herbs for chinese cooking

Our Top List Of Life Extending Herbs Chinese Herbal Medicine

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I grew up drinking herbal soup and tonics with a lot of unidentifiable things in it. There were sweet red rounded things (goji berries) and what look like thick tree barks (codonopsis root). While I could name some of them by their Chinese names, I had no idea what I was eating.

Many years back, I took an interest in Chinese herbology and bought heaps of books to study it. It's amazing to read all the health benefits that these herbs provide. I know how first hand how effective they are to my body (I swear by pat chan tong 八珍汤, a bitter herbal tonic for drinking after menstruation, which energised my body like nothing else).

I know that most people only know the herbs by their Chinese name. But for someone who is illiterate in Chinese, I thought its important to know their name in English so that we could read and learn more about it. Here's a list of common Chinese herbs - in English, Mandarin, and Cantonese - that are kept in my fridge:

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You might be familiar with common sauces and aromatics in Chinese cooking, but most people don't know about Chinese spices. Popular dishes such as fried rice, dumplings, or vegetable stir-fries don't always use seasonings other than salt and pepper, but the dishes that do can have an entirely different flavor.

Chinese spices have uses in traditional Chinese medicine, and their health properties are incorporated into the food they are cooked with. Many of the spices on this list are usually used whole to flavor oil for-stir fries or meat stews like hong shao rou (red braised pork belly). If you're looking to expand your Chinese cooking repertoire outside of typical stir-fries, then read on for the spices that you'll need.

Five spice powder is the Chinese equivalent of garam masala. The traditional five spices are cinnamon, cloves, star anise, fennel, and Sichuan peppercorns, but additional spices are used to customize to regional or personal tastes. While it's easy to find five spice powder at most grocery stores, you can make your own by following this recipe. Try it in this Taiwanese popcorn chicken or a simple tea egg recipe. The next five points will highlight the individual spices found in five spice powder.

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Also known as Szechuan peppercorns, these are actually berries from the prickly ash tree, and were the original sources of spiciness in Chinese cuisine before Portuguese traders brought chili peppers in the 16th century. Sichuan peppercorns are renowned for the numbing "ma" sensation, similar to a pins and needle feeling, and provide an extra kick for any spicy dish. Some easy dishes to use this in include Ma Po Tofu and Dan Dan Noodles.

Cinnamon is thought of as a sweet spice in Western cuisine, but in many other cuisines cinnamon is used in savory dishes. Chinese cinnamon is also referred to as cassia, and similar varieties can be found in the US. Just make sure you don't substitute Ceylon or Mexican cinnamon, or else the flavor will be different. Cinnamon sticks can be used to flavor braising liquid like in lu rou fan (braised pork rice), one of my favorite dishes.

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