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Common Sense for Using Several Common Spices

Release time:

Aug 31,2023

　　There are many different types of spices available on the market today, and each spice has its own unique common-sense guidelines for use. So, let’s see what experts have to say about these differences.
　　Scallions: Often used for sautéing to release their fragrance and remove fishy odors.
　　Ginger: It can remove fishy odors, eliminate unwanted smells, and enhance the flavor of dishes.
　　Chili peppers: They can add spiciness to dishes and make them visually vibrant.
　　Garlic cloves: A commonly used flavoring ingredient, which can be sliced or minced and paired with various dishes.
　　Sichuan peppercorns, also known as "chuan jiao," are commonly used in braising and marinating dishes. The powdered form of Sichuan peppercorns is made by roasting the whole peppercorns until fragrant and then grinding them into a fine powder. If roasted salt is added to this powder, it becomes "Sichuan pepper salt," which is often served as a dipping sauce for fried foods.
　　Pepper: It has a spicy yet aromatic flavor, helping to remove fishy odors and enhance the aroma of dishes. White pepper is milder, while black pepper has a stronger flavor.
　　Star anise, also known as big star anise, is commonly used in braised and marinated dishes. It has a strong aroma and should be used sparingly.
　　Dried chili peppers: They can help cut through greasiness and eliminate gamey odors. Remove the seeds before stir-frying in oil; pay close attention to the heat level, as overcooking can easily result in burning.
　　Shallots: Add flavor and aroma. When chopping and stir-frying them until fragrant, pay close attention to the heat level—overcooking can result in a bitter taste.
　　Five-Spice Powder: Five-Spice Powder contains spices such as cinnamon, star anise, Sichuan peppercorns, cloves, fennel seeds, and dried tangerine peel. It has a strong flavor and should be used sparingly.

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