Search Results for: Mixtures of vegetables in powder
the picture to be a section of fresh ginger, but, while this particular rhizome is a member of the ginger family. it is, in fact, an indonesian native known most commonly as 'galanga'. few north americans are likely to be very familiar with it (it doesn't appear in most grocery stores, generally), but
anybody who has eaten in a thai restaurant will probably recognize the unique taste, as it is common addition to many curry pastes and soups. it is, of course, widely used in indonesian cuisine (where it is known as 'lengkuas'), as well as in malaysia and vietnam. other names for the spice are 'blue...
http://www.hxcorp.com.vn/news/513-the-difference-between-ginger-and-galanga.html
spices. savior of baked goods, enlivener of curries. all that jazz. a member of the ginger family, black cardamom is a relative of green cardamom, but they're far from the same plant. it has some of the same flavor notes, especially an uplifting menthol element, but it's also smoky, brash and bold.
black cardamom is dried over an open fire, which is what gives it such a powerful smokey aroma. beneath that are notes of resin and camphor, as well as green cardamom's menthol, slightly minty aromas that provide balance to a funky kick. these intense, heady notes put black cardamom in the "warming"...
http://www.hxcorp.com.vn/news/650-spice-hunting-black-cardamom.html