Top 5 Spices Of China
The culinary prowess of Chinese cooks is matched only by the richness of the spices of China. What is unique about the Chinese spices is the fact that each one is unique in itself. Have a look at the top 5 Chinese spices.
1) Five-Spice Powder
Made with the five spices, which are cinnamon, clove, fennel, ginger, licorice, star anise, Sichuan peppercorn, and tangerine peel, this powder is mainly used as a spice rub for chicken, pork, duck, and seafood. What is interesting to know is that each one of the spices used for making this five-spice powder, are also used individually, as you will find out in the following lines.
2) Chinese hot mustard
This condiment, made with mustard seeds, is pungent in smell and tastes like horseradish sauce in its fieriness. Used in powdered or paste form, this mustard has a life of itself, which it also lends to the dish to which it is added.
Ginger holds a place of pride in the Chinese kitchen, especially the fresh one, which is devoid of any wrinkles or mold. This spice complements the food with its aroma, spicy texture as well as natural sweetness.
4) Sichuan Peppercorns
Wanna make your food even more fiery? Add these peppercorns, which are best eaten when toasted. Reddish brown in color, the berries called the Sichuan peppercorns come loaded with a woody fragrance and can be used as a whole or in powdered form.
5) Star Anise
These 1-inch, star-shaped pods of spice are a nature’s delight in themselves. These are again used whole or in powdered form and are much valued in Chinese cooking for their licorice-like flavor.
Making Chinese food is not possible with the spices of China, therefore, keep this blog handy the next time you visit the supermarket so that you are not found wanting in any sense. Learn how to use all these spices to rustle up delicious Chinese food.
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