Next to sauces, Asian spices are the flavour-givers that practically define every cuisine. There are also unique spice blends that give an instant authentic flavour-boost to any dish. Come discover these bold, piquant and fragrant wonders!
Bay Leaves
An aromatic leaves that are commonly used in cooking. It has a floral and herbal scent that is somewhat similar to oregano and thyme. It can be used whole, fresh, dried or ground. Usually used in slow-cooked dishes like stews, sauces and soup and the leaves are removed before serving.
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Recipes that use Bay Leaves
-218x146.jpg "Indonesian Sticky Rice with Savoury Coconut Flakes (Ketan Serundeng)")
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Black Sesame
Black sesame is often used as a garnish in both Western and Asian cuisine. However, black sesame provides a great nutty flavour in everything from ice cream to macarons, and soup to porridge. They have a slightly bitter, nutty taste and are a bit more intense than white sesame seeds. Toasting them in a dry pan helps to bring out their flavour.
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Recipes that use Black Sesame
-218x146.jpg "Tofu with Stir-fried Kimchi and Pork Belly (Dubu Kimchi)")
-218x146.jpg "Buddha Bowl with Panko Crumbed Tofu and Avocado Rose")
-218x146.jpg "Tofu With Pork Belly & Kimchi (Dubu Kimchi)")
Blue Butterfly Pea Flower
Also known as Clitoria Ternatea, or bunga telang, this flower is widely used in Southeast Asia as a natural food colouring. An extract is used to make some of popular dishes in Malaysia, such as pulut tai tai and nasi kerabu. Often, blue butterfly pea flower is drunken as a tea or in colourful drinks. To use it, simply add a few dried flowers or powder in water and watch as the water turns a vibrant blue colour.
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Recipes that use Blue Butterfly Pea Flower
-&-Nasi-Kerabu-(Herb-Rice-Salad)-(CSW-2019)-218x146.jpg "Spiced BBQ Chicken with Herb Rice Salad (Ayam Percik & Nasi Kerabu)")
Bonito Flakes
Bonito flakes are prepared through a process of smoking and drying the fillets of fish, which are then thinly shaved. This ingredient is combined with dried kelp to make dashi—a base used for broths and soups. Bonito flakes are also used to garnish dishes like takoyaki, okonomiyaki and ramen.
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Recipes that use Bonito Flakes
 (1)-218x146.jpg "Duck Soba Noodle Soup (Kamo Nanban)")
2-218x146.jpg "Grilled Octopus Balls (Takoyaki)")
Chilli Thread
Known as sil-gochu in Korean, chilli threads are primarily used in Korean and Japanese cuisine to garnish. Sprinkling a pinch of bright red chilli threads on top of your dish is an easy way to make it look visually appealing. Lightly toasting chilli threads helps to bring out their flavour.
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Recipes that use Chilli Thread
Chinese Cinnamon
Also called as "cassia cinnamon" and is originated in Southern China. It is used primarily for their aromatic dark red-brown colour bark which is used as a spice for its strong and spicy flavour. It can be bought in any regular or Asian grocery.
Cinnamon Stick
Cinnamon is a flavour many of you will know. In Australia, cinnamon is generally associated with sweet dishes. However, in different cuisines across Asia, cinnamon sticks are mostly used for savoury dishes, and can be found in recipes for curries or as part of the broth for Pho. As with other spices, toasting cinnamon sticks in a dry pan helps to bring out the flavour and aroma.
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Recipes that use Cinnamon Stick
Cloves
Cloves are aromatic flowers bud from clove tree. They are dark brown in color and have stick-liked shape. They have strong scent and hot taste; thus, they need to be roasted and grounded before using as food ingredients.
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Recipes that use Cloves
-218x146.jpg "Indonesian Fried Noodles (Mie Goreng)")
Coriander Seeds
Available both ground or whole, coriander seeds are a common spice used around the world. In Asian cuisines, they are often toasted, and then ground up with other spices to create spice mixes or for curries. They have a slight citrus flavour, and taste very different to fresh coriander leaves.
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Recipes that use Coriander Seeds
Cumin Seed
Cumin seeds are used in North China, especially in Uyghur cuisine. The seeds carry a slightly bitter, spicy, pungent flavour, and can be dry toasted to draw out a nutty dimension to the seeds.
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Recipes that use Cumin Seed
Dried Chilli
Dried chillies are a fundamental part of Sichuan cuisine, where they're used to provide spice. Often, dried chillies will need to be rehydrated before cooking with them in a recipe. Soaking them in lukewarm water for 20-30 minutes should do the trick.
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Recipes that use Dried Chilli
-218x146.jpg "Thai Beef Salad")
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-1-218x146.jpg "Northern Thai Sausage (Sai Oua)")
Dried Sand Ginger
Sometimes referred to as aromatic ginger and is different from the regular variety of Chinese ginger that we know and has a peppery flavour. Used in any Asian oriental dishes usually together with oyster sauce or ginger sauce for a marinade.
Dried Tangerine and Mandarin Orange Peels
The tangerine and mandarin orange peels are dried in the sun before storing. They're then aged for several month or years. The longer the peel is aged, the more it has a depth of flavour. Its aromatic bitter and sweet flavour is usually added to sweet and savoury Chinese dishes. To use, soak the peels in water to rehydrate and scrape the bitter white part before using.
Five-Spice Powder
Five-spice powder is a spice mixture of five spices including star anise, cloves, fennel seeds, Chinese cinnamon, and Sichuan pepper. It is usually used in making soup, marinated meat and stew. Can be bought at any Asian grocer.
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Recipes that use Five-Spice Powder
Gochugaru
Gochugaru is a vibrant red coloured powder made from sun-dried chillies, which are then ground up to make this Korean culinary staple. It is used to add spice in Korean cooking and can be find in kimchi, as well as a number of other dishes. Gochugaru tastes hot, with a sweet and slightly smoky undertone.
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Recipes that use Gochugaru
-218x146.jpg "Chilli Cold Sweet Potato Noodles (Bibim Dangmyeon)")
Green Cardamom
Physically known for its small seed pod shape, has a triangular in cross-section and spindle-shaped, thin papery outer shell and small. The green pods are light green and has a smaller shape. Has a strong, distinctive taste with an intensely aromatic, resinous fragrance. Green cardamom is one of the most expensive spices by weight but little is needed to add flavour in sweet or savoury dishes.
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Recipes that use Green Cardamom
Green Sichuan Peppercorn
It has a distinctively fresh and lemony aroma and taste compared the black, white or chilli peppers that are commonly used. It has a powerful aroma and gives a unique numbing sensation in your mouth. Because of its lemony aroma, it's great with fish, chicken and vegetables. Can be used for stir-fry, braised dishes or soups.
Ichimi Togarashi (One Flavour Chilli Pepper)
Ichimi Togarashi literally means "One Flavour Chilli Pepper". Is a popular Japanese ingredient and condiment but is also known to be a remedy for colds and flu and is also good for the stomach. Ichimi Togarashi consists of seven different mixed spices and can be used in different dishes like soup, stir-fry, steam, etc.
Kombu (Kelp)
This is the most commonly available form of edible seaweed, with kombu and wakame being the two most popular. Kelp is common in both Japanese and Korean soups or with sashimi. These are especially served fresh as a salad with some sesame oil on a bed of lettuce.
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Recipes that use Kombu (Kelp)
Nori (Seaweed)
Nori are dried seaweed sheets used extensively in Japanese cuisine, most often to wrap sushi and onigiri. It is also used as a garnish or eaten as a snack. Known as Gim in Korea, seaweed sheets are used to make Gimbap or toasted and eaten as a side dish or snack. It is not necessary to soak Nori sheets in water when using to make sushi rolls at home.
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Recipes that use Nori (Seaweed)
Nutmeg (Whole)
Nutmeg is large, oblong, dark brown seeds with hard shells. It is used as seasonings because of its flavour and fragrance. Before using as ingredient, it needs to be cracked, roasted, and ground.
Red Sichuan Peppercorn
Sichuan peppercorn isn't related to pepper but are dried husks of an ash shrub. Remove any tiny black seeds from the husks, and use the husk either whole or grounded into powder. Prized for its mouth-numbing properties, the sichuan peppercorn itself isn't spicy but the numbing sensation is said to reduce the sichuan chilli pepper's heat and enhance its taste.
Star Anise
Star anise has a similar intense, aromatic licorice flavour to anise seed, but with a slightly more bitter taste. It's used extensively in Chinese cuisine to flavour meat and soup, and is one of the ingredients in five-spice powder. Star anise is a key ingredient in the recipe for Pho broth.
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Recipes that use Star Anise
-218x146.jpg "Claypot Sesame Oil Chicken")
-218x146.jpg "Duck Noodle Soup (Mi Viet Tiem)")
Turmeric Powder
The turmeric powder has a warm, bitter, black pepper-like flavour and earthy, mustard-like aroma and a has a golden yellow colour and is commonly used as colouring and flavouring in many Asian dishes, especially for curries. Also known for its anti-inflammatory and antioxidant health benefits.
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Recipes that use Turmeric Powder
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White Peppercorn
Like black peppercorn, white peppercorn comes from the pepper fruit. However, white peppercorn comes from the ripe fruit, which is soaked, removed from its dark outer skin and dried. While black pepper is mainly used to season dishes, the spicier white pepper is actually used to flavour and add spice in Chinese cooking, and can be found in soups, marinades and stir-fries.
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Recipes that use White Peppercorn
White Sesame
Although they're mainly seen on the top of bagels or burger buns, white sesame seeds are a versatile ingredient. They're stirred through Japanese salads, sprinkled over Chinese dishes and are used in many Vietnamese desserts. Toasting sesame seeds in a dry pan helps to draw out their nutty flavour. Sesame oil too is used throughout Asia for frying, stir frying, marinades, dressings and sauces.
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Recipes that use White Sesame
-218x146.jpg "Hot & Spicy Firecracker Tofu in a Crispy Basket")
Yuzu Kosho (Japanese Yuzu Chilli Powder)
Yuzukoshō is a fermented Japanese seasoning and condiment. Also known as a "spicy citrus paste". Green chilli peppers are mostly used, although some use red chilli pepper for a different version. It's a paste made from chilli peppers, yuzu peel and salt. It can be used in dishes like nabemono, miso soup, and sashimi.