ASIAN PANTRY ESSENTIALS: SPICE IT UP!
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Welcome back to part two of my Asian Pantry Essentials series—this time, we’re diving into the world of spices! If sauces are the backbone of Asian cuisine, spices are the heart and soul. They add depth, warmth, and personality to every dish. Plus, they make your kitchen smell like magic.
Growing up in a Vietnamese household, I was always surrounded by the fragrant aromas of star anise, ginger, and cardamom. My mom would throw together spice blends that turned simple dishes into flavor-packed feasts, and I’ve learned a thing or two from her along the way. So, let’s talk spices—the essential ones that you’ll want to keep stocked for all your Asian cooking adventures.
Five-Spice Powder: The Flavor Bomb
Five-spice powder is a blend of—surprise!—five spices: star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorns, and fennel seeds. My mom would always use it to season roasted pork belly, and I can still remember the smell wafting through the house. If you’ve never experienced the magic of five-spice, buckle up—it’s bold, warm, and a little sweet with a hint of spice.
Country of Origin: China
Taste Profile: Warm, sweet, spicy, aromatic
Used In: Roasted meats, stir-fries, soups, and stews
Alternative: A mix of cinnamon, cloves, and fennel seeds
My Favorite: Five Spice Powder
Recipes To Try: My favorite way to use this spice is in Ga Roti, a Vietnamese dish that features chicken, which is marinated and braised in a caramelized sauce. I love this recipe from a Blog of Salt.
Ga Roti
The word “roti” comes from the French word meaning roasted or rotisserie.
Star Anise: The Licorice-Lover’s Spice
Star anise has always fascinated me—not only because it looks like a star but because it’s got that powerful licorice flavor that makes dishes pop. My mom would toss a few pods into her pho broth, and it was always the secret ingredient that took the soup from good to great. It’s derived from the fruit of the Chinese evergreen tree, and though it’s intense, it blends beautifully with savory dishes. When choosing the best, make sure the star is intact and not broken.
Country of Origin: China, Southeast Asia
Taste Profile: Licorice-like, sweet, warm
Used In: Pho broth, stews, braised dishes
Alternative: Fennel seeds or anise seeds
My Favorite: Star Anise
Recipe to Try: Make a steaming bowl of Vietnamese Pho, where star anise is a key player in the broth.
Vietnamese Pho
Adds a slight licorice taste to the broth
Sichuan Peppercorns: The Numbing Spice
Sichuan peppercorns are my go-to when I want to add that signature tingling sensation to a dish. It’s not spicy in the traditional sense, but it creates a numbing effect on your taste buds that’s strangely addictive. I first experienced it in a Sichuan hotpot, and let me tell you, my mouth didn’t know what hit it. It’s harvested from the husks of the prickly ash tree and adds a citrusy, peppery zing to any dish.
Country of Origin: China (Sichuan Province)
Taste Profile: Citrus-like, warm, slightly numbing
Used In: Sichuan dishes, stir-fries, hotpots
Alternative: Black pepper with a touch of lemon zest
My Favorite: Sichuan Peppercorns
Recipes to Try: I used it in my Mongolian Beef recipe to add extra heat and added layer of complexity.
Mongolian Beef
Used in the sauce to kick it up a notch (or a few more)
Turmeric: The Golden Spice
Turmeric is like the golden child of the spice world—literally and figuratively. It’s bright, and earthy, and adds a beautiful yellow hue to dishes. My mom would always use turmeric in her Vietnamese fish curry, and the smell of it sizzling in a pan still brings me back home. She also used to rub turmeric on our cuts to heal them faster.
These days, I use turmeric not just for cooking, but also in my healthy drink potions to help fight inflammation (because who doesn’t need a little golden milk after a long day?). Turmeric comes from the root of a flowering plant and is known for its anti-inflammatory properties. Plus, it tastes delicious.
Country of Origin: Southeast Asia, India
Taste Profile: Earthy, slightly bitter, peppery
Used In: Curries, rice dishes, soups, marinades
Alternative: Ground ginger (though the flavor will be milder)
My Favorite: Premium Tumeric Powder
Recipes to Try: This Tumeric Chicken and Rice recipe is out of this world.
Tumeric Chicken and Rice
Simple one-pot meal
Curry Powder: The Flavor Bomb
Curry powder is like having a world of flavors in one little jar. My mom would mix her own blend of curry powder for every dish, from chicken curry to rich stews, and I’ve kept that tradition alive. It’s made from a blend of turmeric, cumin, coriander, chili powder, and more, so you get that warm, earthy, slightly spicy flavor all in one hit. It's the shortcut to a complex dish without the hassle of individually measuring out spices.
Country of Origin: India, Southeast Asia
Taste Profile: Warm, earthy, spicy
Used In: Curries, stews, marinades, stir-fries
Alternative: Garam masala for a spicier kick or a blend of cumin, turmeric, and coriander
My Favorite: Curry Powder
Recipe to Try: Using it to make Indian Chicken Curry is a must.
Curry Chicken
The ultimate comfort food
Cumin: The Earthy Spice
Cumin has that deep, earthy flavor that just grounds a dish in savory goodness. My mom would add it to her curry powders, and it always gave her recipes that extra layer of richness. Derived from the dried seeds of the cumin plant, it’s one of those spices that brings warmth and depth to a dish. Whether you’re cooking Indian curries or adding it to a quick stir-fry, cumin is a must-have in the pantry. It’s also popular in a lot of Mexican dishes, like tacos.
Country of Origin: India, Middle East
Taste Profile: Warm, earthy, slightly bitter
Used In: Curries, marinades, stews, spice blends
Alternative: Ground coriander or caraway seeds
My Favorite: Cumin
Recipe to Try: For non Asian dishes, try using cumin to make Tacos.
Steak Tacos
Used in many taco dishes to season the steaks
Coriander: The Citrusy Spice
Coriander, made from the dried seeds of the cilantro plant, is one of those spices that surprises you with its versatility. It’s not as sharp as fresh cilantro, but it adds a subtle citrusy sweetness that brightens up dishes. I always love adding it to spice blends, giving my meals a lovely, fresh flavor without overwhelming the other ingredients. This is also one of the spices used to make pho broth.
Country of Origin: India, Middle East, Southeast Asia
Taste Profile: Citrusy, slightly sweet, warm
Used In: Curries, marinades, soups, spice blends
Alternative: Ground cumin, though it has a more earthy flavor
My Favorite: Coriander
Recipe To Try: To use it in a non-Asian dish, try my Spaghetti and Meatballs.
Spaghetti and Meatballs
While this is not an Asian dish, I do use coriander and fish sauce in this recipe to give it an Asian flair
Cardamom: The Sweet and Spicy Pod
Cardamom is like the secret weapon of spices—sweet, floral, and with just enough spice to keep things interesting. It comes from the seeds of plants in the ginger family. I first learned of these pods as they are one of the key spices used in pho broth. Nowadays, I also use it a lot in Fall baking, which by the way, it’s basically here!
Country of Origin: India, Southeast Asia
Taste Profile: Sweet, floral, spicy
Used In: Curries, rice dishes, chai, desserts
Alternative: Cinnamon or nutmeg for similar warmth
My Favorite: Cardamom
Recipe to Try: Fall baking is here, so use it to make my Apple Fritters.
Apple Fritters
These apple fritters have a surprising hint of cardamom in the dough and glaze
The Last Dash
That’s it for the essential spices you need to elevate your Asian pantry like a pro! From the aromatic warmth of five-spice powder to the citrusy notes of coriander and the fiery zing of Sichuan peppercorns, these spices will transform your dishes into flavor-packed masterpieces.
Whether you’re adding a kick to your chicken with curry powder, layering complexity with cumin in your curries, or giving your desserts a touch of spice with cardamom, these pantry staples will have you ready to tackle any recipe with confidence.
Next up—Produce! We’ll dive into the essential fresh ingredients you’ll need to complete your Asian pantry, bringing even more bold flavors and textures to your cooking. Don’t forget to share your creations—tag me in your kitchen adventures and show off how you’re using these spices to create magic in your meals!
