Asian cuisine is a wonderful blend of the traditional and the modern. It is visually appealing and delicious too, with its myriad flavours that you can savour with each mouthful. Having gained in popularity worldwide, authentic Asian food is easily accessible across the globe today. This cuisine caters to vegetarians too with a host of delicious herbivore creations on offer.
The hallmark of Asian vegetarian recipes is the use of wonderful spices that help bring out the flavours of the other ingredients so perfectly. This also makes Asian cuisine so tempting and irresistible. The fragrant spices commonly available in Asian households and used to add an interesting dimension to these recipes are:
Green cardamom pods are frequently incorporated in Asian dishes. They can be gently bruised to release their delicious aroma before adding them to the cooking pot. Alternately, powdered cardamom can also be used as it is equally fragrant. For this, the tiny seeds from inside the cardamom pod are removed and then ground in a mortar and pestle. Ground cardamom is popularly used to flavour beverages. Cardamom pods are often used as mouth fresheners too. Another larger variety having great depth of flavour is black cardamom.
There are many chilli varieties available emitting varied levels of heat. Depending on the degree of pungency you wish your vegetarian dish to have, you can either use chilli flakes, red chilli powder, fresh green chillies or whole dried red chillies. The amount you add is based on the level of spiciness one can tolerate. For just a hint of heat in the recipe, use chillies in moderation. While using the fresh green ones or the whole dried red chillies, removing the seeds from within before adding them to your cooking pot will help tone down the pungent element to a great extent.
Whole peppercorns are generally ideal flavouring agents for stocks and gravy dishes that involve a slower cooking process. Both black and white peppercorns are available though the former is more commonly used. When you want to incorporate pepper in its powdered form, it is better to freshly crack and grind the peppercorns to prevent them from losing their pungency.
These perfumed sticks also known as cinnamon quills lend immense warmth and comfort to Asian vegetarian recipes. Cinnamon sticks are commonly used in savoury dishes as they are delicately aromatic. Ground cinnamon is often added to desserts, cakes, and beverages.
This spice adds a welcome punch to your vegetarian treat with its intense aroma and delightful flavour. To make coriander powder, one should first lightly toast the seeds and then crush them to release their essential oils.
The wide array of delectable vegetarian fare that Asian cuisines offer, often tempt even the hardcore carnivores.
Ground Ceylon Cinnamon
Ceylon Cinnamon Ground or ‘True Cinnamon’ is the variety used for medicinal and culinary purposes. It is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Ceylon Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East, it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.$3.45
Green Cardamom Pods (Whole)
Green Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The oval-shaped pods are green, as suggested by their name, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.$3.45
Coriander Seeds Ground
Ground coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish brown colour and a a delicious flavour reminiscent of orange peel and sage. It is a versatile spice that works in both savoury and sweet dishes. It is an essential spice in Indian and Middle Eastern cuisine. Our coriander seeds ground are grown locally in Australia and ground to fine powder in our factory.$3.45
Pepper Black Whole
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The whole peppercorn is great to use in grinders. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
Chilli Birds Eye Whole
The bird’s eye chilli is one of Thailand’s hottest varieties of chillies. They are picked at peak maturity then dried in their whole form to lock in full flavour and heat. Characteristic of the Thai sense of humour, the hottest of these chillies is called park kid noon, which literally means “mouse droppings.” This particular variety is known as Bird’s Eye chillies, or Bird peppers, simply because looking at one from the stem-end can appear like the eye of a bird. When they are fully mature, they turn red. They are a variety of Capsicum frutescens and were originally the chilli used in Sriracha sauce.
The full range of chillies that The Spice People stock can be found here$4.99