Q&A: what are 5 different types of eurasian spices, malay spices and chinese spices?

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by gerl

Question by Nicolette: what are 5 different types of eurasian spices, malay spices and chinese spices?
i need to know 5 different types of eurasian spices, 5 of malay spices and 5 of chinese spices. yeah just 5. i tried searching the net but just didn’t chance on any. so please! :) include the website if possible pleasee.

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Answer by Kìmߣ®L¥
Unknown…

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  1. mtnglo says:

    1. Star Anise (Bunga Lawang)
    native to southern China
    multiple fruit of the tree Illicium verum, which is a member of the magnolia family (Magnoliaceae),also called the “Indian Almond”.
    The fruit is picked unripe, then dried in the sun to a brown colour. The fruit is always dried, and never eaten fresh.

    2. Cinnamon (Kayu Manis)
    originates from Sri Lanka (Ceylon)
    Cinnamon comes from the bark of the cinnamon trees. In Malay spices vocabulary, it is called “kayu manis” literally meaning sweet wood.
    The light, intricate flavor of Ceylon cinnamon makes it the cinnamon of choice for dishes which do not have a lot of conflicting flavors competing. It will star in such dishes as custard, cinnamon ice cream, Dutch pears, stewed rhubarb, steamed puddings, dessert syrups, or mixed into whipped cream.

    3. Cardamom (buah pelaga)
    originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania.
    The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day. Its use in Scandinavian cooking is much more popular than cinnamon.
    Cardamom is used in Danish pastries, Saudi Arabian, North African, Asian, and Indian cooking and in spice blends such as garam masala and curry powder.
    Cardamom is a flavoring for Arab and Turkish coffee which is served with an elaborate ritual.
    It is also one of the most common Malay spices.
    Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavors custards, and some Russian liqueurs.

    4. Cloves (Bunga Cengkih)
    Cloves are believed to be native to the Molucca (Maluku) Islands of Indonesia. Although Indonesia is the largest producer of cloves, Zanzibar and Madagascar are the major exporters, where clove trees cover thousands of acres of the islands.

    Historically, cloves originating from Madagascar have been considered superior
    Cloves are an important ingredient in the spice blends of Sri Lanka and North India. They are used in garam masala, briyanis, and pickles.

    Clove is a key flavor contributor to ketchup and Worchestershire sauce seasoning blends. Chinese and German seasonings also depend on cloves to flavor meats and cookies. Malay spices include cloves a lot, even in sweet cookies where the cloves are used as decoration as well as flavoring.

    Extract of cloves are also used in dentistry, the white paste dentist use before filling your cavity contains cloves.

    5. Turmeric, also known as Curcuma longa, belongs to the ginger family. It’s an ancient spice, dating back 4,000 years, to the Vedic culture in India, where it was used as a culinary spice as well as for religious and medicinal purposes. It’s even used as a dye for holy robes by Hindus in India

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