分類: 隱藏

 

 

 

 

 

Feature:
Texture and Color: Typically a fine powder ranging in color from white to light yellow.
Relatively mild taste: not as strong as strong cheese powder, suitable for people who are sensitive to taste or looking for a less strong cheese flavor.

Taste and smell:
Flavor: The flavor is mild and subtle, usually with a bit of frankincense and a small amount of saltiness.
Odor: Much lighter than strong cheese powder, the aroma is not so strong.

Origin:
Denmark

Cooking dishes:
Baked goods: Suitable for making cheese bread, baked pastries, etc., especially if you don’t want the cheese flavor to be too prominent.
Sauces and Soups: Can be used to make cheese soup or sauces if you want to maintain the flavor of other ingredients.
Condiments: For lighter snacks, such as potato chips or wafers.
Meat and Seafood: Can be used as a light seasoning for meat and seafood without masking the flavor of the main ingredient like strong cheese powder.
Frozen products and cold drinks: Some light cheese powders can also be used in cold drinks and desserts to add a little frankincense but not too much.

**Light Cheese Powder, due to its mild flavor and wide applicability, is ideal for those who want a little cheese flavor in their cooking but don’t want it to be overpowering. It is an excellent all-purpose ingredient that can be used in a variety of dishes and cooking styles as desired.

 

 

 

 

 

Feature:
Texture and Color: Usually a fine yellow powder with a dry texture.
No added spices: Since it is the original flavor and does not contain other types of spices or seasonings, the taste is relatively pure.
Convenient storage: Since it is in dry powder form, it is easy to preserve and store for a long time.

Taste and smell:
Taste: Moderate cheese flavor with frankincense and some saltiness.
Smell: Has a distinct aroma of dairy and cheese, but not too strong.

Origin:
Denmark

Cooking dishes:
Sauces and soups: Due to its original flavor, it is ideal for use in a variety of cheese sauces and cheese soups.
Baked goods: Add rich flavor to breads, cookies and pastries.
Gratin dishes: such as potato gratin or gratin, which can add flavor and texture.
Condiments: Can be sprinkled on French fries, potato chips or other snacks as a condiment.
Meats and Seafood: Use on a variety of meats and seafood, especially when extra flavor and texture are needed.

**Original cheese powder is a very practical ingredient due to its versatility and wide applicability. Because of its neutral flavor, it can be used in a variety of cooking methods and paired with a variety of ingredients. It is a common and useful ingredient in home kitchens and professional restaurants.

 

 

 

 

 

Feature:
Texture and Color: Fine white or light yellow powder, dry texture.
High protein and low moisture: higher in protein and fat and lower in moisture.
Long-term fermentation: Parmesan cheese is fermented for a long time, giving it a unique flavor and texture.

Taste and smell:
Taste: Parmesan cheese powder has a strong cheese flavor, with fruity and nutty flavors, and a light salty taste.
Smell: Rich flavor with a subtle crispy and creamy aroma.

Origin:
Italy

Cooking dishes:
Italian cuisine: often used in pasta, risotto and pizza.
Baking and Bread: Add to bread or baked goods for added flavor.
Soups and Sauces: Can be used to make a variety of soups and sauces.
Seasoning: Use to season potato chips, corn chips or other snacks.
Fish and Meat: Can be used in cooking fish and meat to provide extra flavor and texture.

**Parmesan cheese powder is an extremely popular ingredient due to its rich flavor and versatility. It plays an important role in a variety of cuisines, not just Italian cuisine. Due to its special production process and rich flavor, it is widely used around the world.

 

 

 

 

 

Feature:
Premium cinnamon is a fine powder ground from high quality cinnamon sticks.
This powder typically has a rich brown hue and a texture that could almost be described as “soft.”
Top brands usually come from specially grown and carefully harvested cinnamon.

Taste and smell:
Cinnamon has a sweet and warm flavor with a slightly spicy flavor.
The smell of top-quality cinnamon powder is particularly fragrant and the taste is more delicate.

Origin:
Vietnam

Cooking dishes:
Top quality cinnamon is very popular in baking, especially in making cinnamon rolls, apple pies, and other desserts.
It is also used in coffee and hot chocolate to add extra aroma and flavor.
It is also commonly used as part of curries and meat stews in Middle Eastern and Indian cuisine.

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

**Top-grade cinnamon powder is often used by chefs and bakers in various haute cuisine and desserts due to its excellent quality and unique aroma. Its versatility and rich flavor make it an essential kitchen spice.

 

 

 

 

 

Feature:
Anise powder is a powder made from anise seeds and is often used as a seasoning.
Unlike cumin, anise (also known as “fennel seed”) has a stronger flavor.
This spice is widely used in various culinary traditions, including the Middle East, the Mediterranean, and India.

Taste and smell:
It has a warm, sweet, slightly bitter, and refreshing flavor, similar to fennel or dill.
In terms of smell, anise powder has a strong sweet and woody aroma.

Origin:
Turkiye

Cooking dishes:
In Indian cuisine, anise powder is often used as a seasoning in curries and stews.
In Mediterranean cuisine, it is often used to season grilled meats and fish.
Can also be used to make bread, pastries or other baked goods.
Perfect for adding to soups and stews to add extra flavor and depth.

**Anise powder is a versatile and cross-cultural seasoning that adds rich flavor and aroma whether used in cooking or baking. Because its flavor is unique but not overpowering, it can be easily incorporated into a variety of different dishes.

 

 

 

 

 

Feature:
Appearance: The leaves are green and have variable leaf shapes, which can be sharp or rounded.
Rapid growth: Grows rapidly under the right conditions.
Cold intolerance: Sensitive to cold and frost.

Taste and smell:
Taste: Has a unique and strong aroma and taste with a slight sweetness and bitterness.
Smell: Strong and aromatic, a bit like cloves or cinnamon.

Origin:
Taiwan

Cooking dishes:
Thai cuisine: often used in fried rice, curries and stir-fries.
Vietnamese cuisine: Commonly found in Pho and spring rolls.
Fish: Often used with grilled fish.
Chicken and Pork: Can be used as a marinade or as a condiment when cooking.
Soup: such as Thai hot and sour soup.
Beverages: You can use the nine-story pagoda leaves to make tea or other drinks.

**Pagoda leaves are a very versatile spice, especially in Asian cuisine. Its strong taste and smell make it an integral part of many classic dishes. However, since its flavor is quite strong, it is generally used with some caution.

 

 

 

 

 

Feature:
Ligusticum chuanxiong is a perennial herb, and its rhizome is called Ligusticum chuanxiong.
Its roots are ground to make Chuanxiong powder.
Chuanxiong powder is mainly used in Chinese cuisine.

Taste and smell:
The taste is spicy with a specific herbal tone.
The scent is subtly spicy and floral, sometimes a bit like cinnamon.

Origin:
China

Cooking dishes:
In Chinese cuisine, Ligusticum chuanxiong is often used in soups or stews.
It is also used in some specific foods and beverages, but because of its strong taste, it is usually not used in large amounts.

 

 

 

 

 

Feature:
Angelicae powder is a powder ground from the root of Angelicae sinensis.
Color ranges from pale yellow to dark brown.

Taste and smell:
The taste is usually sweet and slightly bitter.
The scent is slightly earthy and herbal, with warming and conditioning properties.

Origin:
Taiwan

Cooking dishes:
Commonly used in soups and stews, it is also used in pastries and drinks to add a special flavor.

 

 

 

 

 

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.