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Southeast & East Asia

Southeast & East Asia
The countries in Southeast & East Asia have rich culinary traditions that date back thousands of years. In Neolithic times, rice was first cultivated in China and has remained a staple in most Southeast & East Asian dishes. Across the East Asian region, pork, chicken, and seafood are the most commonly used proteins and vegetables, such as mushrooms, cabbages, onions, and sprouts are used to enhance flavor and add color. In Southeast Asian cuisine, dishes are lightly prepared and feature strong aromas like mint, coriander, citrus, and basil. Dishes may vary from the streets of Bangkok to the bustling Taipei, but one thing remains constant, rich flavors.

Argyle Street Stir Fry Blend

Ideal for a weeknight stir fry, this blend brings together the staples of Southeast Asian flavors: lemongrass, ginger, cilantro, garlic,...

Asafoetida Powder

Also known as Hing, asafoetida is a staple of Northern Indian vegetarian cooking. It has a unique smell and flavor—unpleasantly...

Turkish Bay Leaves, Organically Sourced

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves, Powdered

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Black Cardamom Pods

Of all the world’s spices, black cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate,...

Ground Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this...

Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, cardamom...

Green Cardamom Pods

Sun-dried cardamom pods tend toward a yellow color. Our kiln drying process, however, keeps them vividly green. Try grinding the...

Chai Spices

In Hindi, masala chai translates to "spiced tea with sugar and milk." Our version comes with a hint of vanilla...

Charnushka Seeds

Charnushka is also known as nigella, black caraway, black onion seed, and kalonji. You will find it on Middle Eastern...

Tien Tsin Chiles

Small, bright, shiny, and red, Tien Tsin chiles—also called tianjin—are named after China’s fourth largest city and are popular in...

Chinese Five Spice

This classic Chinese Five Spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional...

Cilantro

Originally from Iran, and now thriving in Southeast Asia, North Africa, and Mexico, cilantro—also known as coriander or Chinese parsley—is...

Ceylon Cinnamon Quills

These tight, smooth, expertly rolled quills of Ceylon cinnamon feel like delicate parchment. You can break this Ceylon cinnamon sticks...

Ceylon Ground Cinnamon

Quite distinct from cassia varietals, cinammon from Ceylon (aka Sri Lanka) is the preferred kind in Europe and Mexico. With...

Korintje Cassia Cinnamon Sticks

Cut and washed, our cassia sticks are grade AA and grown in Sumatra: Indonesian cinnamon is the smooth flavor most...

Korintje Ground Cassia Cinnamon

This is the classic, comforting cinnamon flavor we all know: smooth, warm, and mellow. Korintje Cinnamon is the cinnamon of...

Saigon Ground Cassia Cinnamon

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content makes the bark extremely potent....

Saigon Ground Cassia Cinnamon, Organically Sourced

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content—more than 5%, which is rare...

Saigon Cassia Cinnamon Pieces

Spicy and sweet, these Saigon Cinnamon bark is our most popular varietal. Its high volatile oil content—more than 5%, which...

Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them yourself, these...

Cloves, Hand-Selected

Discovered in Indonesia’s Spice Islands, cloves have long flavored the recipes of Asia, Africa, and the Middle East, as well...

Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use...

Indian Coriander Seeds

Consider: Chefs from Germany to South Africa and points in between use the nutty and peppery taste of corinader to...

Moroccan Coriander Seeds

The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern, Indian and Latino cooking. Unless...

Garam Masala

Garam Masala, which means "warming spices," comes from northern India. Instead of turmeric, this blend includes rarer spices: cinnamon, cloves,...

Hot Curry

The word curry is Tamil for sauce. Originating in South Asia, the story of curry's dispersion is the story of...

Maharajah Curry

The word curry is Tamil for sauce. Originating in South Asia, the story of curry's dispersion is the story of...

Sweet Curry

The word curry is Tamil for sauce. In the 17th century, curry powder was introduced to the Western hemisphere when...

Thai Red Curry

This Red Curry Powder is versatile, medium in heat, redolent of galangal and lime, and delicious when combined with coconut...

Ground Dill Seeds

The grassy flavor of our Ground Dill Seeds accents Russian and Caucasian dishes, is a key ingredient in sauerkraut and...

Dill Seeds

The grassy flavor of Dill Seeds accent Russian and Caucasian dishes, is a key ingredient in sauerkraut and Nordic breads,...

Ground Fennel Seeds

Wild fennel is one of the two scents we think of as distinctly Sicilian (the other being orange blossoms). Fragrant...

Fennel Seeds

Wild fennel is one of two scents we think of as distinctly Sicilian (the other being orange blossoms). Fragrant and...

Black Garlic Bulbs

Taoists once believed black garlic offered immortality. It lends dishes a mild sweetnes, evocative of molasses, as well as a...

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