Taiwan Original Flavor_Dried Scallion

The scientific name "Eating Cornus" is a large deciduous tree with nodules and thorns on its branches. Birds dare not even perch on it, and it is called the bird not stepping on it. From October to February of the following year, there is seasonal deciduous phenomenon. During January and February, the leaves are sprouted and the petioles and hearts are often red. The whole plant is thorny and has the smell of chives, hence the name-red spiny onion. It belongs to the Zanthoxylum Rutaceae family. It has a strong aroma from young leaves to twigs to fruits and seeds. In ancient times, it was listed as the "three fragrances" alongside Zanthoxylum bungeanum and ginger. The Compendium of Materia Medica records: eating cornel "tastes pungent and bitter. The natives pick it in August, pound and filter the juice, add lime to stir to make it, it is called moxa oil, or spicy rice oil. It tastes spicy and is used in food", historically It is also used in the following ways: torture the cornel fruit into a paste and use it as an ingredient in beef, mutton and pork dishes to remove the fishy smell; or use the whole cornel fruit as a seasoning for soup; or as a flavoring for wine. In Taiwan, young leaves are often used to add fragrant flavor to dishes, and the usage is similar to toon. The shelled scallion seeds have aromas of lemon and lemongrass, as well as pepper-like citrus flowers and strong tingling sensation.