FLAVORED FLAVOR 3G
30/08/2020
Loại: Five-Spice Powder
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Kim Tinh Flavored Flour Powder is 100% pure from natural ingredients.
Description:
Five Flavored Flour is one of the popular spices in Vietnam and Asia. (Wiki)
Especially, five flavored flour powder has always been the trusted choice of many housewives in Vietnam over the past 40 years.
Five-flavored powder and curry powder are commonly used and processed in many dishes. The habit of using five flavored powder and curry powder is different depending on the method of seasoning and tasting of each person.
Five Flavors Flavored Flavorings Kim Tinh:
Five Flavored Flour is an outstanding brand with the image on the packaging, is one of the special products trusted by millions of Vietnamese over the past 40 years.
Five flavors (called chalk in Chinese) is a convenient spice used in Chinese or Vietnamese cuisine, especially used in Cantonese cuisine. It includes the five basic flavors in cuisine: salty, sweet, sour, spicy, bitter.
Ingredient:
The composition of the five flavors is not the same in each recipe. It may include the powders of the following plants:
peppercorn (or peppercorn or peppercorn, of the genus Zanthoxylum), (peppercorns)
cinnamon (Cinnamomum aromaticum), or cinnamon,
anise (Illicium verum), (star anises)
cloves (Syzygium aromaticum), (cloves)
Primary repatriation (Pimpinella anisum). (fennel seed)
However, another concoction can also be used that includes cinnamon, pepper (Piper nigrum), cloves, anise and anise. It is used in roasted or stewed dishes (duck, beef) or curries.
Characteristic:
Commercially available five-flavored powders may include chili powder or ginger. Five pre-packaged flavors in Vietnam often include: anise, clove, cinnamon, amethyst, pepper, bare skin (ie citrus reticulata), dried to powder), coriander seeds, cardamom ( Amomum hongtsaoko), cashew nuts to give a red color. In addition, there are some other five flavor recipes such as cilantro seeds, anise, cardamom (Amomum kwangsiense or A.kravanh / compactum), and pepper.
The recipe for the five flavors is based on the ancient Chinese philosophy of the balance of yin-yang in food.
The five-flavored powder is both a skillful blend of the yin-yang philosophy - the five elements that are deeply imbedded in Vietnamese culture, and the exact reflection of human sentiments. together. Each region has a different preparation, depending on the taste and local specialties
In Hawaii, some hotels have jars of five flavors right on the table.
The exact origin of the five flavors (in Chinese, "chalky incense"), or its discoverer, has been forgotten in history. So what does five flavored flour include that has such charm?
It is said that Chinese chefs in the past tried to find the "perfect" spice, which includes all 5 elements: sour, spicy, salty, sweet, bitter. Then, by chance, they combined five different spices into one, and felt the power of this new spice in making the dishes lively and rich. Five flavors are widely used in Guangdong and gradually spread their influence in Eastern culinary culture.
Five Flavored Flour has become the trusted choice of many cooks not only because of the homogeneous ingredients of natural ingredients, but above all, the quality.
Uses:
Five-flavored powder is mainly used for the preliminary preparation of cooking ingredients before cooking, used to marinate and absorb the five spices into the ingredients. Because of this, the five-flavored flour is often used with baked goods, because it becomes a marinated ingredient when preparing to increase the intensity of the ingredient.
Popular grilled dishes like grilled chicken, grilled pork belly, fried meat .... Always interested in many cooks.
Fried foods, with meat ingredients are also often used in combination with five flavored flour in moderate doses.
The elements of yin and yang, the five elements, and the five flavors are always the outstanding criteria and characteristics of the five-flavored powder, clearly shown through the constituent elements of the dough.
Pepper: the right origin is the Szechwan pepper, also known as the navigator or pepper-pepper, a specialty of Sichuan region. Called "pepper" but Szechwan belongs to the lemon family, not spicy, strong taste like camphor. Only the dark red outer skin is ground to powder after drying. Because it is not easy to find on the market, navigators are often replaced with black pepper. Pepper has the effect of stimulating digestion, warming the stomach, reducing pain, preventing vomiting.
Repatriation: is the fruit of an anise tree, shaped in five wings spread out. Plants are 6 years old, then begin to harvest and harvest time can extend throughout the life of the plant, nearly hundred years. The fruits are picked when they are not yet ripe and left to dry on the lattice-shaped plates, until they have a rust brown color. In addition, anise seeds are used for cakes, bread, sweets and drinks such as tea. Repatriation can cure throat, cough.
Cloves: The whole bud of the clove is dried for 3 days and is fragrant, rich in oils, yellowish brown and solid. Clove buds should be stored in the dark and cool. People use cloves to marinate fish meat, cakes and drinks. Cloves can be used in cooking either whole or in powdered form, but since it has a strong odor, very little is needed. In Oriental medicine, cloves are used to treat hiccups, cholera, and stomach pain, while in Western medicine, it stimulates digestion and disinfects strongly.
Cinnamon: is a spice taken from the bark of cinnamon, present in many sweet European desserts, but is used in many savory dishes in Asia. In any case, cinnamon is relatively expensive until now. Cinnamon helps prevent cardiovascular diseases, treat respiratory problems, relieve muscle and joint pain, and improve the immune system.
Fennel: is a plant that can be used with leaves, seeds or roots to make spices. Although native to the Mediterranean regions, the tree was known to the Chinese and Indians very early. Fennel is a digestive aid, helps regulate weight, tonic kidneys, and treats colic, bloating.
In addition to the five traditional spices mentioned above, there are many other combinations to create the five flavors. A popular recipe includes cinnamon, pepper, cloves, anise and anise. Some five-flavored flours on the market will have chili powder or ginger added.
