https://www.scmp.com/rss/5287/feed Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants. en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Susan Jung Susan Jung Annatto, also known as achiote, is a spice known more for its colour than its flavour. The seeds of the annatto tree are dried into hard reddish-brown pellets, which are used as a natural dye (including for lipstick, hence it is also called “the lipstick tree”) and food colouring. The shades range from golden yellow to deep red, depending on the concentration. It is sometimes used as a much cheaper substitute for saffron, purely for its colour because the two spices taste nothing alike. The... https://www.scmp.com/lifestyle/food-drink/article/3347128/how-cook-annatto-saffrons-subtler-stand-and-3-simple-recipes-use-it?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3347128/how-cook-annatto-saffrons-subtler-stand-and-3-simple-recipes-use-it?utm_source=rss_feed Fri, 20 Mar 2026 07:15:08 +0000 Susan Jung Susan Jung Pink peppercorns look like pepper and are sometimes sold along with white, black and green peppercorns in a mixed packet, but unlike the other three, which are the dried fruit of the Piper nigrum shrub in different stages of ripeness, they are harvested from at least two plants that are unrelated to the pepper family. Also called poivre rose, the pink peppercorn’s colour, texture (it has a delicate crunch) and flavour – sweet, aromatic and only slightly peppery, without the “hotness” of true... https://www.scmp.com/lifestyle/food-drink/article/3346463/2-pink-peppercorn-recipes-bring-out-their-sweet-aromatic-flavour?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3346463/2-pink-peppercorn-recipes-bring-out-their-sweet-aromatic-flavour?utm_source=rss_feed Fri, 13 Mar 2026 07:15:08 +0000 Susan Jung Susan Jung “Herbes de Provence” evokes warm, sunny days lazing by the pool or on the beach, and meals of grilled meats, ratatouille and chilled rosé wine. There is no rigid recipe for the herb blend – every producer has their own – but it should be composed of herbs that are widely used in the cuisine of the French region. The blend can contain varying amounts of any or all of the following: dried basil, thyme, fennel seed, rosemary, savory, tarragon, oregano, marjoram and chervil. Some producers add... https://www.scmp.com/lifestyle/food-drink/article/3345655/how-make-herbes-de-provence-give-grilled-meat-and-fish-french-accent?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3345655/how-make-herbes-de-provence-give-grilled-meat-and-fish-french-accent?utm_source=rss_feed Fri, 06 Mar 2026 07:15:08 +0000 Susan Jung Susan Jung Chervil is the refined cousin of the parsley family. Delicate in looks, flavour and fragrance, the herb – with its feathery leaves – is far less assertive than other plants in its family, which includes celery, carrot and flat-leaf parsley. In Hong Kong, chervil is more expensive than other types of parsley. To store it, wrap the base of the sprigs in a damp paper towel and put the herb in a plastic bag in the fridge, wetting the towel as needed. Like other types of parsley, chervil loses much... https://www.scmp.com/lifestyle/food-drink/article/3344726/how-use-chervil-known-french-parsley-and-2-delicious-recipes?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3344726/how-use-chervil-known-french-parsley-and-2-delicious-recipes?utm_source=rss_feed Fri, 27 Feb 2026 07:15:07 +0000 Susan Jung Susan Jung Oregano is one of the few dried herbs I have on the spice rack in my kitchen. While the flavour of most other delicate, leafy herbs dissipates when dried, oregano gains intensity. It should be used with a light touch. If a recipe calls for an amount of the fresh herb and you only have dried, use less than half. It is easy to add more later, but it is difficult to tone down if you have added too much. Although many recipes call for dried oregano to be sprinkled over food at the last minute, I... https://www.scmp.com/lifestyle/food-drink/article/3343991/how-use-oregano-and-recipes-spotlight-pizza-herb?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3343991/how-use-oregano-and-recipes-spotlight-pizza-herb?utm_source=rss_feed Fri, 20 Feb 2026 07:15:08 +0000 Susan Jung Susan Jung Rosemary is one of those ingredients that can easily overwhelm a dish. It’s strong and fragrant, with a distinctive pine flavour that can be refreshing and pleasant if used judiciously, but bitter if overused. The needlelike leaves on tough stalks are popular in Mediterranean cuisines. As a fresh herb, rosemary stores well: you can wrap the base of the stalks in a damp paper towel and keep it in the fridge, or even put the rosemary in a small vase with about 1cm of water and use as an unusual... https://www.scmp.com/lifestyle/food-drink/article/3343285/how-use-rosemary-and-3-recipes-make-most-its-pungent-flavour?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3343285/how-use-rosemary-and-3-recipes-make-most-its-pungent-flavour?utm_source=rss_feed Fri, 13 Feb 2026 07:15:08 +0000 Susan Jung Susan Jung Sage is a plant that is easy to recognise, at least when it is fresh. The leaves are medium-sized, dusty green, covered with a soft, delicate fuzz, and have a distinct but mild taste. When the leaves are dried, the flavour intensifies, so they should be used with discretion. Sage goes well with meats such as chicken, turkey, pork and veal, and it is a popular seasoning for sausages. Sage has been used for its medicinal values for centuries. It is said to have antiseptic qualities, to help with... https://www.scmp.com/lifestyle/food-drink/article/3342504/how-use-sage-and-3-recipes-make-most-its-savoury-flavour?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3342504/how-use-sage-and-3-recipes-make-most-its-savoury-flavour?utm_source=rss_feed Fri, 06 Feb 2026 07:15:09 +0000 Susan Jung Susan Jung Until some years ago, the only capers I had seen came in a jar. But on a trip to Israel, a friend showed me a caper bush growing wild near her house. I probably would not recognise the bush again if I saw it, because, to my untrained eye, it looked like almost any other bush – even the edible flower bud did not look that distinctive. Unfortunately, I missed out on my one opportunity to eat a raw caper, so I have only tasted them after they have been turned into a condiment. The most common way... https://www.scmp.com/lifestyle/food-drink/article/3341614/what-are-capers-3-easy-recipes-make-most-salty-tangy-bud?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3341614/what-are-capers-3-easy-recipes-make-most-salty-tangy-bud?utm_source=rss_feed Fri, 30 Jan 2026 08:15:07 +0000 Susan Jung Susan Jung Caraway is a spice that, in my mind, is inextricably linked to many cuisines of northern and eastern Europe and the Baltic states, where it is used in breads, charcuterie, pickles, savoury dishes and even desserts, cheese and liqueurs. The plant is prized primarily for its small, ridged and curved fruits (although they are usually referred to as seeds), which are strong, distinctive and aromatic. The seeds are generally used whole. When ground, the flavour fades quickly, so it is best to grind... https://www.scmp.com/lifestyle/food-drink/article/3340649/how-use-caraway-seeds-flavour-bread-cakes-and-sauerkraut?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3340649/how-use-caraway-seeds-flavour-bread-cakes-and-sauerkraut?utm_source=rss_feed Fri, 23 Jan 2026 08:15:07 +0000 Susan Jung Susan Jung The tonka bean is not the most visually appealing spice – the black, shrivelled seeds look rather like what a large rat would leave behind. My first encounter with it was not promising. A pastry chef mentioned that he had made some tonka bean ice cream. He showed me a bagful of the seeds and, being curious, I popped one into my mouth. The bitter intensity of the bean was almost overwhelming. I did some research and found that the tonka bean contains coumarin, a chemical that can cause liver... https://www.scmp.com/lifestyle/food-drink/article/3339965/how-tonka-beans-can-add-touch-spice-your-desserts-and-sex-life?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3339965/how-tonka-beans-can-add-touch-spice-your-desserts-and-sex-life?utm_source=rss_feed Fri, 16 Jan 2026 07:15:10 +0000 Susan Jung Susan Jung Citrus zest is one of the most powerful and distinctive seasonings you can use, but most people just discard it. To make the most of it, you need to separate the zest from the pith, which together form the citrus peel (also called the rind or the skin). The zest is the colourful part of the peel, the thin layer of yellow, orange or green on a lemon, orange or lime, while the pith is the thicker white layer underneath the zest. The zest has a bright taste and aroma due to the citrus oils it... https://www.scmp.com/lifestyle/food-drink/article/3339049/how-zest-lemon-and-best-way-use-it-flavour-food?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3339049/how-zest-lemon-and-best-way-use-it-flavour-food?utm_source=rss_feed Fri, 09 Jan 2026 07:15:08 +0000 Susan Jung Susan Jung The celery we get in supermarkets comes in the form of long, clean, tidy stalks that are eaten as a vegetable; sometimes the aromatic leaves are attached. The plant, though, also yields tiny pieces of fruit called celery seeds, which are used as a spice. Although the seed is small, the flavour is strong – and, surprise, celery-like. It is used in alternative medicine. According to the University of Maryland Medical Centre, in the United States, the seeds are used as a diuretic and to treat... https://www.scmp.com/lifestyle/food-drink/article/3338463/celery-seeds-many-uses-flavouring-bloody-marys-and-indian-food-treating-gout?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3338463/celery-seeds-many-uses-flavouring-bloody-marys-and-indian-food-treating-gout?utm_source=rss_feed Fri, 02 Jan 2026 08:15:09 +0000 Susan Jung Susan Jung When I think of pomegranates, I tend to dwell mostly on the crimson, jewel-like fruit, which looks beautiful when scattered across dishes, giving the food a bright, sweet-tart flavour; it also makes one of the most refreshing juices. But the seeds and surrounding flesh of sour pomegranates, as opposed to the sweeter types that are eaten fresh, can be dried and used as a sour spice in Indian, Pakistani and Middle Eastern cuisines. Often called anardana, the dried seeds give the familiar... https://www.scmp.com/lifestyle/food-drink/article/3336206/how-use-dried-pomegranate-seeds-or-anardana-stewed-dishes-salads-and-more?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3336206/how-use-dried-pomegranate-seeds-or-anardana-stewed-dishes-salads-and-more?utm_source=rss_feed Fri, 19 Dec 2025 07:15:08 +0000 Susan Jung Susan Jung Coffee is consumed most often as a drink, but it also makes for a distinctive seasoning. The seeds of the coffee fruit (called “cherries”, because that is what they resemble) are picked when the fruit ripens to a deep red colour. The pulp and skin are removed to reveal the green seed, which goes through several stages – including fermenting, washing, drying, hulling and grading – before the beans are stored or shipped. The processed beans can be stored in their dried green state for several... https://www.scmp.com/lifestyle/food-drink/article/3335848/how-use-coffee-beans-flavour-food-and-drinks-ice-cream-and-lamb-loin-vodka?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3335848/how-use-coffee-beans-flavour-food-and-drinks-ice-cream-and-lamb-loin-vodka?utm_source=rss_feed Fri, 12 Dec 2025 07:15:08 +0000 Susan Jung Susan Jung When people use citrus to cook with, they rarely consider using the fragrant leaves as well. Most are too tough to eat, but they can still be useful, as long as they have not been sprayed with pesticides. When I was a pastry chef, we used fresh lemon leaves to make decorative chocolate versions: we would paint tempered chocolate on the shiny side of the leaf and then chill it. The leaf was tough but flexible enough to peel away, leaving its imprint on the hardened chocolate. You can use other... https://www.scmp.com/lifestyle/food-drink/article/3334981/how-use-lime-leaves-thai-fried-chicken-dish-your-friends-will-love?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3334981/how-use-lime-leaves-thai-fried-chicken-dish-your-friends-will-love?utm_source=rss_feed Fri, 05 Dec 2025 07:15:09 +0000 Susan Jung Susan Jung Juniper berries taste like how pine trees smell – sharp, resinous and clean. If you have ever had a gin and tonic, or a traditional martini – as opposed to one made with vodka or sake – you will recognise the taste of juniper, which is the main flavour component of gin. The so-called berry is actually the cone part of the juniper shrub, which is part of the cypress family. In areas where the plant grows – primarily in mountainous regions throughout the world, including Europe and India – the... https://www.scmp.com/lifestyle/food-drink/article/3334100/how-use-juniper-berries-marinades-strong-meats-and-add-flavour-sauerkraut?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3334100/how-use-juniper-berries-marinades-strong-meats-and-add-flavour-sauerkraut?utm_source=rss_feed Fri, 28 Nov 2025 07:15:08 +0000 Susan Jung Susan Jung It can be difficult to take poppy seeds seriously, at least when they are used – as they so often are – as a garnish, sprinkled over bread or cakes. They are too small for your teeth to actually crunch – I am sure most of them are swallowed whole – and they only make their presence known long after you have eaten them, when someone lets you know that you have something unsightly stuck between your teeth. There is strength in numbers, however, and a multitude of poppy seeds can be quite tasty,... https://www.scmp.com/lifestyle/food-drink/article/3333040/how-use-poppy-seeds-make-delicious-onion-bread-rolls-called-platzels?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3333040/how-use-poppy-seeds-make-delicious-onion-bread-rolls-called-platzels?utm_source=rss_feed Fri, 21 Nov 2025 07:15:09 +0000 Susan Jung Susan Jung Tamarind is a rather ugly fruit; in its natural state, the thin-shelled pod resembles old, dust-covered dog droppings. The taste, though, is anything but dry and dusty; it is sour and sweet. It is used as a seasoning in Africa, Southeast Asia and India, where it is usually available fresh, as a paste and as a thick, dark syrup. When buying fresh tamarind, look for pods that are swollen and full, rather than thin and flat, as this means they are ripe and therefore sweeter and less acidic. For... https://www.scmp.com/lifestyle/food-drink/article/3332606/tamarind-ugly-delicious-how-use-sour-sweet-fruit-make-thai-crunchy-fish?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3332606/tamarind-ugly-delicious-how-use-sour-sweet-fruit-make-thai-crunchy-fish?utm_source=rss_feed Fri, 14 Nov 2025 07:15:09 +0000 Susan Jung Susan Jung Although paprika is not native to Eastern Europe, it has long been associated with Hungarian cooking – it is used in goulash (a soup or stew with meat and vegetables) and chicken or veal paprikash, and gives a slight kick to roasted potatoes and buttered noodles. In Hungary, spice shops sell paprika with many different flavours and heat levels. If you find a spice shop that sells its products loose, ask to smell the paprika before buying – if it is fragrant, it should still be full of... https://www.scmp.com/lifestyle/food-drink/article/3331761/how-use-paprika-hungarian-food-staple-give-fried-chicken-and-potato-dishes-kick?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3331761/how-use-paprika-hungarian-food-staple-give-fried-chicken-and-potato-dishes-kick?utm_source=rss_feed Fri, 07 Nov 2025 07:15:08 +0000 Susan Jung Susan Jung Lemongrass is a useful plant. It is used as an insect repellent and also yields citronella oil, which is said to soothe the stomach, ease depression and stimulate the mind. Of course, it also has culinary uses. The thick, tough, juicy stalks of the lemongrass plant are used as a flavouring in many Southeast Asian cuisines. The flavour is somewhat like lemon, but more subtle and complex. Lemongrass is usually sold as stalks that are about 30cm (12 inches) long. Most of the plant needs to be... https://www.scmp.com/lifestyle/food-drink/article/3330416/lemongrass-recipe-how-make-vietnamese-rice-noodles-lemongrass-chicken?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3330416/lemongrass-recipe-how-make-vietnamese-rice-noodles-lemongrass-chicken?utm_source=rss_feed Fri, 31 Oct 2025 07:15:15 +0000 Susan Jung Susan Jung Every year, towards the end of October, I get a flood of press releases from upmarket restaurants proudly announcing that they are serving white truffles. As with other ingredients, such as hairy crabs and pea shoots, which are also in season now, the availability of white truffles is fleeting – you have only a few months to enjoy them. The Tuber magnatum is not really white; it is pale beige or tan, and the interior is even darker. The knobbly fungus is associated with Alba, in Italy, but it is... https://www.scmp.com/lifestyle/food-drink/article/3329891/how-best-enjoy-white-truffles-and-why-they-can-cause-dog-nappings?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3329891/how-best-enjoy-white-truffles-and-why-they-can-cause-dog-nappings?utm_source=rss_feed Fri, 24 Oct 2025 07:15:09 +0000 Susan Jung Susan Jung The phrase “wild ginseng hunter” does not have quite the same manly ring as “big game hunter”, although I am not sure about what is so macho about using big guns to kill animals – many of which cannot even be used for food – to the brink of extinction. But hunting wild ginseng is not exactly a stroll in the park. The wild plant – which is harvested for its root – grows in unpolluted, mountainous areas that are often difficult to reach, and it takes a sharp eye to find because it blends in with... https://www.scmp.com/lifestyle/food-drink/article/3328921/how-use-ginseng-make-delicious-chicken-soup-and-roots-supposed-benefits?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3328921/how-use-ginseng-make-delicious-chicken-soup-and-roots-supposed-benefits?utm_source=rss_feed Fri, 17 Oct 2025 07:15:09 +0000 Susan Jung Susan Jung Chinese fermented black beans – known in Cantonese as dou si – are powerful little umami bombs that add an intense, rich savouriness to whatever they are cooked with. They are made from soybeans, which, when dried, range in colour from ivory to yellow. After being salted and fermented, they turn black and resemble large, dusty rat droppings. But do not let their appearance fool you – they are delicious, although because their flavour is so strong and pungent, they should be used... https://www.scmp.com/lifestyle/food-drink/article/3328367/how-chinese-fermented-black-beans-add-umami-explosion-any-dish-and-2-recipe-ideas?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3328367/how-chinese-fermented-black-beans-add-umami-explosion-any-dish-and-2-recipe-ideas?utm_source=rss_feed Fri, 10 Oct 2025 07:15:07 +0000 Susan Jung Susan Jung Of all the potted herbs I have had on my balcony, thyme is one of the few success stories. The mint plant is weedy, and the culantro is needy, but despite my black thumb, the thyme plant has not died yet. In fact, it gives me far more of the herb than I can use. Thyme has a beautiful fragrance, not just the small leaves but also the tough, woody stem. It also dries well, although I still prefer the herb fresh: tie a bunch of thyme with kitchen twine and hang it upside down in a warm, sunny spot,... https://www.scmp.com/lifestyle/food-drink/article/3327230/why-thyme-so-fine-plus-delicious-stuffed-pork-chop-recipe-using-it?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3327230/why-thyme-so-fine-plus-delicious-stuffed-pork-chop-recipe-using-it?utm_source=rss_feed Fri, 03 Oct 2025 07:15:07 +0000 Susan Jung Susan Jung Fresh longan (“dragon eye”) is a delicious, sweet, succulent fruit. When dried, however, the fruit transforms into something shrivelled, dark and chewy, with a rich, smoky flavour. It can be eaten out of your hand (like raisins or dried cranberries), but more often it is used for making tong sui (sweet soups) and in traditional Chinese medicine (TCM). Like the fresh fruit, dried longan is considered heating, so it should be consumed in moderation; too much can cause insomnia, coughs and... https://www.scmp.com/lifestyle/food-drink/article/3326507/how-longans-are-used-tcm-and-healing-soup-recipe-thats-also-good-skin?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3326507/how-longans-are-used-tcm-and-healing-soup-recipe-thats-also-good-skin?utm_source=rss_feed Fri, 26 Sep 2025 07:15:08 +0000 Susan Jung Susan Jung Ginkgo is so often misspelt as gingko (including by me) that the Oxford English Dictionary now accepts the spelling variation. According to the Oxford Companion to Food, “Ginkgo biloba is the sole survivor of a group of primitive trees.” A living fossil, the trees you find now are almost the same as the fossilised specimens that date back to the Jurassic era. The ginkgo “nut” is actually the kernel of the ginkgo fruit, which has a lingering, extremely pungent and disgusting odour often compared... https://www.scmp.com/lifestyle/food-drink/article/3325655/ginkgo-fruit-stinks-and-its-nuts-are-toxic-delicious-how-eat-them?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3325655/ginkgo-fruit-stinks-and-its-nuts-are-toxic-delicious-how-eat-them?utm_source=rss_feed Fri, 19 Sep 2025 07:15:08 +0000 Susan Jung Susan Jung For many of us, something red on our plate signals to our palates either sweetness (as with strawberries or raspberries) or spiciness (usually chillies). But sumac has neither of those flavours: it is tart. Its sourness is different to that of lemon, which some recipes say can be used as a substitute. Sumac is more astringent and tannic. The spice comes from the dark reddish-purple sumac berry, which is dried and then ground to a coarse, gritty powder, and that is usually how it is sold... https://www.scmp.com/lifestyle/food-drink/article/3324753/how-use-sumac-salads-and-kebabs-and-recipe-filling-autumnal-dish?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3324753/how-use-sumac-salads-and-kebabs-and-recipe-filling-autumnal-dish?utm_source=rss_feed Fri, 12 Sep 2025 08:15:08 +0000 Susan Jung Susan Jung It is hard to imagine cooking without garlic – it is one of those ingredients I always have in my kitchen, and it is used in almost every cuisine around the world. In the not-too-distant past, though, there was a snobbery about it within some cultures: garlic was considered to be an ingredient used only by the lower classes and immigrants. The fat, moist cloves grow tightly packed in what is called a bulb or head, and are covered with a papery skin that is usually removed before the garlic is... https://www.scmp.com/lifestyle/food-drink/article/3324263/garlic-what-know-how-pick-good-ones-and-tasty-tart-recipe?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3324263/garlic-what-know-how-pick-good-ones-and-tasty-tart-recipe?utm_source=rss_feed Fri, 05 Sep 2025 07:15:07 +0000 Susan Jung Susan Jung Pandanus amaryllifolius, also known as pandan or screw pine, is a long, slender, tough green leaf with a lovely, pleasant aroma and a delicate but distinctive taste. You can find fresh or frozen pandan leaves at shops specialising in Thai, Vietnamese and other Southeast Asian ingredients. Look for leaves that are supple and bright green, rather than those that are turning yellow or brown. Some shops also sell small bottles of pandan extract, although these often taste artificial. To make your... https://www.scmp.com/lifestyle/food-drink/article/3323192/how-use-pandan-versatile-leaf-can-transform-both-sweet-and-savoury-dishes?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3323192/how-use-pandan-versatile-leaf-can-transform-both-sweet-and-savoury-dishes?utm_source=rss_feed Fri, 29 Aug 2025 07:15:08 +0000 Susan Jung Susan Jung The taste of a dessert I ate in Istanbul, Turkey, stayed vivid in my memory for years afterwards: it was made with chocolate, sour cherries and a tiny, intensely flavoured leaf that was familiar but at the same time puzzling. I asked the waiter about it, and he said it was mint. I did not get the Latin name of this variety, nor did I buy a plant when I had the chance (it was available in all the produce markets we visited), so I do not know what type of mint it was – all I know is that it was... https://www.scmp.com/lifestyle/food-drink/article/3322224/how-use-mint-add-zest-food-and-drinks-lamb-ice-cream-mojitos?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3322224/how-use-mint-add-zest-food-and-drinks-lamb-ice-cream-mojitos?utm_source=rss_feed Fri, 22 Aug 2025 07:15:07 +0000 Susan Jung Susan Jung While few people would turn down a juicy, ripe, sweet mango, an unripe one – hard and tart – needs a bit of work to appreciate. In Thailand, unripe mango is made into what is known as green mango salad (although the colour of the fruit does not necessarily indicate its ripeness; unripe mango can also have a yellow to reddish tint). For this dish, after being shredded, the mango is mixed with fish sauce, lime juice, sugar, chillies and other flavourings. In Indian cuisine, unripe mango is made... https://www.scmp.com/lifestyle/food-drink/article/3321649/how-green-mango-used-indian-and-thai-cuisines-and-its-medicinal-properties?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3321649/how-green-mango-used-indian-and-thai-cuisines-and-its-medicinal-properties?utm_source=rss_feed Fri, 15 Aug 2025 07:15:08 +0000 Susan Jung Susan Jung Chun pei is one of the few flavourings that gets more expensive as it ages. This “old skin” is made by leaving tangerine peel out to dry in a breezy, sunny place until it is completely desiccated, then putting it in an airtight jar. Rather than losing flavour as it ages, as with many spices, chun pei becomes more complex and potent. When used in restaurants, the description of the dish will often state how old the chun pei is, especially if it is aged peel. Shops that carry a range of chun pei... https://www.scmp.com/lifestyle/food-drink/article/3321021/how-dried-tangerine-peel-or-chun-pei-used-chinese-cooking-and-recipe-idea?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3321021/how-dried-tangerine-peel-or-chun-pei-used-chinese-cooking-and-recipe-idea?utm_source=rss_feed Fri, 08 Aug 2025 07:15:07 +0000 Susan Jung Susan Jung If you were to say “nigella” to most foodies, they would probably think of British celebrity chef Nigella Lawson rather than the spice. Nigella seeds – which come from the Nigella sativa plant and go by other names, including black cumin, kalonji and kalo jira – look like small, sharp, jet-black sesame seeds. They do not have much aroma until they are cooked, either by toasting in a dry skillet, baking or lightly frying in oil, which is then imbued with their flavour. They have a crumbly texture... https://www.scmp.com/lifestyle/food-drink/article/3320161/how-unleash-nigella-seeds-aroma-and-their-reported-health-benefits?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3320161/how-unleash-nigella-seeds-aroma-and-their-reported-health-benefits?utm_source=rss_feed Fri, 01 Aug 2025 07:15:08 +0000 Susan Jung Susan Jung Sesame seeds give you a lot of bang for your buck or, to put it more elegantly, a lot of flavour for their size. The tiny seeds of the Sesamum indicum plant, which have a very high oil content, are even more flavourful when toasted. This is easy to do with a small, inexpensive Japanese tool called (what else?) a sesame-seed toaster: a flat pan with a mesh hinged lid that you lock into place after putting in the seeds. The lid allows you to shake the pan vigorously without the seeds jumping out... https://www.scmp.com/lifestyle/food-drink/article/3319419/how-sesame-seeds-and-their-healthy-oil-add-flavour-dishes-including-chinese-dessert?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3319419/how-sesame-seeds-and-their-healthy-oil-add-flavour-dishes-including-chinese-dessert?utm_source=rss_feed Fri, 25 Jul 2025 07:15:08 +0000 Susan Jung Susan Jung The spice we know as Sichuan peppercorn is not actually part of the pepper family, although it is used in the food of China’s Sichuan province (as well as in a few other cuisines). The spice is very fragrant but the effect on the tongue is less a flavour than a tingling sensation that numbs. The Sichuan peppercorn is the fruit of a type of prickly ash that belongs to the citrus family – and because it can carry citrus canker bacteria that has the potential to decimate the citrus industry in the... https://www.scmp.com/lifestyle/food-drink/article/3318511/how-sichuan-peppercorns-give-dishes-numbing-mala-flavour-and-recipe-idea?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3318511/how-sichuan-peppercorns-give-dishes-numbing-mala-flavour-and-recipe-idea?utm_source=rss_feed Fri, 18 Jul 2025 07:15:08 +0000 Susan Jung Susan Jung Fresh coriander, which before moving to Hong Kong I had always known by its Chinese name, yuhn sai, or its Spanish name, cilantro, is one of those flavours you either love or hate. I know some people who feel nauseated if a dish has even the slightest amount of this pungent herb. I love it, and buy it by the handful from the wet markets. Many vegetable vendors throw in a few stems for free if you buy enough from them. Although it is also called Chinese parsley, coriander cannot be used in place... https://www.scmp.com/lifestyle/food-drink/article/3317307/how-cook-coriander-herb-you-either-love-or-hate-3-recipe-ideas?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3317307/how-cook-coriander-herb-you-either-love-or-hate-3-recipe-ideas?utm_source=rss_feed Fri, 11 Jul 2025 07:15:07 +0000 Susan Jung Susan Jung Whoever decided to find out what asafoetida tastes like must have been very, very hungry. One of its nicknames – devil’s dung – gives an idea of its stinking pungency. It comes from the root of the asafoetida plant, whose stalks and foliage look somewhat like fennel fronds. The thick liquid made from it is dried into a hard mass, which is then crushed or grated into a powder. Asafoetida is used most frequently in Indian cuisines, where it is blended with other spices. When cooked, the pungency... https://www.scmp.com/lifestyle/food-drink/article/3316743/what-asafoetida-spice-common-indian-cuisine-said-have-many-health-benefits?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3316743/what-asafoetida-spice-common-indian-cuisine-said-have-many-health-benefits?utm_source=rss_feed Fri, 04 Jul 2025 07:15:07 +0000 Susan Jung Susan Jung Curry leaf is not, unfortunately, the bouillon cube of the plant world – it does not magically turn an ordinary sauce into a curry-flavoured hit. The thin, delicate leaves do, however, smell like Indian curries and, when used in a complex spice mixture, add a strong fragrance and a distinct, slightly bitter flavour. You can buy inexpensive bags of fresh curry leaves in specialist Indian produce shops, while pricier jars of dried specimens can be found in upscale supermarkets. Do not bother with... https://www.scmp.com/lifestyle/food-drink/article/3315853/all-about-curry-leaves-how-cooks-use-them-and-recipes-make-most-spice?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3315853/all-about-curry-leaves-how-cooks-use-them-and-recipes-make-most-spice?utm_source=rss_feed Fri, 27 Jun 2025 07:15:08 +0000 Susan Jung Susan Jung Of all the spices, pepper is probably the most ubiquitous. Green peppercorns, white peppercorns and black peppercorns come from the same plant – the Piper nigrum vine. The stage at which they are picked and how they are processed determines the colour. The green peppercorn is the unripe fruit and it can be used fresh, dried or pickled. It is aromatic and hot, but not as strong as black or white peppercorns. Black peppercorns are also unripe, but the fruit has been processed, fermented and dried... https://www.scmp.com/lifestyle/food-drink/article/3315156/where-does-pepper-come-all-about-spice-plus-delicious-pepper-crab-recipe?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3315156/where-does-pepper-come-all-about-spice-plus-delicious-pepper-crab-recipe?utm_source=rss_feed Fri, 20 Jun 2025 07:15:07 +0000 Susan Jung Susan Jung Many people think of mustard first as a plant or a condiment rather than a spice, but it is actually all three – and more. Some of the plants we eat as mustard greens or other types of brassica also yield the mustard seed, which is then made into the condiment (of which there are many variations) or mustard oil, and can even be used to treat certain types of illness. Mustard seeds tend to be classified by colour – such as white, yellow, brown or black. Brown and black seeds are much more pungent... https://www.scmp.com/lifestyle/food-drink/article/3312223/all-about-mustard-seeds-how-release-their-power-and-recipe-make-most-them?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3312223/all-about-mustard-seeds-how-release-their-power-and-recipe-make-most-them?utm_source=rss_feed Fri, 13 Jun 2025 07:15:06 +0000 Susan Jung Susan Jung Turmeric is, to my palate, indelibly associated with Indian cuisine, which is why, when I taste it in non-Indian dishes, it comes as a bit of a surprise. I remember tasting it once at a cheap Spanish restaurant in Hong Kong, where the cooks substituted it for the much more expensive saffron – only the colours are similar; the flavours are a world apart. I also tasted it at Cha Ca La Vong, in Hanoi, Vietnam, where the spice was a key part of the restaurant’s signature dish of fish with rice... https://www.scmp.com/lifestyle/food-drink/article/3310108/all-about-turmeric-how-cooks-use-it-and-recipe-makes-most-spice?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3310108/all-about-turmeric-how-cooks-use-it-and-recipe-makes-most-spice?utm_source=rss_feed Fri, 06 Jun 2025 07:15:07 +0000 Susan Jung Susan Jung Chilli is a spicy spice, but how hot it is depends on the cultivar – some types are mild, while others can burn on contact with the skin. They also differ in spiciness according to the conditions in which the plant has been grown, how ripe the chilli fruit is when it is harvested and whether the hottest parts of the chilli are used. Dried chilli is much hotter than fresh because the flavour is concentrated. Chilli is used in sauces and pastes, where it is almost always mixed with other... https://www.scmp.com/lifestyle/food-drink/article/3310087/all-about-chilli-how-cooks-use-it-and-recipe-makes-most-hot-spice?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3310087/all-about-chilli-how-cooks-use-it-and-recipe-makes-most-hot-spice?utm_source=rss_feed Fri, 30 May 2025 07:15:06 +0000 Susan Jung Susan Jung I am not sure why mace is not as well known as its twin, nutmeg. The two spices come from the fruit of the Myristica fragrans tree – mace is the seed coating and nutmeg the seed. But while nutmeg is quite common – which cook, after all, does not have a nutmeg in the spice cupboard for grating onto eggnog or adding to a béchamel sauce? – mace is not. The two spices are prised together out of the fruit, and the mace, which tightly surrounds the nutmeg, is removed. When processed, nutmeg is a hard... https://www.scmp.com/lifestyle/food-drink/article/3309391/what-mace-all-about-nutmegs-less-known-twin-how-cooks-use-it-and-recipe-idea?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3309391/what-mace-all-about-nutmegs-less-known-twin-how-cooks-use-it-and-recipe-idea?utm_source=rss_feed Fri, 23 May 2025 07:15:07 +0000 Susan Jung Susan Jung Nutmeg is a spice that is used sparingly. Many recipes call for just a few “scrapes” or “grinds” of it because its flavour and aroma are so pervasive. Once it is ground, those dissipate quickly, so it is better to buy whole nutmeg, which keeps for a long time, and grate it just before use; there are special nutmeg graters, but a Microplane also works well. The nutmeg is not actually a nut; rather, it is the hard seed of a fruit. It is covered by a delicate, reddish-orange, weblike mace, which is... https://www.scmp.com/lifestyle/food-drink/article/3309115/all-about-nutmeg-how-use-it-cooking-and-recipe-makes-most-spice?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3309115/all-about-nutmeg-how-use-it-cooking-and-recipe-makes-most-spice?utm_source=rss_feed Fri, 16 May 2025 07:15:08 +0000 Susan Jung Susan Jung The young ginger in the markets in late spring is very different from the old ginger that is available year-round. Yes, they are both a rhizome and come from the same plant but the former is harvested when the shoots are off-white with pink tips. Young ginger is moist and tender with a very thin, edible skin and mild flavour. It is often eaten as a vegetable or made into a pickle. Old ginger has been allowed to mature on the plant and the skin is thicker, the flesh fibrous and the flavour hot... https://www.scmp.com/lifestyle/food-drink/article/3309090/all-about-ginger-young-and-old-how-pickle-it-and-recipe-makes-most-it?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3309090/all-about-ginger-young-and-old-how-pickle-it-and-recipe-makes-most-it?utm_source=rss_feed Fri, 09 May 2025 07:15:07 +0000 Susan Jung Susan Jung Cardamom is a spice I love, even though I do not use it often. I add a small amount of the ground spice when I make Danish pastries and delicate chickpea-flour cookies, and use a pod or two when I am cooking an Indian- or Middle Eastern-inspired dish, but that is about the extent of it. It is a spice that should be used sparingly: with most preparations, a subtle hint of its distinctive flavour is much better than a strong jolt of it. I once accidentally bit into a whole cardamom pod I had used... https://www.scmp.com/lifestyle/food-drink/article/3308645/what-cardamom-good-how-make-most-spice-its-varieties-and-recipe?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3308645/what-cardamom-good-how-make-most-spice-its-varieties-and-recipe?utm_source=rss_feed Fri, 02 May 2025 07:15:08 +0000 Star anise is a striking spice, both in appearance and taste. In Cantonese, it is called bat gok (eight angles, or corners), although it sometimes has more or fewer than eight points making up the “star”. Its flavour is similar to that of aniseed, but star anise is much stronger; often, recipes will call for a certain number of star anise points, rather than a whole one, because too much will overwhelm the other ingredients. Each of the points contains a shiny seed, which I usually discard when... https://www.scmp.com/lifestyle/food-drink/article/3307898/what-star-anise-how-cooks-use-spice-its-best-pairings-and-recipe-idea?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3307898/what-star-anise-how-cooks-use-spice-its-best-pairings-and-recipe-idea?utm_source=rss_feed Fri, 25 Apr 2025 08:15:08 +0000 Susan Jung Susan Jung I love the intense, licorice-y flavour of aniseed, although it’s not a spice everyone appreciates. To me, it seems a little old-fashioned, perhaps because of the vintage-looking packaging of Flavigny violet or rose pastilles. At the centre of each hard, round bonbon is a whole aniseed. The spice (which is actually the fruit of the Pimpinella anisum rather than the seed) has many uses. It gives the distinctive flavour to liqueurs such as Pernod, sambuca, absinthe, ouzo, arak and raki. Because... https://www.scmp.com/lifestyle/food-drink/article/3305968/all-about-aniseed-how-use-it-cooking-and-recipe-makes-most-it?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3305968/all-about-aniseed-how-use-it-cooking-and-recipe-makes-most-it?utm_source=rss_feed Fri, 18 Apr 2025 07:15:07 +0000 Because of its name, I used to think allspice was a mixture akin to five-spice, ras el hanout, quatre epices and shichimi. It does actually taste somewhat like a blend of strong, aromatic spices such as clove, cinnamon, nutmeg and peppercorns. The fruit of a type of myrtle shrub, allspice is important in Caribbean cuisines, especially that of Jamaica, which grows much of the world’s supply and where it is used in the spice mixture for jerk-style barbecued meats. In Europe, it is used in some... https://www.scmp.com/lifestyle/food-drink/article/3305868/facts-about-allspice-how-use-it-cooking-and-easter-recipe-hot-cross-buns?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3305868/facts-about-allspice-how-use-it-cooking-and-easter-recipe-hot-cross-buns?utm_source=rss_feed Fri, 11 Apr 2025 07:15:07 +0000 Every time I open the container in which I keep most of my dried spices, the scent of cloves is overwhelming. I have a long, multistrand “necklace” of them, given to me a few years ago at a shop in Istanbul, Turkey, where my husband and I had made a purchase. As much as I cook, I’ll never make it through the entire necklace, because cloves are powerfully strong and aromatic, despite their small size. Cloves are the immature flower bud of a tree in the myrtle family. They’re used, whole or... https://www.scmp.com/lifestyle/food-drink/article/3304912/all-about-cloves-how-use-them-cooking-and-recipe-makes-most-them?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3304912/all-about-cloves-how-use-them-cooking-and-recipe-makes-most-them?utm_source=rss_feed Fri, 04 Apr 2025 07:15:08 +0000