Indian food is always spicy.
Asia is an enormous continent housing scores of diverse cultures. The common thread that runs through these cultures is a taste for a variety of spices, flavors and aromas. Asian cuisine can be loosely divided into three subcultures: south Asian, which includes India, Pakistan, Sri Lanka and Myanmar; northern, which includes China, Japan and Korea; and southeastern, which includes Cambodia, Vietnam, Singapore, Brunei, Laos and Thailand. Add this to my Recipe Box.
South Asian Spices
Grow chili peppers in the garden or as an indoor plant.
Although chilies were not introduced into Asia until the 16th century they have become part and parcel of south Asian food. Chilies come in a range of colors from green to red to yellow and can be sweet or pungent. They are available in different forms: whole chilies, dried, pickled, ground up or pulverized. Other common spices are coriander, cumin, ginger, turmeric, mustard seeds, cinnamon and turmeric. These spices are combined in pastes and usually sauteed in oil until their fragrance is released. Then, meat, fish or vegetables are added to create different kinds of dishes.
Spices From Northern Asia
Sushi and wasabi go well together.
China, Japan and Korea form the basis of this section of Asian cuisine. Chinese five spice is one of the staples of Chinese food and is created when star anise, cloves, cinnamon, Szechwan pepper and fennel seeds are ground together. Spices used in Japanese cooking include wasabi, which is similar to a very pungent horseradish and ginger, which is used in a variety of ways such as pickling or ground up. Chilies and garlic are two of the spices used in kimchi, a ubiquituous Korean dish made out of cabbage and most Korean dishes incorporate gochujang, which is a fiery paste made out of red hot chilli peppers.
Spices From Southeastern Asia
Sweet basil is a popular spice in this region.
The cuisine that comes from Cambodia, Vietnam, Singapore, Brunei, Laos and Thailand was influenced by North and West Asia as well as Europe when many of these countries were colonized by the French, British and the Dutch. Cinnamon, cardamom, cumin, coriander and star anise are all used in the region's curries and the flavors of different kinds of basils, particularly Thai and sweet basil, are very popular.
Asian Spices That Have Medical Properties
Ginger is native to Asia.
Alternative medicines, such as Ayurvedic practitioners, have long used Asian spices in their remedies and western doctors are now discovering this approach. Turmeric and ginger are two favorite and flavorful spices commonly used in many Asian cuisines. Both are known to have anti-inflammatory and antioxidant properties. Other medical spices include fennel, which helps digestion; coriander, which is considered a stimulant and an analgesic; basil, which has diuretic properties; and anise, which is used to help memory and for coughs.
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