分類: 隱藏

 

 

 

 

 

Feature:
Mushroom powder is a powder made from dried shiitake mushrooms.
Available as a dark to light brown powder, it provides a rich mushroom flavor.

Taste and smell:
The flavor is rich and has the typical umami flavor of shiitake or mushrooms.
The aroma is rich, somewhat like the deep aroma of grilled or cooked meat.

Origin:
Taiwan

Cooking dishes:
Often used in soups, stews and sauces to add flavor and umami.
Can be used in stir-fries or grilled dishes to provide a deep mushroom flavor.
It can be mixed with other spices (such as garlic powder, black pepper, etc.) to season various dishes.
Suitable for use in vegetarian or non-vegetarian dishes to add texture and texture.

**Shiitake powder is quite popular in a variety of different cooking applications due to its rich flavor and versatility. It provides a quick way to add flavor and nutritional value to dishes without requiring lengthy cooking or simmering.

 

 

 

 

 

Feature:
Magao (also known as Taiwan mountain pepper) is a unique species native to Taiwan and belongs to the Piperaceae family.

Taste and smell:
Taste: The fruits and leaves of Magaoshan pepper have a certain spiciness, but this spiciness is different from ordinary peppers. It is more like a slight numbing feeling. When it explodes in the mouth, it will There is a slight cooling feeling.
Smell: The aroma of Magao is unique, with a light woody, pine and citrus mixed aroma.

Origin:
Magaoshan pepper is mainly grown in the mid- and high-altitude mountainous areas of Taiwan. Because it grows in a specific climate and soil, Magaoshan pepper has its own unique flavor.

Cooking dishes:
Seasoning: The dried Makaoshan pepper berries are often ground into powder and used as a seasoning in a variety of meat or fish dishes.
Pickling: The leaves and fruits of Magao can be used for pickling, giving the ingredients a unique aroma and taste.
Sauce: It can be made into Magao sauce and served with barbecue or cold dishes.
Soups: In traditional Taiwanese soups, a small amount of horseradish is added to increase the aroma and taste.

**Makaosan pepper plays a unique role in Taiwanese cuisine because its aroma and flavor add depth and flavor to dishes. When cooking, it is recommended to use appropriate amounts according to the type of food and personal taste.

 

 

 

 

 

Feature:
Salted egg yolk powder is made from roasted and crushed salted egg yolks. It provides a convenient way to easily add the flavor of salted egg yolk to various foods without the need for complicated salted egg processing steps.

Taste and smell:
Taste: Salted egg yolk powder has a unique salty taste and the rich taste of egg yolk, with some greasiness.
Odor: It has the unique aroma of salted egg yolk, which is caused by the oil and saltiness in the egg yolk.

Origin:
Taiwan

Cooking dishes:
Salted egg yolk food: Salted egg yolk powder can be used to make salted egg yolk biscuits, salted egg yolk potato chips, salted egg yolk fish skin and other popular snacks.
Baking: Can be added to bread, cakes or cookies to give baked goods the rich flavor of salted egg yolk.
Fried rice or noodles: To add salted egg yolk flavor to fried rice or noodles, just add a small amount of salted egg yolk powder.
Sauces and condiments: It can be mixed with other seasonings to make salted egg yolk flavored sauces.

**When using salted egg yolk powder, pay attention to its saltiness and adjust the saltiness of other ingredients as needed to maintain a balanced taste.

 

 

 

 

 

Feature:
Kimchi powder is a dry seasoning mainly used to make or enhance the flavor of kimchi.
It usually consists of chili peppers, fish sauce, garlic, ginger and other spices, all of which are the main ingredients of traditional kimchi.

Taste and smell:
Taste: The flavor of kimchi powder is spicy, but also has depth and layers due to the combination of flavors from multiple ingredients.
Smell: Its smell has the spiciness of chili peppers, the aroma of garlic and ginger, and the umami flavor of fish sauce.

Origin:
Taiwan

Cooking dishes:
Kimchi making: Kimchi powder is often used to make or enhance the flavor of kimchi, and can be a convenient substitute when making kimchi quickly.
Seasoning: Kimchi powder can also be used as a seasoning for stir-fries or sauces to add a special flavor to the dish.
Use with: Can be used in other Korean dishes such as kimchi pancakes, kimchi pot or Korean kimchi ramen.

**Korean kimchi powder is a versatile seasoning that provides a unique Korean flavor to a variety of dishes. If you like Korean food, especially kimchi, this seasoning is a must-have at home.

 

 

 

 

 

Feature:
Ceylon cinnamon rolls are usually more elongated and rolled more like a roll.
Because it has less woody parts, it is relatively soft and easily broken.

Taste and smell:
The flavor of Ceylon cinnamon is relatively light and delicate, with subtle notes of citrus and yellow flowers.
Not as strong or spicy as regular cinnamon (casa cinnamon).

Origin:
India

Cooking dishes:
Commonly used in desserts such as cinnamon rolls, apple pies, and various other baked goods.
It’s also popular in hot drinks such as cinnamon tea, hot chocolate, or hot apple cider.
In some Asian and Middle Eastern cuisines, as part of a curry or meat stew.

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

**Ceylon cinnamon is widely used in cooking due to its unique flavor and aroma.

 

 

 

 

 

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.