One of the most special things in Asian Cuisine is using different interesting spices. Galangal, ginger, kaffir lime leaves, lemongrass, tamarind. This article will show you how to use them in simple, spectacular dishes?
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Asian spice guide
GALANGAL. The rhizome of a plant in the ginger family, galangal has translucent, golden skin and a sharp, peppery flavor.
GINGER. This knobby, golden beige, smooth rhizome adds a clean, aromatic taste and spicy bite to foods when it's sliced, minced or grated.
KAFFIR LIME LEAVES. Often used in much the same way as bay leaves - added whole to dishes and then discarded - these glossy dark green leaves have a distinct lemon-lime flavor.
LEMONGRASS. This tropical grass has an inimitable lemon flavor, which is released when its tender inner bulb is crushed or chopped.
TAMARIND. The sour pulp and seeds of this large pod are pressed into soft block that must be soaked and strained before using from the container.
Dishes with theese spices
Scallops wrapped in kaffir lime leaves
Ginger, green apple, sweet onion and coconut salad
Salmon in galangal-tomato compote
Steamed sea bass with tamarind sauce
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