| Asia Food is normally sour, sweet, salty and spicy. The | | | | can be used whole for cooking. |
| following are Commonly Used Ingredients in Asian | | | | Coriander Powder |
| Food Recipes:- | | | | With amazingly delicious aromatic taste, it is suitable for |
| Lemongrass | | | | cooking with meat, seafood or vegetables. |
| It is a perennial and lemon scented plant. The outer | | | | Salam Leavesit is one of the most commonly used |
| green stalks should be discarded, only the bottom part | | | | Ingredients in Indonesian cuisines. It can be added to |
| of the whitish stem may be used. | | | | curries or rice to enhance the fragrance. |
| Candlenut (buah keras) | | | | Cumin |
| A round shape, cream coloured seed that contains a | | | | This rice-shaped spice has a bitter pungence. |
| large amount of oil. it enhances fragrance as well as | | | | Turmeric |
| thickens the gravy of curry dishes. | | | | Yellow in colour, it is a spice often used in curry making |
| Shrimp Paste (belacan)it is made by fermenting | | | | and is used to add flavour and colour to the dishes. |
| shrimps and salt into paste and has a delicate flavour. | | | | Cinnamon sticks |
| Stir together with chilli and other spices in the heated | | | | It is the dried bark of laurel trees and contains a |
| pot. | | | | fragrant woody scent, suitable for meat and various |
| Star Anise (bunga pekak) | | | | cuisines. |
| A star shaped seed with 8 points and has a light and | | | | Assam Peel |
| sweet flavour. It is used frequently in curry cuisine. | | | | It is made from the dried and sliced tamarind. It has a |
| Galangal | | | | strong sour flavour and can be added directly when |
| It has a light fragrance but is not spicy. usually | | | | cooking. |
| measured with thumb and is commonly used in soups | | | | Assam Paste |
| and curries. | | | | It is one of the ingredients in the sour dishes. Add |
| Curry Leaves | | | | water to extract tamarind (assam) juice. |
| The green leaves are slightly bitter and aromatic. they | | | | |