Description
Mugwort Powder brings the distinctive earthy, grassy flavour and natural green colour of mugwort to traditional Asian sweets and contemporary baking. Known as ssuk (쑥) in Korean and yomogi (よもぎ) in Japanese, this aromatic herb is traditionally used in Korean rice cakes, Japanese mochi, and wagashi.
Made from dried, ground mugwort, this convenient powder can be incorporated into rice flour mixtures, doughs, and batters without the preparation required for fresh leaves. Its gently bitter herbal character pairs particularly well with glutinous rice, sweet bean fillings, and subtly sweet desserts
Best for
- Korean rice cakes such as ssuk-tteok, injeolmi, and gyeongdan
- Yomogi mochi, kusa mochi, daifuku, and other wagashi
- Steamed buns, breads, and rice flour doughs
- Cakes, cookies, and other baked goods
- Adding a distinctive herbal flavour and natural green colour to desserts
Features
- Finely ground mugwort powder for convenient cooking and baking
- Distinctive earthy, grassy aroma with a gently bitter herbal flavour
- Imparts a natural green colour to doughs and batters
- Traditional ingredient in Korean rice cakes and sweets
- Versatile for Asian confectionery and contemporary pastry applications
How to use
Mix mugwort powder into flour or other dry ingredients before adding liquids, or disperse it in a small amount of water before incorporating it into doughs and batters. Start with a small quantity and adjust to achieve the desired herbal flavour and green colour. For rice cakes and mochi, follow a recipe developed for dried mugwort powder, as the amount needed differs from fresh mugwort leaves.
Ingredients
Mugwort powder.
Storage
Store in a cool, dry place away from direct sunlight and humidity. Keep tightly sealed after opening and follow the storage instructions on the package.
Origin
Product of South Korea.