The different types or kinds of Asian spices
Spices truly make gastronomic indulgences. Spices bring out the great taste of any dishes and make them more exciting to eat. Moreover, it adds extra flavor to dishes.
Widely used in the Middle East region in Asia, cumin has a distinctive aroma. It also serves as one of the primary ingredients in Sichuan and Xinjiang cuisines. It comes in as grounded and in seed form. Cumin creates nutty taste to different types of dishes such as soups, stews and curries.
In powdered form it combines well with stir-fried ground meats and kind of cooking technique s adds depth to taste and flavor.
Renowned for its yellow color, turmeric is also called as “luyang dilaw,” or yellow ginger in the Philippines. Turmeric gives mustard and curry powders bright yellow color.
A potent herb, turmeric is loaded with an assortment of medicinal properties, a small amount of turmeric add nice flavor and provides nice yellow color to soups, stir-fries or salad dressings.
Extracted from cilantro plant, coriander seeds are also dubbed as Chinese parsley. It has a tangy and citrusy flavor that is employed in creating curry paste, different Asian marinades and rubs. It is also used as a sprinkle for roasted meats, veggies like carrots, squash and potatoes.
You can also combine a pinch of ground coriander seeds with grounded pepper it use it as a versatile and an all-around table seasoning for soups and stews.
Also known as ngo-hiong in China, five-spice sauces is a strong-flavored condiment that combines star anise, cloves, cinnamon, pepper and ground fennel seeds.
It makes a nice blend of sweet, sour, salty and bitter flavors to different dishes and is commonly used in a wide array of Chinese cuisines like beef stews and stir-fries. It can also be used as a rub for raw meats. Keep min mint to use this spice sparingly as a little amount of this wonderful spice will go a long way.
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