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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.

Black Garlic Puree

Every cook wants that ingredient that leaves dinner guests debating what it could possibly be! Black garlic purée is just...

Chopped Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes nine pounds of fresh, top-grade...

Granulated Garlic

Our USA-grown Granulated Garlic powder is a versatile weapon in the kitchen. Garlic has its greatest impact when used as...

Minced California Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes nine pounds of fresh, top-grade...

Granulated Garlic, Organically Sourced

Our organically sourced Granulated Garlic powder is a versatile weapon in the kitchen. One quarter teaspoon equals one small clove....

Roasted Granulated Garlic

Roasting garlic mellows its punch. This Roasted Granulated Garlic powder adds a nutty flavor where standard garlic might be too...

Crystallized Ginger Nibs

These tasty Crystallized Ginger Nibs are sweet enough to snack on and strong enough to "ginger-ize" your baked goods. They...

Ground Ginger

Ginger adds zing to almost anything. Most dried ginger in the U.S. comes from India, but the highest quality Ground...

Peeled Ginger Root

Dried ginger root adds zing to almost anything. Most dried ginger in the US comes from India, but the highest...

Lemongrass, Organically Sourced

Fresh lemongrass should always be your first choice when cooking Thai or Vietnamese, but it's not always an option. Use...

Blade Mace

Mace, the crimson-colored seed covering of a nutmeg, is a classic northern European seasoning. It has a lighter flavor than...

Ground Mace

Mace is classic in northern European dishes like potted shrimp and Swedish meatballs. It is the bright red webbing (or...

Matcha Green Tea Powder

Matcha green tea powder is ground from green tea leaves. Its distinctive flavor and color can be key to vinaigrettes,...

Monosodium Glutamate

First isolated by a Japanese biochemist searching for the savory flavor in dashi broths, Monosodium Glutamate is a flavor intensifier....

Shiitake Mushrooms

First cultivated in the 13th Century on Shii trees in Japan, Shiitake Mushrooms have long been praised for their flavor....

Brown Mustard Seed

One can hear the pop of mustard seeds in homes and restaurants across South Asia. When warmed, these small Brown...

Mustard Powder, Medium Heat

Often overshadowed by ketchup in American cuisine, mustard has more history and a greater range of flavor. Its heat level...

Mustard Powder, Mild

Often overshadowed by ketchup in American cuisine, mustard has more history and a greater range of flavor. Its heat level...

Yellow Mustard Seed

Spicier than the brown seeds, yellow mustard seeds add heat to pickles and relishes, and they are essential for corning...

Ground Nutmeg

Nutmeg was once so rare and valuable the Dutch traded Manhattan to the British for the sole island on which...

Green Onion Flakes

Green onions, also known as scallions or spring onions, are milder than bulb onions. Green onion flakes are great with...

Ground White Peppercorns

White peppercorns are the same vine-fruits as black ones. After harvesting, however, they are soaked in water to remove their...

Lampong Black Peppercorns

Lampong peppercorns come from Sumatra where they are picked immediately upon ripening, which explains their smaller size. What they may...

Long Pepper

Long pepper has a history as rich as black pepper, but it is more complex in flavor. Notes of nutmeg,...

Malabar Black Peppercorns, Organically Sourced

These peppercorns hail from the famed Malabar coast, in Kerala, India. Malabar Black Peppercorns are picked green and then sun-dried....

Sansho Japanese Pepper

Related to the Sichuan peppercorn, Sansho Japanese pepper has a citrusy flavor and a similar numbing effect. These little green...

Sichuan Peppercorns

Sichuan peppercorns are full of surprises. They're actually seed husks, not peppercorns. They're fragrant and lemony, not purely spicy. They...

Tellicherry Peppercorns

This "black gold" has been treasured since the time of the Ancient Egyptians. Today, Telicherry Peppercorns are in almost every...

Freeze Dried Scallions

Scallions finish some of the most delicious dishes on the planet. Imagine a platter of grilled meats or a wok...

Black Sesame Seeds

These gorgeous black sesame seeds add flavor, color and drama to dishes across the globe. Find it in the sesame...

Toasted Sesame Seeds

These gorgeous toasted sesame seeds add flavor and drama to dishes across the globe. Find it in the sesame sauces...

White Sesame Seeds

These gorgeous White Sesame Seeds add flavor and drama to dishes across the globe. Find it in the sesame sauces...

Freeze Dried Shallots

In France, shallots form the base of the classic b arnaise sauce for steak. In Thailand, they are cooked with...

Shichimi Togarashi Japanese Seven Spice

Japanese for "seven-flavor chili pepper," Shichimi Togarashi was first blended by herb merchants in the 17th century. It is balanced...

Singapore Citrus Salt-Free Curry Blend

Inspired by the flavors of India but wholly a concoction of the British, curry powder s power to enchant spans...

Sriracha Powder

In the 1930s, Madame La Orr Suwanprasop of Sri Racha, Thailand received the blessing of a monk to begin producing...

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