Feature:
Ma Yulan powder is made by crushing dried Ma Yulan leaves.
The powdered form makes storage more convenient, but the flavor is usually slightly less intense than the fresh leaves.
It is also suitable for a variety of culinary and medicinal purposes, although dosage may need to be adjusted.
Taste and smell:
The flavor is relatively mild, with a hint of sweetness and citrus.
The aroma of the powdered form is less intense compared to fresh ma’ullan.
Origin:
Egypt
Cooking dishes:
Since it is dried and pulverized, it is particularly suitable for stews, roasts, soups and sauces.
Add it early in the cooking process to release its flavors.
Also great for homemade spice blends, such as Italian Spice Blend or Middle Eastern Za’atar.
Applicable dishes:
Pan-fried lamb chops, omelette, assorted stews, tomato and beans stew, pizza, seafood, German sausages, lettuce salad
**Ma Yulan powder is a convenient and versatile option, especially when fresh ma Yulan powder is difficult to obtain or preserve. Because of its milder flavor, it can be easily combined with other spices and seasonings. When using, pay attention to the ratio with fresh leaves for the best flavor balance.
