Star anise = anise = whole anise = Chinese star anise = Chinese anise = pak kok (Mandarin) = boat gok (Cantonese) = bunga Lawang (Indonesian) = poy kak bua (Thai)

Star anise is the unusual star-shaped fruit of an evergreen tree native to South-west China and Vietnam. The tree has yellow flowers that resemble narcissus. These give way to the star-like fruits, which are harvested before they ripen. The points of the star contain amber seeds. Both the seeds and the husk are used for the ground spice. In China, one point, the name given to one section of the star, is often chewed after a meal as a digestive.

Star anise both smells and taste like liquorices. The flavor can also be detected in the alcoholic drinks pasties and anisette.

The aroma flavor of star anise complements rich meats. Star anise is very popular in Chinese cuisine, especially with pork and duck, and it is used to flavor beef soups in Vietnam. It is also sometimes used in sweet dishes, such as fruit salads. Ground star anise is one of the main ingredients of five spice powder.

Szechwan peppercorn = Sichuan peppercorn = Szechuan peppercorn = anise pepper = brown peppercorn = Chinese aromatic pepper = Chinese pepper = flower pepper = sansho (Japanese) = Japanese pepper = Japan pepper = wild pepper = fagara pepper = faa jiu (Mandarin) = hu chiao (Cantonese)

These aren't true peppercorns, this spice actually comes from the prickly ash tree, which is native to the Sichuan province in China, but also grows elsewhere in Asia. Unusually, it is the seed pods themselves, not the seeds they contain, that are used for the spice. The tiny reddish brown pods or husks are harvested when ripe, the bitter black seeds are removed and discarded, and the pods - Sichuan peppercorns - are either added whole to stewed dishes or dried and ground as a seasoning spice.

The prickly ash also grows in Japan, where the ripened pods are called mizansho or Japanese peppercorns. When ground, the spice is known as konazansho or sansho. The wood of the prickly ash is sometimes used to make mortar and pestle sets, which are much sought after by Japanese cooks who claim they impart a subtle flavor when used to grind ingredients.

Not as pungent as true pepper, Sichuan peppercorns have a warm aroma with a hint of citrus. The full flavor is released when they are dry-fried.

Sichuan peppercorns are immensely popular in Chinese cuisine. They are excellent in duck, pork and chicken dishes. The ground peppercorns are used in both Chinese five spice powder and Japanese seven spice powder.

Cinnamon = kayu manis padang (Indonesian) = ob chuey (Thai)

The best quality cinnamon is grown in Sri Lanka but it also flourishes elsewhere in Asia, particularly on the coastal strip of South India and Burma. The spices is actually the bark of a bushy tree that is a member of the laurel family. After three years, the branches are cut off and a long incision is made in the bark, so, that this can be lifted off. The operation is carried out during the rainy season, when the humidity speeds the peeling process. The bark is then dried in the sun and hand rolled to produce the familiar quills or sticks. Ground cinnamon is also produced.

Cinnamon has a delightfully exotic bouquet, sweet and fragrant, thanks to an essential oil, oil of cinnamon, which is used medicinally. The flavor is warm and aromatic.

Cinanmon has universal appeal as a flavoring both in sweet and savoury dishes and in a multitude of cakes and breads. In Asia, the sticks are used in spicy meat dishes, often with star anise, with which cinnamon has an affinity. Indonesian cooks use cinnamon in their famous spiced beef and coconut milk stew known as rendang.

Cassia cinnamon = cassia = Chinese cinnamon = Chinese cassia = false cinnamon = kuei (Chinese) = keihi (Japanese) = ob choey (Thai)

Like cinnamon, it comes from the bark of tree which is related to laurel, but whereas cinnamon is native to Sri Lanka, cassia comes from Burma, and is also cultivated in China, Indo-China and Indonesian. It is harvested in much the way as cinnamon, but the bark is not as fine, so although it curls, it will not form the fine quills we associate with cinnamon.

Cassia smell s rather like cinnamon, but is more pungent.

Chinese cooks make much use of cassia. It is one of the constituents of five spices powder and is also an important ingredients in the elaborate spiced stock known as lu which is used throughout China for simmering foods. When this stock is first made, it is very strongly flavored, and is generally used for cooking beef, pot-roast style. The stock is not served with the beef, but is saved to be used again, perhaps with poultry. It may well be boiled up a third time, to simmer fish or shellfish. In some homes, a pan of lu will be kept going for months. Cracked cassia quills and cassia buds (which look like cloves) are used in the East to give a warm aromatic flavor to pickles, curries and spiced meat dishes.

Cloves = ting hsiang (Mandarin) = ding heung (Cantonese) = choji (Japanese) = kaan ploo (Thai)

Cloves are the unopened flower buds of a tree which is a member of the myrtle family. They originated in the Spice Islands in Indonesia and were taken to the Seychelles and Mauritius early in the 18th century. The biggest producer now is Zanzibar where the fresh pink buds are picked twice a year. They are then dried an palm leaf mats or over a gentle heat when they turn the familiar reddish brown. the name clove is derived from the Latin clavus, meaning a nail.

Cloves have an intense fragrance and an aromatic flavor that can be fiery. They are slightly astringent.

In Asia, cloves are mainly used in savoury dishes, and their warm aromatic flavor complements rich meats. Thai cooks use cloves to cut the rich flavor of duck, and also use them with tomatoes, salty vegetables and in ham or pork dishes. Ground cloves are an essential ingredients in many spice mixtures, including the famous Chinese five spice powder. They are also one of the ingredients in Worcestershire sauce.

Orange or Tangerine peel = chen pi (Mandarin) = chan pei (Cantonese)

Both oranges and tangerines originated in China, where they were held in high regard for centuries before traders introduced them to the West. The sun-dried peel of both these citrus fruits is used as a spice, particularly in the cooking of Sichuan and Hunan.

The dried peel is dark brown and brittle, but retains a strong citrus fragrance, when it is used in cooking, it imparts a tangy flavor to the food.

Originally, dried citrus peels were mainly used medicinally . Today, they are a popular seasoning and are often combined with star anise and cinnamon when, braising meat or poultry.