Chinese Herbs and Spices

Relatively few herbs and spices are used to produce the sophisticated simplicity of Chinese cuisine. The three indispensable ones are ginger, scallions and garlic, especially for stir-fried dishes. Next in line are star anise, Szechwan peppercorns and cinnamon, all of which enrich the taste of soy sauce-based, slow-cooked dishes. Chilies, especially the dried red ones, are part and parcel of Western Chinese regional cuisine whereas coriander is the beloved of people in the North.

Photography Copyright © Dorling Kindersley Limited, London

Coriander

Coriander Also known as Chinese parsley, it is used as both a garnish and a seasoning.

Garlic

Garlic One of the three indispensable ingredients of Chinese cooking, along with ginger and scallions.

Scallions or spring onions

Scallions or spring onions An essential ingredient in Chinese cuisine. Both green and white parts are used.

Shallots

Shallots Similar to, but less pungent than onions, they can, however, be used in the same way.

Mixed spices

Mixed spices Used in flavor-potting. The ready-mixed packages usually contain star anise, Szechwan peppercorns, cinnamon, ginger, fennel, cloves, liquorice and cardamom.

Five-spice powder

Five-spice powder Liquorice-tasting powder used, sparingly, in marinades.

Ground roasted Szechwan peppercorns

Ground roasted Szechwan peppercorns Dry-roasted, then ground, and used to add aroma to other ingredients.

Szechwan peppercorns

Szechwan peppercorns Not spicy hot like peppercorns, the roasted variety produces a slightly numbing effect.

Chili

Chili Indispensable hot ingredient of Szechwan cooking.

Sesame seeds, white

Sesame seeds, white White seeds from the sesame plant.

Star anise

Star anise Pungent liquorice-tasting spice used to add flavor to meat and poultry.

Fresh Ginger


Dried ginger


Ground ginger

Ginger The third essential ingredient in Chinese cooking, used to provide flavor and to counteract any rank odor of other ingredients.

Cinnamon stick



Cassia bark Dried bark of an evergreen tree, often confused with cinnamon (above), which can be used as an alternative.

This Recipe was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p16 and p17'