Ling Cao (Spirit Grass)
麻辣の香りが爆発する！火鍋スープの「増幅器」
Description
Dried plant of the primrose family, often used in tandem with 'Pai Cao' as a backstage spice. Its standalone aroma isn't strong, but when heated in oil with other spices (chilies/Sichuan pepper), it acts as a magical booster, 'amplifying the aromas of other spices multiple times' (Zeng Xiang).
Classification: Ultra Hardcore, Spice, Medicinal, Ling Cao, Hot Pot, Lu Shui, Aroma Enhancer, Ma La
Shops selling Ling Cao (Spirit Grass)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried stems/leaves of the primrose family
Instructions
- [Typical Uses]
- [Ma La Hot Pot Base]: Add a few grams alongside Pai Cao when frying chilies/Sichuan pepper in beef tallow. This makes the hot pot aroma strong enough to pierce the room.
- Add a trace amount to elevate Lu Shui aroma.
Learn more Substitutes, pairings, tips
Key spices
Like sweet dried grass alone、but opens dramatically when dissolved in hot oil
Substitutes at Japanese supermarkets
(Irreplaceable. Hot pot works without it for home cooking)
Pairing
Chongqing Hot Pot / Sichuan Ma La Tang / Lu Shui
Trivia
As the name suggests, a grass with almost spiritual, mysterious effects. Master the duo of Pai Cao (preservation) and Ling Cao (amplification), and you can open a hot pot shop tomorrow.
Eating tips & etiquette
That 'insanely good Ma La smell' drifting from Chinese hot pot shops that grabs your stomach can NEVER be produced just by frying chilies; it's due to the amplification effect of this 'Ling Cao'.
Allergen
None