Herbs and Spices Used in Asian Cuisine

Herbs and Spices Used in Asian Cooking

Americans are cooking and enjoying far more Asian cuisine than ever before. In order to be as authentic as possible, it is important to know the herbs and spices that go into the art of Asian cooking. Herbs and spices are at the very heart of Asian cooking.

Beginning with the ubiquitous chili pepper; the chili pepper is almost universally used in Asian cooking. Listed first are the herbs most commonly used and in what dishes and from where in Asia.

Next, will be the list of commonly used spices; sometimes the spices are mixtures of several ingredients.

Herbs Used in Asian Cooking:

  • Chilies - There are large chilies, medium chilies, bird's eye chilies, and dried bird's eye chilies. The hotness of the chili is mostly in the pepper's inner tissues. If you are not used to cooking with chilies, cut out this part. You will still get the flavor of the chili but not the hotness. (I enjoyed seeing chilies drying and spread out all over Korea in preparation for the making of kimchi - and I do like the hot spice - just know that it can be very hot!).
  • Chinese Chives - Generally, the chives that we buy are the European chives. The Chinese chive is more pungent. For cooking, the chives are bought fresh then chopped whole, flowers and all, and used in stir fries and spring rolls.
  • Cinnamon (and Cassia Bark) - Know that what you buy in an American supermarket may not be cinnamon although it is labeled as such. It is most likely cassia bark.True cinnamon is from Sri Lanka (see picture below for real cinnamon). I have purchased it in Asian markets and it is labeled as 'cinnamomum zeylanicum' - for Asian cooking, purchase it in rolled up quills rather than ground - they are more flavorful and will last longer. Cassia bark is related to cinnamon and comes from other parts of the world. It is usually used in large pieces for flavoring and then it can be easily picked out of the dish. Cinnamon is always preferred for sweet dishes.
  • Fresh Coriander (aka cilantro) - In American markets you may have to ask for fresh cilantro. The more mature plants, used in Asian cooking, are usually found in Asian supermarkets. For Thai cooking, the roots, leaves and stalks are used for green curry paste. In Indian and Chinese cooking, just the leaves are preferred.
  • Curry Leaves - A must in Indian cooking. Can be used fresh or dried.
  • Fenugreek - The fresh leaves are used rather extensively in Indian cooking. The dried leaves are called 'methi.'
  • Galangal - You may see this rhizome in a market and think it is ginger. It is important to know the difference - the galangal appears to have a series of rings around it, fresh ginger is smoother. This rhizome gives an aromatic bitterness to Thai dishes and is known as 'ka' in Thai markets. Better to buy it dried.
  • Ginger - This rhizome is very commonly known and is sold in all markets now. It is highly recommended that you use only fresh ginger - the flavor and aroma are well worth it! It is used universally in Asian cooking (nice to peel, chop and boil to scent the house, too).
  • Golden Needles - The golden needles come from the tiger plant. They can be found in Chinese markets. Soak them in hot water before using.
  • Kaffir Lime Leaves - These fragrant leaves are found in Thai markets. They can be used whole, or shredded and mixed into a paste.
  • Lemongrass - This is one of the essential ingredients in Thai cooking that is now found here in Thai markets and sometimes in specialty markets. It gives a citrus like sourness to Thai dishes.
  • Star Anise - Easily found in American supermarkets, this dried star-shaped fruit is a member of the magnolia family. It has a pronounced aniseed flavor and can be used whole or ground. It is native to China.
  • Thai Basil - Because there are at least 3 kinds of basil used in Thai cooking, it is important to buy the right one for your dish as they all taste different.

Spices Used in Asian Cooking:

  • Cardamons (green) - Green cardamons are native to Southern India but are now grown throughout tropic areas. To give a subtle flavor to a dish, remove the cardamons before serving.
  • Cloves - Easily found in all American supermarkets, cloves are used in most parts of Asia in both sweet, and savory dishes. Remove whole cloves before serving a dish.
  • Coriander - Ground coriander is easily found in American supermarkets. In Asian markets it can be found in seed form. The seeds are dry-roasted before using. The ground coriander will lose its fragance if it is stored too long. Only dry-roast what you need for a recipe.
  • Cumin - There is white cumin and there is black cumin (Nigella). White cumin is easily found in the market both in seed form and ground. White cumin is used in Southeast Asia. It is usually roasted, ground and used in curry paste. (See black cumin, Nigella, below).
  • Fenugreek seeds - Very popular in curry pastes in Southern Indian cooking.
  • Five-spice - It usually consists of: cassia, star anise, fennel seeds, anise pepper, some may have cloves as one of the ingredients. This mix is known for being aromatic and not hot.
  • Nigella - Nigella is black cumin. Indian cooks usually prefer this cumin to the white cumin. It too, is found in seed form and is then usually roasted, ground, and mixed in curry paste.
  • Seven-spice - Seven-spice is also known as Japanese shichimi. It is a blend of fragrant spices that include: tangerine peel, poppy and sesame seeds and seaweed flakes. A hot blend of Seven-spice would include ginger and sansho pepper.
  • Turmeric - the warm yellow color of this spice makes us think of saffron - but it defintely cannot be a substitute. Tumeric is sold all over the US and adds a distinctive flavor to Asian festival dishes.


Cinnamon Quills (Cinnamomum zeylanicum)

Cinnamon quills from Sri Lanka
Cinnamon quills from Sri Lanka | Source

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Comments 27 comments

Jess 8 years ago

whoa 5 spice is totally different from sichuan pepper, it is completely different products...


BkCreative 8 years ago

Thanks Jess, I'll correct that now! Although it is listed that way in a cookbook, further research shows it is a separate pepper.


einron profile image

einron 7 years ago from Toronto, Ontario, CANADA

You have mentioned most of the Chinese herbs. I like Lemon grass for we use it in curry in Malaysian and Thai curry. Lemon grass drinks help people who go for chemotherapy and radiation. Check it out.


BkCreative profile image

BkCreative 7 years ago from Brooklyn, New York City Author

Hello einron - thanks so much for sharing this info about lemon grass.

I had a great time in Malaysia and Singapore - loved the cuisine. But now I am more curious about the lemon grass drink and will look into it.


mruduveni jones profile image

mruduveni jones 6 years ago from Denver

"Methi" is a Hindi(India's National language)word for Fenugreek leaves. Fenugreek seeds are tiny golden yellow colored seeds, with a bitter taste, and the leaves that grow out of those are cooked mostly with yellow lentils called "Toor dal" and also as a combination with other vegetables. The dried fenugreek leaves are called "Kasoori Methi" which has a great aroma and used as one of the spices in some of the exotic Indian Dishes.


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mruduveni jones 6 years ago from Denver

Like white cumin and black cumin, there are green cardamoms and Black cardamoms, Black cardamoms are bigger in size and are used especially in some of the exotic Indian dishes like "Biryani".

How about including Mace,Peppercorns,Nutmeg, Bay leaves, carom seeds... too in your spice list?

Yellow Poppy seeds are also very common in south Indian dishes.

Mustard seeds which are little larger than poppy seeds are very common in Indian daily cooking.

Fennel seeds are also very common in many dishes.


BkCreative profile image

BkCreative 6 years ago from Brooklyn, New York City Author

Thanks so much for all the information mruduveni jones. Our access to all the great Indian herbs and spices are a bit limited unless we get to a major Indian market (and know what we are doing). You have provided all the information.

Many thanks!


mruduveni jones profile image

mruduveni jones 6 years ago from Denver

Oh didn't expect you would respond. Thank you so much! You are welcome too! Glad to meet you also.


BkCreative profile image

BkCreative 6 years ago from Brooklyn, New York City Author

I always respond mruduveni jones! I love communicating with other hubbers - it is such a great writing community! You are so welcome and of course I am following you and will keep up with all your writing!


DeBorrah K. Ogans profile image

DeBorrah K. Ogans 6 years ago

BkCreative, Nice Hub! I am glad I came across this one! I thoroughly enjoy great Asian Cuisine! This will be helpful!

Thank you for sharing, Peace & Blessings!


BkCreative profile image

BkCreative 6 years ago from Brooklyn, New York City Author

I'm so glad you came across it too DeBorrah K. Ogans and glad you found it helpful. Thanks so much for your comment and good wishes!


prettydarkhorse profile image

prettydarkhorse 6 years ago from US

I love this hub, I didn't see this before, rating it up, Maita


BkCreative profile image

BkCreative 6 years ago from Brooklyn, New York City Author

Thanks so much Maita. I love all the herbs and spices used in cooking. So health-giving! Thanks for the up rating!


revolving spice rack 6 years ago

Nice hub! I so much love asian spices for my cooking


revolving spice rack 6 years ago

Nice hub! I so much love asian spices for my cooking


BkCreative profile image

BkCreative 6 years ago from Brooklyn, New York City Author

Thank you revolving spice rack. By the way, I like your name. Thanks too for writing!


kulatunga 5 years ago

Why you do not enter black peppercorn as Asian spice?


BkCreative profile image

BkCreative 5 years ago from Brooklyn, New York City Author

Thanks for adding it to the list, kulatunaga!


Varninda 5 years ago

Hello BKCreative,

We have some nice Malaysian cooking Recipes. Just go to our website:TasteofMalaysia.biz then click on the link "Recipes"

Wish you good luck!


BkCreative profile image

BkCreative 5 years ago from Brooklyn, New York City Author

Great info to share. Thanks a lot!


organic spices 5 years ago

hi i am new to this site .i am going to try this recipe right now after seeing.hope comes out good.Thanks for sharing.

www.24caratspices.com


Spices 5 years ago

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indian spices 5 years ago

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Your blog is very attention-grabbing. I am loving all of the in turn you are sharing with each one!…

a href="http://www.24caratspices.com" title IndianSpices Indian Spices


Michal 5 years ago

Is there an alternative to ka? I can't find it locally.


BkCreative profile image

BkCreative 5 years ago from Brooklyn, New York City Author

Thanks for the link to 24caratspices. I'll leave it here so others can check it out.

Michale, tell me what ka is.


Ann Lizbeth 4 years ago

Thanks for the fine information. The taste of everything depends on how good your spices are . It is hard to find good quality Asian Spices here in the US. Best are coming from Asia and I found a good Spices store on eBay

http://www.ebay.com/itm/250608804742?ssPageName=ST...


BkCreative profile image

BkCreative 3 years ago from Brooklyn, New York City Author

So true Ann Lizbeth - quality and freshness are everything. I've been disappointed many times buying these spices in local markets. We also lose the benefit of their nutritional value when they are old or poor quality. Thanks for writing!

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