Cassia Bark is known as "Chinese Cinnamon", and comes in the form of sticks that are like big sticks of cinnamon. It has almost exactly the same flavour as cinnamon, except deeper and perhaps more "spicy". It is one of the Chinese Five Spices.
Cloves are familiar to most people, and were one of the first spices to be imported into Europe. They are found throughout all cuisine, including curries, sweets and mulled wine, and are also used to make pomanders and incense. They have strong anti-microbial and anaesthetic properties and are commonly used for medicinal purposes.
Aniseed is less popular in Chinese cooking than Star Anise, but it has a similar flavour. It is not really one of the five spices, unless you cannot find any star anise, but star anise is available (see above).
Arrowroot is generally used as a thickener in Chinese cooking. It gives Chinese sauces their thickness (e.g. sweet and sour sauce, or barbecue sauce). It has a neutral flavour and is equally suitable for thickening European sauces such as gravy. It is not in itself "spicy" in any way.
Garlic is used throughout Chinese cuisine. We supply a range of forms of garlic including paste, powder and flakes that make it quicker and easier to cook with garlic, with no peeling or chopping required. They also offer very good value for money.
Tamarind is a sour fruit that is used in a similar way to how lemon is used. Whole tamarind is somewhat cumbersome to use as it has a skin and seeds, so this smooth tamarind puree takes the hard work out of it.
Furikake seasoning is a delicious mixture of sesame seeds, nori seaweeed and red shiso leaves. It can be added to almonst any dish and has a wonderful sesame flavour. Furikake is a great sushi coating too!
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