分類: 隱藏

 

 

 

 

 

Feature:
Coriander leaves are a kind of herb with dark green leaves that come in two types: smooth and feathery.
Italian parsley has larger leaves and a stronger flavor, while Curly parsley has smaller leaves and a lighter flavor.

Taste and Smell:
Coriander leaves have a unique, fresh and slightly bitter flavor.
Fresh coriander leaves have a light herbal aroma.

Origin:
Poland. Coriander leaves are native to the Mediterranean region, but are now widely grown in various parts of the world.

Cooking dishes:
Garnish: Often used as a garnish for dishes.
Eaten raw: Commonly found in salads to add a refreshing flavor.
Seasoning: Coriander leaves are often used in various meats, fish or soups to add flavor.
Sauces and condiments: Like Spanish green sauce Mojo Verde.
European cuisine: French beef stew, chicken stew, etc. all use parsley as one of the important ingredients.
Like other fresh herbs, parsley is usually added last in cooking to maintain its tenderness and best flavor. Excessive heating will cause it to lose its original aroma and color.

Applicable dishes:
French cuisine, herb cream, potato salad, barbecue chicken, omelets, salad dressings, stews, vegetable purees, stews

 

 

 

 

 

Feature:
Kelly’s Fennel Powder is a product made by grinding Kelly’s Fennel seeds into a powder. Its unique properties are similar to Kelly’s Fennel Seeds but more concentrated.
Easy to use and store, suitable for situations where you need to add spices quickly.

Taste and smell:
The flavor is more concentrated, with spicy, slightly sweet and citrus characteristics.
The aroma is fresh and slightly sweet, and the grinding process makes it easier to release the aroma.

Origin:
Finland

Cooking dishes:
Because it is in powder form, it is easier to mix with other ingredients and is suitable for making sauces, curries and soups.
It can be used to flavor stews and stews, and can also be sprinkled on bread and biscuits.
It is also used in some beverages and desserts. For example, in some Middle Eastern beverages, kelly fennel powder is used as a flavor enhancer.

Applicable dishes:
Tomato goulash, stews, pastries, apple pie, sauerkraut, rye bread, sausages, Indian rice seasonings

**Kelly Fennel Powder is a useful spice in fast-paced cooking environments due to its highly concentrated flavor and ease of use. It can be used in a variety of cooking applications, providing a quick and effective way to add unique flavor and aroma.

 

 

 

 

 

Feature:
Sweet basil is a variety of basil distinguished by its bright green color and larger leaves.
This basil is commonly used in Western cuisine, especially Mediterranean and Italian cuisine.
The leaves are oval in shape with smooth edges.

Taste and smell:
Sweet basil leaves have a sweeter flavor and are more aromatic than other varieties of basil.
The smell is very fragrant, with a hint of mint and sweetness.

Origin:
Egypt

Cooking dishes:
In Italian cuisine, sweet basil leaves are often used to make pesto.
It can also be used as a flavoring for pizza, salads and stews.
This basil leaf is also often used with tomatoes, especially in Caprese salads.

Applicable dishes:
Pasta with pesto sauce, pizza Margherita, Thai fried pork, stir-fried chicken, steak, tomato salad, pumpkin soup, toast

**Sweet basil leaves are a versatile and highly popular herb. Its sweet and fragrant flavor makes it ideal for many classic Western dishes. It is especially suitable for summer cooking, providing fresh flavors and beautiful colours. Sweet basil leaves are an essential ingredient in everything from Italian herb dressings to Mediterranean salads.

 

 

 

 

 

Feature:
Kelly’s fennel is a spice often used in European and Asian cuisine, usually in the shape of small, curved seeds.

Taste and smell:
The flavor is typically spicy, with hints of citrus and pepper.
Has a fresh, slightly sweet aroma.

Origin:
Finland

Cooking dishes:
Commonly used in baked goods such as rye bread, cakes and cookies.
In Europe, especially in Germany and northern Europe, it is often used to flavor stews, soups and boiled dishes.
In Middle Eastern cuisine, it is often used in risotto and meat.
Also used in making liquid condiments such as curries and sauces.

Applicable dishes:
Tomato goulash, stews, pastries, apple pie, sauerkraut, rye bread, sausages, Indian rice seasonings

**Kelly Fennel is one of the spices of choice for many chefs and home cooks due to its versatile uses and unique flavor. It adds special flavor and aroma to various dishes, making them richer and more layered.

 

 

 

 

 

Feature:
Dill seeds are the seeds of the dill plant (Anethum graveolens) and are usually harvested when the plant is mature.
Most people are familiar with dill, but dill seeds are also useful as a spice.
The seeds are flat, oval, yellowish or brown in color.

Taste and smell:
Dill seeds have a citrus flavor, a slight sweetness, and a slight bitterness.
Their aroma is slightly “herbaceous”, slightly like fennel or celery.

Origin:
India

Cooking dishes:
In Nordic and Russian cuisine, dill seeds are often used to marinate fish.
In Middle Eastern cuisine, they are commonly used in curries and stews.
In Indian cuisine, dill seeds are used along with other spices to flavor curries and baked goods.
It can also be used to make soups and sauces, especially with seafood.

Applicable dishes:
Pickles, Indian Bean Chowder, French Dressing, Vinaigrette Herring, Yogurt Dill Cucumber Sauce, Roasted Vegetable Collection, Honey Mustard, Creamy Braised Chicken, Curry

**Dill seeds are a versatile spice that can be used not only for cooking but also for pickling and preserving foods. It has a unique taste and smell that adds depth and complexity to dishes. Dill seeds are a spice worth trying in both traditional and modern cuisine.

 

 

 

 

 

Feature:
Yellow mustard seed is a seed from the mustard plant (Sinapis alba).
Light yellow in color, it is generally milder than black or brown mustard seeds.

Taste and smell:
The flavor is usually relatively mild, with a subtle spiciness.
When moistened and ground, a more intense spicy flavor develops.
Often used to make mustard sauces, the smell and taste of which vary depending on other ingredients added (such as vinegar, salt, honey, etc.).

Origin:
India

Cooking dishes:
It is often used to make mustard sauce and can be used as a seasoning for barbecue, sandwiches, hot dogs and other foods.
In Indian cuisine, yellow mustard seeds are also used for seasoning or to provide a unique flavor to pickled foods.
Can be used for cooking fish, especially to reduce fishy smell.

Applicable dishes:
Suitable for burgers, hot dogs, sandwiches, German sausages, salads, white wine chicken, mustard grilled salmon, cured meat dishes, French mustard cream chicken, pan-fried carrots

**Yellow mustard seeds are widely loved for their versatility and mild flavor. Not only can it be used as a stand-alone spice, but it can also be mixed with other ingredients to create a variety of sauces and sauces.

 

 

 

 

 

Feature:
Dill weed is the young leaves of the dill (Dill) plant and is commonly used in fresh or dried form.
Fresh dill weed is light green in color with long, slender leaves.
Dried dill weed is dark green to light green and has a fragile texture.

Taste and smell:
Unique aroma of citrus, anise and herbs.
The flavor is fresh, with subtle sweetness and bitterness.

Origin:
Iran

Cooking dishes:
Dill weed is commonly used in pickled foods such as pickled fish and pickles.
In Sweden and other Nordic countries, it is an important ingredient in pickled fish, especially salmon and cod.
Dill weed is also often added to delicious custards and salad dressings.
Perfect for seafood, soups, stews and salads.
In Middle Eastern cuisine, it is also used to flavor curries and stews.

Applicable dishes:
Pan-fried salmon with dill butter, French salad dressing, vinegar-pickled herring, dill tamagoyaki, grilled yuzu-flavored dill, yogurt-dill cucumber sauce

**Dill weed is a versatile spice that can be used in a variety of dishes and cooking methods. Its unique flavor and aroma make it a perfect addition to a variety of foods and dishes. Both fresh and dried dill weed have their uses, but fresh dill weed generally has a stronger flavor. Due to the strong flavor of dill weed, it is recommended to use it in moderation during cooking.

 

 

 

 

 

Feature:
Parsley seeds are small seeds extracted from the fruit of the wild parsley plant. They are usually dark brown in color and very tiny.
Despite having the same name, parsley seeds and the familiar parsley leaves taste different.

Taste and Smell:
Taste: Subtle, tangy, almost coriander-like, but more pungent and spicy.
Odor: Has a light, slightly spicy aroma, similar to parsley leaves but stronger.

Origin:
India

Cooking dishes:
Pickled foods: In many cultures, parsley seeds are commonly used in pickled foods, such as pickled squid or pickled cucumbers.
Soups: Parsley seeds add flavor to soups, especially when making chicken or beef broth.
Sauces: For example, used to make Caesar salad dressing, etc.
Curries and Stews: Parsley is used as part of the spice mix in some dishes from India and other Asian countries.
Bread and Crackers: Parsley seeds may be added to bread or crackers in some regions.

Applicable dishes:
White-cut chicken, French pickles, consommé, pickled vegetables, carrot salad, tomato gazpacho, goulash, meat stew, seafood, herb bread

**Parsley is a versatile spice that can be used in a variety of cuisines. Because of its unique taste and smell, when you add parsley to your dishes, you should start with a small amount to avoid an overpowering flavor.

 

 

 

 

 

Feature:
Black mustard seeds are the seeds of the mustard plant, usually black or dark brown.
The particles are smaller, usually slightly smaller than yellow mustard seeds.
Able to be stored for a long time without losing its properties.

Taste and smell:
The flavor of black mustard seeds is stronger and pungent than yellow mustard seeds.
Spicy flavors are often released during the cooking process, especially when roasted or sautéed.
It has a distinctive sharp, spicy odor that is stronger than that of yellow mustard seeds.

Origin:
India

Cooking dishes:
Very common in Indian cuisine, used in tadka (seasoning) or to add flavor to curries.
Can be used to make a variety of sauces and pickles, such as the Indian “Kasundi”.
In Middle Eastern cuisine, black mustard seeds are also often used in sauces and condiments.
Because of its strong flavor, only a small amount is usually needed.

Applicable dishes:
Chickpea rolls, marinated beef, chicken, duck, mutton, vegetable stew, curry shrimp, pickled sauerkraut, Bengali allspice powder, South Indian sambal powder

**Black mustard seeds have found a place in many culinary traditions around the world for their unique pungent flavor and versatility. This spice not only adds depth and complexity to the dish, but also provides a unique cultural connection.

 

 

 

 

 

Quanxiangzi, also known as allspice and Jamaican pepper, is not actually a real pepper, but it is so named because its flavor contains the taste of multiple spices.

Feature:
Quanxiangzi is a small, round, dark brown fruit that looks somewhat similar to black pepper.

Taste and Smell:
It has a sweet and warm aroma and contains mixed aromas of cardamom, cloves and cinnamon, hence the name “quanxiangzi”.
The flavor is medium spicy with a hint of sweetness.

Origin:
Mexico

Cooking dishes:
Meat and Poultry: Quanxiang is often used to marinate meat and poultry, especially in traditional Caribbean cooking, such as Jamaican “jerk” sauce.
Desserts: Due to its sweet and savory flavor, it is also added to cakes, cookies and puddings.
Sauces and Pickles: It is often used to make sauces, sauces and pickles.
Hot beverages: Add Jamaican pepper to hot chocolate or other hot beverages.

Applicable dishes:
Sauces, pickled vegetables, beetroot, burdock, daikon, seafood, ground meat dishes, pumpkin pie, desserts (milk), cakes

**When using quanxiangzi, because its flavor is very strong, it is best to add it carefully to avoid making the dish too heavy on this flavor. Plus, as with other spices, freshly ground whole sesame seeds have more flavor than those that have been pre-ground.