| ENGLISH |
特色：
茉莉花是一種小型、白色或黃色的花朵，具有典型的五瓣形狀，其花瓣外露並向外張開。
茉莉花在許多文化中都是愛情和浪漫的象徵。
它被廣泛用於茶和食品中，因為它具有獨特而迷人的香氣。
味道與氣味：
茉莉花的香味是其最突出的特點，它有一種清甜、浪漫、持久的芳香。
味道上，茉莉花帶有一絲甜味，但其主要被認為是香氣而不是味道。
產地：
中國
烹飪料理：
茉莉花茶：這是最著名的使用茉莉花的方法。綠茶或白茶與茉莉花一起發酵，使茶葉吸收花朵的香氣。這種茶有一種淡淡的、令人愉悅的茉莉香味。
茉莉花糖：茉莉花和糖一起煮沸，製成糖漿，用於甜品和飲料中。
點心和甜品：茉莉花被用作點心或甜品的裝飾和調味料，賦予食品獨特的香氣。
**茉莉花不僅因其迷人的香氣而受到珍視，還因其在傳統中的象徵意義和多種用途而受到重視。在烹飪中，它通常用於增強其他食材的風味，或作為一種裝飾來增添菜餚的吸引力。
Cumin, either in powdered or whole grain form, is a common ingredient in many cuisines around the world.
Feature:
Cumin powder is light to dark brown in color and has a specific texture and fineness.
Taste and Smell:
Ground cumin has a unique earthy, slightly bitter flavor with a warm and slightly spicy aftertaste.
Origin:
China
Cooking dishes:
Curries & Stews: Cumin is a basic ingredient in most curry powders and stew spices.
Mexican cuisine: Cumin is included in taco seasoning, chili, and many sauces.
Middle Eastern Cuisine: Cumin powder is used to season falafel, hummus and other sauces.
North African cuisine: For example, Moroccan tagines stew is often seasoned with cumin powder.
Grilled meat and fish: Especially in Middle Eastern and Indian cuisine, cumin is used in combination with other spices to season grilled food.
Bread and Crackers: cumin powder is added to bread or crackers to add flavor.
Applicable dishes:
Indian vegetable curry, Xinjiang barbecue, steamed buns, cumin mutton kebabs, grilled pork chops, grilled shrimps, fried potatoes, Mexican spicy meat sauce, Indian tandoori chicken, cumin honey grilled chicken wings
**When using cumin powder for cooking, in order to fully release its aroma and flavor, it is often stir-fried in a pot over medium-low heat until fragrant. At the same time, because cumin powder burns easily, be careful when stir-frying.
Feature:
Shallot powder is a powder made from dried shallots (also known as green onions and shallots).
Usually green or light green.
It is suitable for situations where long-term storage is required and is easy to use.
Taste and smell:
The flavor is similar to fresh shallots, but more concentrated.
Has a slightly sweet and mildly spicy taste.
The aroma is bright but not overpowering.
Origin:
Taiwan
Cooking dishes:
Commonly used in stir-fries, stews, sauces and soups.
It is a common ingredient in fried rice, chow mein and other Asian dishes.
Ideal for outdoor cooking and camping due to easy storage and use.
Can be mixed with other spices and seasonings to make your own seasoning powder or seasoned salt.
**Scallion powder is a very convenient seasoning, especially when it needs to be stored for a long time or fresh shallots are not easily available. Since its flavor is relatively concentrated, it is recommended to start with a small amount and then gradually adjust it according to the cuisine and personal taste.
| ENGLISH |
特色：
五加皮是來自五味子植物的果實。五味子因其五種味道（甜、酸、苦、辣和咸）而得名。
五味子是一種藤本植物，其果實通常為鮮紅色的漿果。
味道與氣味：
五加皮具有五種基本味道，這使得它具有獨特的風味。
它帶有清新的果香氣味，並且味道複雜，甜而酸，帶有一定的苦味和微咸。
產地：
中國
烹飪料理：
湯品：五加皮經常被用燉湯的一部分
五味子酒：五加皮被用作酒的調味料，賦予酒獨特的風味。
五味子糖漿：五加皮可以與糖水煮製成糖漿。
Feature:
Onion powder is made from onions that are dried and ground into powder, which is light yellow or white in color.
Highly storable and convenient.
Can be used as a substitute for fresh onions.
Taste and smell:
The flavor is quite strong, with the characteristic spiciness and sweetness of onions.
It has the unique aroma of onions, but is more concentrated.
Origin:
Taiwan
Cooking dishes:
Commonly used in a variety of cooking dishes, including soups, stews, stir-fries and sauces.
Great for grilling or marinating to add flavor to food.
It is also commonly used in outdoor cooking or camping recipes due to its easy storage.
Can be used to make your own seasoned salt or seasoning powder.
**Onion powder is a versatile and convenient seasoning suitable for a variety of cooking needs. It can be used on its own or mixed with other spices to create more complex flavors. It’s a great option when you need to quickly add flavor to a dish but don’t want to use fresh onions. Due to the strong flavor, it is recommended to start with a small amount when using it for the first time and adjust it according to personal taste.
Feature:
Shallot powder is made from ground dried shallots.
The texture is fine and easy to store and use.
Shallots themselves contain more sugar and a small amount of spiciness, so shallot powder shares these properties.
Taste and smell:
The flavor is more concentrated than fresh shallots, with a sweet and slightly spicy flavor.
The smell has a special onion aroma. Compared with white or yellow onions, the taste of red onion powder is usually sweeter and milder.
Origin:
Taiwan
Cooking dishes:
Commonly used for cooking various dishes, such as curry, stir-fries, stews, etc.
Can be used as a marinade for meat and fish.
Also commonly used in sauces and condiments to add flavor and depth.
Due to its mild flavor, it is also suitable for salads and cold cuts.
**Scallion powder is a common seasoning in many homes and restaurants because of its easy storage and rich flavor. Because of its unique sweet flavor, it can be used to balance other more intense flavors, such as chili or garlic. When using, the dosage is usually adjusted according to personal taste and cooking needs.
Feature:
Kaempferia powder is made from the dried and ground kaempferol roots.
The color is usually light yellow or light brown and the texture is fine.
Unlike regular ginger, kaempferol has a unique flavor and properties.
Taste and smell:
The flavor is spicy, with notes of citrus and pine.
Compared with ordinary ginger, it has more medicinal properties and a unique taste.
Origin:
China
Cooking dishes:
It is commonly used in the cuisine of Southeast Asian countries such as Thailand and Indonesia, especially curries and soups.
It is also used in fish dishes to neutralize the fishy smell.
Can be used in Thai salads and stir-fries.
Due to its unique flavor, it is not usually used as a substitute for fresh ginger.
Applicable dishes:
Cantonese-style salt-baked chicken, Balinese rice cakes, fried pork sausage, ginger duck, pepper shrimp, tomato Shaoxing beef stew, Sichuan pickled peppers, laksa rice noodles, rice fragrant rice drink (Jamu)
**Kaempferol is a very important spice in Southeast Asian cuisine, with a unique flavor and multiple uses.
Feature:
Galangal powder is a powder made from dried and ground galangal. It has a yellowish to light brown appearance.
Compared with fresh galangal, galangal powder is more convenient to store and transport.
Taste and Smell:
Galangal powder maintains the main characteristics of fresh galangal, with citrus and piney flavors and a slightly bitter taste.
The scent is relatively strong and long-lasting, with hints of pine and citrus.
Origin:
Indonesia
Cooking dishes:
Curries and Stews: Galangon powder can be used as a seasoning in curries and stews, especially when fresh galangal is not available.
Seasoning: It can be added to sauces, marinades or marinades to add aroma and flavor.
Soups and clear soups: For example, in Thai lemongrass soup, you can use galangal powder instead of fresh galangal.
Beverages: Galangal powder is also used as a condiment in some traditional drinks, giving the drinks a unique flavor.
Applicable dishes:
Satay, Thai spicy and sour shrimp soup, coconut milk chicken soup, Indonesian chicken soup, laksa, Indonesian ginger and clam soup, Mongolian hot pot, marinated goose, steamed fish, pickled sweet, pickles, brown sugar ginger tea
**When using galangal powder, it is recommended to use it in moderation due to its strong flavor and adjust it according to personal taste.
| ENGLISH |
特色：
黑荳蔻與綠荳蔻相比，體積較大，外殼呈黑色或深褐色，內含有黑色的種子。
通常在烹飪中使用整粒或粉末形式，特別是在南亞料理中。
味道與氣味：
黑荳蔻具有強烈的煙燻香氣，並帶有輕微的松木和樟腦香味。
味道較為強烈和濃郁，具有稍微苦澀的感覺，與綠荳蔻的甜和香料味相較，更為深沉。
產地：
主要產於南亞地區，特別是印度、尼泊爾和不丹。
烹飪料理：
咖哩與燉煮料理：在印度和尼泊爾的傳統咖哩和燉煮料理中，黑荳蔻是常見的香料成分。
飯菜：例如印度的某些質地緊實的香飯（如印度炒飯Pulao）中，可能會加入整顆的黑荳蔻進行調味。
烤肉與燒烤：其煙燻風味使黑荳蔻成為燒烤和烤肉的理想選擇。
甜品：儘管它的味道比綠荳蔻更為濃重，但在某些甜品中仍會使用少量的黑荳蔻增添風味。
**黑荳蔻粉由於其獨特的煙燻風味，在烹飪中具有很高的風味增強效果，它能為料理添加深度和複雜性，使其更具層次感。但由於其風味濃烈，建議在烹飪時適量使用。
Feature:
Turmeric powder is a powder made from ground turmeric roots.
It has a bright yellow color due to the presence of curcumin.
Taste and smell:
The flavor is slightly spicy and bitter, with a warm and authentic mouthfeel.
The smell is relatively strong, with woody and camphoraceous tones.
Origin:
India
Cooking dishes:
Commonly used in Indian cuisine, especially curry and yellow rice.
Can be used to flavor soups, stews, meats and vegetables.
It also has a place in Middle Eastern and Thai cuisine.
Because of its intense color, it is also often used as a natural colorant in food and beverages, such as in the production of golden milk.
Applicable dishes:
Curry chicken stew, turmeric rice, shrimp and vegetable pancakes, Vietnamese shrimp pancakes, pickled radish, Chinese pickles, turmeric grilled fresh fish, satay grilled meat, Burmese fish noodle soup, turmeric chicken soup, dairy products
