Spices have always played an extremely important role in cooking. Because they help the dish impress the audience. These typical spices often appear in Asian dishes. It shows the eating habits and geographical features of each Asian country. Moreover, it highlights the national characteristics of each country. Each spice in every Asian dish has its own distinctive flavor, such as the aroma of cloves used in Indian dishes or the aroma of Sichuan peppers in Chinese dishes. Here, let’s learn about these spices!
Fish sauce is a popular condiment in Asian cuisine
Fish sauce is made by letting fish ferment with salt for a certain time. The characteristic feature of fish sauce is the salty taste, the characteristic strong smell of fish, the solution is amber brown. Fish sauce is popular in the cuisine of many Asian countries. Before cooking, fish sauce has a strong smell, but when used to process dishes, it becomes extremely delicious.
Oyster Sauce is a typical seasoning of Asia
Oyster Sauce is made by boiling oysters with shells and then separating the broth and boiling until there is a thick sauce. The traditional method of making oyster sauce is quite expensive, so commercial oyster sauce is often prepared by adding salt, sugar, flour, and food coloring. Because of its characteristic consistency and color, oyster sauce is often used to make oyster sauce. Marinated or added to stir-fries without adding other seasonings.
Tamari is a famous Japanese soy sauce
Tamari is a Japanese soy sauce, made from soybeans with a small amount of wheat. As a result, it is darker and more flavorful, and also more salty than regular soy sauce. Tamari is used by the Japanese as a dipping sauce, meat marinade or eaten with rice or instant noodles.
Sambal chili sauce – a spice that challenges those who are “sweet”
Sambal is a chili sauce made by pounding bright red peppers with a mortar and pestle until a paste is obtained. The simplest form of sambal is mixed with water and salt, but in some places vinegar, lemon juice, garlic, and other flavorings are also added. This super-spicy chili sauce is a real challenge for those who are “sweet”.
Hoisin black sauce
Black soy sauce or sweet soy sauce is a dark brown sauce made from sugar, fermented soybeans, vinegar, garlic, chili and many other spices. Usually, wheat or potatoes are added to the ingredients to give the sauce a thick, sticky consistency. Dark soy sauce is often used to marinate meat because of its characteristic sweet and bold flavor.
Rice Vinegar – Asia’s Pride Condiment
There are many types of rice vinegar, but the most popular is white rice vinegar. This vinegar is less acidic and has a sweeter taste than Western distilled vinegar. Also because of its relatively low acidity, rice vinegar has a delicate flavor. It is suitable for adding to dishes with raw vegetables or for making dipping sauces.
Mirin rice wine is a special Japanese recipe
Mirin rice wine is popular in Japanese recipes. Compared to other alcohols, mirin has a low alcohol content. It is also very effective in enhancing the flavor of dishes. Mirin can be used in place of vinegar or wine in most recipes.
Chili – strong flavor typical of Asians
You can find all kinds of chili peppers in supermarkets in Asia. There are both green and red peppers, fruit peppers or paprika. Chili is a cooking ingredient that can bring endless creativity to chefs. Because of its strong taste. Since Asian peppers are usually very hot, you can reduce the spiciness by removing the intestines. Asian dishes famous for their spicy chili taste include: Japanese shrimp cooked in Ebi chili sauce, Singapore chili crab, Thai sweet and spicy chicken or Indian curry. Hunan and Sichuan cuisines often use dried chili peppers; while Koreans prefer to use chili powder in cooking.
Turmeric powder
As an essential ingredient in curry powder; Turmeric is an extremely important ingredient in famous dishes such as: Malaysian Rendang, Satay Sauce and Indian Dahl. Consider adding turmeric to your recipes with dishes that need color like: Vietnamese-flavored lemongrass and chili frog, Thai Khao Soi chicken, Tandoori chicken and Indian Massaman curry or turmeric-marinated pork bee. The special color of turmeric powder will definitely make your dishes look more attractive. Turmeric is also scientifically proven to have many health benefits, acting as an antioxidant and having anti-inflammatory properties.
Conclusion
With its own wonderful color and taste; Each of the spices mentioned above contributes to the success of Asian dishes. Not only that, it also makes the typical spice of the diverse cuisine for this continent. Understanding and mastering the spices commonly used in Asian cuisine is an important lesson on the way to becoming a professional Asian chef.
