home > flavorings > spices > Asian spices

 

Asian Spices

asem candis   Notes:  This is a souring agent used in Indonesia.  It's very hard to find. Substitutes:  kokum

basil seed = sweet basil seed   Notes:  Look for it in Southeast Asian markets.

black sesame seeds  Notes:  Look for this in Asian markets  Substitutes:  white sesame seeds (Toast them before using.  They're not as pungent as black sesame seeds.)

brown peppercorn  See Szechwan peppercorn

Chinese aromatic pepper  See Szechwan peppercorn

Chinese pepper  See Szechwan peppercorn

Chinese star anise  See star anise.

flower pepper  See Szechwan peppercorn.

Japanese pepper    See Szechwan peppercorn

long pepper  Notes:  Look for this in Indian or Southeast Asian markets. The seeds come in clumps that look like tiny pine cones.  Substitutes:  black pepper (milder) OR crushed red pepper

sansho   See Szechwan peppercorn

Sichuan peppercorn  See Szechwan peppercorn

star anise = anise = whole anise = Chinese star anise = Chinese anise   Pronunciation:  ANN-us  Notes:  Asian cooks use star anise to give a licorice flavor to savory dishes, particularly those with pork and poultry.  It's available whole or ground.  Use it sparingly--a little goes a long way.  Substitutes:  anise seed + pinch of allspice (weaker flavor; 1 crushed star anise = 1/2 teaspoon crushed anise seed) OR Chinese five-spice powder (contains star anise and other spices) OR anise extract (use just a few drops)

 

Szechwan peppercorn = Sichuan peppercorn = Szechuan peppercorn = anise pepper = brown peppercorn = Chinese aromatic pepper = Chinese pepper = flower pepper = sancho = Japanese pepper = Japan pepper = wild pepper = fagara pepper   Notes:  These aren't true peppercorns, but rather dried flower buds.  You're most likely to encounter them as part of a mixture, like the Chinese five-spice powder or the Japanese shichimi togarashi.  Toast Szechwan peppercorns briefly in a hot pan before using.   Pronunciation:   SITCH-wan OR SITCH-oo-an PEP-er-corn   Substitutes:   lemon pepper OR black peppercorns OR equal parts black peppercorns and aniseed

whole anise  See star anise


Copyright 1996-2005  Lori Alden