Wonder if you can call this a cooking tip. But knowing the difference between your spice powders can actually help you in knowing which ingredients match with your food to produce the best combination. Here are two types of Spice Powders that can be pretty confusing if you are not West Indian or Chinese.
Chinese Five Spice Powder
All Spice Powder
Ground berries of the tropical evergreen tree (Pimenta dioica) belonging to the Myrtle family. The tree is indigenous to Central America and the West Indies.
Uses of the Spice Powders
Five Spice Powder:
- Mainly used to Chinese cuisine mainly in the marination of roast chicken, duck or pork.
- The sauce and marinate of Braised Duck (Singapore dish) contains primarily of Five Spice Powder, Dark Soya Sauce and several other spices.
- There is a growing trend of fusion cuisine which uses Five Spice Powder as a marinate for meats.
All Spice Powder:
- Jerk Seasoning
- Mole Sauces
- Curry Powder
- Sausage seasoning
- Flavouring stews and meat dishes
- Barbecue sauces
- Cakes and pastries
Spice up your life!