Spices

Typical Asian Spices and Their Use in Asian Countries

Each Asian country has its own typical spices, traditions, and dishes that reflect its culture and cuisine. While there is a lot of overlap, certain spices are preferred depending on the country. For example, Japanese cuisine favors mild spices and umami flavors, while Korea is known for spicy and hot dishes. Whether mild or spicy, sweet or umami – Asian spices add not only flavor but also character to a dish. The following overview shows which spices are typical in which countries and how they are best used.

Taiwan – Land of Five-Spice Powder

Typical spices: Star anise, cinnamon (Chinese cassia), five-spice powder, white pepper, ginger, garlic, soy sauce (light & dark), rice wine (Shaoxing), sesame oil
Dishes: Hearty but not too spicy with Japanese and Chinese influences define Taiwanese cuisine. The spices are used in typical dishes like Lu Rou Fan, Beef Noodle Soup, and Gua Bao.

Vietnam – No Pho Without Hat Nem

Typical spices: Hat Nem, star anise, cinnamon, cardamom, coriander seeds, fresh coriander (leaves & roots), fresh mint, Thai basil, fish sauce (Nuoc Mam), garlic, lemongrass, chili, ginger
Dishes: Light, fresh herbs and spices and a harmonious balance of sweet, salty, sour, spicy, and umami define Vietnamese cuisine. Hat Nem is essential for traditional Pho soup. We also offer a Pho spice mix.

Thailand – Fresh Lemongrass Meets Spicy Curry

Typical spices: Lemongrass, galangal, kaffir lime leaves, Thai basil, garlic, shallots, fish sauce, shrimp paste (kapi), coriander seeds, cumin, chili (fresh, dried, paste), palm sugar, tamarind
Dishes: Curries are typical in Thailand, such as Gaeng Kiew Wan (green curry with coconut milk, Thai basil, and meat or fish).

Korea – Spicy and Diverse

Typical spices: Gochugaru (Korean chili powder), Gochujang (fermented chili paste), Doenjang (fermented soybean paste), garlic, ginger, sesame oil, soy sauce (Korean, often milder), spring onions, dried seaweed, perilla leaves
Dishes: Koreans like it hot. Many dishes include spicy chili paste or chili powder, such as the well-known fermented vegetable stew Kimchi.

China – Spicy Seasoning with Sichuan Pepper

Typical spices: Five-spice powder (star anise, cinnamon, fennel, cloves, Sichuan pepper), ginger, garlic, Sichuan pepper, chili oil, hoisin sauce, rice vinegar, soy sauce (light & dark), spring onions, Shaoxing rice wine, sesame oil, cinnamon stick, bay leaves (in stews)
Dishes: Seasoning styles vary greatly in China by region: spicy in Sichuan, sweet in Shanghai, or light and aromatic in Canton. Typical Chinese dishes include Mapo Tofu, fried noodles, or Dim Sum.

Indonesia – Intense and Aromatic

Typical spices: Galangal, turmeric, ginger, lemongrass, kaffir lime leaves, coriander seeds, cumin, nutmeg, cinnamon, cloves, shrimp paste (terasi), palm sugar, tamarind
Dishes: Earthy, warm spices, roots, and herbs are commonly used in Indonesian cooking. Intense spice bases (Bumbu) and dishes like Rendang, Satay, and Nasi Goreng are typical.

Japan – Mild Restraint and Balance

Typical spices: Wasabi, Shichimi Togarashi (seven-spice mix), Sansho pepper, soy sauce, miso (fermented soybean paste), mirin (sweet rice wine), rice vinegar, kombu (seaweed), bonito flakes (Katsuobushi), ginger, daikon radish
Dishes: Japan is known for delicate, refined seasoning with a focus on umami and natural aromas. The balance between mild and savory is key in miso soup, teriyaki, ramen, or sushi rice.

India – Aromatic Spice Diversity

Typical spices: Ground turmeric, cumin, coriander seeds, black pepper, cardamom (green & black), cloves, cinnamon, fenugreek, mustard seeds, asafoetida (hing), chili (red, green, powder), curry leaves, garam masala, ginger & garlic paste
Dishes: India uses an impressive variety of spices, herbs, and pastes. The art of seasoning includes many roasting techniques and curry blends, found in typical dishes like Ghana Masala (chickpea curry), butter chicken, and tandoori.

Philippines – Simple and Down-to-Earth

Typical spices: Garlic, onion, ginger, pepper, bay leaf, soy sauce, vinegar (e.g. coconut or cane), banana ketchup (in modern cuisine), annatto (achiote – for color), fish sauce (patis)
Dishes: Filipino cuisine is simple and hearty, but less spicy than that of other Asian countries. Fewer complex spice blends are used, relying instead on bold base ingredients. Adobo is the national dish, with Sinigang and Kare-Kare also very popular.

Instructions for Using Asian Spices

Toasting for More Aroma

Certain spices release their full aroma only when toasted, either dry or in oil:

• Cumin seeds: toast in oil, e.g., for curries or dal
• Mustard seeds: briefly pop in hot oil – typical in South India
• Fenugreek seeds: toast beforehand and use sparingly, as they are slightly bitter
• Coriander seeds: toast dry first, then grind
• Five-spice powder (China): fry together with meat or vegetables
• Sichuan pepper: briefly toast dry, then grind or steep in oil

Simmering for Depth and Base Flavor

In Asian cooking, many spices are also cooked or simmered directly:

• Curry pastes (e.g. Thai Bumbu): sauté in oil, then deglaze with liquid
• Gochujang (Korea): simmer in soups, stir-fries, stews
• Miso (Japan): stir into broth and gently heat, do not boil
• Cinnamon, star anise, bay leaf: simmer slowly in broths, curries, and stews
• Shrimp paste (Terasi/Bagoong): toast in oil or cook
• Rice vinegar / tamarind: stir into sauces & soups – for acidity and balance
• Shaoxing rice wine: use in braising or marinades for aroma

Add at the End for a Final Touch

These spices and ingredients are best added at the end to preserve freshness:

• Garam masala: sprinkle over the dish at the end
• Sesame oil: use only to finish, never overheat
• Shichimi Togarashi: as topping on ramen, soups, rice
• Thai basil: add just before serving
• Fresh coriander & mint: chop fresh and sprinkle on dish
• Wasabi & ginger (sushi): serve raw, do not cook
• Chili flakes / Gochugaru: optional at the end for extra heat

Pure Enjoyment or for Dips

Certain ingredients and spices already offer full flavor in their raw state:

• Wasabi (paste or fresh): as dip or directly on sushi
• Fish sauce (Vietnam/Thailand): for cooking, in dips, dressings, or as a condiment
• Soy sauce (Japan/China): as dip or for cooking
• Pickled ginger (gari): raw, as a palate cleanser with sushi
• Garlic (fried): as crunch topping on rice, noodles, soups
• Toasted sesame: pure as a topping for sushi, salad, vegetables

Why Buy Asian Spices from Saigon Monsun?

• Wide range: Whether basic Asian spices like coriander, turmeric, and cumin or more exotic ones like garam masala and gochugaru – we offer a large selection of authentic Asian spices. 
• Tested quality: Our spices come from selected producers and well-known brands from Asia. Many products are natural, without additives, and freshly packed or originally imported. 
• Everything you need for seasoning: In our shop you’ll find spice powders, pastes, mixes, and fermented products (e.g. miso or fish sauce) for seasoning. Our recipes and videos also provide tips on how to use them correctly. 
• Personal consultation: Have questions about how to use a certain spice? No problem – we’re happy to advise and answer your questions competently.
• Fast shipping: We ship your order in aroma-sealed packaging within 24 hours or by the next business day at the latest. Free shipping within Germany for orders over €49.

Order Asian Spices Now from Saigon Monsun

Dive into the fascinating world of Asian spices. Try out different spices for your Asian dishes and discover the diversity of individual aromas. Whether mild and delicately seasoned meals like miso soup or fiery dishes like red Thai curry – we offer the right spices for every taste and preference. Saigon Monsun provides spice powders and pastes, intense spice blends, and many other products to season and refine your Asian recipes.

Do you have questions about our spices or other products, your order, or shipping? Feel free to contact us via our contact form or email. We’re happy to help!

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