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5 popular spices used in Chinese cooking, why people love them, and their health benefits

Sand ginger, Chinese cassia, star anise, turmeric and five-spice powder have been used for their taste and health benefits for centuries

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Star anise, or illicium verum, is one of many spices popular in Chinese home cooking for both its taste and health benefits. Photo: Shutterstock
Take a bite out of history with our exclusive series on the delicious ingredients, dishes and techniques behind the unique taste of Hong Kong.
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Having a mother who dares to experiment in the kitchen means home cooking in our family is never dull.

Though not a favourite of mine, her saa goeng gai, or sand ginger chicken, is memorable not least because of its distinct flavour.

The sand ginger powder is but one of many culinary essentials in her chaotic arsenal of seasonings.

Growing up in Hong Kong, our palates have been exposed to almost as many flavours as there are spices out there. And in this region, there are plenty.

Sand ginger chicken casserole. Photo: Shutterstock
Sand ginger chicken casserole. Photo: Shutterstock

Historically, China has always been an exporter of spices. That is due to its geography: most spices could only be grown in the tropical East, in the southern regions of China, Indonesia, and in southern India and Sri Lanka. Cloves and nutmeg, for instance, grew nowhere else in the world.

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