分類: 隱藏

 

 

 

 

 

Feature:
Chaotian pepper is a medium to high spiciness pepper. Its characteristic is that the fruits grow upward, hence the name “Chaotian”.
Color is usually red or green, turning to deep red when ripe.
Commonly used in dry form, but can also be used fresh.

Taste and smell:
The flavor is spicy, but also slightly sweet and fruity.
The high spiciness makes its use in cooking generally cautious.

Origin:
China

Cooking dishes:
Commonly used in Chinese Sichuan and Guizhou cuisine, such as Mapo tofu, spicy chicken, etc.
It is also commonly used in the production of hot sauce and hot oil.
Can be used to flavor a variety of soups, stews and stir-fries.

**Chaotian pepper occupies an important position in the culinary culture of China, especially Sichuan and Guizhou, due to its unique growth direction and high spiciness. Not only does it add spiciness and flavor to a variety of dishes, it is also a favorite home-cooked condiment for many people.

 

 

 

 

 

Feature:
Kung Pao peppers are small, curly red peppers that point upward when ripe, so they are sometimes called “Facing Heaven Pepper.”
It is usually red in appearance, but there are also green variants. It becomes brighter red and slightly drier as it matures.

Spiciness:
The spiciness of Kung Pao peppers is usually medium to high. Its Scoville Hotness Units (SHU) usually range from 10,000 to 30,000, but this also depends on the specific variety and growing conditions.

Taste and Smell:
It has a rich, fruity aroma with a slight sweetness and a noticeable spiciness.
In addition to its spiciness, it also has a slightly smoky and fruity flavor, making it popular in cooking.

Origin:
Kung Pao pepper is native to China, specifically the Sichuan and Guizhou regions. It has a long history in these parts and plays an important role in local cooking.

Cooking dishes:
Kung Pao Chicken: This is a classic Sichuan dish made with Kung Pao peppers, peanuts, chicken, green onions and other seasonings. Chili peppers provide the core flavor of the dish.
Stir-fry: Kung Pao peppers can also be stir-fried with a variety of vegetables and meats, providing a distinctive spicy flavor and aroma.
Pickling and Seasoning: Kung Pao peppers can be dried and ground to make chili powder or hot sauce and used in a variety of seasonings and picklings.

**When using Kung Pao peppers, depending on your personal spiciness preference, you can choose to cut the peppers and remove the seeds to reduce the spiciness, or use them whole for a stronger spiciness.

 

 

 

 

 

Feature:
Bullet peppers are small but very hot peppers.
Usually dark red or green, sometimes orange or yellow.
The shape is usually oblong, only about 1 to 3 centimeters long.

Taste and smell:
The taste is spicy and the texture can be felt instantly.
A little fruity and subtly sweet.

Origin:
China

Cooking dishes:
It is commonly used in the cuisine of Southeast Asian countries such as Thailand, Vietnam and Cambodia.
It can be used in stir-fries, soups, curries, and as a seasoning or marinade.
When cooking, generally only a small amount is needed to achieve a good seasoning effect.

**Bullet chili peppers’ pungency and rich flavor have become an integral part of many Asian cuisines.

 

 

 

 

 

Feature:
Usually made from roasted or dried garlic slices.
The color is mostly yellow-white garlic slices.
Less perishable and has a longer shelf life.

Taste and smell:
The flavor is intense, with a distinct aroma of garlic and a mixture of herbal spices.
The garlic chips provide a spicy and sweet taste, while the herbal spices add dimension and depth.

Origin:
India

Cooking dishes:
Mainly used for grilling or pan-frying steaks, but can also be used to grill or stir-fry other types of meat.
Can be used to marinate meat before grilling it to make the meat more tender and add flavor.
It can also be used as a garnish and seasoning to sprinkle on food after cooking.
In addition to steak, it can also be used to season chicken, pork or seafood.

**Steak Garlic Spice is a versatile and popular condiment that can be used in a variety of dishes and cooking methods. Its strong flavor and versatile uses make it an indispensable condiment in many homes and professional kitchens. Especially in Western cuisine, its use is very common.

 

 

 

 

 

Feature:
Pandan leaves are elongated, narrow and have sharp edges. Its leaves are usually green and vary depending on the variety.
They are tropical plants that often grow in swamps and other moist areas.

Taste and Smell:
Pandan leaves have a unique sweetness and aroma, similar to the flavor of vanilla, but with a unique vegetal and fruity aroma.

Origin:
Thailand. The pandan tree is native to Southeast Asia, such as Indonesia, Malaysia and Thailand. Today it is widely cultivated throughout the tropics, especially in parts of Asia.

Cooking dishes:
Sugar water and desserts: In many Southeast Asian countries, pandan leaves are often used to flavor sugar water and desserts, such as “Klepon” in Indonesia and “Kuih Talam” in Malaysia.
Rice: In some areas, pandan leaves are used to make pandan rice, such as “Khao Tom” in Thailand.
Pasta and pastries: In some cultures, pandan leaves are also used as a wrapping material for pastries or pasta, such as “Lepet” in Indonesia.
Spices and Extracts: Pandan leaves are also used to make pandan extract, which can be used in a variety of desserts and pastries.

Applicable dishes:
Hainanese chicken rice, Nyonya cake, sago rice, pandan-wrapped chicken, turmeric rice, nasi lemak, coconut layer cake, Chinese and Western cakes, pandan spread

**Pandan leaves are usually not eaten directly when cooking, but are used to provide flavor. When finished cooking, they are usually removed from the dish.

 

 

 

 

 

Feature:
Bell peppers are often brightly colored and shaped like small lanterns.
Its size and shape make it perfect for decoration.

Taste and smell:
Bell peppers have a relatively mild flavor, with a subtle sweetness and a small amount of spiciness.
The smell is usually fresh, with a light citrus or fruity aroma.

Origin:
China

Cooking dishes:
Often used in Mexican and South American cuisine, especially empanadas and stir-fries.
It can also be used to make pickles and sauces, or to decorate dishes and add color.
Bell peppers are great in spicy pots, grills, and stir-fries, and can be paired with a variety of meats and seafood.

**Bell peppers are widely used in various cuisines because of their versatility and unique shapes and colors. They can not only be used as the main ingredient, but also often used for embellishment and decoration.

 

 

 

 

 

Feature:
Chicken heart pepper is a small, spicy, and extremely spicy chili pepper.
The color changes from green to red or orange with ripeness.

Taste and smell:
It has a strong spicy flavor with a bit of fruitiness.
The smell is also very strong, somewhat similar to other peppers, but more concentrated and intense.

Origin:
Taiwan

Cooking dishes:
It is commonly used in the cuisine of Southeast Asian countries such as Thailand, Malaysia and Vietnam.
Because of its high spiciness, only a small amount is usually needed to achieve a great flavoring effect.
Can be used in curries, soups, stir-fries, marinades and dips.
It is also commonly used to make chili sauce or chili oil.

**Chicken pepper is popular in Southeast Asian cuisine due to its high spiciness and unique fruity aroma. Be especially careful when using, avoid contact with eyes and skin, and use appropriate amounts according to your own spiciness tolerance.

 

 

 

 

 

Feature:
Devil’s pepper is an extremely hot pepper.
It was once considered the hottest chili pepper in the world, with a Scoville heat (a measure of spiciness) of over 1,000,000.
Devil peppers are usually red or orange in color, shaped like the palm of your hand, and may have wrinkles on their surface.

Taste and smell:
It tastes extremely spicy and leaves a lasting burning sensation after eating.
Its spiciness can mask the taste of other foods, so use it with extreme caution.
The smell is similar to other peppers, but more intense.

Origin:
China

Cooking dishes:
Due to its extremely high spiciness, only very small amounts are generally needed in cooking.
Often used in making curries, stews, chili sauces and other spicy dishes.
It is also used to make some extremely spicy foods and beverages, such as spicy snacks, chili powder, etc.

**Due to the extremely spiciness of devil peppers, special care is required when handling. It is recommended to wear gloves and avoid contact with eyes and other sensitive parts. Due to its spiciness, it is mainly used in dishes that require extreme spiciness, but the amount must be used cautiously. Not suitable for mild or moderately spicy dishes.

 

 

 

 

 

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