Orange Jasmine (Qian Li Xiang)
千里先まで香る！？八角を優しくしたような甘い香り
Description
Dried leaves, twigs, or fruits of Orange Jasmine (Murraya paniculata). As the name suggests, it's so aromatic it's said to 'reach a thousand miles'. A sweet aroma akin to star anise or clove, but more floral and gentle. Elevates the aroma of pork and beef braises.
Classification: Hardcore, Spice, Qian Li Xiang, For Braising, Lu Shui, Sweet Aroma, Meat Dishes, Jiu Li Xiang
Shops selling Orange Jasmine (Qian Li Xiang)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Leaves and twigs of Murraya paniculata(Orange Jasmine)
Instructions
- [Typical Uses]
- [Meat Braising Aroma]: Add slightly to a Lu Shui base of star anise/cinnamon to round off sharp edges and make it floral.
- Deodorizer for mutton soup.
- Blend material for Five Spice and Thirteen Spice.
Learn more Substitutes, pairings, tips
Key spices
Strong sweet aroma like star anise/licorice、mixed with floral notes like citrus/jasmine
Substitutes at Japanese supermarkets
Substitute aroma by mixing star anise and a dash of fennel
Pairing
Braised Pork / Mutton Soup / Lu Shui
Trivia
One of the core spices in the Chinese seasoning 'Thirteen Spice'. Also popular as a houseplant; its white flowers blooming in early summer smell incredibly wonderful.
Eating tips & etiquette
Star anise alone can be monotonous and sharp, but blending Qian Li Xiang gives the aroma a gradient, resulting in a refined, pro-made Chinese broth.
Allergen
None