分類: 隱藏

 

 

 

 

 

Feature:
Star anise powder is a powdery seasoning made from ground star anise.
This powder is usually dark brown in color and has the characteristic aroma of anise.
It is a commonly used ingredient in cooking and baking, especially in Chinese and other Asian cuisines.

Taste and smell:
Star anise powder has a very unique and strong licorice or anise-like flavor.
The smell is warm, sweet, and has a subtle aroma that adds complexity to dishes.

Origin:
China

Cooking dishes:
In Chinese cuisine, star anise powder is commonly used in braised and stewed meat dishes, such as braised beef or stewed chicken.
It is also commonly used in desserts and baking, especially when making cookies or cakes.
Additionally, you will see it in Indian cuisine as part of curry.

Applicable dishes:
Braised pork, braised beef stew, basmati rice, Thai sticky rice, stir-fried pork liver with leeks, salt and pepper spareribs, Penang braised noodles, Vietnamese pho, roasted sweet potato with lamb, baked apple, honey pineapple, star anise pound cake, mulled wine, bubbles Tea

Star anise powder is a versatile and unique seasoning that has found a place not only in Chinese cuisine, but also in cooking around the world. Its unique taste and aroma can add depth and complexity to a variety of dishes. Since its flavor is quite strong, use it in moderation so as not to overpower the flavor of the other ingredients.

 

 

 

 

 

Feature:
Grass fruit powder is a powdered seasoning made from ground grass fruits.
The color is usually light brown and the texture is fine.
The powder form is easier to store and use than the whole fruit.

Taste and smell:
Grass fruit powder retains the spiciness and aroma of the grass fruit itself, but is relatively concentrated.
The flavor is complex, with notes of multiple spices including cinnamon, cloves and ginger.

Origin:
Taiwan

Cooking dishes:
Caoguo powder is often used in stews, stir-fries and pickled foods, especially in southern Chinese cuisines such as Sichuan and Hunan cuisine.
It can also be used to cook soups, usually together with other spices such as star anise, cinnamon, etc.
Because the flavor is strong, only a small amount is usually needed.
In addition to traditional Chinese cuisine, it can also be used in creative cuisine and Western cuisine, such as in meat stews or added to curries and risotto.

Applicable dishes:
Vietnamese Pho, Burmese Fish Noodle Soup, Vietnamese Beef Soup, Braised Pork Knuckles, Dongpo Pork, Cao Guo Chicken Soup, Spicy Hotpot, Mongolian Hot Pot

**Grass fruit powder is a multi-purpose seasoning suitable for various dishes. However, due to its relatively strong flavor, portions need to be carefully controlled when using it so as not to overpower the flavors of other ingredients.

 

 

 

 

 

Lavender is an herb that is very popular around the world.

Feature:
Lavender is a small perennial shrub, usually between 30 and 60 centimeters in height.
The plant has elongated leaves and small, tubular flowers, which are usually bluish-purple in color, but white and pink varieties are also available.

Taste and smell:
Taste: The taste of lavender is stronger than its smell, with a bit of bitterness and a touch of sweetness.
Smell: The smell of lavender is its most representative feature. It has a fresh, sweet, slightly woody aroma that is often used in perfumes and other fragrance products.

Origin:
France

Cooking dishes:
Lavender Sugar: Mix dried lavender flowers with sugar and allow the sugar to absorb the scent. This sugar can be used in baking or desserts.
Lavender Cookies: Lavender flowers can be finely ground and added to shortbread dough to create lavender-scented cookies.
Lavender Lemonade: Add a few wisps of fresh or dried lavender to lemonade for added aroma and flavor.
Lavender Ice Cream and Ice Cream: Lavender can also be used to make ice cream or ice cream, providing a unique flavor.
Lavender frosting: Boil lavender flowers with sugar and water into a syrup, then use it to drizzle over cakes or desserts.

**Although lavender has many uses in cooking, due to its strong flavor, it should be used with caution to avoid overpowering dishes.

 

 

 

 

 

Feature:
Angelica slices are cut from the root slices of Angelica sinensis.
Color is usually brown to dark brown.

Taste and smell:
The flavor is slightly sweet with a subtle bitterness.
The smell is unique, woody and herbal, with a slightly sweet aroma.

Origin:
China

Cooking dishes:
Often used in soups and stews.
It is also used to make tea or make bird’s nests, cakes and other foods.

 

 

 

 

 

Feature:
Ligusticum chuanxiong is a perennial herb, and its rhizome is called Ligusticum chuanxiong.
Chuanxiong slices are dark brown in color and hard in texture.

Taste and smell:
The taste is slightly bitter and spicy.
The smell is unique, with a bit of earthiness and aroma.

Origin:
China

Cooking dishes:
In Chinese cuisine, Chuanxiong slices are often used in soups or stews.
It is also used in some specific foods and beverages, but because of its strong taste, it is usually not used in large amounts.

 

 

 

 

 

Feature:
Puzzle seeds are seeds from the ginger family and are used as spices.
It is shaped like a small oval capsule containing many seeds.

Taste and smell:
The flavor is unique, with a blend of citrus, lemon and mint.
The smell is sweet and tangy, sometimes with a slightly spicy flavor.

Origin:
It is native to India and Sri Lanka, and its current main production areas include India, Nepal, Pakistan and Indonesia.

Cooking dishes:
Pichia seeds are commonly used in Indian cuisine, especially curries and pastries.
In Middle Eastern cuisine, nootropics are commonly used in baking and beverages such as coffee.
Also used in desserts such as ice cream and pudding.
In Western cuisine, it is often used in baking and seasoning.

**Because the flavor of Puzzle Kernel is very strong, you need to be careful when using it. It is usually used in a smaller amount to avoid overpowering the flavor of other ingredients. It is also one of the main ingredients in many curry powders and masala powders. It is recommended to grind lightly before use to maximize the release of its aroma and flavor.

 

 

 

 

 

Feature:
Amomum villosum is a spice from the ginger family and is a type of cardamom.
Usually appears as an oval or spherical capsule containing small black seeds.

Taste and smell:
Has a slight camphor smell and a slightly spicy aftertaste.
The aroma is rich, citrusy and resinous, with a hint of sweetness.

Origin:
Mainly produced in India, Nepal and Bhutan.

Cooking dishes:
It is often used in traditional cuisine of India, Nepal and Bhutan, especially in curries and meat stews.
Can be used to make drinks such as traditional Indian tea (Masala Chai).

**Amomum villosum is a rich-flavored spice that is best ground fresh during cooking to maintain its unique flavor and aroma. However, since it has such a strong flavor, you don’t usually need to use much.

 

 

 

 

 

Feature:
Cardamom is a spice from the ginger family that is shaped like a small capsule and contains seeds.

Taste and smell:
The flavor is more complex than green cardamom, with slightly spicy, citrus and resinous notes.
It has a sweet and spicy smell, similar to citrus and floral.

Origin:
Mainly produced in East Africa, especially Ethiopia.

Cooking dishes:
Commonly used in Ethiopian cuisine, especially in making traditional Ethiopian chili sauce.
Can be used in stews, soups and casseroles to add depth and complexity.

**Cardamom is a spice that is relatively rare in the West, but plays an important role in the cuisine of Africa and some Arab countries. It has a unique sweet and spicy flavor, making it ideal for a variety of dishes and condiments.
Since the flavor is quite strong, only a small amount is usually needed to achieve the desired taste.

 

 

 

 

 

Feature:
Woody aroma mainly comes from the roots of Saussurea, especially Saussurea Costus.
This spice has a long history of use and has a place in cooking.

Taste and smell:
The flavor is quite unique, earthy, woody, and slightly bitter.
Has a soft woody and slightly sweet scent.

Origin:
China

Cooking dishes:
Common in traditional Chinese and Indian cuisine, especially in stews and soups.
Because it has a certain bitter taste, it is usually used with other spices or sweeteners to balance the taste.

**Cody is a versatile but relatively rare spice. Due to its unique flavor and aroma, it adds depth and complexity to a variety of dishes. However, since the flavor is quite strong, only a small amount is usually needed.

 

 

 

 

 

Feature:
Semi-fermented tea: Oolong tea is a semi-fermented tea, somewhere between green tea (unfermented) and black tea (fully fermented).
Various varieties: There are many varieties of oolong tea, such as Tieguanyin, Dongding, Dahongpao, etc., each with its own unique flavor.

Smell:
Complex and versatile: Depending on the process and variety, oolong tea has a wide range of flavors and may include mild fruity and floral notes, as well as strong roasted or caramel notes.

Odor:
Diversity: The smell of oolong tea is also very diverse, it can be floral, fruity, woody or baked.

Origin:
Vietnam

How to make tea:
Water temperature: Use hot water between 85-95 degrees Celsius.
Amount of tea: Generally speaking, use 5-7 grams of tea leaves per 150 ml of water.
Tea making utensils: Porcelain or purple clay teapots are often used.
Brewing time: The first brew is about 30 seconds to 1 minute, and each subsequent brew can be increased by 15-30 seconds.
Observe the color and aroma: Oolong tea will usually be golden or peachy in color and have a rich aroma.

**Oolong tea is loved by many people because of its rich flavor layers and complex production process. Not only is it a popular beverage, it is also frequently used in a variety of culinary and health applications. Different varieties and processing methods affect its final taste and aroma, so oolong tea lovers often try many different oolong teas to find their favorite flavor.