| ENGLISH |
特色：
檸檬草是一種高大、葉狀的香草，其莖呈細長狀且顏色為淺綠至淺黃。
葉片的形狀細長，帶有鋸齒狀的邊緣。
檸檬草的名稱源於其帶有檸檬香味的莖和葉。
味道與氣味：
檸檬草的氣味清新、檸檬般的，帶有輕微的玫瑰香氣。
味道上，它有一種清新的柑橘風味，並帶有一絲甜味。
產地：
越南
烹飪料理：
泰式湯：檸檬草是泰國湯，如冬蔭功湯的主要成分。
檸檬草茶：檸檬草的葉和莖可以煮沸來製成一種提神的草本茶。
香料醬和咖哩：檸檬草被廣泛用於製作各種亞洲咖哩和醬汁。
烤肉和烤魚：檸檬草的莖常被用作烤串，為肉或魚添加額外的風味。
沙拉：新鮮的檸檬草可以細切並加入到各種亞洲沙拉中。
**檸檬草的多功能性使其成為許多傳統亞洲料理中的受歡迎成分。其清新的檸檬香氣和風味不僅能增強菜餚的味道，還能為料理帶來一絲熱帶的風情。
Cumin powder is made from ground cumin seeds.
Feature:
Color: Cumin powder is usually light yellow to light brown in color.
Texture: Has a fine powder texture.
Taste and Smell:
Taste: Distinctive sweetness with a pronounced licorice flavor.
Odor: It has a strong, full-bodied, sweet aroma, similar to fennel, but sweeter.
Origin:
China
Cooking dishes:
Desserts: Cumin powder is often used in a variety of desserts, especially those from the Middle East and South Asia.
Bread and Crackers: It is also added to some breads and crackers to provide a characteristic sweet aroma.
Beverages: In some cultures, cumin seeds are also used to make sweet drinks, such as fennel tea or ouzo.
Stews and Curries: In some Indian and Middle Eastern cuisines, cumin powder is used as a seasoning, combining with other spices to provide a sweet balance of flavors.
Applicable dishes:
Pan-fried white fish with herbs, pickled fish, vegetable salad, salmon sashimi with Italian oil and vinegar, vegetable and white wine stock, fried sauce, apple pie, liqueur, vermouth
**Powdered cumin has a very distinct flavor and aroma, so use it sparingly in cooking so as not to overpower the flavors of other ingredients.
| 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.
