December 11, 2018

Bring Oriental flavours with these 7 Pan Asian Spice Blend

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Pan Asian Spice Blend

Chinese Five-Spice

  • What is it – A must have stable spice in all Chinese pantry. As the name suggests it’s typically made of 5 spices but different variations of the spice can be found today. It is an aromatic spice as opposed to spicy.
  • Region – China and Taiwan
  • Taste– Although based on the principle of combining the 5 different tastes i.e. sweet, sour, bitter, pungent and salty, its overriding taste is warm and slightly sweet.
  • Uses – A very good seasoning for pork dishes although can be used to make chicken and other meat and seafood dishes too. Used as a dry rub for grilling, pan frying even steaming.  You can also add it to a sauce to give it an oriental flavour.  Also popularly used for making stir-fries and curries.
  • Typical Ingredients – Fennel, Sichuan peppercorns, Star anise, Cloves and cinnamon

 Bulgogi Spice

  • What is it – Bulgogi literally means “fire meat”, used as a seasoning to marinate beef . A very intense non spicy spice mix used to give deep falvour to meats and sauces.
  • Region – Korea
  • Taste– Savoury, sweet, pungent and nutty
  • Uses – Typically used to make beef based dishes either for BBQ’s, grills, stir-fries or sauces. Rub onto chicken, pork, steak, or tofu before cooking. 
  • Typical Ingredients – Korean Chile, Brown Sugar, Black Sesame, Onion, Ginger, Bell Pepper, Garlic, Chives, and Lemon Rind and pieces


  • What is it -A classic Japanese spice blend used as a seasoning to zing up many of your dishes. “Furikake” means to “sprinkle”, which is exactly what you do with this flavour-packed seasoning. Its like the salt and peeper of Japenese cuisine
  • Region – Japan
  • Taste– Umami, Salty and Savoury with a nutty texture.
  • Uses – Very commonly used as a seasoning for many Japenese dishes especially rice and noodles. It can also be used to sprinkle over eggs, boiled or steamed vegetables, french fries, popcorn, salad and soups for added flavour.
  • Typical Ingredients – Toasted white & black sesame seeds, Sea salt, Tellicherry black peppercorns, Nori seaweed


  • What is it -Another Japanese dining table condiment used much in the same way as salt and pepper. A must have in a Japanese household to spruce up meals just by adding a sprinkle.
  • Region – Japan
  • Taste– Umami, Salty and Savoury with a zingy nutty flavour.
  • Uses – It is used to spice up noodles (udon, ramen, soba), soups, fish, prawns, sushi or simply to sprinkle on salads or rice. USe it as a seasoning to sprinkle on top of tempuras, grilled fish or meat, ever stews and soups.
  • Typical Ingredients – Toasted white & black sesame seeds, Sea salt, Peppercorn,Orange rind,  Nori seaweed, Garlic, Ginger

Thai 7 spice

  • What is it – Bring in the Thai flavours into your food captured in a jar. As the name suggests it’s a mix of 7 spices with varying and balancing the different tastes of salty, sour, spicy, and sweet. Aromatic and flavoursome spice for creating those fragrant Thai dishes at home.
  • Region – Thailand
  • Taste– Sweet savoury with sour undertones
  • Uses – Add the spice powder to stir-fries, curries and sauces. You can also use the spice to make dry rubs for fish, meat and chicken.
  • Typical Ingredients – Chilli Powder, Lime Leaves, Dried Garlic, Ground Coriander Seed, Ginger powder, Lemon peel, Star Anise

Vietnamese Pho

  • What is it – Pho is one of the most popular Vietnamese dishes also popular as street food! “Pho”, means steaming flavourful broth. This blend of spices gives pho, a Vietnamese noodle soup, its distinctive taste.
  • Region – Vietnam
  • Taste– Aromatic, warming and sweet
  • Uses – Makes great tasting and aromatic broth for soups and stews. Can also be added to make Vietnamese curries.
  • Typical Ingredients – star anise, cinnamon, cardamon, clove, coriander seeds and fennel seeds

Panang /Penang Curry Spice Blend

  • What is it – Drawing inspiration from the complex flavours of Thai cuisine, this spice blend is the easy way to add Southeastern flavours to your curry dishes without the need to look for pastes.
  • Region – Thai,  Malaysia
  • Taste– Aromatic, spicy, hot with a hint of sweetness.
  • Uses – Add a teaspoon of the curry powder to coconut milk for an authentic Panang curry sauce base for chicken, shellfish, beef or pork. Can also be used for making soups, stews and broth. Sprinkle a teaspoon for making stirfries or noodles.
  • Typical Ingredients – Galangal, Lemon Grass, White Pepper, Cilantro, Coriander, Cumin, Cayenne, Onion, Garlic, Ginger
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