分類: 隱藏

 

 

 

 

 

Feature:
Salt and pepper is a simple condiment made from a combination of pepper and table salt.
It is usually a combination of black pepper, licorice, garlic powder or other types of pepper and salt.
This mixture is often used to add flavor and saltiness to dishes without the need for separate additions of pepper and salt.

Taste and smell:
The flavor is spicy and salty, combining the spiciness of pepper with the saltiness of salt.
The smell has the spicy aroma of pepper and the tasteless taste of salt.

Origin:
Taiwan

Cooking dishes:
Commonly used in a variety of dishes, including stir-fries, stews, barbecues, etc.
Perfect for sprinkling on french fries, fried chicken, or any other fast food that needs a boost of flavor.
It can also be used in seafood dishes, such as fried fish, grilled fish, etc.
In Chinese cuisine, pepper and salt are often used in stir-fried or fried foods, especially Taiwanese cuisine.

**Pepper and salt is a very practical and versatile condiment that can be used in a variety of different dishes. It’s a must-have for home and restaurant cooking because it quickly enhances the taste and flavor of food.

 

 

 

 

 

Feature:
Color: Ripe papaya pulp is orange or orange-yellow.
Texture: Soft, juicy pulp, often black in color with few seeds.

Taste and smell:
Tropical, sweet and fragrant: Papaya has a unique sweetness that varies with variety and ripeness.

Origin:
Thailand

Cooking dishes:
Salads: Papaya often appears in salads with seafood such as shrimp or crabmeat.
Desserts: papaya juice, papaya smoothie, papaya pudding, etc.
Tropical Drinks: Papaya juice is a great choice for a tropical drink.
Cooking: In some Asian cuisine, unripe papaya is used as a vegetable, such as papaya salad (Thailand).

**Papaya is loved for its juicy, sweet flavor. In cooking, it can be used as a dish on its own or combined with other ingredients to provide multiple layers of texture and flavor. Its juicy texture and sweet flavor make it ideal in tropical-style cuisine.

 

 

 

 

 

Feature:
Thirteen Xiang is a traditional Chinese spice blend that usually consists of thirteen different spices and herbs.
The seasoning is widely used in Chinese food, especially in barbecue and stew dishes.
Because it contains a variety of spices, it has an extremely complex and rich flavor and aroma.

Taste and smell:
Shisanxiang has a very unique and multi-layered flavor, covering spicy, sweet, bitter, sour and salty.
The smell is equally complex, with notes of various spices such as star anise, cinnamon, cloves and Sichuan peppercorns.

Origin:
Taiwan

Cooking dishes:
Commonly used in barbecues, stews, soups and seafood dishes.
Can be used as a marinade or sprinkled directly on food as a seasoning.
Due to its strong flavor, use should be done sparingly, as too much may overpower the flavor of the main ingredient.

Applicable dishes:
Thirteen-spice marinated chicken wings, Dongpo pork, braised pork, braised meat, pork rice bowl, Hong Kong-style fried chicken, Fuzhou drunken pork ribs, fried roast pork, steamed pork, bucket chicken, dry noodles, braised beef noodles

Thirteen spices are an important condiment in Chinese cooking, adding layers and complexity to dishes. Since it contains many different spices, it needs to be carefully balanced when used so as not to affect the overall flavor of the dish. However, when used correctly, it can greatly enhance the taste and texture of your food.

 

 

 

 

 

Feature:
Color: Peaches typically have yellow or orange flesh with pink or red spots on the skin.
Texture: The pulp is juicy and soft.

Taste and smell:
Sweet and Juicy: Peach has a naturally sweet taste and a rich, juicy texture.
Subtle tartness: Some varieties of peaches also have a hint of tartness, giving them a richer flavor.
Aroma: Has a unique sweet scent, reminiscent of summer and tropical fruits.

Origin:
China

Cooking dishes:
Eat raw: Eat as is or cut into dices as part of a salad.
Baking: Use in peach pies, cakes and muffins.
Drinks: Can be used to make peach juice or cocktails.
Cooking: Can be used for fried, grilled or desserts such as peach risotto.
Pickling and canning: Peach jam or canned peaches can also be made.

**Peach is loved for its juicy and sweet flavor and is widely used in a variety of cuisines. Whether eaten as fresh fruit or used in baking and cooking, they add rich flavor and texture to dishes. Its sweet and juicy character makes it ideal for summer and tropical cuisine.

 

 

 

 

 

Feature:
Five-spice powder is a seasoning powder made from a variety of spices. It usually contains anise, cumin, cinnamon, cloves, tangerine peel, and Sichuan peppercorns. These ingredients can vary according to region and personal preference.

Taste and smell:
Five-spice powder has a very unique and rich flavor, including sweet, salty, bitter, sour and spicy, which is where the name “five-spice” comes from.
The scent is also multi-layered, warm, woody and slightly sweet.

Origin:
Taiwan

Cooking dishes:
Grilling and stir-frying: Commonly used for grilling meats and stir-frying, especially pork and chicken.
Soups and Stews: Can be added to a variety of soups and stews to add flavor.
Seafood: Sometimes used in seafood dishes.
Vegetarian: Vegetarians also use it to flavor stir-fries or tofu.
Marinades: Allspice is also often used to marinate foods.

Applicable dishes:
Marinated grilled chicken wings, Dongpo pork, braised pork, braised pork rice bowl, fried roast pork, steamed pork, bucket chicken, dry noodles, braised beef noodles, salty crispy chicken

**Five-spice powder is an essential condiment in Chinese and other Asian cuisine because of its rich and unique flavor. It is very versatile and can be used in almost any type of cooking. However, since its flavor is quite strong, be careful when using it so as not to overpower the flavors of other ingredients.

 

 

 

 

 

Feature:
Semi-fermented tea: Oolong tea is a semi-fermented tea, somewhere between green tea (unfermented) and black tea (fully fermented).
Diverse flavors: Oolong tea powder has rich flavor levels, which may include floral, fruity, baking, etc.

Smell:
Complex and versatile: Oolong tea powder usually has a richer flavor than green tea, with a specific fruity or floral aroma, possibly with a hint of roasted or caramel notes.

Odor:
Diversity: The scent may have different aromas such as woody, floral, fruity or roasted.

Origin:
Vietnam

Cooking dishes:
Baking and Desserts: Oolong tea powder can be used as a flavor ingredient in baked goods (such as cookies and cakes).
Seasoning: Can also be used to season or add a distinctive flavor to a dish, such as stir-fries or grilled meats.

**Oolong tea powder is widely loved for its complex flavor and versatility, especially for those who like to experiment with different tea drinks and cooking. Because it is semi-fermented, oolong tea powder has characteristics that are stronger than green tea, yet fresher than black tea, making it uniquely suitable for a variety of culinary and beverage applications.

 

 

 

 

 

Feature:
Premium allspice powder is typically made from high-quality ingredients that are carefully selected and proportioned.
It is a compound seasoning that usually contains five main spices: anise, cumin, guitong, cloves, sannai, and pepper.

Taste and smell:
The flavor is extremely rich and multi-layered, with sweet, bitter, sour, pungent and numbing flavors.
The scent is rich, with a mix of woody and floral aromas that instantly enhances the flavor of dishes.

Origin:
Taiwan

Cooking dishes:
Commonly used in Chinese barbecue, braised dishes, stews and stir-fries.
Because it is a premium product, it is also often used in high-end cuisine and special occasion foods.
Five-spice powder is an essential condiment for making meat products such as sausages and duck necks.

Applicable dishes:
Marinated grilled chicken wings, Dongpo pork, braised pork, braised pork rice bowl, fried roast pork, steamed pork, bucket chicken, dry noodles, braised beef noodles, salty crispy chicken

**Special grade five-spice powder is often used in various dishes that need to increase aroma and flavor due to its high quality and multi-layered taste. Whether it’s a simple home-cooked meal or a high-end banquet dish, it can make the dish even better.

 

 

 

 

 

Taste and Smell:
Flavors can be sweet, bitter, spicy, fresh or tangy.
The smell is usually fragrant and has a complex aroma of various spices.

Origin:
Taiwan

Cooking dishes:
Stewing and Slow Cooking: This blend is perfect for soups, stews, and slow-cooked meats.
Sauces and Dressings: Can add depth and complexity.
Meat: Perfect for chicken, beef, lamb and pork, whether grilled, broiled or pan-fried.
Fish and seafood: adds flavor.
Vegetables: Sprinkle some when roasting or sautéing vegetables

Applicable dishes:
Oil rice, tube rice cakes, spicy stinky tofu, Hakka salted pork, braised chicken legs, meat soup, Shaanxi Roujiamo, salt crispy chicken, grilled sausage, beef jerky, carambola juice

 

 

 

 

 

Feature:
Type: Tieguanyin is a type of oolong tea known for its rich taste and highly complex aroma.
Production process: Traditional Tieguanyin tea undergoes careful selection, withering, rolling, fermentation and baking processes. Tea powder is made by finely grinding these fully or partially fermented tea leaves into powder.
Appearance: Powder, usually dark green or brown.

Smell:
Taste: Rich and complex, with pronounced caramel and fruity wood aromas.
Taste: Slightly sweet with a lingering aftertaste.

Odor:
It has a rich floral, woody and toasty aroma.

Origin:
Vietnam

Cooking dishes:
Tea drinks: Can be used to make oolong milk tea or other tea drinks, quickly mixed with hot or cold water.
Baking: Can be used in cookies, cakes and breads to add unique flavor and color.
Seasoning: suitable for mixing with other spices and used in stir-fries or soups.
Ice products: Can be used to make ice cream or smoothies to add color and flavor.
Tea Cocktails: Mix with spirits, juices or carbonated drinks to create unique tea cocktails.

**Tieguanyin tea powder is a commonly used ingredient in a variety of cooking and beverage making due to its unique taste and versatility. Due to its high solubility, it is particularly suitable for cooking methods that require speed and convenience.

 

 

 

 

 

Feature:
Mexican spices usually include cayenne pepper, bell pepper, garlic, pepper, parsley, salt, sugar

Taste and smell:
Flavors range from sweet, sour, bitter, spicy to salty.
Chili peppers offer varying levels of spiciness and depth.
Vanillas and seeds add layers of aroma and flavor.

Origin:
Taiwan. As Mexican cuisine has globalized, these spices have become more common around the world.

Cooking dishes:
Widely used in a variety of Mexican cuisine, including Tacos, Enchiladas, Chimichangas, etc.
It is often used to marinate meats, cook soups, and make sauces (such as Morai sauce).
It is often used with beans, corn, rice and staple food ingredients such as beef, chicken or fish.

Applicable dishes:
Burritos, Mexican Stew, Mexican Bolognese Chips, Tartar Sauce, Salad Dressing, Baked Potatoes, Green Pepper Pork, BBQ, Grilled Chicken, Mexican Pizza, Pasta

**Mexican spices have a wide range of applications around the world due to their diversity and uniqueness. They not only enrich the flavor of Mexican cuisine, but also influence various other food cultures and culinary traditions.