分類: 隱藏

 

 

 

 

 

Feature:
Garlic slices are a product made by slicing garlic and then drying it in the sun or oven.
They are usually golden or light brown in color and retain the shape of the original garlic clove.
Often used as a seasoning or decoration.

Taste and smell:
Sliced ​​garlic has a distinctive spiciness and strong aroma, but it’s usually slightly milder than fresh garlic.
When heated, it releases a rich pesto flavor.

Origin:
India

Cooking dishes:
Garlic slices can be used in stir-fries, stews, roasts, or any dish that calls for garlic flavor.
Added during cooking, usually at the end of a dish or sprinkled for added flavor.
It can also be used to make garlic oil or garlic sauce.
In addition to main dishes, garlic slices can also be used to flavor sauces and marinades.

**Garlic flakes are a very convenient and versatile condiment. Because of its good shelf life, it is a common stock in many home and restaurant kitchens. Whether used to add flavor or a decorative element to a dish, garlic slices are an excellent choice.

 

 

 

 

 

Feature:
Beetroot powder is made from fresh beetroot that has been sliced, dried and grated.
It exhibits a rich dark red or rich purple color and is often used as a natural food colorant.

Taste and smell:
The flavor is relatively sweet, with the earthy and fruity aroma of beetroot itself.
The smell is also earthier, sometimes with a sweet aroma.

Origin:
China

Cooking dishes:
It is often used as a coloring agent in baked goods such as bread, cakes or desserts.
Can be added to soups and stews to add color.
Provides a beautiful color as an ingredient in juices or smoothies.
It can be used as a natural coloring agent in foods such as homemade noodles or tofu.

**Beetroot powder is a versatile food additive that provides rich color. It is ideal for a variety of foods and drinks, especially those wishing to avoid the use of chemical colorants. Its unique flavor and versatility make it increasingly valued in home and commercial cooking.

 

 

 

 

 

Guizi generally refers to the seeds of the cinnamon tree, which is a tropical to subtropical evergreen tree.

Feature:
Guizi are usually small, dark brown round or oval seeds.
These seeds are rich in oils and other compounds.

Taste and smell:
Cinnamon itself has a mild flavor, but its oil contains aromatic properties similar to cinnamon bark.
Its smell is usually warm, sweet and a little spicy.

Origin:
China

Cooking dishes:
Cinnamon oil: Cinnamon oil can be extracted, which is sometimes used in cooking or to add flavor to foods.
Baking and Desserts: Although not commonly used, cassia seeds in powder form or oil can be used in baking and desserts to add a special flavor.

Applicable dishes:
Sichuan style braised meat, passion sauce, mutton stove

 

 

 

 

 

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.