Spices set Asia

The regional cuisines of Asia are as diverse as their cultures and are difficult to bring to a common denominator. What many cuisines have in common is that vegetables and light meats such as poultry and fish are often on the menu. In this set, you will find the most important spices for typical dishes of Southeast Asia, such as Indonesia, Thailand, Vietnam and Cambodia, as well as the culinary antithesis of the spice-dominated cuisine of India. Crisp and fresh, often acidic and with fruity elements. The regional cuisines of Asia offer a true firework of aromas.

The spice set "Asia" contains:

• Galangal, ground (50g)
• Ginger, ground (50g)
• Fenugreek seeds, whole (100g)
• Cumin, whole (50g)
• Coriander, whole (50g)
• Asafoetida, ground (30g)
• Sichuan pepper, whole (30g)
• Birdeye chili, whole (35g)
• Lemon grass, cut (25g)
• Turmeric, ground (50g)

Known dishes:
Tom Yam, Khao Phat, Phat Thai, Pilaf, Karries, Dals.