分類: 隱藏

 

 

 

 

 

Feature:
Coriander seeds are the seeds of the coriander plant. Coriander is also called coriander, but their leaves and seeds differ in flavor and use.
Seeds are usually round and yellowish brown to light green.

Taste and Smell:
Taste: Mild lemon flavor and subtle sweetness.
Smell: Light, slightly lemony, a bit like orange peel.

Origin:
India

Cooking dishes:
Cooking spice: Coriander seeds are often ground into a powder or added whole to add flavor during cooking.
Curries and Stews: In Indian and Middle Eastern cuisine, coriander seeds are an important ingredient in many curries, stews, and barbecues.
Pickling: Coriander seeds are also used to pickle vegetables or other foods.
Bread and pastries: Coriander seeds are also added to breads and pastries to add flavor.

Applicable dishes:
Southern style chicken curry, satay, Brazilian lemon garlic sauce, German sauerkraut, Indian sweet and sour sauce, grilled lamb chops, Indian minced meat curry, pickled vegetables, Burmese coconut milk noodles, Balinese dirty duck, Philippine coconut Leaf rice dumplings

**Coriander seeds and coriander leaves have completely different flavors, so they cannot be substituted for each other in cooking. However, both are popular ingredients in many cuisines.

 

 

 

 

 

Feature:
Top-quality green pepper powder usually comes from high-quality green peppercorns, with plump particles and bright color.
The careful grinding process ensures a delicate taste and rich flavor.
The numbness and aroma are usually stronger than those of 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 peppercorn powder is often used in fine restaurants and specialty dishes due to its excellent quality and unique flavor. However, due to its high degree of spiciness, it is recommended to use it with caution when cooking.

 

 

 

 

 

Feature:
Appearance: Fennel kernels are small, flat, and usually yellow-green to brown in color.

Taste and Smell:
Aroma: It has a unique, sweet and fragrant flavor, similar to licorice. The flavor is similar to star anise (star anise), but they come from different plants.

Origin:
China

Cooking dishes:
Desserts: Cumin grains are commonly used in a variety of desserts and baked goods, such as cookies, cakes, breads, and candies.
Beverages: It is a major ingredient in many alcoholic and non-alcoholic beverages such as Pastis in France, Ouzo in Greece, Raki in Turkey and many varieties of fennel tea.
Pickles and Condiments: Fennel grains are also commonly used to pickle foods, such as pickled vegetables, or to make seasonings and sauces.
Main course: In some Middle Eastern and Indian dishes, fennel is also added as a spice to add dimension to the dish.

Applicable dishes:
Pan-fried white fish with herbs, pickled fish, vegetable salad, salmon sashimi with Italian oil and vinegar, vegetable and white wine stock, fried sauce, apple pie, liqueur, vermouth

**When purchasing and using fennel, it is recommended to look for seeds that are light brown in color and intact, and lightly toasted or sautéed before use to release more flavor. For long-term storage, it is recommended to keep them in airtight and light-proof containers in a cool, dry place.

 

 

 

 

 

Top-quality Dahongpao Sichuan Pepper Powder is a powder made from specific species of Sichuan peppercorns.

Feature:
Color: Light brown to dark reddish brown, depending on variety and degree of roasting.
Texture: Fine powder texture.

Taste and Smell:
Taste: Sichuan peppercorns have a unique spicy quality that creates a numbing sensation on the tongue and lips.
Smell: Zanthoxylum bungeanum has a distinct lemony and somewhat woody aroma.

Origin:
Sichuan, China

Cooking dishes:
Sichuan Cuisine: Sichuan peppercorns are often used in Sichuan cuisine, especially in classic dishes like mapo tofu and boiled fish.
Pickling and pickling: Sichuan peppercorn powder is often used to marinate meat or pickle ingredients to add a unique spicy flavor.
Sauces and oils: Sichuan peppercorns are often used to make seasoning oils or sauces, such as Sichuan peppercorn oil.
Grilled and fried foods: Sprinkling peppercorns into grilled or fried foods can add a special flavor.

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-grade Dahongpao pepper powder has a very distinct flavor, so use it with caution when cooking. Excessive use may result in a strong numbing sensation and affect the overall taste and taste.

 

 

 

 

 

Feature:
Star anise is a dark brown spice shaped like a star, usually with eight “horns” or “lobes”.
The compound “anisole” contained in it is the main source of its unique taste.
In addition to being used as a culinary seasoning, it also has applications in traditional Chinese medicine and other traditional medicines.

Taste and smell:
Star anise has a strong licorice flavor and a complex aroma that includes sweet, bitter, and warm flavors.
The smell is very unique, a bit like a mix of anise and cinnamon, and instantly enhances the flavor of food and beverages.

Origin:
Vietnam

Cooking dishes:
Common in Asian cuisine, especially Chinese, Vietnamese and Indian cuisine.
Often used in stews, roasts, soups and stews.
In the West, it is also used to make desserts, baked goods and cocktails.
It is one of the main ingredients in making allspice and fennel seeds.

Applicable dishes:
Braised pork, braised beef stew, basmati rice, Thai sticky rice, stir-fried pork liver with leeks, salt and pepper spareribs, Penang braised noodles, Vietnamese pho, roasted sweet potato with lamb, baked apple, honey pineapple, star anise pound cake, mulled wine, bubbles Tea

**Star anise is a versatile spice with a rich historical background. Due to its strong taste and smell, only a small amount is usually needed to achieve the desired flavoring effect. It is an indispensable seasoning whether in home cooking or haute cuisine.

 

 

 

 

 

Feature:
Star anise is a dark brown spice shaped like a star, usually with eight “horns” or “lobes”.

Taste and smell:
Star anise has a strong licorice flavor and a complex aroma that includes sweet, bitter, and warm flavors.
The smell is very unique, a bit like a mix of anise and cinnamon, and instantly enhances the flavor of food and beverages.

Origin:
Vietnam

Cooking dishes:
Common in Asian cuisine, especially Chinese, Vietnamese and Indian cuisine.
Often used in stews, roasts, soups and stews.
In the West, it is also used to make desserts, baked goods and cocktails.
It is one of the main ingredients in making allspice and fennel seeds.

Applicable dishes:
Braised pork, braised beef stew, basmati rice, Thai sticky rice, stir-fried pork liver with leeks, salt and pepper spareribs, Penang braised noodles, Vietnamese pho, roasted sweet potato with lamb, baked apple, honey pineapple, star anise pound cake, mulled wine, bubbles Tea

**Star anise is a versatile spice with a rich historical background. Due to its strong taste and smell, only a small amount is usually needed to achieve the desired flavoring effect. It is an indispensable seasoning whether in home cooking or haute cuisine.

 

 

 

 

 

Feature:
Shallot slices are made by slicing fresh shallots and air-drying or drying them.
Color is usually light to dark green.
Easier to preserve and store, less perishable.

Taste and smell:
Shallot slices have a slight but noticeable onion flavor, with a hint of spiciness and sweetness.
During the cooking process, the flavor becomes more concentrated.

Origin:
Taiwan

Cooking dishes:
It is often used to season stir-fries, stews, and soups, and can also be used as a decoration sprinkled on the surface of food.
Can be used to make soup base or add flavor to soups.
Suitable for various meat dishes such as seafood, chicken, and pork.
It is also commonly used in various sauces and dips.

**Shallot slices are a handy condiment, especially when you need to quickly add flavor to a dish and don’t want to use fresh shallots. They can be stored for long periods of time and used quickly when needed, making them ideal for busy lifestyles. Due to their versatility and convenience, shallot flakes are an indispensable condiment in many homes and professional kitchens.

 

 

 

 

 

Feature:
Onion dices are made from fresh onions chopped and dried.
The color is usually light yellow to dark brown.
Long-term storage is more convenient than fresh onions and won’t make your eyes water.

Taste and smell:
Diced onions have a distinct onion flavor, but are generally slightly milder than fresh onions.
During the cooking process, the flavor becomes more concentrated and intense.

Origin:
China

Cooking dishes:
Diced onions can be used in a variety of cooking methods, including sautéing, baking, stewing, and more.
They are often used to flavor stews, soups, meats, and grilled foods.
Can be used as an ingredient in fried fish or fried chicken.
It can also be used to make scallion oil and scallion pancakes.

**Onion dices are a very practical and versatile condiment, especially suitable for cooking situations that require speed and convenience. It is a common ingredient in many home and restaurant kitchens due to its long shelf life and ease of storage. It provides a more convenient and faster option than fresh onions while still satisfying the need for onion flavor.

 

 

 

 

 

Feature:
Garlic granules are made from fresh garlic that has been minced and dried.
The shape is usually like small grains and the color ranges from light yellow to golden.
It is more convenient to store and use than fresh garlic.

Taste and smell:
Granulated garlic has a distinct garlic flavor, but its flavor and smell are generally milder than that of fresh garlic.
When added to hot dishes, they often release a strong garlic aroma.

Origin:
Taiwan

Cooking dishes:
Garlic granules can be used in a variety of cooking methods, including sautéing, frying, stewing, roasting, and more.
They are often used in sauces, stews, soups and stir-fries.
Can also be used as a garnish for pizza or bread.
In some cases, people choose to use granulated garlic instead of fresh garlic, especially when a more even distribution of garlic flavor is desired.

**Garlic granules are a very versatile and convenient condiment, especially for those who want to quickly and easily add garlic flavor to their dishes. Due to its easy storage properties, it has become a must-have item in many homes and professional kitchens.

 

 

 

 

 

Feature:
Pumpkin powder is made from fresh pumpkins that have been peeled, sliced, dried or freeze-dried.
With a rich orange color, it can also be used as a natural food colorant.

Taste and smell:
It has the unique sweet and slightly bitter taste of pumpkin.
The smell is typical pumpkin aroma with a bit of earthy and fruity undertones.

Origin:
China.

Cooking dishes:
Can be used as an ingredient in baked goods such as pumpkin bread, cakes or cookies.
Suitable for preparing soups, stews or risotto.
Can be added to juice, smoothies or shakes.

**Pumpkin powder is popular for its vibrant color and unique flavor. It is an ideal addition to a variety of foods and beverages, adding color. Its versatility makes it a popular choice for home and commercial cooking.