Central, East & Southeast Asia - Quirky Foodster

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Central, East & Southeast Asia

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Additional aromatics that go into nam prik pao And black pepper And coriander And doubanjiang as the wet cooking base And nori flakes seven components And oil And possibly sichuan pepper And salt And salt countless commercial variations exist with additional ingredients like dried egg And shrimp paste Aromatic chile oil/paste Black Black peppercorn Candlenut Chile Chinese cinnamon/cassia Coconut sugar Coriander Coriander root Coriander seed Cumin Deeply roasted or charred before grinding Dried bonito flakes Dried chile Dried red chile Dried red chile flake Fennel seed traditionally in equal parts Fermented briefly Flavor impact Galangal Garlic Ginger Green or red chile Into paste Leaf Lemongrass Lesser galangal/kencur Makrut lime leaf Makrut lime zest Nori flakes Nutmeg Or shiso Per the name Poppy seed Pounded together Presumed: dried chile flake Pure dried red chile pepper Red chile pepper Roasted and Roasted orange/yuzu peel Roasted shrimp paste Roasted turmeric Sansho Sansho combined with salt Sautéed candlenut Sesame seed Shallot Shrimp paste Sichuan pepper Sichuan peppercorn Similar core to chinese five spice but vietnamese formulations often favor vietnamese cinnamon specifically for its notably higher essential oil intensity Sometimes with amount salt added Star anise Styled after the multi ingredient shichimi format Sugar Though exact composition varies by maker Though star anise often dominates by both quantity Toasted sesame seed Toasted sesame seed with salt Toasted sichuan peppercorns together with salt Together into spicy Tomato Turmeric Wasabi White pepper combined with salt White peppercorn White sesame seed Without the oil Yuzu zest

About 1/2 cup paste servings

Balinese Base Genep

About 2 cups paste servings

Bumbu Dasar Kuning

About 1 cup paste servings

Bumbu Dasar Merah

About 1 cup paste servings

Indonesian Bumbu Dasar Putih

About 1 cup paste servings

Vietnamese Saté Seasoning

About 1 cup servings

Vietnamese Five-Spice

About 1/2 cup servings

About 1/2 cup servings

Thai Roasted Chile Powder

About 1/2 cup servings

Thai Curry Paste Base

About 1 cup paste servings

Five-Spice Powder

About 1/2 cup servings

About 1/2 cup servings

About 1 cup servings

About 1/2 cup servings

Ichimi Tōgarashi

About 1/2 cup servings

Shichimi Tōgarashi

About 1/2 cup servings

White Pepper Seasoning

About 1/2 cup servings

Shichimi-Style Chinese Chile Seasoning

Not confirmed servings

Sichuan Salt & Pepper

About 1/2 cup servings

Sichuan Mala Spice

About 1 cup dry mix, or 2 cups wet cooking base with doubanjiang included servings

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