Anjeer Fruit Benefits

The most widely used spices in Chinese cooking are:

• Five-spice powder or powder Five Flavors. is a curry made with star anise, fennel seeds, cloves, cinnamon and Szechuan pepper. It is known as "Um Gion Fan" (five tastes). It is used for marinating or cooking.
• Bean sprouts or "Dragon's Teeth"
• tamarind sauce
• Tausi Beans or Black Beans Salted.
• Pak Choy
• Algae
• dried shrimp
• Chives
• Ginger
• rice noodles
• Szechuan pepper, is not really a pepper but the dried berries of the thorn tree ash, native of Szechuan. Its grains are roasted in a wok and then grind in a mortar.
• sesame oil or sesame , is one of the most characteristic flavors of Chinese cuisine. It gets cold pressed sesame seeds or toasted sesame.
• rice wine. Made from glutinous or glutinous millet fermented and aged for ten years or more. Rice wine is a sweet liquid and low alcohol. It is consumed for drinking and cooking.
• Oyster sauce
• fish sauce
• Algae