Preparation / Directions:
Sesame Oil Oriental sesame oil made from roasted sesame seeds has a dark orange hue and a strong, nutty, slightly smoky flavour. Use it sparingly as a flavouring, but never use it for cooking, since it burns easily. Store in a cool place or in the refrigerator.(kosher only with supervision )
Sesame Paste Roasted sesame seeds are ground into a paste. Peanut butter can be used as a substitute. Do not use tahini, which is made from unroasted sesame seeds, because the taste is different.(kosher only with supervision)
Sichuan Peppercorns These dried, reddish, aromatic berries are slightly peppery and give a numbing sensation to the tongue. They have a strong, distinct aroma when roasted and are used whole or crushed into a powder .(kosher without supervision only if it is in the fresh or pure form)
Soy Sauce Brewed from fermented soybeans, wheat, salt, sugar and yeast, soy sauce is the most important flavouring in Chinese cuisine. It is salty and tangy in flavour and is dark brown almost black in colour. There are two main kinds of imported soy sauces available light (thin) or dark (black). Both kinds are used for cooking; however, the light soy sauce is saltier than the black and is preferred for dipping. Imported soy sauces are better than approved domestic brands because the flavour is deeper, richer and more consistent. Some of the kosher brands are not even made from soybeans. La Choy and Kikkoman the best brands.(kosher without supervision only if it is pure soya sauce without any added flavouring)
Star Anise Its name is derived from the eight seed pods that come together m the shape of a star. Its liquorice flavour is not unlike aniseed, and it is used to flavour braised dishes and the master sauce. Remove the star anise from the dish before serving, since it is not to be eaten. Store in an air tight jar.(kosher without supervision only if it is in the fresh or pure form)
White Pepper Asians prefer ground white pepper because of its penetrating, potent flavour.(kosher without supervision only if it is in the fresh or pure form)
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