Tag: Chinese Spices
-
Common Name: Chinese Black Cardamom Alternative names are cǎo guǒ (草果) or Red Cardamom. Scientific Name: Lanxangia tsao-ko (formerly Amomum tsao-ko) Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Chinese black cardamom is native to southern China and mainland Southeast Asia.…
-
Common Name: Sichuan Pepper Scientific Name: Zanthoxylum bungeanum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Despite the name, Sichuan pepper isn’t actually a “pepper” at all, but the dried husk of the prickly ash fruit. It is native to the…
-
Common Name: Cassia Buds Scientific Name: Cinnamomum cassia Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Cassia buds are the dried, unripe flower buds of the same tree that produces cassia cinnamon. In ancient China, they were used as medicine and…
-
Star-shaped and sweetly scented, star anise is one of the world’s most enchanting spices.