Originally from China, my flavour is powerful and warm with a woody, lemony and resinous aroma. I am also very fruity, pungent and slightly bitter. I spice up salty-sweet dishes and spice up fish, white meats, pasta and rice. As surprising as it may seem, I am also used in the preparation of certain desserts such as fruit salads, crème brûlée and ice cream. You have been warned! I can slightly numb the tongue, which is why I have been used for centuries in Chinese medicine as a local anesthetic.

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