Black Pepper 

Black pepper is the fruit of the black pepper plant from the Piperaceae family and is used as both a spice and a medicine. The chemical Piperine, which is present in black pepper, causes the spiciness. Black pepper has a fine, fruity, pungent fragrance with warm, woody, and lemony notes. The taste is hot and biting with a clean, penetrating aftertaste.

Black Pepper Broken (Coarse)

Crushed peppercorn has richer flavor and fragrance than unprocessed black pepper as it carries more original flavor. It is a good companion with marinade for meat cuisine which can be pressed into steaks to be grilled, and release it flavor in marinades.

Fagara Whole / Powder

Fagara has a strong spicy flavor and rather distinctive fragrance. Fagara is also known as Sichuan pepper, Szechuan pepper, which has been widely used in China, especially in Sichuan cuisine for meat stew, braise, hot pot and marination. There are two main popular types in China: red Sichuan pepper and green Sichuan pepper.


Coriander Seed / Powder

It is also known as Cilantro or Chinese parsley, is an annual herb in the family Apiaceae. Ripe seeds have a sweet, woody, spicy fragrance with peppery and floral note; the taste is sweet mellow, and warm with a clear hint of orange peel.

Cinnamon Chip

Cinnamon chips have warm and spicy with sweetness with woody and fragrant. It blends well with vanilla, nutmeg, cloves and other warm spices. It is used in mulling spice mixes, tea and coffee blends and also meat cuisine.

Star Anise Whole / Powder

Star anise comes by its name, with its star shape and a licorice taste similar to regular anise, even stronger. Star anise is the seed pod of an evergreen tree grown in southwestern China and Japan. Like regular anise, star anise gets its distinctive licorice taste from a chemical compound called Anethol. Star anise plays a key role in the slow cooked dishes that characterize Eastern Chinese cuisine. Star anise is one of the spices in five-spice powder.