The five tastes of Asian Spices

Saturday 24 July 2010 - Filed under Asian Spices

With the shrinking of the globe in ways of travel and importation, Asian cooking has become a central tenet of the western diet. Westerners from both Europe and the America’s choose Asian options millions of times a day, and it has allowed for a growing economy of Asian-based businesses to relocate to the west. As with all cooking, one of the most important aspects of Asian cooking is its spices. As well as representing all the important flavors: sweet, salty, savory (pungent), bitter, and sour, Asian spices also have a health based application that has been used in the healing arts for thousands of years. Some historians of Asian cooking claim that their central spices represent the five elements of life: earth, fire, water, air, and metal. Regardless of what they represent or what application they have, Asian spices have not only proved to be beneficial for health, but have created some delicious tastes which have been readily adopted by the western palate.
Asian spices made their appearance in Chinese medicine before they’re adjunct into Asian recipes. The five spices of ground cinnamon, clove, star anise, Sichuan pepper, and fennel were said to have such potent medicinal qualities that adding them to food would be healing. These spices were used to restore the balance of the five elements of chi, which is the life energy in our bodies. And with the increased application of the spices to food, they began to be recognized for what they did to the foods flavor as well. Asian chefs quickly created new recipes around these spices, allowing for their dishes to be both delicious and healing at the same time. With their introduction to the west, the five major Asian spices have made the leap over to American dishes. Now, such ingredients are a central part to western recipes.
These five Asian spices can be bought together in a powder for convenience at any Asian foods specialty store and/or at your local supermarket. Some of these spices have other additives such as coriander seeds, cumin (which is used in place of fennel seeds), green or black cardamom, and even nutmeg. Whatever additives there happen to be in the powder you purchase, make sure to use it sparingly as the spices can be pungent in flavor.
If creating your own spice combinations more aptly fits your cooking style, you can certainly make your own mix of Asian spices. Before doing so however, it’s important that you purchase the freshest spices available from reputable stores that specialize in fine ingredients.
Use any combination of the spices mentioned above and dry roast them in a hot skillet until they emit a fragrant scent. It’s important to roast your spices individually as they all roast at different temperatures. After cooling, grind them in a coffee grinder that is used specifically for spices, and then add them all in a mixing bowl. After they are properly blended, store them in a glass jar or any other tight jar. Store your spice mix away from the light, preferably in a cool, dark cupboard.
Asian Spices are an important element in all Asian cooking and have even made the leap over to American dishes. Known for their great taste and medicinal properties, Asian spices will add a delicious element to all your best dishes.

2010-07-24  »  Spice Guy