SPICE KNOWLEDGE

Practical guides to Chinese spices

Learn how to choose, use, store and order each form without unnecessary jargon.

Spring vs Autumn Star Anise

Learn what the spring and autumn harvest names mean, then compare star anise by appearance, aroma, form and storage.

Choose whole pods, broken pieces or powder for braises, drinks, grinding, seasoning blends and food production.

Learn when to use long cassia bark, rolled sticks, short sticks, broken chips or powder in drinks, cooking and food production.

Choose dried ginger slices or powder for tea, broth, baking, spice blends and food production, with simple guidance on cut and mesh.

Check whole cloves by aroma, colour, intact heads, stems, broken pieces and storage condition before cooking or ordering.

Understand the roles of a specification, COA, laboratory report, sample record, inspection checklist and packing evidence.

Understand how inner liners, cartons, bags, labels and storage conditions protect dried spices during transport and use.

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