The 5 flavors in the kitchen
The 5 flavors are not particularly high, but it is very aromatic, so it should be used sparingly.
Mixed with soy sauce, it is essential for the preparation of duck or Chinese roast meats. The 5 perfumes can also work wonders with barbecue marinades, vegetable fries, sweet and savory dishes or just a tarte tatin or fruit compote!
If you want to decorate your 5 flavors, add him ginger, cardamom or licorice as in certain regions!
History
Originally from the south of China, it alone symbolizes the Chinese theory of taste, codified in five basic flavors: sour, sweet, bitter, spicy and salty.
The composition of 5 perfumes is balanced, to combine yin and yang, founding principles of Confucius philosophy.
It is very difficult to agree on the original chili powder recipe.
In 1890, DeWitt Clinton Pendery of Fort Worth, Texas, supplied the cafes and hotels with his blend of peppers and spices, on behalf of the Mexican Chili Supply Company. At the same time, William Gebhard of News Baunfels (Texas) was making his Tampico Dust ("Dust of Tampico" after a Mexican city), which he later called Eagle Brand Chili Powder.
