Plant Descriptions:
Doi seeds or Talauma (Hạt Dổi) known as Michelia Tonkinensis A.Chev, are found in some Northwest provinces of Vietnam. They are woody, tall, upright plants with few branches and leaves. There are decades – or even up to century-old Doi trees of up to 30m height which produce excellent seeds. Doi seeds are harvested during September and November annually. The fresh seeds remain red, and turn black after getting dried under sunshine. Their taste is very specific and attractive as well.
Their strong acridity and passionate fragrance will leave a long-life memory in anyone right from their first try. Doi seeds can be applied in different ways in preparing dishes, from baking, stir-frying, soup to preparing sauces. Just a few Doi seeds are enough to make your dishes special.
Many foreigners knew about Doi seeds, including two very famous French chefs Olivier Roellinger and Didier Corlou, and “le petit prince des épices” (the little prince of spices) Rudy Smolarek from Belgium. All of them are conquered by Doi seed’s aroma and pungency that are totally different from everything they’ve ever tasted. Another swiss chef named Hermann Lienhard already tried Doi seeds and had a very interesting assessment about it: “The taste is very deep and persistent, well suited to spice up many different dishes. You can give a dish with Doi seeds that certain something. Doi seeds reminds me of a spice bag with several different flavors. This is very attractive for many cooks”. Or more recently chefs like Owen Morrice in Scotland, Giulio Bettini in Italy and Daniel Watkins in UK all said that Doispice is an incredible and very different spice.
What is Michelia Tonkinensis Seed?
Michelia Tonkinensis Seeds is a naturally growing forest tree with a tall, sparsely branched wooden trunk. Typically, in October and November, people from ethnic communities in the mountainous regions venture out to gather fallen dổi seeds for sale.
Michelia Tonkinensis seeds are widely used as a spice in various dishes, contributing to the distinctive flavor of Northwestern Vietnam cuisine. Whether combined with Mac Khen to create a dipping sauce or used to marinate buffalo or pork for cooking, Michelia Tonkinensis Seeds play a crucial role in shaping the unique taste of Northwestern Vietnamese cuisine.
To utilize Michelia Tonkinensis Seeds, the first step involves roasting them over a charcoal stove. Once cooled, the seeds are ground or crushed into small particles resembling ground pepper. These finely processed seeds are then stored in airtight containers, preserving their unique fragrance and preventing moisture absorption. This meticulous process ensures that the seeds retain their distinct aroma, providing a delightful culinary experience.
Tropical Spice’s premium Doi Seeds, with their intense fragrance and delightful popping sensation when roasted, are a testament to the region’s commitment to delivering a top-tier spice. Whether enhancing local specialties or inspiring innovative dishes, these seeds showcase the distinctive taste that sets culinary offerings apart.
