分類: 隱藏

馬告粉是一種具有獨特香氣的香料，主要來自台灣原住民文化，尤其是泰雅族與布農族常用。它是由馬告果實（也稱山胡椒）乾燥後磨成的細粉，已成為近年台灣料理與創意料理中備受矚目的食材。

馬告粉特色：
台灣特有香料：馬告原生於台灣中高海拔山區，是一種原住民族世代使用的天然香料。
天然香氣濃郁：具有複合性的香氣，融合了檸檬、胡椒、薑與草本植物的清香。
辛香溫潤：不像一般胡椒辛辣刺激，而是帶有溫和的辛感與淡淡的果香。

味道特色：
清新微辛：入口時會感受到檸檬皮般的柑橘清香與輕微的辛辣。
層次豐富：味道具有草本、微苦、胡椒香氣的混合感。
餘韻悠長：不像辣椒或黑胡椒瞬間爆發，而是香味慢慢釋放，口中留香。

適用烹飪：
燒烤：灑在肉類或蔬菜上烤香，突出原味。
醃料：與鹽、蒜、米酒搭配醃肉或魚，增添香氣。
炒香提味：在熱鍋炒菜或煮湯時加入少許，釋放香氣。
湯品：煮雞湯或豬肋湯時加入，提升湯頭的草本風味。
創意甜點：與巧克力、蜂蜜、起司做風味融合，有創意廚師嘗試將馬告入甜點。

適用料理：
馬告柚香雞絲沙拉、馬告山胡椒雞湯、馬告醃烤香草豬排、馬告炒時蔬野菇、馬告蜂蜜檸檬奶酪、馬告冷泡烏龍茶、馬告檸檬氣泡水

乾碟蘸粉是一種源自中國西南地區（尤其是四川、重慶、貴州）的經典調味品，
通常用來作為燒烤、火鍋或熱炒料理的蘸料，具有強烈的地方風味。

特色：
乾式調料：與液態醬料不同，乾碟是粉狀或顆粒狀的混合香料，無需加水或油即可使用。
香麻辣為主軸：強調香氣（來自炒香的辣椒和孜然）、麻感（花椒）、辣味（辣椒粉），層次豐富。
即席搭配：多用於料理上桌後直接搭配食材食用，不需加熱。

味道：
香：孜然和芝麻經炒香後釋放濃郁香氣。
辣：辣椒粉提供直接的刺激感，通常屬於中至重辣。
麻：花椒粉賦予舌頭微麻的感覺，是四川料理的靈魂。
鹹鮮：鹽與味精讓風味更突出，適口性強。

烹飪料理：
烹飪方式：
燒烤（炭烤或電烤）：烤肉、烤牛筋、烤雞翅等烤好後撒上或蘸乾碟。
油炸：炸雞、炸豆腐、炸牛排等可搭配乾碟增加風味。
乾鍋／熱炒：炒好的肉類或蔬菜可拌入乾碟提味。
火鍋：熟食撈起後不蘸醬油蒜泥，而改蘸乾碟，較為清爽、香氣集中。

適用料理：
烤串類（如羊肉串、雞胗、牛筋）
火鍋熟料（毛肚、鴨腸、豆皮）
炸物（炸排骨、炸雞柳、鹽酥雞）
川味乾鍋、干炒牛肉等

feature:
Grade: A type of oolong tea, considered a high-grade tea.
Appearance: Tea leaves have a tightly curly shape and usually vary in color, from golden to red to dark brown.
Processing: Semi-fermented, through special processes such as withering, rolling and baking.

smell:
Palate: Rich, complex, with fruity and honeyed sweetness.
Flavor: Typically floral, fruity, and sweet, occasionally slightly bitter.

odor:
There are usually aromas of flowers, honey, and fruits (such as apples or peaches).

Origin:
Vietnam

How to make tea:
Tea set: It is recommended to use porcelain or glass teapot.
Amount of tea: It is recommended to use about 5 grams of tea per 150 ml of water.
Water temperature: Use hot water of 80-90°C.
Wash the tea: First brew it with hot water for about 5 seconds, then pour out the tea soup.
Brewing time: about 30 seconds for the first brew, then increase by 5-10 seconds each time.
Brew tea multiple times: You can brew it 3-5 times, and the taste and aroma will change each time.

**Oriental Beauty Tea is highly appreciated for its complex taste and aroma, meant to be savored slowly. It’s also a great tea to share with friends or family.

 

 

 

 

 

Feature:
Oregano leaf is a perennial herb. Its leaves are usually oval in shape and may have smooth or slightly serrated edges.

Taste and Smell:
Oregano leaves have a unique aroma that is slightly bitter, spicy, and slightly sweet.
It has a strong smell and taste and is often used as a seasoning in cooking.

Origin:
Türkiye. Oregano leaves are native to temperate regions of Europe and Asia, but are now cultivated around the world.
It is especially loved in the Mediterranean region and often appears in local dishes.

Cooking dishes:
Pizza and Pasta: Oregano is one of the main spices used in pizza sauce and various pasta sauces.
Meat and Seafood: It is also commonly used to cook a variety of meats and seafood, especially in Mediterranean cuisine.
Marinades and Sauces: Oregano is often used in a variety of marinades and sauces to add flavor.
Salads: It can also be sprinkled on salads to provide extra aroma.

Applicable dishes:
Pizza, shrimp sautéed with oregano mushrooms, grilled lamb with herbs, meat sauce, chimichurri, beef stew, barbecue

**When using oregano leaves, it is recommended to use them in moderation due to their strong flavor. In addition to fresh oregano leaves, dried oregano leaves are also a common form on the market. The dried oregano leaves have a stronger flavor.

 

 

 

 

 

Feature:
Rosemary is a perennial woody plant with needle-like leaves and small blue or purple flowers.

Taste and smell:
Has a very unique and intense aroma with hints of pine and citrus.
The flavor is often described as slightly bitter and resinous, and very persistent.

Origin:
Morocco

Cooking dishes:
Rosemary is a commonly used herb in Western cuisine, especially Italian and French cuisine.
It pairs well with lamb, beef, chicken and many types of seafood.
Use in roasts, stews, soups and sauces.
Rosemary leaves are also commonly used to make spice oils and vinegars.
Due to the strong flavor, caution in dosage is generally recommended.

Applicable dishes:
Pan-fried rosemary chicken legs, rosemary beef skewers with chocolate sauce, steak, Italian cuisine, pan-fried salmon, grilled lamb short ribs, fried potatoes, stew, served with cheese

 

 

 

 

 

Bay leaf is a commonly used herb that is widely used in various cuisines to add flavor.

Feature:
Appearance: Usually oval in shape with smooth edges and dark green in color.
Texture: Drier and firmer, usually needs to be removed after cooking as it is too hard to eat directly.

Taste and Smell:
Taste: Slightly bitter, but with a subtle sweetness.
Smell: Deep and aromatic, a bit like pine, with a hint of spiciness.

Origin:
Türkiye. Bay leaf is native to the Mediterranean region, but over time it has been cultivated in many temperate climate regions around the world.

Cooking dishes:
Soups and Stews: Bay leaves are often added to soups or stews to add flavor. After cooking, they are usually fished out and discarded.
Spice bag: It is often placed in a gauze bag together with other spices (such as peppercorns, cloves, etc.) and used as a spice bag for seasoning.
Pickling: Bay leaves can be used to pickle a variety of foods, such as pickled vegetables or pickled meats.
Meat and Poultry: Bay leaves add deep flavor when roasting or cooking meat and poultry.
Rice and grains: Adding a bay leaf can add extra flavor when cooking certain grains, such as rice or porridge.

Applicable dishes:
Beef stew in red wine, German pig’s feet, Provence stew, bouillabaisse, borscht, pate, pickled vegetables

**When cooking with bay leaves, only one or two are enough as it has a very strong aroma. Storing dried bay leaves in an airtight container in a cool, dry place will ensure they retain their best flavor.

 

 

 

 

 

Feature:
Sage is a perennial shrub-like plant with gray-green leaves and purple flowers.

Taste and smell:
Sage has a complex flavor that includes notes of bitter, lemony, and pine.
Its smell is often described as slightly spicy, with notes of resin and lemon.

Origin:
Egypt

Cooking dishes:
In cooking, sage is commonly used to season pork, poultry, and beans.
It is used in many traditional European dishes and is often used in stews and soups, especially bean and vegetable soup and pumpkin soup.

Applicable dishes:
Lemon honey grilled chicken wings, barbecued meat, pan-fried fish fillet with pineapple and sage, creamy sage zucchini noodles, pumpkin soup, stewed vegetables, sage bread

 

 

 

 

 

Feature:
Ma Yulan is a perennial herbaceous plant belonging to the Lamiaceae family.
Its leaves and flowers are often used in cooking.

 

Taste and smell:
Ma Yulan has a mild, sweet and slightly citrus flavor.
Its aroma is quite sweet, somewhat like Oregano but milder.

Origin:
Egypt

Cooking dishes:
Very common in Mediterranean and European cuisine.
Often used to flavor roasts, soups, stews and sauces.
Since the flavor is mild, it is usually recommended to add it when the cooking is almost done.
It can also be used to make oil-soaked and pickled foods.

Applicable dishes:
Pan-fried lamb chops, omelette, assorted stews, tomato and beans stew, pizza, seafood, German sausages, lettuce salad

**Malaysia is a versatile and flavorful herb used in a wide variety of cuisines. Because of its unique but not overpowering flavor, it can be used on its own or paired with other herbs and spices.

 

 

 

 

 

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.