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The Spice House x ATK China Collection
Spices of China
Our China collection, created with our partner The Spice House, features spices that will add amazing flavor to any meal. Create a flavorful dan dan mian with finely ground Sichuan peppercorns, or use whole star anise for your Peking duck marinade.
Inspiration can come from anywhere, so we’ve included a collection of our favorite spice-forward recipes! Simply scan the QR code (or enter the link) included with your collection to access an exclusive recipe collection from America’s Test Kitchen.
Spices Featured In This Collection
Bay Leaves
The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups, and curries. They have a floral and herbal scent reminiscent of oregano and thyme and are used more often than any other herb.
Sichuan Peppercorns
Sichuan peppercorns are full of surprises. They're actually seed husks, not peppercorns. They're fragrant and lemony, not purely spicy. They have a numbing effect on the lips and tongue, which opens the taste buds to other sensations. Chinese Sichuan peppercorns are prized in Nepali and Tibetan cuisine.
Ground White Pepper
White peppercorns are the same vine-fruits as black ones. After harvesting, however, they are soaked in water to remove their outer skin, giving them a slightly fermented taste prized by Japanese cooks. White ground pepper adds heat without changing the appearance of a dish.
Whole Star Anise
Cooks from Saigon to Little Saigon infuse pho with this delicate spice. Star Anise Pieces lend Taiwanese Beef Noodle Soup a sweet richness reminiscent of licorice. In Europe, it 'stars' in poached pears and tea infusions.
DETAILS
Spices Included: Bay Leaves - 0.2 oz, Sichuan Peppercorns - 1.1 oz, Ground White Pepper - 2.0 oz, Whole Star Anise - 2.0 oz
Care: Store in a cool, dry place
Each Collection includes access to exclusive recipe content from America’s Test Kitchen