Sichuan-Glazed Beef & Umami Mushrooms

Heat without overpowering flavor is what you’ll find in the Tien Tsin Chile. Known for its flush of fire, this chile is surprisingly simple yet powerful.

Tien Tsin chiles (pronounced "tea-in sin") are famous in China, and are rumored to have been a favorite delight of Chairman Mao, who is said to have once proclaimed, "no chiles, no revolution."

Savory and nutty, with notes of licorice and ginger. It’s one of the most important spices in Kashmiri Pandit and Gujarati cooking, and a key ingredient in Chinese Five-Spice.

During the Middle Ages, fennel was hung over doorways to repel evil spirits. It’s also one of the main herbs used to make absinthe—an alcoholic beverage that some have considered an “evil” spirit.

Warm and sweet, with a spicy kick and notes of a licorice-like flavor that’s similar to clove. Frequently thought of as a sweet spice, it also heightens savory flavor.

The star-shaped piece of star anise is an outer lining meant to protect seeds. Interestingly enough, star anise’s flavor comes only from this outer layer, not the seeds themselves!

This flavorless thickening agent is made by extracting the starch from the arrowroot plant, and lends heft and texture to sauces and baked goods.

For folks with dietary restrictions, arrowroot powder is your friend. The powdered form of this root-y vegetable is flavorless, nut-free, gluten-free, dairy-free, soy-free and corn-free.