About Spices
Dried Chili Peppers
Dried Chili Peppers
First Sichuan Impression Opens on Valley Blvd, Alhambra and Michelin Guide Recognition & Six Consecutive Years of Listing
First Sichuan Impression Opens on Valley Blvd, Alhambra and Michelin Guide Recognition & Six Consecutive Years of Listing
First Sichuan Impression Opens on Valley Blvd, Alhambra and Michelin Guide Recognition & Six Consecutive Years of Listing
Rattan Pepper
Rattan Pepper
A green variety of Sichuan peppercorn,藤椒 has a citrusy aroma and refreshing numbing sensation. It defines the bright and tingling profile of dishes such as Boiled Fish Fillet with Rattan Pepper
A green variety of Sichuan peppercorn,藤椒 has a citrusy aroma and refreshing numbing sensation. It defines the bright and tingling profile of dishes such as Boiled Fish Fillet with Rattan Pepper
A green variety of Sichuan peppercorn,藤椒 has a citrusy aroma and refreshing numbing sensation. It defines the bright and tingling profile of dishes such as Boiled Fish Fillet with Rattan Pepper
Sichuan Peppercorn
Sichuan Peppercorn
Known for its numbing “má” effect, Sichuan peppercorn balances chili heat and enhances depth of flavor. Together with dried chilies, it creates the iconic “má là” taste at the heart of Sichuan cooking.
Known for its numbing “má” effect, Sichuan peppercorn balances chili heat and enhances depth of flavor. Together with dried chilies, it creates the iconic “má là” taste at the heart of Sichuan cooking.
Star Anise
Star Anise
With its sweet, licorice-like fragrance, star anise adds depth to long braises and stews. It is often used in rich meat dishes, bringing warmth and harmony to complex sauces.
With its sweet, licorice-like fragrance, star anise adds depth to long braises and stews. It is often used in rich meat dishes, bringing warmth and harmony to complex sauces.
Galangal
Galangal
More pungent than ginger, galangal carries a peppery, pine-like aroma. It cuts through the richness of seafood and meat, giving bold dishes a clean finish.
More pungent than ginger, galangal carries a peppery, pine-like aroma. It cuts through the richness of seafood and meat, giving bold dishes a clean finish.
Black Cardamom
Black Cardamom
Large reddish-brown pods with a smoky, camphor-like aroma. In Sichuan cooking, 草果 is often added to stews and braised soups, where its deep, warming fragrance enriches the broth and balances bold chili and peppercorn flavors.
Large reddish-brown pods with a smoky, camphor-like aroma. In Sichuan cooking, 草果 is often added to stews and braised soups, where its deep, warming fragrance enriches the broth and balances bold chili and peppercorn flavors.
Coriander Seed
Coriander Seed
Citrusy and nutty, coriander seed is often toasted to release aroma. It pairs especially well with lamb, echoing the rustic street food of Sichuan night markets.
Citrusy and nutty, coriander seed is often toasted to release aroma. It pairs especially well with lamb, echoing the rustic street food of Sichuan night markets.
Codonopsis Root
Codonopsis Root
Mildly sweet and earthy, this traditional root is used to enrich nourishing broths, giving soups both flavor and balance.
Mildly sweet and earthy, this traditional root is used to enrich nourishing broths, giving soups both flavor and balance.
Gardenia Fruit
Gardenia Fruit
Valued for its natural golden coloring and faint herbal fragrance, gardenia fruit gives stews and snacks an appetizing brightness.
Valued for its natural golden coloring and faint herbal fragrance, gardenia fruit gives stews and snacks an appetizing brightness.
Bay Leaf
Bay Leaf
With its herbal, slightly floral scent, bay leaf lends depth to stews and smoked dishes such as Tea Smoked Pork Ribs, balancing strong flavors with a gentle undertone.
With its herbal, slightly floral scent, bay leaf lends depth to stews and smoked dishes such as Tea Smoked Pork Ribs, balancing strong flavors with a gentle undertone.
Sand Ginger / Kaempferia Galanga
Sand Ginger / Kaempferia Galanga
Sharp and slightly medicinal, sand ginger deepens the flavor of braises and spice blends, intensifying the richness of traditional recipes.
Sharp and slightly medicinal, sand ginger deepens the flavor of braises and spice blends, intensifying the richness of traditional recipes.
Lemongrass
Lemongrass
With its fresh citrus fragrance, lemongrass adds brightness and balance, showing how Sichuan cuisine can also embrace lighter, refreshing accents..
With its fresh citrus fragrance, lemongrass adds brightness and balance, showing how Sichuan cuisine can also embrace lighter, refreshing accents..
