Sell Spices White/Black/Sichuan Peppercorn / Cloves / Star Anise / Cinnamon Sticks / Coriander Seeds / Bay Leaves /Candle Nut best price

Selection option White Peppercorn 200g Origin Indonesia Black Peppercorn 200g Origin Indonesia Sichuan Peppercorn 200g Origin China Cloves 200g Origin Indonesia Star Anise 200g Origin China Cinnamon Sticks 200g Origin Indonesia Coriander Seeds 200g Origin Indonesia Bay Leaves 100g Origin China Candle Nut 200g Origin Indonesia White Peppercorn White peppercorns are actually a byproduct of a black peppercorn. When mature, black peppercorns are soaked in running water and the outer layer is rubbed away, a white peppercorn with subtler flavor results. Loved by the French, these are ground and used for cream sauces and clear broths. Black Peppercorn Lampong peppercorns are cultivated in Indonesia and picked immediately after they ripen. Because they are not allowed to mature on the vine these peppercorns are slightly smaller, but have more sharpness and heat. Grind them in your own peppermill for a more pungent flavor that is great on pastas, salads, stews or soups. Sichuan Peppercorn Sichuan peppercorn is a spice produced from the husks of seeds of two species of the prickly ash shrub (Zanthoxylum), which is in the rue or citrus family. The pinkish-red husks around the seeds are used for the Sichuan peppercorn spice, while the inner black seed is discarded as it is too gritty and would be sand-like when eaten. Cloves Cloves are the unopened flower buds of the clove tree, which is a tropical evergreen that can live up to 100 years. They have an pungent aroma as well as a sweet and spicy flavor. Although cloves aren’t called for often, they are essential to many ethnic dishes. Star Anise Star Anise is the fruit of a tree in the Magnolia family which is native to southern China and Vietnam. Use this beautiful whole star anise when concerned about presentation. Its aroma is much like fennel and anise and its taste is pungent and sweet with hints of licorice. Cinnamon Sticks The flavor of stick cinnamon is more subtle than ground cinnamon because the sticks come from the tops of the cassia trees and aren’t as mature as the bark from the trunk. Trunk bark is more full flavored and is used for ground cinnamon. These sticks are the perfect addition for curries, desserts and syrups. They are also great used as stirrers for cocoa, coffee or eggnog. Coriander Seeds Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant and surprisingly, its flavor is vastly different from that of coriander. Coriander has a sweet, aromatic taste with a touch of citrus. Bay Leaves Bay leaves are a fragrant leaf from the laurel tree used as an herb. The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish. Candle Nut Candlenut or Buah Keras, a South East Asian native plant and multipurpose tree found its usage in food, medicine and more.