Chinese Herbs and Spices

Chinese herbs and spices are used throughout the world for their healing properties and for Chinese recipes. For thousands of years, the whole of the plant has been used with nothing wasted. Even bark and leaves find their way into herbal preparations. They are easily obtained in specialist Asian stores or in supermarkets. It's possible to experiment with blending spices and herbs at home, but most Westerners buy them from stores and follow recipe books.

Five Spice Powder

• Five Spice Powder is one of the most common products found in western supermarkets. The blend of spices follows the tradition of presenting the five basic flavors of salty, pungent, sweet, bitter and sour, plus the number five represents the ability to heal. Blends vary but a typical one consists of cinnamon, ground fennel seeds, cloves, star anise and Szechuan pepper. Some blends also add extra ingredients, such as root of ginger or liquorice. In addition to flavoring while stir frying, it is rubbed into meat, poultry and seafood when preparing the food for cooking. Other Asian countries use the powder widely.

Ginger

• For centuries, ginger has been used for its medicinal qualities as well as its strong flavor. Its benefits include reducing the effects of morning sickness in pregnancy, heartburn, migraine and period pain. Making tea from fresh ginger helps the digestion. Ginger also is available as a powder. It is used in stir fries and curries, and Westerners include it in baked goods and sweets, including gingerbread.

Chinese Hot Mustard

• Chinese hot mustard, as the name suggests, is a particularly pungent type of mustard used to add a kick to food. It bears comparison to horseradish and is added to marinades and sauces. Seeds are brown or yellow, with brown being the hotter of the two, and it can be bought as wholegrain or as a powder.

Szechuan Peppercorn

• Described as having an 'earthy' flavor, Szechuan peppercorns are unique to China and offer a tangy flavor to cooking. The recommendation is to fry some over a low heat, thus releasing the scent, and then adding them to the other ingredients for the meal.

Cilantro

• Cilantro is mostly used in the south of China and is sometimes referred to as Chinese parsley. A pungent flavor is diluted when cooking. It is the leaf of the coriander plant and is often used as a garnish.

Cinnamon

• In addition to being an ingredient of Five Spice Powder, cinnamon is used in many dishes, especially those that require slow cooking. The fragrance and flavor is released giving a distinctive aroma and taste. Both the bark and cinnamon sticks are used, but they are removed when serving the dish.

Chinese Curry Powder

• The Chinese generally prefer milder curries than the Indians. The powder can be made at home by crushing ingredients in a mortar, but many stores sell ready-made products. Typical spices and herbs in the powder include ginger, cumin, chili peppers, cloves, turmeric, garlic, paprika, fenugreek, cloves and mace. All the flavors are blended to give a balance between sweet and bitter.