| The subtle aroma of five spice powder is particularly effective in steamed foods | The word is used for both the species of herb and its -like flavor |
|---|---|
| 1911 , , , 2 11th ed | Ashraffodin Ghoshegir, Mohammad Mazaheri, Peyman Adibi, and others 2014 , , Journal of Research in Medical Sciences, Issue 12, Folder 19, Page 1118-1123 |
English, and probably in other languages also, badian sounds archaic and obsolete; it is found only in historical recipes, not in contemporary cookbooks.
23| Stir-frying chao or chow [ 炒] , which is the dominating cooking technique in Chinese restaurants of the Western Hemisphere see for an example is but one of the numerous cooking techniques in China, and it is most characteristic of the mild Cantonese style Guangzhou [ 广州, 廣州] style of cooking | John Gerard, , 1597, p |
|---|---|
| Oxford Dictionaries, Oxford University Press | Because the plants have a , they do not transplant well after being established, so they should either be started in their final location or be transplanted while the seedlings are still small |
Handbook of herbs and spices Volume 2.