Spices are usually condiments made from seeds, leaves, fruits and roots of some plants. Their main function is to add special flavor to food, refresh and remove fishy smell, and they are the soul of Southeast Asian flavor.

Round eggplant

Round eggplant is hard, crisp, thick, refreshing and slightly bitter. Widely used in Southeast Asia, that is, spices are also ingredients. In Thai green curry, you can add a little bitterness, mash it with other spices, cook it with coconut milk, and pickle it with other miscellaneous vegetables to make a side dish. The most suitable way is stew.

Fresh pepper

The smell is spicy, with a little fresh breath, very fragrant. Fresh peppers are a bunch. When you use it, just cut the string into small pieces and cook it directly in the dish. Adding fresh peppers to meat dishes can remove the fishy smell.

Lemon leaf

Lemon leaves have a strong lemon aroma and a unique taste. No spices can replace them. Tear the leaves apart and cook them with fish and meat, and the fragrance will come out at once, which is especially suitable for cooking seafood. Vietnamese and Thai dishes will be seasoned with lemon leaves, but the dosage should be careful, not too much.

curry leaves

Curry leaves grow on small trees and have a mild fragrance. They can be added to fish and seafood dishes with onions, shrimp paste and green peppers. Dry curry leaves are ground into powder and cooked with other spices to make curry.

invaluable/ priceless

Also known as the nine-story pagoda, fresh leaves taste a bit like lemon, while dry leaves taste like curry. It is a medicinal herb, commonly used in Thai food and Indian food, as well as seafood and salads.

ginger

Vietnam's specialty spices, spicy and light, have a mixed taste of oranges and peppers. They are one of the spices of curry and have the effect of coloring. The yellow color of curry comes from turmeric. Turmeric rice is very representative in Vietnam. It is made by adding turmeric to ordinary rice, and its color is golden yellow. When turmeric and rice are mixed, it will give off a special fragrance.

peppermint leaf

Southeast Asia uses common spices for dishes, salads, drinks, etc. The taste and sweetness of mint match well, so it is often used to make jam or syrup. In Southeast Asia, mint leaves are also mixed with coconut sugar to make mint sauce.

Wrinkled lemon

Lemon is a commonly used seasoning fruit in Southeast Asia, which is used in almost every dish. The flavor of wrinkled lemon is stronger than that of ordinary lemon, especially in seafood dishes. Fresh fragrance can remove the fishy smell, in addition, wrinkled lemon can be used to adjust the juice of dishes.