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The Origin Of Our  Spices

Ma Khaen Berries

Ma Khaen Berries

Cardamon Seed

Cardamon Seed

Star Anise

Star Anise

Michelia tonkinesis

Michelia tonkinesis

Dill Seed

Dill Seed

Fennel Seeds

Fennel Seeds

Black Garlic

Black Garlic

Coriander Seeds

Coriander Seeds

Cinamon

Cinamon

garlic

Garlic

  • Black Garlic

  • Cardamom seed

  • Cinnamon  

  • Coriander seed

  • Dill seed

  • Doi seed ( Michelia tonkinesis )

  • Fennel seed

  • Garlic 

  • Ma Khaen berry

  • Star anise

Doi seed (Michelia Tonkinesis)

 

The seeds are endemic to Vietnam and is harvested from Lao Cai to the North Central Coast and Central Highlands. This is a native, multi-purpose, high value and sustainable product of seedlings.    

 

This is a traditional spice of the Northern Mountain people, it has a very special aroma. Since ancient times, ethnic people here still use as spices to light and marinate traditional dishes, especially grilled dishes or buffalo meat, and pork. This is Vietnamese seed is believed to have many uses for digestive and bone health. It is often referred to "Black gold" it aids digestion and bone health. When mixed with marinade and cooked food or sauce, this grain helps the digestive system whilst also tasting very good.

Indian ivy-rue  (Ma Khaen )  

These flowers grow into clusters every year until November, it grows on trees as tall as 8-10m tall nestled in old forests, distributed in the provinces of Vietnam such as Dien Bien, Son La, Cao Bang, Ha Giang   The Vietnamese use it to marinate pork, chicken, beef, and fish. The interesting part of the nut is that when you eat it at the beginning you won’t feel any have any sensations and slowly you then you feel numbing mouthfeel. This is an important sensation when experiencing Asian cuisine, especially street food cuisine. It is this that makes it so addicting. The smell of the spicy, fragrant aroma in each piece of fish and meat will make your fried dish a memorable experience.

 

Do not give too much when preparing food, but just give a sufficient amount, much will taste bitter to reduce the flavor of the dish.

 

You can give less than the amount to test.

 

Because when given too much, the dish will be bitter. If the spice is missing when preparing, when the spice is used, we can increase the amount of stain here to make the dish as delicious as you want.

The macadamia tree leaf also known as Clausena Indica ( lá mắc mật) can be translated into “Sweet fruit”. The leaf for many years have served as a spice in the kitchen and traditional medicine. These trees grow in the mountainous regions in Vietnam, from north to south in which the plants are harvested and distributed in, Quang Ninh, Hanoi, Thanh Hoa.

 

Since the leaves have highly aromatic oils you can use it with dishes such as grilled or braised pork with grated leaves. Roasted duck and even fish.

Cardamon Seed

Cardamom is used for digestion problems including heartburn, intestinal spasms, irritable bowel syndrome (IBS), diarrhea, constipation, liver and gallbladder complaints, and loss of appetite.

 

It is also used for common cold and other infections, cough, bronchitis, sore mouth and throat, urinary problems, epilepsy, headache, and high blood pressure.   

 

Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke. Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. There are two main types of cardamom: black cardamom and green cardamom.

Star Anise (Pimpinella Anisum)

Anise is used as a flavouring agent. It has a sweet, aromatic taste that resembles the taste of black liquorice. It is commonly used in alcohols and liqueurs, such as anisette and ouzo. Anise is also used in dairy products, gelatines, meats, candies, and breath fresheners.

This spice comes from an evergreen tree plant that is native to southern China and northeast Vietnam. Anise seed is used more in Western dishes, particularly in Greek and French cuisine, since it has an intense, aromatic flavour that's good for sauces. On the other hand, star anise is more common in Asian cooking. The flavour profile is mildly sweet almost like liquorice. If you're looking for a flavourful spice with health benefits to boot, star anise might be a good choice, due to its health benefits, which include 

-  Antifungal and antibacterial capabilities

-  Antioxidants

-  Fighting conditions like influenza and cough

-  Improving digestion and dealing with digestive complaints

- Enhancing women's health: Nursing mothers should consider adding star anise into their meals too, since it can increase breastmilk production! According to traditional Chinese medicine, this spice was known as a stimulant and expectorant that helps relieve flatulence and increase libido.  

 

You might wonder how to use this spice! First of all, too many pods can overpower a dish, making it bitter and jarring to eat. If you’re adding it to a soup or stew, try using one or two pods to start! A single pod can elevate a batch of homemade tomato sauce. You should add pods to soups or stews that are made with beef or chicken, such as Pho with beef and noodles, or this chicken soup with shiitake mushrooms.

Fennel Seed

One of the spices with the most history, dating back to 3000 BC. Fennel seeds have a palatable and sweet aroma which is why it is used on its own or in spice mixes in various cuisines.

Coriander Seed

These small brown seeds have an invitingly warm and fragrant citrus note to them which is very different to coriander leaves itself. To heighten the flavour, you can heat up your pan and dry fry these without any oil to release the aromatics

Cinnamon
This woody looking spice is very iconic for its fragrant and aromatic smell alongside its sweet and rich flavour.

Dill Seed
It has a very appealing herbal flavor and a fragrance that is nut based with , tones of liquorice.

Black garlic
Black garlic has been used in Asian cuisines for hundreds of years, it has a similar flavour profile to rich molasses and earthy at the same time. It is iconic for it black sticky texture on the surface due to the ageing process