2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Asian cuisine is a mixture of flavors and tastes that can rarely be found anywhere else in the world. There is hardly anyone who has not tried the Japanese specialty sushi, Chinese rice or delicacies of Indian cuisine. The unique taste of Asian cuisine is mainly due to the skillful use of its spices. Here are some of the most common:
Ginger - mostly used fresh root of this spice for fish and local dishes and salads. Marinated ginger is also common.
Basil - there are several varieties that differ in taste and use. The most used type of basil has a much stronger aroma than that grown in European countries.
Cardamom - used for sweeter or spicy dishes. Gives what is cooked with it quite intrusive aroma.
Lemongrass - an integral part of Asian cuisine, which is already very common in Europe. It is mainly used for the preparation of sweet and sour soups.
Coriander - all parts of it are used to season various dishes - from the leaves to the roots. Unlike European countries, where it can be found more often as a dry spice, in Asian markets it is sold fresh.
Mint - widely used in the preparation of various fresh salads.
Turmeric - Until recently used only for coloring by Buddhist monks, this yellowish spice has been widely used in Asian cuisine for years.
Curry paste - it can be green, red, yellow or orange in color and is used as a basis for many dishes.
Wasabi - the typical Japanese spicy spice, which is prepared from a horseradish-like plant. It is used to season sushi and sashimi.
Soy sauce - made from soybeans and wheat grains with salt and is especially common in Chinese cuisine. It is also a main spice in Japanese culinary traditions, but there it is known as Shoyu sauce.
Mirin - is a sweet sake, which is used only in cooking.
Rice vinegar - has a light and pleasantly sweet taste and is a major spice in Japan and China.
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