China has a big name in the food industry. Most of them are spicy foods. So what spices are Chinese use for their tasty foods? Here five of them for you.
Turmeric powder is made by powdering roots of the turmeric plant. This plant looks similar to ginger. Turmeric powder is a yellow colour powder that used not only in China but also in India. It is mildly aromatic and smells like ginger or orange. It has a peppery flavour and can use for many vegetable dishes. This powder also can use as a dye. Turmeric is not only for foods. But it also works as an antibiotic. It can be for cancers and stomach issues because It has powerful anti-inflammatory effects and is an antioxidant.
Cloves are the flower buds of an evergreen tree called “Syzygium aromaticum“. They are native to Indonesia but used in china and India. They are aromatic spices. They are using to improve the taste and smell of foods. Especially meats and curries. Cloves are the main ingredients in gingerbread. Cloves have been used for traditional medicine because it is antioxidative and Contain nutrients. Also, it can kill bacteria. Chinese are using cloves as pumpkin spice.
Fennel seeds are native to the Mediterranean but growing in China. They are different parts of the fennel plant. Some times called sweet cumin or large cummin. These seeds long and thin. Green or brown. Have been used as a spice in many regions. Fennel seeds are rich in fibre. They are antimicrobial and anti-inflammatory. So like other spices, fennel seeds can use for medical purpose. Chinese people use these to make delicious meat dishes like Lanzhou beef noodle soup.
Bay leaves come from evergreen bay laurel plant. The thick and leathery leaves elongated with pointy ends. Use as dried or fresh. There are two varieties of bay plants including Mediterranean and California bay leaves. Mostly use added to slow-cooked recipes. Most recipes use dried bay leaves, which have a slightly stronger scent than fresh ones. Bay leaves are a rich source of vitamin A and C, potassium, iron, calcium, and magnesium. Chinese people use bay leaves for meat to get rid of The smell.
These Seeds are from sesame flowering plants. Unhulled seeds have outer, edible husk. Other seeds come without it. The husk gives the seeds a golden-brown colour. White and black varieties are available.
The black seeds have a richer flavour and aroma. have a nutty, slightly sweet taste. The smell can increase by roasting. These are rich in Fibre and protein. They may help lower your blood pressure. In China, sesame seeds are used to flavour cakes, cookies, and popular desserts.