Oriental cooking requires the use of many different spices originating in Asia
The word Orient comes from the Latin "oriens," simply meaning "East." In the history of its use as a geographical term, it has meant several different locations. By the 19th century it meant China, Korea and Japan. Today, Orient is rarely used and Asian is the more common term. Asian cuisine is one of the most varied in the world and one of the most flavorful. Asia has always been a rich resource for flavorful spices that are enjoyed internationally both in and out of Asian dishes.
Cilantro and Cinnamon
Cilantro is a staple spice in southern China. This pungent spice is made from the leaves of the coriander plant, another common Asian addition to certain dishes. It's referred to as Asian parsley because it's used as a garnish, much like parsley is used in American dishes.
Five-Spice Powder
Five-spice powder is an essential ingredient to many Asian dishes and considered a cornerstone of many recipes. The powder is a mixture of Szechuan peppercorns, cinnamon, cloves, fennel seeds and star anise. It is used making Cantonese duck, beef stew and as a marinade for Vietnamese broiled chicken.
Cha-Ohm
Cha-ohm is an herb used primarily in Thai cooking. It's a thin, green plant that is used as vegetable substitute. It is both steamed and boiled as well as mixed with egg and fried. It's used in some northern curry dishes. Two dishes that call for the herb are kaeng lao and kaeng kae.
Ginger
Ginger is a spice that is used in many Asian dishes, regardless of the country of origin; it is common in Chinese, Japanese and Thai cooking. Ginger is chopped and added to stir-fry recipes. It is also pickled and sometimes used as a rice substitute. It's also made into a paste or syrup and used to flavor stews and soups. It is served in paper thin slices as a topping for Japanese sushi.
Cinnamon
Cinnamon is also commonly used in Chinese dishes, especially those that are braised. Braising is a cooking technique that involves browning meat in fat and then simmering in liquid. Chinese dishes use powder, sticks and the bark of cinnamon.
Tags: Asian dishes, Chinese dishes, many Asian, many Asian dishes, Thai cooking
