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It is highly fragnant leaves and is most popular culinary herb. It has a rich grayish color. The flavour is rich with sweet, minty notes with a touch of anise like flavour.
Dry ginger powder is widely used in the kitchen to add flavor and aroma.The powder is extracted from the ginger root which is dried.
Five spice powder is one of the essential base seasonings for much of Chinese cooking. A blend of ground cinnamon, coriander, star anise, bay leaf and all spice. A little of this pungent mix goes a long way which giving dishes a balanced hit of sweet, savory, bitter and sour.
Garlic powder isn’t true substitute for fresh garlic – nothing could be – but it does have its advantages. It usually lasts for a long while and a little goes a long way when cooking.
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