, such as cookies, cakes and breads, for its warm spice flavor.
Curries and Stews: This spice is also commonly used in traditional Caribbean cuisine, especially meat stews.
Marinating: Whole spice powder is often used to marinate meat and fish.
Seasoning: It can be used in a variety of dishes, from soups to sauces, to add rich aroma and flavor to food.

Applicable dishes:
Sauces, pickled vegetables, beetroot, burdock, daikon, seafood, ground meat dishes, pumpkin pie, desserts (milk), cakes

**When using whole-flavor powder, due to its relatively strong taste, it is recommended to use it in moderation and adjust it according to the recipe or personal taste.

 

 

 

 

 

Feature:
Juniper berry powder is a powder obtained by grinding juniper berries, which retains the main properties of juniper berries but becomes very fine in texture. Color is usually dark brown to dark gray.

Taste and Smell:
The flavor of juniper berry powder is pine, slightly sweet, slightly bitter, and has a hint of citrus.
The scent is strong piney with a light fruity aroma.

Origin:
macedonia

Cooking dishes:
Condiments: Due to its powdered state, juniper berry powder can be used directly to season meats or sauces, providing a special piney flavor.
Marinating: Can be used to marinate fish or meat, especially when even distribution of juniper flavor is desired.
Breads and Desserts: Can be added to breads, cookies or other baked goods to add a unique flavor.
Soups and Stews: Juniper berry powder can be used as a flavoring in soups or stews, especially when cooking game.
Drinks: A small amount of juniper berry powder may be added to some specialty cocktails or drinks to enhance the flavor.

Applicable dishes:
Oven-roasted French spring chicken, oil and vinegar beef slices, red wine Dongpo pork, German pork knuckles, salmon, grilled lamb chops, traditional German sauerkraut

**Due to the strong flavor of juniper berry powder, it is recommended to use it with caution to avoid overpowering the flavor of the dish. Similar to juniper berries, be sure to pair them well with other ingredients when using them.

 

 

 

 

 

Feature:
Type: Pu’er tea is a fermented tea, which is divided into raw Pu’er and cooked Pu’er. After careful grinding, what is obtained is Pu’er tea powder.
Production process: Pu’er tea undergoes a series of picking, withering, rolling, fermentation and aging, and then grinding.
Appearance: Dark brown to black powder.

Smell:
Taste: rich in layers, with a certain earthy and woody taste.
Taste: Distinctive fermentation flavor, slight bitterness and sweetness.

Odor:
Distinctive earthy and woody aroma, sometimes with hints of leaves or herbs.

Origin:
China

Cooking dishes:
Baking and Desserts: Ideal for combining with chocolate or other rich-flavored ingredients to make cakes, cookies or puddings.
Soups: Suitable for some traditional Chinese stews to add layers of flavor.
Stir-fries or stews: Use as a seasoning in stir-fries or stews, providing subtle flavor and aroma.