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There are about three types of Zanthoxylum pepper used in the Chinese Sichuan region: Sichuan pepper, Majiao and Qinghuajiao. Majiao Chinese: Majiao 麻椒 Latin: Zanthoxylum bungeanum Colour: Brown Majiao is a species of Zanthoxylum closely related to Sichuan pepper (Zanthoxylum…
Chinese: 发菜/髮菜 Latin: Nostoc commune var. flagelliforme ’Facai’ looks disgustingly like human hair, and that is exactly the meaning of its name in Chinese 髮菜: Hair Vegetable. What is it? ’Facai’ is a moss that grows under the sand in…
Chinese: 当归/當歸 Latin: Angelica sinensis French: angélique de Chine Thai: ตังกุย Vietnamese: Đương quy Danggui is known in Chinese culture as the ginseng for women. Danggui is widely used in Chinese medicine for gynecological ailments, fatigue, mild anemia, and high blood…
Chinese: 山西老陈醋/山西老陳醋 English: Shanxi Vintage Vinegar In China, it is known that Shanxi people love vinegar. They add it in everything: soup, noodles, salads, meat. You name it, they add it. That’s also because they probably have the best vinegar…
English: sow thistle Scientific name: Sonchus oleraceus French: laiteron maraîcher Español: cerraja Deutsch: Gänsedistel Nederlands: melkdistel 中文: 苦苦菜，苦苣菜，滇苦荬菜 日本語: ノゲシ，野芥子 한국어: 방가지똥 My foraging of wild garlic led me to read up more about wild vegetables. Traditionally, Northeast Asians –…
English: wild garlic, ramsons, buckrams, wood garlic, bear’s garlic Scientific name: Allium ursinum French: ail des ours Español: ajo de oso Deutsch: Bärlauch, Bärenlauch, Knoblauchspinat, wilder Knoblauch, Waldknoblauch, Hexenzwiebel, Zigeunerlauch, Ramsen, Waldherre Nederlands: Daslook The wild garlic is a native…
English: Yuzu Scientific name: Citrus ichangensis × C. reticulata Japanese: yuzu ユズ/柚子 Chinese: xiangcheng 香橙, luohancheng 羅漢橙/罗汉橙， ribenyou 日本柚 Korean: yuja 유자/柚子 Yuzu is a species of citrus fruit, used extensively in Japanese cuisine. Physically, it looks very much like…
Move over, MSG! Here comes the second generation of taste explosion: Taste No.5 Umami Dust What is Taste No.5 Umami Dust? Available in tube and dust forms, Taste No.5 is the re-creation of flavour enhancements, that hopefully will topple the bad…
English: velvet pioppini, poplar mushroom, black poplar mushroom, chestnut mushroom Scientific name: Agrocybe aegerita / Agrocybe cylindracea / Pholiota aegerita Chinese: 茶树菇 / 茶樹菇, 茶薪菇, 柳松菇, 油茶菇, 神菇 Japanese: 占地 (シメジ) shimeji Velvet pioppini is called ’Cha Shu Gu’ 茶树菇…
English: Okra/Okro, lady’s fingers, bhindi, gumbo Scientific name: Abelmoschus esculentus Moench Nigerian Igbo: ọkwurụ Bantu: kingombo Portuguese: quiabo Spanish: quimbombó, guigambó French: gombo Arabic: bamia Hindi: bhindi Bengali: dherosh Tamil: vendai kai Bahasa melayu: Bendi Thai: กระเจี๊ยบเขียว Vietnamese: Đậu bắp…
My name is Harry. Let's connect on the best things life has to offer. Carry It Like Harry is my Belgium-based blog about menswear, travel, recipes and restaurants. Talk to you soon!
