herbs for asian cooking
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The Asian cuisine is a blend of unique and tasty recipes, with bold flavours and colourful looks. It has become more and more popular in the past decades, because people can more easily travel to the area and fall in love with the local dishes. Although they are collected under the name of “Asian cuisine”, there are quite large differences between Vietnamese and Lebanese cuisines, between Chinese and Indian cuisines, between Korean and Iranian cuisines.
1. Chilies: Large, medium or small, chilies can definitely spice up your dishes! For a milder flavor of the chilies, you should remove the seeds and inner tissue from the chili, before cooking it.
6. Cumin: Asian cuisines often use cumin, either roasted, grounded or in curry paste. Two types of cumin are available: white (mostly in Southeast Asian cuisine) and black (preferred in Indian cuisine).
7. Coriander: Most parts of this plant are used in Asian dishes. The fresh leaves – cilantro – together with roots and stalks are used in Thai cuisine for making green curry paste. Indian and Chinese cuisine prefer only the leaves. Also, the coriander seeds are used in Asian cuisines: dry roast it and grind it before adding it to your dish.
9. Cinnamon: Cinnamon is obtained from the inner bark of several trees. It can be found either as grinded powder or as a rolled-up stick, the latter being more flavorsome and aromatic (remove from the dish before serving). Cinnamon can be used in a variety of dishes, sweet or savory, snacks or teas.
Besides sauces and condiments, herbs and spices are the core of authentic Asian culinary that many of your favourite dishes simply can’t do without. They accentuate the tastes of meat, seafood and veggies, as well as give your cooking that extra zest, umami flavour and defining character. Every Asian culture has its own unique list of these must-have ingredients, and every kitchen from family homes to restaurants keep a stash of them for good measure. You can also find most of them at your local Asian grocer.
Curry leaves are from the curry plant, native to Asia and especially common in India. Named for its natural sharp and zesty aroma akin to curry powder spice-mixes, they are mainly used as garnishes in Southeast Asian cooking. Often grown in home garden pots. The leaves are enjoyed fresh or sundried, and even powdered like a spice. Topping your curry with a few small sprigs of fresh leaves is enough for a strong, exciting fragrance. Try them in a tangy, spicy Assam fish, creamy chicken and potato curry, or a delicious curry puff delight.
Regular lime leaves are bitter and less aromatic, while kaffir lime has strong citrus sour with floral undertone; and its juice taste like a natural combination of lime, lemon and mandarin orange. Kaffir lime leaves and juice are signature ingredients in Thai cuisine, bringing a fresh citrusy balancer to the spiciness, and alluring fragrance that accentuates the dishes; though the leaves usually not to be eaten. The fruit is also often half-sliced and served as a garnish in Malaysian stir-fries, curries, and seafood delights – to be squeezed for the fresh juice, mixed into the dish. Enjoy them in a mouth-watering fish laksa, spicy Thai green curry, and a smooth coconut soup special.
A long-stalked leaf plant shaped like a spring onion but sturdier to touch with a rich citrusy fragrance. The lower part of lemongrass is another ingredient you can’t cook Thai food without. Often ground with other herbs and spices in curry pastes. Cut stalks are also used to add an aromatic tone to curry and soups. It can even flavour your fried chicken or grilled prawns. In Vietnamese cuisine, lemongrass combined with other spices makes yummy meaty broths.
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