分類: 隱藏

 

 

 

 

 

Feature:
Top-quality Dahongpao Zanthoxylum bungeanum usually has plump fruits and a bright red appearance.
Careful selection and strict screening ensure that each peppercorn is of the highest quality.
Top quality is rarer than regular Sichuan peppercorns.

Taste and smell:
It has a unique spicy and slightly sweet taste, and a unique smell of aromatic, resinous and citrus.
The taste and smell are long-lasting and the flavor is intense.

Origin:
Sichuan, China. The top-quality Dahongpao peppers usually come from specific high altitudes or areas with suitable climates.

Cooking dishes:
Because of its strong flavor, it is often used in various high-end dishes and specialty cooking, such as braised in soy sauce, fried sauce, stew, etc.
It can also be used as the base for making high-end spicy hotpot or spicy hot pot.
Because of its particularly strong flavor, it is recommended to use moderate amounts so as not to affect the balance of the overall dish.

Applicable dishes:
Spicy hot pot, boiled beef, mapo tofu, pepper and sesame roasted chicken, cold vegetables, vinegar-glazed potato shreds, beef noodles, Sichuan spicy red oil

**The top-quality Dahongpao peppercorns are the best choice for fine restaurants and home cooking due to their excellent quality and unique flavor. However, due to its relatively strong spiciness and flavor, it is recommended to carefully control the amount when cooking.

 

 

 

 

 

Feature:
Green peppercorns are a spice often used in Chinese cuisine and are green or light green in appearance.
Green peppercorns have a fresher flavor than the more common red peppercorns.
This peppercorn is usually harvested at an immature stage, giving it a livelier flavor.

Taste and smell:
Green peppercorns have a special “numbing” effect, which is a classic feature of Sichuan cuisine.
In addition to its “numbing” feel, green peppercorns also have a subtle citrus flavor, which makes them a multi-layered seasoning.

Origin:
Mainly produced in Sichuan, Shaanxi and Hunan in China.
It is also produced in other Asian countries and some Southeast Asian countries.

Cooking dishes:
It is particularly common in Chinese Sichuan and Hunan cuisine. It is commonly used for stir-frying, grilling and making soups.
Due to its fresh flavor, it is also suitable for seafood dishes and certain lighter dishes.
Green and red peppercorns are often used together to create dishes with many layers of flavor.

Applicable dishes:
Spicy hot pot, boiled fish, stewed meat, green peppercorn chicken, peeled chili pickled cabbage fish fillet soup, cold dishes

**Green peppercorns are a unique and versatile seasoning. Its “numbing” properties and unique citrus aroma make it excellent in a variety of cooking applications, especially in dishes that require a little added vibrancy and complexity.

 

 

 

 

 

Feature:
Top-quality green peppercorns usually come from high-quality green peppercorns, with plump particles and bright colors.
The careful grinding process ensures a delicate taste and rich flavor.
The numbness and aroma are usually more intense than average quality green peppercorns.

Taste and smell:
There is a unique spicy flavor, as well as subtle aromas of citrus and herbs.
Its numbing flavor spreads quickly in the mouth and has a long-lasting aftertaste.

Origin:
China

Cooking dishes:
It is often used in local dishes such as Sichuan and Shaanxi cuisine, such as mapo tofu, boiled fish, etc.
Can be used to prepare various spicy sauces and seasonings.
Due to its strong flavor, it is recommended to use it sparingly so as not to overpower the flavors of other ingredients.

Applicable dishes:
Spicy hot pot, boiled fish, stewed meat, green peppercorn chicken, peeled chili pickled cabbage fish fillet soup, cold dishes

**Top quality green peppercorns are often used in fine restaurants and specialty dishes due to their excellent quality and unique flavor. However, due to its high degree of spiciness, it is recommended to use it with caution when cooking.

 

 

 

 

 

Feature:
Chili grits is made from dried chili peppers chopped or crushed and often includes chili seeds to make them spicier.
It has a bright red color and a rough texture.
The coarse powder form makes it easier to distribute it evenly in food.

Taste and smell:
There is a strong spicy flavor, but depending on the type of pepper used, there can also be fruity, smoky or sweet overtones.
Its smell is usually spicy and strong, sometimes fruity.

Origin:
China

Cooking dishes:
Commonly used in stir-fries, stews, barbecues, sauces, pizza and pasta.
Chili grits are often used in Asian cuisine, especially Korean, Chinese and Thai cuisine.
In the West, it is often used as a condiment on pizza and Italian cuisine.

**Chili Grits are a very versatile spice that can add a unique spicy flavor to a variety of different types of dishes. Since its spiciness can vary from variety to variety, it’s a good idea to taste test it before using it to make sure it’s suitable for your cuisine. Due to its very strong flavor and spiciness, it is recommended to start with a small amount and gradually increase until the desired flavor is achieved.

 

 

 

 

 

Feature:
Chili powder is a fine powder ground from dried chili peppers.
It is usually bright red or orange in color and has a finer texture than a coarse powder.

Taste and smell:
The flavor is usually spicy, but can have smoky, sweet or fruity layers depending on the type of chili pepper used.
The smell is usually strong and may have spicy and multi-layered aromas.

Origin:
China

Cooking dishes:
It is commonly used in Mexican and Southern American cuisine to make chili, stews, and tacos.
It is also commonly used in Indian and Chinese cuisine, often in stir-fries, curries and sauces.
Can be used to prepare stews, roasts, sauces and soups.
In Western cuisine, it is also often used in stews, barbecues and sauces.

**Chili powder is a versatile condiment suitable for a variety of different styles and types of cuisine. It can be used alone or mixed with other spices and seasonings to create more layers of flavor. Since the spiciness of chili pepper powder varies among different varieties, it is recommended to taste test before use. Due to its strong taste and smell, it is recommended to start with a small amount and gradually increase to achieve the desired flavor.

 

 

 

 

 

Feature:
Chaotian pepper powder is made from ground Chaotian pepper and has a medium to high spiciness similar to Chaotian pepper.
Usually dark red in color and fine in texture.
Because it is dried and ground, it has a relatively long shelf life and is easy to use.

Taste and smell:
The flavor of paprika is very spicy, but also has a slightly sweet and fruity flavor.
The powdery form makes its aroma more intense and concentrated.

Origin:
Mainly produced in China, especially in Sichuan and Guizhou.
These areas have a rich chili culture, and Chaotian chili powder is one of the common types.

Cooking dishes:
It can be used in stir-fries, stews, and soups, especially in Sichuan and Guizhou cuisine.
An ingredient commonly found in hot sauces and oils.
Since it is in powder form, it is ideal for sprinkling, for example on top of fried foods, barbecue or pizza.

**Chaotian pepper powder has become one of the important seasonings in Chinese, especially Sichuan and Guizhou cooking, due to its convenient use and preservation, as well as its unique spicy flavor. Its intense spiciness and rich aroma make it a favorite among chili lovers.

 

 

 

 

 

Feature:
Lemongrass is a tropical herb with tall, slender leaves and stiff stems. Its name comes from its unique lemon-like flavor.
Lemongrass is a common ingredient in Asian cooking, especially Thai, Vietnamese and Indonesian cuisine.

Taste and Smell:
Taste: Fresh lemon scent, but sweeter than lemon with hints of mint and rose.
Smell: Strong lemon aroma with subtle floral and spicy notes.

Origin:
China

Cooking dishes:
Curries and soups: Lemongrass is a key ingredient in many Asian curries and soups, such as Thai tom yum soup.
Steamed fish or chicken: Lemongrass can be cut into sections and steamed together with the ingredients to give the dish a light aroma.
Lemongrass tea: Chop fresh or dried lemongrass and brew it to make a refreshing lemongrass tea.
Stir-fry: Chopped or crushed lemongrass stems can be used in stir-fries to give dishes a unique flavor.
Citronella Oil: Citronella is also used to extract citronella oil, which is less commonly used in cooking but more commonly found in aromatherapy and mosquito repellent products.

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

**In addition to its culinary uses, lemongrass is also commonly used in traditional medicine. It has digestive and analgesic effects. When used in cooking, the outer leaves are usually removed and only the inner stem portion is used because it is sweeter and has a softer texture.

 

 

 

 

 

Feature:
Chicken heart chili powder is a fine powder made from ground chicken heart chili pepper.
Since chili peppers themselves are very spicy, this chili powder also has a high level of spiciness.
The color is usually bright or deep red.

Taste and smell:
It has a strong spicy taste and a subtle fruity aroma.
The aroma is strong, similar to the original chili pepper, but more concentrated.

Origin:
China

Cooking dishes:
Chili powder is often used in dishes that require a spicy kick, such as curries, stir-fries, and soups.
Because it is very spicy, it is recommended to taste a small amount first and then gradually increase it as needed.
Can also be used to make hot sauce, hot oil or as part of a seasoning bottle.

**Chicken heart chili powder is extremely spicy, so be careful when using it. Since it is highly concentrated, it is recommended to start with a small amount when cooking and adjust according to your taste and acceptance. Chicken heart paprika is a versatile seasoning that can be used not only in hot dishes but also in cold dishes or marinades. Due to its rich flavor and high level of spiciness, it plays a prominent role in a variety of different cuisines.

 

 

 

 

 

Feature:
Crocus is made from the stamens of the crocus flower and is usually red or orange.
It is one of the most expensive spices in the world, mainly because its harvesting process is very time-consuming and labor-intensive.
A small amount brings intense color and flavor.

Taste and smell:
The flavor is unique, a bit like a cross between sweet grass root and metallic, with a slight bitterness.
The scent is a mix of floral and earthy notes, quite strong.

Origin:
Spain.

Cooking dishes:
Commonly used in rice dishes such as seafood risotto in Spain and briyani in India.
It is also used in desserts such as Indian kulfi and other dairy products.
In addition to food, it is also used to make various drinks, such as saffron tea.

Applicable dishes:
Spanish seafood risotto, French bouillabaisse, roasted chicken with saffron lemon, pasta, roasted vegetables, cheese pudding, sponge cake, saffron milk, saffron honey ginger tea

**Because of its unique flavor and color, as well as its high price, saffron is usually only used in high-end or special-occasion cuisine. Despite its hefty price tag, its flavor and aroma really add a rich dimension to a variety of dishes.

 

 

 

 

 

Feature:
The shape of the pickle is different from that of ordinary peppercorns. It is usually a long strip-like structure.
The more traditional black or white pepper is less common.
It is documented in some old cookbooks.

Taste and smell:
Its flavor is more complex than regular pepper, with layers of sweet, spicy and slightly bitter.
Has a mixed woody, earthy and fruity scent.

Origin:
China

Cooking dishes:
Common in Indian and Southeast Asian cuisine, especially in curries and stews.
Can be used to prepare meat and fish dishes, as well as some unique desserts.
Long pepper was also a commonly used spice in medieval European cuisine.

Applicable dishes:
Curry, meat dishes, braised beef tendon, barbecue, stew, marinated seasoning, spicy hot pot, seafood, rice porridge, fish soup, dessert

**Wanpo has a place in cuisine due to its unique taste and shape. Although less common in modern cuisine, it still has its importance in classical and traditional cuisine. It can be used whole or ground into powder to add flavor and depth to dishes.