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
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.
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.