Fresh herbs bring uniquely Asian flavours to your cooking, while staple Asian aromatics give your dishes their authentic and appetising aroma. Come check out our complete list of Asian herbs and aromatics!
Bird’s Eye Chilli
Also known as Thai chillies, they are used extensively in Thai cooking to add heat to curries and salads, but are a popular ingredient throughout all of Southeast Asia. When using Bird's Eye Chilli, note that the spiciest part is the seed, so it's best to remove them when cooking for those with a lower spice tolerance.
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Recipes that use Bird’s Eye Chilli
-218x146.jpg "Crispy Sweet Garlic Chilli Prawn")
-218x146.jpg "Thai Spiced Chicken Meatballs in Yellow Curry")
Coriander
People are genetically predisposed to either love or hate coriander. Also known as cilantro, the herb tastes bitter and soap-like for some; others get a more pleasant tart, citrus flavour when they eat it. It is primarily used, like parsley, to garnish dishes or is eaten as a fresh salad ingredient, such as in Banh Mi.
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Recipes that use Coriander
-218x146.jpg "Northern Thai Chicken Curry Noodles (Khao Soi)")
-218x146.jpg "Stir Fry Pork Ribs with Massaman Curry")
Garlic
Garlic is a species of plant in the onion genus, where it is closely related to a shallot, leek or chive. It is used around the world, with the bulb of the garlic plant with its numerous fleshy sections called cloves being the most commonly used part. These cloves can be eaten raw or cooked, or used for medicinal purposes.
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Recipes that use Garlic
-218x146.jpg "Indonesian Fried Noodles (Mie Goreng)")
Garlic Chives
Garlic chives, also known as Chinese chives or Asian chives are a species of onion and have a sweet, garlicky flavour. They are often found as an ingredient in dumplings and steam buns, or are used as an Asian green in soups, noodle soups and stir-fried dishes. In Korea, they're called 'buchu' and are eaten as Namul (Korean vegetable side dish), made into Kimchi or cooked in Buchimgae (Korean pancake).
Gingko
Gingko nuts are small yellow nuts. They are originated in China, Korea, and Japan. They have mild sweet taste. They are used in desserts and soups, and appetiser.
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Recipes that use Gingko
Ginseng
There are several different varieties of Ginseng, such as Korean, Vietnamese, American and South China. This root is prized for its medicinal qualities - although studies on its health benefits are inconclusive. Most accessible in its dried form, ginseng is used to infuse into soups, teas, drinks, poaching liquid and liquors, impart a bitter flavour.
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Recipes that use Ginseng
Kaffir Lime
Also known as makrut lime, kaffir lime is a citrus fruit used in Southeast Asian cooking. Predominantly, the leaves are used, but the zest and juice of the fruit can be cooked with as well. You can use the leaves whole when infusing in a curry or soup, but when cooking into a dish or using for garnish, cut out the spine and finely shred. Kaffir lime leaves also keep well in the freezer.
Lemongrass
Lemongrass is used throughout Southeast Asia in a variety of regional cuisines, providing a slight citrus flavour and scent to dishes. It's used in curries, soups and braised dishes, or to flavour drinks and teas. Bruising lemongrass helps to release its flavour.
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Recipes that use Lemongrass
-218x146.jpg "Stir Fry Glass Noodles with Chicken and Green Curry Paste (Gaeng Ho)")
Lime
Lime is one of the citrus fruits that originated in Asia. It is small in size and has green color. It is usually used as ingredients, especially in Thai cuisine. Apart from using lime in food, lime can also be consumed in the form of juice. Lime riches in vitamin C; hence, it has anti-inflammatory properties.
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Recipes that use Lime
-218x146.jpg "Thai Green Curry Chicken")
Mugwort
Popularised in Europe during the middle ages, mugwort has been used in China, Japan and Korea for centuries. Some mugworts have also found a use in modern medicine for their anti-herpetic effect. Some dishes use mugwort, called ssuk, is still a common ingredient used in many dishes like rice cakes and soup. Mugwort has also been used to flavour beer before the introduction of hops.
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Recipes that use Mugwort
Pandan Leaves
Pandan leaves (or screwpine leaves)Â have both savoury and sweet applications in Southeast Asian cuisine. Pandan is the key ingredient in Pandan Chicken, where it's used to wrap chicken before it's fried, and is found in many curry recipes. Pandan paste is used to provide colour and an aromatic scent to many desserts, like vanilla is in Western cuisine.
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Recipes that use Pandan Leaves
-218x146.jpg "Indonesian Sticky Rice with Savoury Coconut Flakes (Ketan Serundeng)")
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Pennywort
Pennywort is also known as Gotu Kola. This green herb is originated in India, Sri-Lanka, Northern Australia and Southeast Asia. It has many health benefits such as relieving headache, reducing anxiety, and improving nervous system, memory and eyesight. Pennywort can be used in Thai salad and can be blended as juice.
Roselle
Roselle is a red flower that contains many benefits. Drinking hibiscus flower tea tend to have lower blood pressure and a healthier cardiovascular system. It can be used to make jam and beverages such as roselle juice and roselle tea.
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Recipes that use Roselle
Sansho (Japanese Pepper)
Closely related to the Chinese Sichuan peppers, which comes from plants of the same genus. Sansho is known to be one of the traditional ingredients in the Chinese five-spice powder as well as Japanese seven-flavour seasoning. Although they have pepper in the name, like Sichuan, Sansho is not related to black pepper but are both related to citrus plants. It has a peppery heat and a hint of citrus fragrance.
Shallots
Shallot has purple-red color and small onion-liked shape. It is used in many Asian cuisine since it has aromatic scent. It can be eaten raw and cooked. Raw shallots are usually used in making pastes while fried shallots are usually used in garnishing dishes.
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Recipes that use Shallots
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 2-218x146.jpg "Japanese Beef Rice Bowl (Gyudon)")
Shiso Leaf
A member of the mint family, this herb has a bold earthy flavour. Eaten raw in a variety of soups, salads and meat dishes. Use in tea for soothing properties and in steam baths for better skin.
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Recipes that use Shiso Leaf
Thai Basil
A sweet leafy herb with a mild bite and notes of liquorice. Use to flavour stir-fries or eat raw as part of an Asian salad. Both the leaves and stems can be eaten. Commonly found in Thai Beef Salads and as an accompaniment to Vietnamese Pho.
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Recipes that use Thai Basil
-218x146.jpg "Vietnamese Rice Paper Rolls")
-218x146.jpg "Thai Basil Tofu & Vegetables Stirfry")
Torch Ginger Flower (Bunga Kantan)
Torch Ginger flowers are related to ginger, cardamom and turmeric, though they do not produce the same edible roots. Known as ‘bunga kantan’ in its home region of Malyasia, the bud is often sliced or shredded and is an indispensable ingredient in Malay cuisine where it is used as a spice. In Malaysia, Torch Ginger flowers are essential to dishes like assam laksa, a dish of noodles in a spicy fish broth and nasi kerabu, an herbed rice dish. Torch Ginger flowers are typically eaten raw, sliced or chopped and served as a garnish.
Turmeric
Turmeric on its own has a pungent, earthy scent and a slightly bitter taste reminiscent of mustard. While this might not sound appealing, turmeric, either fresh or in its dried powder form, is an essential ingredient in spice mixes for curries throughout Southeast Asia. It also used to impart a vibrant yellow colour in dishes like Vietnamese Banh Xeo or Banh Khot.
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Recipes that use Turmeric
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Vietnamese Mint
A member of the mint family, this variety has spearmint and lime characters. Used raw in salads and herb plates or in tea as a treatment for stomach aches, cold and flu. Commonly found in fresh rice paper/spring rolls.
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Recipes that use Vietnamese Mint
_edt-218x146.jpg "Tangy Fish Laksa (Laksa Kedah)")
Wasabi
Wasabi or Japanese horseradish is a plant native to the mountain river valleys of Japan. The stems are typically grated into a fine paste that is used as a condiment for sushi or other Japanese dishes. The paste itself has a characteristically strong, spicy flavor that is similar to that of mustard or horseradish.
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Recipes that use Wasabi
-218x146.jpg "Crispy Wasabi Prawn Sandwich (Wasabi Ebi Katsu Sando)")
 (1)-218x146.jpg "Prawn Tempura Soba Salad")
Water Chestnut
Water chestnut grows in ponds, paddy fields and shallow lakes. It is mostly used in making desserts. It is full of nutrients with low calorie. Therefore, consuming water chestnut can help in losing weight as it keep the stomach full for a longer time.
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