分類: 隱藏

 

 

 

 

 

Feature:
Baba curry powder is a type of curry powder unique to Malaysia and Singapore and is influenced by Malay, Chinese and Indian food cultures.

Taste and Smell:
Baba curry powder has a unique spicy, sweet and spicy taste with a slightly fruity aroma.
A mixture of spices.

Origin:
Malaysia

Cooking dishes:
Curry meals: used to make a variety of meat, seafood or vegetable curries, such as chicken curry, fish curry, etc.
Coconut Milk Dishes: Baba curry is often combined with coconut milk to create a rich curry-based coconut milk soup or stew.
Curry cake: A Malaysian snack using Baba curry powder to flavor the filling.
Curry Noodles: A rich curry soup base made with Baba curry powder, served with noodles and other toppings.

**Baba curry powder is a representative of the unique food culture of Malaysia and Singapore, which combines the essence of the multiculturalism of these regions. When cooking, you can add the right amount of Baba curry powder according to your personal taste to achieve the ideal flavor balance.

 

 

 

 

 

Feature:
Appearance: Small, round fruits ranging in color from light brown to dark red.

Taste and Smell:
Taste and effect: The taste of Sichuan peppercorns is very unique, and it will bring a sense of numbness after eating, which is why it is called “Ma pepper” in China. Has a strong spicy woody aroma.

Origin:
Zanthoxylum bungeanum is mainly produced in China, especially in Sichuan, Shaanxi and Shanxi. But now, other countries such as India and Nepal have begun to grow Zanthoxylum bungeanum.

Cooking dishes:
Spicy taste: Sichuan peppercorns are a key ingredient in Sichuan dishes such as Mapo tofu and boiled fish. Used together with chili peppers, they can produce a “spicy” taste.
Seasoning: often used to make seasoning oil, such as Sichuan pepper oil.
Stewing and pickling: Sichuan peppercorns can be used to stew meat or pickle food to bring a special aroma.
Fry until fragrant: Before stir-frying, fry the Sichuan peppercorns in hot oil until fragrant to increase the aroma of the 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

 

 

 

 

 

Feature:
Acanthopanax bark is the fruit from the Schisandra chinensis plant. Schisandra chinensis is named for its five flavors (sweet, sour, bitter, spicy and salty).
Schisandra is a vine whose fruits are usually bright red berries.

Taste and Smell:
Wujiapi has five basic flavors, which gives it a unique flavor.
It has a fresh, fruity smell and a complex taste, sweet and sour, with a certain bitterness and slightly salty taste.

Origin:
China

Cooking dishes:
Soups: Acanthopanax bark is often used as part of soups
Schisandra chinensis wine: Wujia skin is used as a seasoning for the wine, giving it a unique flavor.
Schisandra chinensis syrup: Acanthopanax bark can be boiled with sugar to make syrup

 

 

 

 

 

Feature:
Jasmine is a small, white or yellow flower with a typical five-petal shape, with its petals exposed and splayed outward.
Jasmine is a symbol of love and romance in many cultures.
It is widely used in tea and food because of its unique and attractive aroma.

Taste and Smell:
The fragrance of jasmine is its most prominent feature. It has a sweet, romantic and long-lasting aroma.
Taste-wise, jasmine has a hint of sweetness, but this is primarily considered aroma rather than flavor.

Origin:
China

Cooking dishes:
Jasmine Tea: This is the most famous way to use jasmine flowers. Green or white tea is fermented with jasmine flowers, allowing the tea leaves to absorb the fragrance of the flowers. This tea has a light, pleasant jasmine scent.
Jasmine sugar: Jasmine flowers are boiled with sugar to make a syrup that is used in desserts and drinks.
Desserts and Desserts: In some cultures, jasmine is used as a garnish and flavoring for snacks or desserts, giving the food a unique aroma.

**Jasmine is cherished not only for its captivating fragrance, but also for its symbolic significance and multiple uses in tradition. In cooking, it is often used to enhance the flavor of other ingredients or as a garnish to add appeal to a dish.

 

 

 

 

 

Feature:
Lemongrass is a tall, leafy herb with slender stems that are light green to light yellow in color.
The leaves are elongated in shape with serrated edges.
Lemongrass gets its name from its lemon-scented stems and leaves.

Taste and Smell:
Lemongrass smells fresh, lemony, with a slight hint of rose.
Taste-wise, it has a refreshing citrus flavor with a hint of sweetness.

Origin:
Vietnam

Cooking dishes:
Thai soups: Lemongrass is the main ingredient in Thai soups such as Tom Yum Soup.
Lemongrass Tea: Lemongrass leaves and stems can be boiled to make a refreshing herbal tea.
Spice Sauces and Curries: Lemongrass is widely used in making a variety of Asian curries and sauces.
Grilled meat and fish: Lemongrass stems are often used on skewers to add extra flavor to meat or fish.
Salads: Fresh lemongrass can be chopped finely and added to a variety of Asian salads.

**Lemongrass’s versatility makes it a popular ingredient in many traditional Asian dishes. Its fresh lemony aroma and flavor not only enhances the taste of dishes, but also brings a touch of tropical flair to meals.

 

 

 

 

 

Feature:
Celery powder is made by grinding dried celery leaves or celery seeds.
It is a low-calorie condiment often used to replace salt to add flavor.

Taste and Smell:
Celery powder has a bright flavor, somewhat like fresh celery but more concentrated.
It has a subtle sweetness and a slight bitterness.
The smell of celery powder is fresh and elegant, with a slight herbal aroma.

Origin:
Taiwan

Cooking dishes:
Celery powder is an excellent choice for soups, stews, sauces and marinades.
It can also be used in a variety of meat dishes including seafood, chicken and pork.
In vegetarian dishes, it can add depth and flavor.
Celery powder is also commonly used in some grilled and smoked foods to add a unique aroma and flavor.

**Celery powder is a versatile condiment suitable for a variety of dishes and foods. Because of its relatively mild flavor, it is often blended with other spices and herbs to create a richer flavor complex.

 

 

 

 

 

Feature:
Compared with green cardamom, black cardamom is larger in size, has a black or dark brown shell and contains black seeds.
It is often used whole or in powder form in cooking, especially in South Asian cuisine.

Taste and Smell:
Black cardamom has a strong smoky aroma with slight hints of pine and camphor.
The flavor is stronger and richer, with a slightly bitter feel, and is deeper than the sweet and spicy flavor of green cardamom.

Origin:
Mainly produced in South Asia, especially India, Nepal and Bhutan.

Cooking dishes:
Curries and Stews: Black cardamom is a common spice ingredient in traditional Indian and Nepalese curries and stews.
Meals: For example, whole black cardamom may be added to some Indian fragrant rice with a firm texture (such as Indian fried rice Pulao).
Barbeques and Barbeques: Its smoky flavor makes black cardamom ideal for grilling and grilling.
Desserts: Although it has a stronger flavor than green cardamom, small amounts of black cardamom are used in some desserts to add flavor.

**Black cardamom powder has a high flavor-enhancing effect in cooking due to its unique smoky flavor. It can add depth and complexity to dishes, making them more layered. However, due to its strong flavor, it is recommended to use it in moderation when cooking.

 

 

 

 

 

Feature:
Coriander powder is ground from dried coriander seeds.
The color is light yellowish brown, fine powder.

Taste and Smell:
Taste: Mild, sweet and fragrant lemon flavor.
Smell: Has a hint of orange peel and lemon.

Origin:
India

Cooking dishes:
Curry Cuisine: Coriander powder is very popular in Indian cuisine, where it is the base ingredient of many curry powder blends.
Soups and Stews: It is often added to various soups and stews, especially in the Middle East and Mediterranean regions.
Condiments: It can be mixed with other spices such as cumin, turmeric and cayenne to make a variety of condiments.
Baking: In some regions, coriander powder is also added to breads and pastries.
Stir-fries: In Asian cuisine, coriander powder is often used to flavor stir-fries.

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 powder has a very unique aroma and flavor that can enrich the taste of food. However, due to its strong flavor, it should be used in moderation to avoid overpowering the flavors of other ingredients.

 

ENGLISH

特色：
檸檬草是一種高大、葉狀的香草，其莖呈細長狀且顏色為淺綠至淺黃。
葉片的形狀細長，帶有鋸齒狀的邊緣。
檸檬草的名稱源於其帶有檸檬香味的莖和葉。

味道與氣味：
檸檬草的氣味清新、檸檬般的，帶有輕微的玫瑰香氣。
味道上，它有一種清新的柑橘風味，並帶有一絲甜味。

產地：
越南

烹飪料理：
泰式湯：檸檬草是泰國湯，如冬蔭功湯的主要成分。
檸檬草茶：檸檬草的葉和莖可以煮沸來製成一種提神的草本茶。
香料醬和咖哩：檸檬草被廣泛用於製作各種亞洲咖哩和醬汁。
烤肉和烤魚：檸檬草的莖常被用作烤串，為肉或魚添加額外的風味。
沙拉：新鮮的檸檬草可以細切並加入到各種亞洲沙拉中。

**檸檬草的多功能性使其成為許多傳統亞洲料理中的受歡迎成分。其清新的檸檬香氣和風味不僅能增強菜餚的味道，還能為料理帶來一絲熱帶的風情。

 

 

 

 

 

Cumin powder is made from ground cumin seeds.

Feature:
Color: Cumin powder is usually light yellow to light brown in color.
Texture: Has a fine powder texture.

Taste and Smell:
Taste: Distinctive sweetness with a pronounced licorice flavor.
Odor: It has a strong, full-bodied, sweet aroma, similar to fennel, but sweeter.

Origin:
China

Cooking dishes:
Desserts: Cumin powder is often used in a variety of desserts, especially those from the Middle East and South Asia.
Bread and Crackers: It is also added to some breads and crackers to provide a characteristic sweet aroma.
Beverages: In some cultures, cumin seeds are also used to make sweet drinks, such as fennel tea or ouzo.
Stews and Curries: In some Indian and Middle Eastern cuisines, cumin powder is used as a seasoning, combining with other spices to provide a sweet balance of flavors.

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

**Powdered cumin has a very distinct flavor and aroma, so use it sparingly in cooking so as not to overpower the flavors of other ingredients.