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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.

Star Anise Pieces

Cooks from Saigon to Little Saigon infuse pho with this delicate spice. Star Anise Pieces lend Taiwanese Beef Noodle Soup...

Ground Star Anise

Cooks from Saigon to Little Saigon infuse pho with this delicate spice. Ground star anise lends Taiwanese Beef Noodle Soup...

Hand Select Star Anise

Cooks from Saigon to Little Saigon infuse pho with this delicate spice. It lends Taiwanese Beef Noodle Soup a sweet...

Tamarind Concentrate

Tamarind comes from the Arabic for "Indian date," and was originally grown in tropical Africa. Today, tamarind is found in...

Turmeric

Celebrated for its golden color and its mustard-like taste, turmeric is a key ingredient in curries and stews across Asia....

Turmeric, Organically Sourced

Celebrated for its golden color and its mustard-like taste, turmeric is a key ingredient in curries and stews across Asia....

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