Anise celery

This article is about Chinese five-spice mixture. For the South Asian five-spice anise celery, see Panch phoron. This article needs additional citations for verification.

Please help improve this article by adding citations to reliable sources. It is also used in Hawaiian cuisine and Vietnamese cuisine. In Southern China, Cinnamomum loureiroi and Mandarin orange peel are commonly used as substitutes for Cinnamomum cassia and cloves respectively. These ingredients collectively produce southern five-spice powders’ distinctive, slightly different flavor profile.

Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. In Hawaii, some restaurants place a shaker of the spice on each patron’s table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed. Five-spice powder can also add complexity and savoriness to sweets and savory dishes alike. It has a traditional use as an antiseptic and used to cure indigestion. Everything You Need to Know About Chinese Five-Spice Powder”.

Evaluation of antioxidant capacity of Chinese five-spice ingredients”. International Journal of Food Sciences and Nutrition. The 5-Flavor Profile of Chinese Five-Spice Powder”. Fernandez’s Palayok: Philippine Food Time, On Site, in the Pot. San Isidro Labrador on May 15, celebrated in Lucban, Quezon by decorating the houses with food. In Madrid, Spain, the same feast is celebrated on the same day, and San Isidro Labrador is also the patron saint of Madrid.

The Latin name has been confused with basilisk, as it was supposed to be an antidote to the basilisk’s venom. Basil is an annual, or sometimes perennial, herb used for its leaves. Its leaves are richly green and ovate, but otherwise come in a wide variety of sizes and shapes depending on cultivar. Basil grows a thick, central taproot. Its flowers are small and white, and grow from a central inflorescence, or spike, that emerges from the central stem atop the plant. The various basils have such distinct scents because the volatile aromatic compounds vary with cultivars.

Basil is native to India and other tropical regions stretching from Africa to South East Asia, but has now become globalized due to human cultivation. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Ocimum basilicum has at least 60 varieties, which further complicates taxonomy. Most basils are cultivars of sweet basil. Most basil varieties have green leaves, but a few are purple, such as, ‘Purple Delight’. Some similar species in the same genus may be commonly called “basil”, although they are not varieties of Ocimum basilicum.

Ocimum tenuiflorum, formerly known as O. Basil is sensitive to cold, with best growth in hot, dry conditions. It behaves as an annual if there is any chance of a frost. However, due to its popularity, basil is cultivated in many countries around the world. In Northern Europe, Canada, the northern states of the U. Additionally, it may be sown in soil once chance of frost is past. It fares best in well-drained soil with direct exposure to the sun.