Thanks for visiting! Photo courtesy of bethan. Southeast Asian foods are known first and foremost for packing a spicy punch. Herbs and spices are featured front and center in dishes from across the subcontinent, but even under this overarching theme, each country and region has its own unique characteristics. As many areas of Southeast Asia rely on the use of local ingredients, distinctive regional cuisines have developed depending on the types of products available in each location.
Thanks for sharing. The reason fennel makes the top 10 list is that it is usually included in Five-spice seasoning. That caffeine stimulates Traditional asian spices nervous system, that apple juice can combat diarrhea and that prunes can fix constipation are just a few of them. Connect now Or Shop without connecting. Black pepper is common Vintage telecaster bridge humbucker the West, and it is common in China too, but it is near the bottom of this list of
Kaylyns pussy. Health Benefits of Chinese Herbs/Spices
The whole pods are used as mulling spices and the ground pod is used in Traditionak and cold weather beverages. Let me know if you have other questions about Chinese ingredients or I missed something from the list. Add fennel seed ground into your Italian sausage for a perfect flavor and aroma. As its alternate name suggests, Chinkiang vinegar has a Trqditional darker color, close to that of soy sauce, due to the long aging process. It comes in different shapes, but all have a golden surface and fluffy texture. Comments are not for promoting your articles or other sites. Shaoxing wine is the only cooking wine used ssian most Chinese families, but the right type can be tricky to find outside of China. They can be used in both sweet and savory dishes, but Traditional asian spices sure to remove whole cloves before serving Traditional asian spices dish. Curry leaves are an essential ingredient in Indian cooking. More contrasts between US and Asian meals exist in the presentation and portions Traritional meals served. Salts can also be smoked over different types of wood giving them a smoky flavor. If you generally enjoy cooking with fresh ingredients Traditional asian spices make dishes without a pungent flavor, this will be a great one to try out.
A great part of the fun of travel in China is trying all the different kinds of authentic Chinese food.
- Shop today from our list of essential, Chinese food spices and prepare for your next Chinese food craving.
- Ajwain - Typically ground, these seeds have a strong fragrance with thyme and cumin undertones.
- People today are cooking more Asian cuisine than ever before, and it's important to know the basic ingredients to make the most authentic dish possible.
- Asian Spices and Seasonings.
- An introduction to 20 essential Chinese ingredients that help you cook delicious Chinese food like Chinese restaurants.
- Duck sauce suffers from an identity crisis of sorts, considering that it's actually made primarily from plums -- not duck, as its name implies.
Newer to the West, tofu has been a staple in Asian cuisine for years. Made … [Read More]. What is Agar-agar? Agar-agar is a gelatinous substance derived from specific species of algae. It is also known as Kanten from its Japanese derivative as agar-agar was supposedly discovered in 17th Century Japan.
What allows agar-agar to have its gelling abilities is a polysaccharide from … [Read More]. There are a variety of bamboo species harvested for human consumption, each of which boasts different sizes, textures, colors and flavors. Bamboo is lauded for its high fiber content, protein and Vitamin B6. It is extremely popular throughout Asian cuisine, though different regions use the … [Read More].
The genius and technical skills it takes to create masterpieces of molecular gastronomy … [Read More]. Southeast Asian, Korean, Indian and Szechuan cooking all share an intense passion for spicy food. These peppers are typically harvested when they are about one inch long … [Read More].
Cilantro a. Cilantro has a subtle citrusy flavor … [Read More]. Cloves possess a … [Read More]. Coconut Milk Coconut milk is used in all types of Asian cooking, mainly in curries, soups and desserts. All over Asia and particularly in Indonesia, Thailand, Malaysia and Singapore, little old ladies are found in dimly lit kitchens grating fresh coconut meat into large … [Read More].
Used frequently in Asian cooking, regular soy sauce is a necessary staple in … [Read More]. Cowgirl Creamery- One of the best cheese in America Cheese- that diabolical dairy decadence that drives us serious foodies to have food porn dreams about. Edamame Historically, the Edamame we know today can be traced back to 13th century Japan, when monks gave this highly nutritious vegetable as gifts, blanching whole soy bean pods and lightly sprinkling with salt.
Soybeans themselves were cultivated in China though, over two thousand years … [Read More]. Native to China, Japan and Korea, Enoki mushroom are typically long and thin with tiny caps on one end.
There are several varieties, the most widely known being that of the off-white, light brown and golden colors. One of the most popular and widely used condiments across Southeast Asia, fish sauce is typically produced from allowing dried small fish such as anchovies to ferment. Salt and anchovies are laid out in large wooden crates or boxes to ferment before later adding water. Galangal In the same family as the ginger root, Galangal is often confused with ginger or turmeric due to similar exteriors.
Galangal features the lightest skin amongst the root family, though unlike ginger, it typically has darker, thin brown rings along its root.
On the … [Read More]. Garam Masala Garam Masala is the most widely used blend of herbs and spices used in Indian and Pakistani cooking.
Exact ingredients and blends vary quite a bit from one region to another but typically, Garam Masala includes cloves, peppercorns, star anise, coriander, nutmeg, cumin, … [Read More]. Ginger Ginger root finds it origins in Asia and has a vital role in Asian cuisine. Similar to Turmeric in exterior, Ginger is a hard root with light to medium brown skin.
Its flesh is typically a light golden brown color when at its peak … [Read More]. Pungent from the fermented soybeans, Gochujang is also salty, somewhat sweet depending on the manufacturer and has varying degrees of spiciness. This paste is an indispensable ingredient in Korean kitchens, serving … [Read More].
Gula Jawa Gula Jawa, also known as Gula Merah, or red sugar, is one of the most severely misinterpreted ingredients in the West. This is a dense sugar derived from the Palmyra Palm but is extremely different from palm sugars typically sold in Western markets. I am after all, from Asia and since childhood have been drinking coconut … [Read More]. This is one of the most widely used ingredients in Asian curries and soups.
Turmeric … [Read More]. Traditionally made from sweet potato, soybeans, sugar, salt, garlic, red chili peppers, vinegar, water and certain types of … [Read More]. How To Roast Almonds Almonds are a huge source of nutrients and are incredibly versatile. They can be used in smoothies, as a snack on their own or crushed into smooth particles that are great for crusting fish or poultry.
Sometimes, all you can find … [Read More]. Kafir Lime Leaves Taken from the leaves of the Kafir Lime, these vibrant green leaves add an unmistakably fresh aroma to Southeast Asian cuisine.
Used in many soups, salads and stir-fries, Kafir Lime Leaves are unique and impossible to substitute. The actual limes are tiny, … [Read More]. Lap Cheong is a fatty pork sausage originating from China. It has a distinctively sweet and smoky flavor, imparted from the typical addition of sugar, rose water, salt and rice wine.
Lemongrass In recent years, lemongrass has become much more widely available in the western hemisphere, allowing for the creation of more authentic Asian dishes.
In western supermarkets, lemongrass is usually available in the produce section in an already finely minced paste sold in plastic tubes. A common and easy to find ingredient, limes are a staple in Asian cuisine, used in the cooking process as well as in food presentations as a garnish.
Bursting with freshness, limes exert a tangy bite, a welcome addition to heavier dishes or hot soups. Mint- One Of The Most Powerful Healing Herbs The origins of mint are widely debated, made all the more complicated by the many species that are similar and naturally hybridize. Currently, mint grows throughout the world, though it thrives in cooler, damp regions.
The mint … [Read More]. Miso Paste- Commonly Used Japanese Ingredients Miso paste is a traditional Japanese ingredient, made from a combination of many other ingredients including, rice, soybeans, barley, rye and hemp seed.
While Miso has been produced in Japan as early as 10, B. These should not be confused with another similar species now commonly sold as King Oyster mushrooms that share the coloring of oyster mushroom … [Read More]. Pandan Pandan, or commonly referred to as Pandan leaves, is a tropical plant native to Southeast Asia.
Now rare in the wild but commonly grown for culinary purposes, Pandan is a vibrant green plant with fanning leaves that look like blades. Used all over Asia … [Read More]. Panko Bread Crumbs Panko is a type of bread crumb originating in Japan and features a much flakier, crispier texture than regular Western bread crumbs. While its use was primarily in famous Japanese dishes such as tonkatsu and certain types of tempura, recent years have … [Read More]. Rose Syrup Rose Syrup is an ingredient used in certain Asian countries, predominantly Indonesia, Singapore, Malaysia and India to flavor and color desserts and beverages.
With no remotely similar products anywhere in the world, its presence in recipes cannot be replaced. Each country has its … [Read More]. Seaweed is a type of marine algae used in Chinese, Japanese and Korean cooking since millennia ago. There are many types of seaweed cultivated across Asia and Europe, the final products of which are most commonly used in sushi, soups and agar.
Agar is a … [Read More]. Though its modern globally known name is taken from Japan, contrary to popular belief, this mushroom is not native only to … [Read More]. These days it seems that every Southeast Asian nation has produced its own version of dried shrimp paste, each with an individual texture, odor and flavor. In general, they can be interchanged in recipes, though it is of course best to use the version pertinent … [Read More].
Sriracha Chili Sauce Originally named after the town of Si Racha in Chonburi province of Thailand, Sriracha chili sauce has become somewhat of an iconic condiment, spawning a variety of fan-based and comedic websites lauding its multi-use virtues. While the original Thai versions of Sriracha … [Read More]. Star Anise Star Anise, not to be confused with simply Anise, is a spice derived from an evergreen tree native to regions of China and Vietnam.
They are easily recognizable with their star shape and chocolate brown hue. Sticky Rice Sticky rice, also known as glutinous rice or sweet rice is an extremely popular type of rice eaten all over Asia, particularly for desserts. Often misconstrued to contain gluten due to its nickname of glutinous rice, sticky rice does not in fact, contain … [Read More]. Not to be confused with snow peas, sugar snap peas, also known as just snap peas, is a fuller bodied pod vegetable highly popular in Chinese cuisine.
Unlike the thin, flat snow pea, sugar snap peas have a thicker, voluminous body with more pronounced ends. Tamarind Southeast Asian cuisine uses different types of tamarind in many dishes, primarily in soups. Back in the day and even still now in remote villages in Asia, fresh tamarind is still used to create the most deliciously piquant dishes, soups and stews.
High in … [Read More]. Thailand is no exception. Types of Asian Noodles There are seemingly an infinite number of noodle varieties in Asia; no surprise given our obsession with the delicious spindly things. Why Sea Salts Are a Staple of Top Chefs Like much else in the gourmet culinary world of modern generations, sea salts sold in pretty packages with all types of fancy monikers are not an absolute necessity in creating authentic, spectacular dishes at home.
They … [Read More]. It has a dark brown to blackish hue but is also slightly translucent. Popular in Asian cuisine, woodear mushroom has a drastically … [Read More]. When … [Read More]. Ingredients Common ingredients in Asian cuisine. Agar-agar What is Agar-agar? Bamboo There are a variety of bamboo species harvested for human consumption, each of which boasts different sizes, textures, colors and flavors.
Coriander Cilantro a. Cowgirl Creamery Cowgirl Creamery- One of the best cheese in America Cheese- that diabolical dairy decadence that drives us serious foodies to have food porn dreams about. Edamame Edamame Historically, the Edamame we know today can be traced back to 13th century Japan, when monks gave this highly nutritious vegetable as gifts, blanching whole soy bean pods and lightly sprinkling with salt.
Enoki Mushroom Native to China, Japan and Korea, Enoki mushroom are typically long and thin with tiny caps on one end. Fish Sauce One of the most popular and widely used condiments across Southeast Asia, fish sauce is typically produced from allowing dried small fish such as anchovies to ferment.
Lemongrass is an essential ingredient in Thai cooking that can be purchased in Thai and specialty markets. They are extremely popular in Indian and Middle Eastern cooking and are used in a variety of curry powders. Use Five Spice to create a rub for roasted or stir-fried duck or Primarily used in Indian cooking, it has an aroma that might have you second guessing its culinary use at first smell. It is also unique in that the base of many meals is a fish sauce that is fragrant and salty and is made from fermented fish. Mace is considered a savory spice and works well as a replacement for nutmeg in lighter colored dishes where the dark specks of nutmeg are unwanted.
Traditional asian spices. 10 must-have Chinese ingredients
10 Essential Chinese Spices and Sauces | HowStuffWorks
A great part of the fun of travel in China is trying all the different kinds of authentic Chinese food. Chinese love to greatly vary the flavors of their food by using herbs and spices. Some of the herbs and spices on this list of 10 will be familiar to you, and others will be novel and even strange.
You'll learn what a spice or herb is like, its health effects , any health warning, and what Chinese use it for. Unlike the bland, samey fare you'd find in most Chinese restaurants abroad, the locally-made food brims and tingles with herbs and spices for varied exotic flavors.
To help achieve healthy flavors and produce a harmony of the flavors, Chinese cooks rely on herbs and spices to achieve a balance that promotes health, treats diseases, and aids recovery from injury. Ginger is the most common Chinese herb for seasoning.
It is usually used along with garlic in stir-fried dishes, soups, and sauces. It is an herb that is more preferred by men who need more Yang than women do generally.
A favorite food for cold winter days when Yin is high and Yang is low is chicken soup with a lot of ginger. The soup helps to strengthen and warm the body. Health benefits: Ginger helps balance the qi and the body fluids — so it helps people to stay healthy and recover from stress.
It is also used to help neutralize any harmful effects of other ingredients in the food or medical concoctions, so it is used heavily in Chinese medicine. It strengthens the immune system, helps people heal faster, and helps heal or prevent respiratory or circulation problems.
It helps prevent cancer and has strong anti-inflammatory properties. It is thought to be a herb with little or no harmful health effects. You can eat it as often as you want. It is thought that men especially might eat it daily for good health.
Garlic is often used to season cooking for stir-fries along with ginger. It is used throughout Chinese cooking. Health benefits: Garlic is also a high Yang herb. Like ginger, it can be used to replenish Yang in the body. It is a potent antioxidant, antibiotic, and antiviral herb. It heals and prevents infections and many viral or bacterial borne illnesses, and it promotes proper blood circulation and heals or prevents circulation problems such as high blood pressure, strokes, and heart attacks.
It also has strong anti-inflammatory properties. This is a very commonly used ingredient that is used more frequently than even chili and the others below. However, most Westerners may have never actually seen of one of these little brown 8-pointed star seed pods.
It has a pleasant taste like licorice. Chinese from northern to southern China love this taste and think it is a very healthy ingredient to mix in with the commonly used high Yang herbs and spices. Many Chinese will habitually drop a piece of star anise in whenever they boil basically any soup or vegetable, and it is added to many other dishes as well. There are several slightly different formulations for this 5-spice seasoning, but star anise finds its way in the most common varieties.
Whether you know it or not, if you eat in a Chinese restaurant in China, you'll eat a little star anise. Health benefits: This pleasant tasting herb has a lot of antioxidants for its size. It can strengthen the immune system, prevent fungal infections, support respiratory health, lower the risk of cancer, boost circulation, and aid sleep.
But there is a similar seed pod called Japanese star anise that is poisonous. Make sure you don't ingest that. Cloves are also commonly used in Chinese cooking. Many or most foreign visitors may have never used this spice either, but it is more commonly found in Western kitchens than star anise. It is one of the standard ingredients in five-spice seasoning that is generally composed of black pepper or peppercorn, star anise, fennel seeds, cloves, cinnamon, and salt.
Health benefits: Cloves offer some health benefits. Cloves aid in digestion, boost the immune system, control diabetes, fight cancer, and might have anti-mutagenic and anti-microbial properties. It might help heal or fight against oral diseases, and it has aphrodisiac properties. It is an anti-inflammatory. Be aware though that it prevents blood from clotting.
Chili pepper is heavily used. Chili powder, flakes, and paste are heavily used in Chinese cooking especially in the colder northeast and the area around Sichuan and Guangxi.
Fresh chilis are also heavily used for cooking. They might be chopped up and used to make sauces or to season food. The people in Hunan Province like to use fresh chili peppers in their dishes. Around Sichuan, they like to mix it with peppercorns for their favorite tangy, bitter-hot flavor. Hunanese prefer to mix it with vinegar instead for a refreshing sour-hot flavor. Health benefits: Chili pepper is another high Yang herb. It is very high in vitamin C. One chili pepper has more vitamin C than an orange.
Its helps people to heal faster and helps heal or prevent circulation problems. It opens clogged blood vessels, and it can help prevent strokes, heart attacks, ulcers, and promote proper blood circulation and heart health. But using a little every day will probably help alleviate asthma problems. All over China, Cassia, the bark of the Cassia tree, is eaten widely.
It tastes much like the kind of cinnamon that used to be most commonly used in the West. It is one of the standard ingredients of five-spice powder, but Chinese are using more and more of it to make desserts, pastries, candy, and drinks, and to flavor meat dishes. Health benefits: It is high in antioxidants and increases circulation, so it heals and prevents rheumatoid arthritis. It is a mild anti-viral and antibiotic, so it helps people avoid flus and cold and stay healthy.
It is a mild antidepressant. This is because it is high in coumarin. People with diabetes or low blood sugar might better avoid it since it lowers blood sugar. People with a liver disease or who are taking medications that can harm the liver hepatotoxic drugs such as Tylenol should also probably avoid eating it. After ginger and garlic, the varieties of green onions, scallions, spring onions and similar herbs are probably the next widely used kind of herb.
They are often added in stir-fries such as fried rice. Health benefits: Cong is a high Yang herb. It is good for your eyesight since it contains vitamin A, lutein, and zeaxanthin. These protect your eyes from damage and fights macular degeneration. Green onions are also good for your bones and strength since it is high in vitamin C for collagen generation and vitamin K for bone growth. Like garlic, it has anti-viral properties and can prevent and heal arthritis.
Sesame seeds and especially sesame oils are a characteristic flavor of Chinese cuisine. Health benefits: Sesame seeds and sesame oils are high in minerals especially copper, zinc, and calcium, so they hope bones to grow, heal and get stronger. It is thought that eating it frequently helps prevent osteoporosis. When fresh, it is also high in beneficial fatty acids that benefit the cardiovascular system and reduce arteriosclerosis.
It helps to reduce inflammation. The tyrosine in it has been thought to benefit the serotonin activity in the brain, giving people needed enzymes and hormones if they are anxious or depressed.
It is thought to be much more potent for reversing aging, regrowing hair, and helping teeth and bones to heal and grow.
It contains more vitamin E than any other food of plant origin, and vitamin E helps cells to grow and multiply. It is known to thin the blood, so take care if you take anticoagulant or blood-thinning medications. Black pepper is common in the West, and it is common in China too, but it is near the bottom of this list of Peppercorn is mainly favored around Sichuan. See more on Sichuan Food. Health benefits: You probably didn't know about its beneficial health effects.
It is high in Yang, so it helps people with low Yang. It strengthens the immune systems, helps to purify the blood and the body by removing toxins, and helps cure colds, digestion and respiratory disorders. It helps preserve food too, but what most Westerners probably don't know is that one of its greatest health benefits is that it helps people's bodies and cells absorb nutrients from the food that it is applied to. For example, when black pepper is mixed with turmeric, more curcumin is absorbed.
Be careful about medical use especially if already taking other medications since it might interfere with their effects.
The reason fennel makes the top 10 list is that it is usually included in Five-spice seasoning. It actually has a taste like that of star anise. It has a licorice flavor, but it is used differently in Chinese medicine and cooking than star anise that is thought to strengthen Yang. It is thought to promote the Yin in a body, so fennel is a spice that is more preferred by women.
It is commonly eaten in the West since it is a favorite spice used in Italian and Jewish cooking and Italian seasonings. In China, it is more commonly used in southern China, where it grows. It is used to make Chinese curry. Health benefits: It somehow promotes or strengthens Yin, so it is thought that it helps women produce breast milk.