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29 relations: Amomum villosum, Anise, Cantonese cuisine, Cardamom, Chinese cuisine, Cinnamomum cassia, Clove, Cuisine of Hawaii, Eryngium foetidum, Fennel, Galangal, Ginger, Illicium verum, Liquorice, List of culinary herbs and spices, Mandarin orange, Ngo hiang, Nutmeg, Overseas Chinese, Panch phoron, Red cooking, Saigon cinnamon, Salt, Seasoned salt, Sichuan pepper, Spice mix, Spice rub, Taiwanese cuisine, Turmeric.
Amomum villosum
Amomum villosum (仁) is a plant in the ginger family that is grown throughout Southeast Asia and in South China.
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Anise
Anise (Pimpinella anisum), also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia.
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Cantonese cuisine
Cantonese cuisine (廣東菜), also known as Yue cuisine (粵菜) or Guangdong cuisine, refers to the cuisine of China's Guangdong Province, particularly the provincial capital, Guangzhou (Canton).
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Cardamom
Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Cinnamomum cassia
Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in southern and eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan of China, Thailand, and Vietnam).
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Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.
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Cuisine of Hawaii
The cuisine of Hawaii incorporates five distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.
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Eryngium foetidum
Eryngium foetidum is a tropical perennial herb in the family Apiaceae.
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Fennel
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.
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Galangal
Galangal (pronunciation /ˈɡal(ə)ŋɡal/, U.S. /) is a common name for several tropical rhizomatous spices.
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Ginger
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
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Illicium verum
Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China.
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Liquorice
Liquorice (British English) or licorice (American English) is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted.
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List of culinary herbs and spices
This is a list of culinary herbs and spices.
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Mandarin orange
The mandarin orange (Citrus reticulata;; 桔, jyutping: gat1), also known as the mandarin or mandarine, is a small citrus tree with fruit resembling other oranges, usually eaten plain or in fruit salads.
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Ngo hiang
Ngo hiang, also known as heh gerng or lor bak or Ngohiong in Cebuano is a unique Hokkien and Teochew dish served in many of Indonesia, Phuket thailand Malaysia and Singapore's hawker centres and in Cebú in the Philippines, in addition to its place of origin in eastern China.
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Nutmeg
Nutmeg is the seed or ground spice of several species of the genus Myristica.
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Overseas Chinese
No description.
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Panch phoron
Panch phoron is a whole spice blend, originating from the Indian subcontinent, used in Bangladesh, Eastern India and Southern Nepal especially in their cuisine.
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Red cooking
Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red colour to the prepared food.
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Saigon cinnamon
Saigon cinnamon (Cinnamomum loureiroi, also known as Vietnamese cinnamon or Vietnamese cassia and quế trà my, quế thanh, or " quế trà bồng" in Vietnam) is an evergreen tree indigenous to mainland Southeast Asia.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Seasoned salt
Seasoned salt is a blend of table salt, herbs, spices, other flavourings, and sometimes monosodium glutamate (MSG).
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Sichuan pepper
Sichuan pepper, Sichuan peppercorn, or Szechuan pepper, is a commonly used spice in Chinese cuisine.
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Spice mix
Spice mixes are blended spices or herbs.
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Spice rub
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked.
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Taiwanese cuisine
Taiwanese cuisine has several variations.
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Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae.
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5 spice, 5-spice, Chinese five spice, Five spice, Five spice powder, Five spices powder, Five-spice, Wu xiang fen, Wuxiangfen, Wǔ xiāng fěn, Wǔxiāngfěn, 五香, 五香粉.
References
[1] https://en.wikipedia.org/wiki/Five-spice_powder
