Asian Spice Mixture Recipes
HOMEMADE THAI SEASONING
If you can absolutely help it -- don't leave out the fenugreek. It might be tricky to find, but it has a sweet, maple-like taste and gives this spice blend its exoticness.
Provided by Natalie Perry
Categories Homemade Spice Blends
Time 5m
Number Of Ingredients 9
Steps:
- Combine well and store in an airtight container. Note: I use 1/8 teaspoon of cayenne because I have small children who freak out over spicy food. Use more if you'd like it spicier!
ASIAN SPICE MIXTURE
Make and share this Asian Spice Mixture recipe from Food.com.
Provided by queenbeatrice
Categories Low Cholesterol
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Store in airtight container.
THAI 7 SPICE MIX
Delight your taste buds with this flavorful Thai 7 Spice Mix recipe perfect for freezer meals! Use in a freezer cooking recipe for a magnificent Thai spice blend!
Provided by Lisa, Once A Month Meals
Categories Add On
Time 4m
Yield 9
Number Of Ingredients 0
Steps:
- Combine all ingredients in a bowl and mix well. Use in recipes. Or, store in airtight container.
ASIAN SEASONING MIX
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Add all ingredients to a jar with a tight fitting lid. Shake. Done.
CHINESE FIVE SPICE
I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Time 20m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
ASIAN SPICE MIX
This one has a bite but it's oh so good if you like a little heat. Great on steak, sprinkled on Sushi or used on seafood.
Provided by JanetB-KY
Categories < 15 Mins
Time 5m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Store in a sealed container.
Nutrition Facts : Calories 189.5, Fat 2.2, SaturatedFat 0.7, Sodium 6991.5, Carbohydrate 40.1, Fiber 7.6, Sugar 5.2, Protein 6.5
SHAWARMA SPICE MIX
A shawarma spice mix is a classic Middle Eastern seasoning used in many meat dishes. The rich aroma comes from the use of exotic spices such as cinnamon, allspice, cloves, nutmeg, and other warm spices. Making it homemade is a simple and easy way of adding more zing to your favorite recipes.
Provided by Veena Azmanov
Time 5m
Number Of Ingredients 23
Steps:
- Combine all spices in a bowl until you have one even color.
- Transfer to an airtight spice jar or container. Store in a cool dark place for up to 3 months.
- Add all the whole spices (not powders) to a frying pan. Toast the spices on low heat for just 3 to 4 minutes until you get a nice aroma of spices. Pro tip - roasting the spices will add another dimension of flavor but watch carefully as they can burn easily
- Remove from heat and let cool completely.Pro tip - It is important that the spices cool otherwise the heat will produce steam in the spice grinder which will reduce the shelflife of the spice mix.
- Add all the whole spices and powders to a spice grinder and blend until you have a smooth spice mix. Pro tip - blend in short burst, stirring as needed to prevent to prevent
- Transfer to an airtight spice jar or container. Store in a cool dark place for up to 6 months.
Nutrition Facts : ServingSize 37 grams, Calories 111 kcal, Carbohydrate 22.7 g, Protein 4.2 g, Fat 3.2 g, Sodium 20 mg, Fiber 9.3 g, Sugar 1.3 g, UnsaturatedFat 3.2 g
HOW TO MAKE FIVE-SPICE POWDER
Five-spice powder is very popular in both Chinese and Taiwanese cuisine and is simple to make. Discover the five ingredients used in this flavorful mix.
Provided by Liv Wan
Categories Spice Mix
Time 13m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- In a dry skillet or wok, toast the Sichuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released. This will take around 3 minutes.
- Grind the toasted peppercorns and the star anise in a blender, pepper mill, or spice grinder .
- Pass the blended seasonings through a fine-mesh strainer so you are left with an even consistency.
- Mix in the ground cloves, ground cinnamon, and ground fennel seeds.
- Place the mixture back into the blender, mill, or spice grinder and grind the spices until very fine.
- Store in an airtight container and keep in a dark, cool space until use.
Nutrition Facts : Calories 1 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 0 g, Fat 0 g, ServingSize Makes 1/4 cup, UnsaturatedFat 0 g
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- Cinnamon. Did you know that cinnamon is the dried inner bark of a tree? The cinnamon “quills” come from stripping and peeling the bark of the Cinnamomum tree and then drying it.
- Peppercorn. Peppercorn is possibly the most popular and widely used Asian spice! It comes in three varieties– green, black and white, with the most common being black pepper.
- Cardamom. This spice originates from South Asia, namely Bhutan, India and Nepal, but nowadays you can find it in the spice aisle of any supermarket. Cardamom is also known as the 'queen of spices' and looks like a dried pod of sorts that holds a few black seeds.
- Powdered ginger. Ginger is both an aromatic and a spice. Fresh ginger can flavour and add heat to a recipe, or you can stock up on powdered dry ginger to add into recipes when you don’t have fresh ginger on hand.
- Chilli (dried and powdered) Chilli in its many forms is used quite liberally in Asian cooking, particularly in Thai, Indonesian and Korean cuisine. In Chinese cuisine, whole dried chillies are used in recipes like the famous Kung Pao chicken.
- Curry leaves. Curry leaves will perfume any dish with a distinctly Asian aroma. They can be harvested from the curry tree and you can use it fresh or dried.
- Coriander. When roasted and ground, these small round seeds lend a gentle aroma and complex flavour to any dish. Although we’re featuring just the seeds here, coriander leaves are also widely used across Asia and have quite a few health benefits.
- Bay leaves. Like curry leaves, bay leaves add aroma and flavour to food and is used in both western and eastern cooking alike. Although there are many versions of this leaf, the real bay leaf is known as Laurus nobilis and is dense with nutrients.
- Fennel. Fennel seed may look a lot like cumin. But it’s general shape is where the similarities of these two spices end. Take a whiff of fennel and you will note that it is poles apart from cumin.
- Fenugreek seeds. For hundreds of years, this tiny yellow seed is famous for its impressive health benefits to boast of and has been used in alternative and natural medicine for hundreds of years.
22 COMMON HERBS AND SPICES IN ASIAN CUISINE - DELISHABLY
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Estimated Reading Time 6 mins
- Chilies. You can find large chilies, medium chilies, and bird's eye chilies in Korean cooking. If you're not used to cooking with these peppers, remove their inner tissues to eliminate most of the hotness.
- Chinese Chives. Chinese chives are typically more pungent than the ones commonly found in the market, which are European chives. They're bought fresh and chopped whole (flowers and all) to be used in stir-fry dishes and spring rolls.
- Cinnamon (and Cassia Bark) Know that the cinnamon you buy in an American supermarket is most likely cassia bark. True cinnamon is from Sri Lanka, and I've found it in Asian markets labeled as "Cinnamomum zeylanicum."
- Fresh Coriander (Cilantro) You may have to ask for fresh cilantro in American markets. You'll have to find the more mature plants used in Asian cooking in Asian supermarkets.
- Curry Leaves. Curry leaves are an essential ingredient in Indian cooking. They can be used either fresh or dried.
- Fenugreek. The fresh leaves are used extensively in Indian cooking. The dried leaves are called "methi."
- Galangal. You may see galangal in a market and mistake it for ginger. Galangal has a series of rings around it, but fresh ginger is smoother. This herb adds an aromatic bitterness to Thai dishes and is known as 'ka' in Thai markets.
- Ginger. Ginger is a popular ingredient and sold in most markets. It's highly recommended you use only fresh ginger because the flavor and aroma are well worth it!
- Golden Needles. Golden needles come from the tiger plant and are easily found in Chinese grocery stores. Make sure to soak them in hot water before using them in your dishes.
- Kaffir Lime Leaves. These fragrant leaves are found in Thai markets. You can use them whole or shredded and mixed into a paste.
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- Chili Powder Mix. You can (and should) adjust the cayenne pepper to taste. Stir in half of the amount below, taste it and then add the rest a little at a time, tasting after each addition before adding more.
- Taco Seasoning Mix. Use three tablespoons of this taco seasoning per pound of ground beef. The cayenne pepper is optional. 1/4 cup instant minced onion. 2 tablespoons chili powder.
- Everything Bagel Seasoning. One of the most iconic flavor profiles ever, this seasoning blend has everything you love about an everything bagel—without the bagel.
- Pumpkin Spice Seasoning. No, it's not just for making pumpkin spice lattes, but yes, you can definitely use it for that—you know you're going to. Other possibilities include using it to season roasted vegetables, swirl it into muffins or pancake batter, or, of course, for making pumpkin pie.
- Curry Powder Mix. There are about a thousand ways you can make curry powder, using a thousand different ingredients. This one is a flavorful Thai version, which is quite mild.
- Dry Rub for BBQ. This is a classic dry rub that will work equally well on beef, pork or chicken: 1/3 cup paprika. 1/4 cup sugar. 2 tablespoons black pepper. 2 tablespoons salt.
- Poultry Seasoning Mix. This aromatic poultry seasoning can go on a whole chicken before roasting it, or on chicken pieces that are going to be roasted. Use it just like you'd use a dry rub.
- Homemade Seasoned Salt. Another all-purpose seasoning that will go with anything savory: hamburgers, chicken breasts, grilled vegetables, even soups and broths.
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