Asian cuisine is known for its unique and flavorful ingredients, many of which may be unfamiliar to Westerners. Here are some common Asian ingredients that you may not have heard of:
Gochujang is a Korean fermented chili paste that is used in many Korean dishes, such as bibimbap and bulgogi. It has a sweet and spicy flavor and can be found in most Asian grocery stores.
Shiso is a Japanese herb that is commonly used in sushi and other Japanese dishes. It has a distinct flavor that is a cross between mint and basil.
Galangal is a root that is commonly used in Thai and Indonesian cuisine. It has a spicy and slightly sweet flavor and is often used in curries and soups.
Kaffir Lime Leaves
Kaffir lime leaves are a common ingredient in Thai and Southeast Asian cuisine. They have a fragrant and citrusy flavor and are often used in curries, soups, and salads.
Tamarind is a fruit that is commonly used in Indian and Southeast Asian cuisine. It has a sour and tangy flavor and is often used in chutneys, sauces, and marinades.
Dashi is a Japanese soup stock that is made from kelp seaweed. It has a savory and umami flavor and is often used as a base for soups and sauces.
Sichuan peppercorns are a spice that is commonly used in Chinese cuisine. They have a numbing effect on the tongue and a slightly citrusy flavor.
Fish sauce is a common ingredient in Southeast Asian cuisine. It is made from fermented fish and has a salty and savory flavor. It is often used as a seasoning in soups, marinades, and dipping sauces.
Miso is a Japanese seasoning that is made from fermented soybeans. It has a salty and savory flavor and is often used in soups, marinades, and dressings.
Palm sugar is a sweetener that is commonly used in Southeast Asian cuisine. It is made from the sap of palm trees and has a caramel-like flavor. It is often used in desserts, sauces, and marinades.
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