Asian Spices

Skip to results list

Filters

16 items

Filter

Häufig gestellte Fragen

Currypulver enthält meist Kurkuma, das für die gelbe Farbe und einen erdigen Geschmack sorgt. Garam Masala enthält kein Kurkuma: Unser gemahlenes besteht aus Koriander, Kreuzkümmel, Zimt, Ingwer, schwarzem Pfeffer, Nelken und Salz. Beide sind indisch, werden aber unterschiedlich eingesetzt.

Fünf-Gewürze-Pulver ist intensiv würzig und leicht süßlich. Es passt klassisch zu Ente, Schweinefleisch, Rind und Schmorgerichten. Sparsam dosieren – schon geringe Mengen bringen viel Aroma.

Szechuan-Pfeffer ist kein echter Pfeffer, sondern die getrocknete Fruchtschale eines Gelbholz-Strauchs, der mit den Zitrusfrüchten verwandt ist. Er schmeckt würzig, leicht zitronig und hinterlässt ein charakteristisches Prickeln auf der Zunge. Passt zu Wok-Gerichten, Fleisch und Suppen.

Ja. Kurkuma, Ingwer und Koriander passen auch zu europäischen Eintöpfen, Suppen und Gemüsegerichten. Fünf-Gewürze-Pulver funktioniert mit Braten und Schmorgerichten. Experimentieren lohnt sich.

Currymischung in heißem Öl anrösten, bis sie duftet. Zwiebeln, Knoblauch und Ingwer hinzufügen. Mit Kokosmilch oder Brühe ablöschen. Gemüse, Fleisch oder Tofu hinzugeben und köcheln lassen. Mit Salz und Zitronensaft abschmecken.

Buy Asian Spices – Diverse Flavors from the Far East

Asian spices bring complex, intense flavors to the kitchen. Since 1981, The Spice Shop has offered a
wide selection of spices and spice blends from various Asian regions – all produced in-house, without additives, and with consistent quality. From Indian curry blends to Thai spices and Chinese classics: Here you will find Asian spices for authentic cuisine from the Far East.

Indian Spice Culture – Curry, Garam Masala, and Tandoori

Indian cuisine works with complex spice compositions. Curry is not a single spice plant, but a blend of different spices. Curry blends come in many varieties: from mild to hot,
from classic to specialized. Garam Masala is one of the most important spice blends in North Indian cuisine. The base consists of roasted spices such as cumin, coriander, cardamom, cloves, cinnamon, and black pepper. The name means "warm spice blend" – not because of the heat, but because of the warming effect of the spices. Garam Masala is often added at the end of cooking to unleash its full aroma. Tandoori spices are specially developed for dishes prepared in a tandoor oven. The blend contains paprika for the typical red color, cumin, coriander, garlic, and other spices. Tandoori spice
is classically suitable for chicken, but also works with lamb, fish, and vegetarian alternatives such as paneer or tofu. Madras Curry is a hotter curry variant from South India. In addition to turmeric, coriander, and cumin, the blend also includes chili and mustard seeds. The taste is intense, spicy, and significantly hotter than mild curry blends.

Thai Spices – Fresh, Hot, Aromatic

Thai cuisine combines fresh herbs with intense spices. Lemongrass, galangal, kaffir lime leaves, and Thai basil are typical ingredients – many of which can be used dried if fresh varieties are not available. Thai curry blends come in various characteristics: Green curry pastes are hot and herbaceous,
red curry pastes are medium-hot with more chili, yellow curry pastes are milder and contain turmeric for the
color. The blends can be processed with coconut milk into classic Thai curry sauces.

Chinese Spices – Five-Spice Powder and Star Anise

Five-spice powder is a classic Chinese spice blend made from star anise, Szechuan pepper, fennel,
cloves, and cinnamon. The blend combines all five flavors of Chinese cuisine: sweet, sour,
bitter, spicy, and salty. The taste is intense, savory, and slightly sweet. Five-spice powder is classically suited for duck, pork, beef, and braised dishes. Star anise is a star-shaped fruit with an intense, sweet anise aroma. It is added whole to braised dishes, soups, and broths and removed at the end of cooking. Star anise is also a key ingredient in five-spice powder and is used in Vietnamese pho soup. Szechuan pepper is botanically not a true pepper, but the dried husk of a citrus fruit. The taste is spicy, slightly citrusy, and leaves a characteristic tingling sensation on the tongue. Szechuan pepper is suitable for wok dishes, meat, fish, and Asian soups.