分類: 隱藏

 

 

 

 

 

Feature:
Green cardamom is the seed from the cardamom plant (Elettaria cardamomum), usually packaged in small green pods.
It is an ancient and noble spice often used in haute cuisine and desserts.

Taste and smell:
Green cardamom has a very unique and rich flavor that is citrusy, fragrant, slightly sweet and subtly spicy.
The scent is equally fragrant, with hints of citrus and mint.

Origin:
Guatemala

Cooking dishes:
Green cardamom is often used in Indian cuisine, especially in curries and desserts.
It is also an important spice in Middle Eastern cuisine, especially in desserts and beverages.
In the West, green cardamom is commonly used in baking and desserts such as cookies, cakes, and puddings.
It can also be used to flavor coffee or hot drinks.

Applicable dishes:
Indian traditional milk tea, European spiced red wine, Indonesian Guawa chicken curry, Middle Eastern style chicken stew, American meatloaf, pickled vegetables, green cardamom turmeric chicken leg rice, apricot almond cake, pudding, jam

**Green Cardamom is highly valued worldwide for its unique flavor and aroma. This spice adds a rich layer of flavor to both sweet and savory dishes.

 

 

 

 

 

Feature:
Appearance: Fennel seeds are small, oval-shaped seeds that are usually light brown in color.
Aroma: It has a sweet and fragrant flavor, similar to licorice. Its flavor is similar to star anise, but they come from different plants.

Origin:
Turkiye

Cooking dishes:
The sweet flavor of anise seeds makes them popular in a variety of different cuisines, from sweet to savory.
Desserts: Fennel seeds are often used as a flavoring in a variety of desserts and baked goods, such as cookies, cakes, and breads.
Beverages: Many alcoholic beverages, such as Pastis from France, Ouzo from Greece, and Raki from Turkey, contain anise seed aroma.
Pickled foods: Fennel seeds are also commonly used in pickled foods, such as pickled vegetables.
Curries and soups: In some countries, fennel seeds are also added to curries and soups to add flavor.
Tea: Fennel seeds are also used to brew tea or spiced tea.

Applicable dishes:
Stew, Bouillabaisse, Fish Soup, Clam Chowder, French Salad, Biscotti, Cake, Bread, Vermouth, Ouzo

**When using anise seeds, you generally don’t need to use too much because of their strong aroma. After cooking, it is usually removed from the dish to avoid an overpowering taste.

 

 

 

 

 

Feature:
Fenugreek is a spice commonly used in Middle Eastern, Indian and Mediterranean cuisine.
They are small yellow or light brown seeds that are sometimes ground into a powder.

Taste and smell:
It has a unique bitter taste and rich aroma, with a hint of maple syrup or caramel.
When ground into a powder, its flavor is more concentrated.

Origin:
India

Cooking dishes:
In Indian cuisine, it is often used as part of curries and sauces.
In the Middle East, fenugreek seeds are used to make a variety of traditional foods.
The powder form can be used in breads and baked goods.
In Mediterranean cuisine, it is also used to season lamb or beef.

Applicable dishes:
Dry marinade, Indian curry, Indian wrap, tomato chicken stew, vegetable dishes, soup, sauce stew, yogurt

** Fenugreek seed is a versatile spice that works well in a variety of different cooking styles and cuisines. Its unique flavor and rich aroma make it ideal for a variety of sauces and stews. However, due to its relatively strong taste, it is recommended to use it in moderation.

 

 

 

 

 

Feature:
Red peppercorns are not actually peppers, but come from the fruit of the Brazilian or Peruvian pepper tree.
They are bright pink in color and have a fragile shape that breaks easily compared to real peppercorns.

Taste and Smell:
Taste: Red pepper has a mildly spicy flavor with citrus and sweet fruity notes.
Smell: Fresh, fruity.

Origin:
Brazil

Cooking dishes:
Garnish: Because of their bright color, pink peppercorns are often used as a garnish, especially on salads and fish dishes.
French cuisine: In some high-end French cuisine, pink pepper is used to add flavor.
Sauces and Condiments: Because of their unique flavor, they are often used to make sauces, especially those accompanying fish and poultry.
Cheese: Sprinkling red pepper on some soft cheeses adds depth and flavor.
Desserts: Its sweet, fruity flavor also makes it a popular addition to some desserts.

Applicable dishes:
Lobster, seafood dishes, salad dressings, Italian beef carpaccio, beef short ribs, Brazilian red pepper beer, chocolate, ice cream, desserts

 

 

 

 

 

Feature:
Green peppercorns are the unripe fruit of the pepper plant (Piper nigrum) and are usually sold in fresh or dried form.
Green peppercorns have a milder and fruitier flavor than black or white peppercorns.

Taste and smell:
Green peppercorns have a fresh, slightly sweet and herbal flavor.
They are also a bit spicy, but not as strong as black or white pepper.

Origin:
Brazil

Cooking dishes:
Commonly used in European and Thai cuisine, especially in fish, chicken and pork dishes.
It can also be used to prepare various sauces, such as green peppercorn cream sauce.
Fresh green peppercorns are often used in Thai green curry or to add flavor to sashimi.

Applicable dishes:
Vegetables in green pepper sauce, soups, duck, salmon in sauce, steak, dairy products, vegetable dishes, pickled dishes

**Green peppercorns are a popular condiment used in a variety of cooking applications due to their unique and mild flavor. They are often used in dishes that require a more delicate and less spicy flavor.

 

 

 

 

 

Feature:
Lemon leaves usually have two layers and are shaped into a symmetrical double leaf.
The color is dark green or emerald green, and the texture is slightly hard.
It has a strong lemon aroma and a certain degree of spiciness.

Taste and smell:
It has a rich lemon aroma, sometimes with hints of citrus and floral notes.
The taste has obvious lemon and citrus flavors, which can effectively enhance the texture of the dish.

Origin:
Thailand

Cooking dishes:
Commonly used in Thai and Southeast Asian cuisine such as curries, soups, and stir-fries.
It can be used as a spice when cooking soups, such as “Tom Kha” and “Tom Yum”.
It is also used in some desserts and drinks to add a unique flavor.

Applicable dishes:
Lemon fish, Thai fried pork, lime fish cakes, stir-fried chicken, grilled fish, tomato salad, pumpkin soup, toast, lemon leaf hot tea

**Lemon leaves are widely used in a variety of cuisines due to their unique aroma and flavor. It adds a rich layer of texture to food. During the cooking process, it is usually chopped or added whole leaves, depending on the needs of the dish. To maintain the best flavor, it is recommended to add it shortly before cooking is complete.

 

 

 

 

 

Feature:
Curry leaves have small, oblong, green leaves that usually stay green, even after cooking.
From the curry tree (Murraya koenigii), a small evergreen tree or shrub.

Taste and Smell:
Curry leaves have a slightly lemony flavor, but it has its own unique flavor that is different from curry powder.
The smell of curry leaves is strong, aromatic, and sometimes citrusy.

Origin:
Taiwan

Cooking dishes:
Sprinkled over dishes: In South Asian cuisine, especially South Indian, Sri Lankan and Malaysian recipes, curry leaves are often used as a garnish or to add flavor.
Frying: In some dishes, curry leaves are fried in oil until crispy and then other ingredients are added.
Condiment: Curry leaves are often used as the main condiment when cooking curries, stews, fried rice or noodles.
Marinating: Curry leaves are used for marinating in some recipes, especially when preparing fish or meat in Malaysian or Indonesian cuisine.

Applicable dishes:
Indonesian spicy mackerel, stewed meat, soup, hot pot, lentil curry, curry leaf chutney, Indian chicken rice stew, curry leaf cold brew tea

 

 

 

 

 

Feature:
This is a complex spice mixture that usually contains thyme, rosemary, sagebrush, oregano, coriander and other herbs.
Often used in Mediterranean cooking, especially in the Provence region of southern France.

Taste and smell:
Has many layers of flavor including fresh, woody, sweet and bitter.
The aroma is also complex, with a strong herbal scent and maybe a little floral.

Origin:
Taiwan. It originated in the Provence region of France, but is now produced in many places around the world.
Since it is a spice blend, its components may come from different origins.

Cooking dishes:
Often used as a seasoning for grilled meat or fish.
Also used to season salads, soups and stews.
Due to its versatility, it is ideal for French dishes such as Brittany pancakes, chicken stew, etc.

Applicable dishes:
Char-grilled salmon, char-grilled chicken, sautéed potatoes, Provence stew, tomato dish, garlic mushrooms, oyster gratin with herbs, bouillabaisse, assorted stews, beef braised in red wine

**Spice of Provence is a very versatile seasoning suitable for a variety of cooking styles and dishes. Its multi-layered flavor and aroma can enrich a variety of dishes, making it a popular choice among home and professional chefs alike.

 

 

 

 

 

Feature:
Italian spices are usually a blend made up of a variety of herbs and spices.
Common ingredients include oregano leaves, basil leaves, rosemary leaves, garlic, red pepper, marjoram leaves, and coriander leaves.

Taste and smell:
The flavor is usually a mixture of sweet, bitter, spicy and aromatic.
The scent of this spice is typically fresh and strong, with some depth and complexity.

Origin:
Taiwan

Cooking dishes:
Widely used in Italian cuisine, such as cooking pasta, pizza, stews and grilled meats.
Can also be used to flavor breads, salads and soups.
Due to its diversity of ingredients, it is also suitable for many other types of Western and Mediterranean cuisine.

Applicable dishes:
Pan-fried salmon, Italian spiced vegetable chicken, pasta, pizza, grilled fish, roasted pumpkin and potatoes, corn soup, borscht, salad dressing, Italian spiced pound cake, scones

**Italian spice is a versatile and flavor-rich spice blend that works well in a variety of different dishes and cooking styles. It captures the colorful flavors and smells of the Mediterranean region, making it an integral part of many cuisines. Since it’s a spice blend, it also provides a convenient way to add a variety of flavors quickly and easily.

 

 

 

 

 

Feature:
Artemisia wormwood is a perennial herb belonging to the Asteraceae family.
Its leaves are slender and linear or linear-lanceolate.

Taste and smell:
Has a subtle bitter and herbal flavor.
The scent is lighter, a bit like chrysanthemum or mint.

Origin:
Iran

Cooking dishes:
Used for cooking certain types of soups or stews.
In China, it is often used to make herbal tea.

Applicable dishes:
Artemisia butter, French quiche, omelet, grilled chicken, grilled fish, salad dressing, tartar sauce, mustard sauce