Best Southeast Asian Herb/Spice Types
Galangal is a ginger-like root that is widely used in Thai and Indonesian cuisine as a flavoring or a spice, characterized by its pungent aroma. There are two varieties of galangal: greater galangal, which is lighter in color and with a more subtle aroma, used mostly in Thai cooking, and lesser galangal, which is native to China.
Galangal is hard and woody on the exterior, with a strong citrus scent on the inside. It gives a citrus note to numerous dishes, and it is an important ingredient in Thai curry pastes. Galangal can come in many forms: as fresh root, dried root, or ground into a fine powder.
THE BEST Galangal Spices
Thai basil is a type of basil that’s native to Southeast Asia. Commonly used in Asian and Thai cuisine and dishes, Thai basil is characterized by its anise-like, savory, and slightly spicy flavor that adds a layer of pungency to dishes. The leaves are small and narrow, while the stems and flowers and purple.
When compared with sweet basil, Thai basil is sturdier under high temperatures or long cooking times. It’s recommended to use Thai basil in dishes such as pad thai, Vietnamese pho, and Thai basil chicken.
Saigon cinnamon or Vietnamese cinnamon is a type of cinnamon coming from the Cinnamomum loureiroi tree. This type of cinnamon has the strongest flavor of them all, and it's the essential oils in the bark that give it its unique aroma and flavor.
However, all the cassia varieties, such as this one, have higher levels of coumarin, a compound which can damage the liver if consumed in large amounts. Saigon cinnamon is often used in baked goods, curries, and pho.
This Vietnamese pepper originates from the island of Phú Quốc, which produces over 1000 tons of it annually. The pepper is well-known for its strong aroma, pungency, and heat. The red pepper has an especially strong aroma and a sweet, citrusy heat, while the black one has large and solid corns.
There's also a third variety (but they're all the same pepper species) – white pepper, and the fourth one is green pepper (unripe, good for cooking and making herbal teas). The farmers use only organic fertilizers and dry the pepper in the sunlight.
Kampot pepper or poivre de Kampot is pepper from two berry varieties, the Kamchay and the Lampong, of the species Piper nigrum L. grown in the provinces of Kampot and Kep in southern Cambodia. There are four types of Kampot pepper – green, black, red, and white.
The green variety is harvested while still young on the vine. It's aromatic with a mild peppery flavor, and it's recommended to use it with grilled or fried squid dishes. The black variety has a delicate and strong aroma, and the flavor ranges from mild and sweet to intensely spicy.
THE BEST Mrech Kampot Peppercorns
Kadode Kampot Pepper UK
Whole Young Green Kampot Peppercorns
Great Taste Awards - 3 stars 2024, 2023
Pepper Field
Fermented Kampot pepper President Edition - Microlot from Small Farmers
Great Taste Awards - 3 stars 2024
Kadode Kampot Pepper UK
Fermented Fresh Red Kampot Peppercorns
Great Taste Awards - 2 stars 2024, 2023
Kadode Kampot Pepper UK
Fermented Fresh Green Kampot Peppercorns
Great Taste Awards - 2 stars 2024, 2023
Cubeb is a complex pepper variety native to Java, Indonesia. The pepper starts out as the immature fruit of a tropical climbing vine that sometimes grows in coffee plantations. The vines produce small flowers that turn into berries, which are gathered in the early summer.
The berries are then dried in the sun until they turn wrinkly and brown-black. Cubeb pepper barely has any heat, and the flavors are bitter, refreshing, and slightly numbing. Originally, it was grown for medicinal purposes, but over time it became popular as an ingredient due to its peppery and bitter notes.
Fingerroot, known scientifically as Boesenbergia rotunda, is a type of rhizome that is native to China and Southeast Asia. It belongs to the ginger family and is widely used in the culinary traditions of countries like Thailand, Indonesia, and Malaysia.
The rhizome resembles fingers growing out of a piece, which is why it's called fingerroot. It has a slightly spicy and medicinal flavor, making it a popular ingredient in traditional dishes and for medicinal purposes. Fingerroot is often used in soups, curries, and traditional remedies due to its distinctive flavor and health benefits, including anti-inflammatory and antimicrobial properties.
In the Malaysian state of Sarawak, more precisely near the river Rimbàs, a local variety of black pepper known as Kuching is cultivated by the Ibans native group. The rows in small pepper fields are arranged on a slight slope in order to avoid the accumulation of excess water – a result of abundant tropical rains.
The pepper plant has the form of a bush and grows around a post of one of the most resistant woods in nature – ironwood or belian. The grains of pepper are collected when they turn from green to pale yellow color, and are then washed and left to dry in the sun.
Khao khua is ground roasted rice powder made from a particular rice variety called sticky rice, popular in Northern Thailand and Laos. The recipe is very straightforward - sticky rice (or glutinous rice, as it is also known) is dry roasted in a pan for about 15 minutes, until golden-brown.
Then, after it has cooled down, the rice is ground with a pestle and mortar or a coffee grinder. The coarse powder can then be used in a variety of favorite local dishes such as larb, jeow, or just about any type of salad, enriching them with an aromatic, nutty flavor.
Best Southeast Asian Herb/Spice Producers
Bo Tree Farm is a spice blend and seasoning producer located in Cambodia. The company specializes in cultivating organic Kampot pepper, a variety highly prized within the culinary world. Bo Tree Farm emphasizes sustainable farming practices and works closely with local communities to ensure ethical production.
They export their pepper globally, and it is known for its distinct flavor profile and high quality.
AWARDS
Great Taste Awards - 2 stars
2023, 2022, 2021
Great Taste Awards - 3 stars
2022, 2021
BEST Bo Tree Farm Herbs and Spices
Mayta Jaya Mandiri is an Indonesian company engaged in the production and distribution of various food products. Specializing in traditional Indonesian snacks and ingredients, the company is known for offering high-quality products such as fried shallots, spices, and other culinary essentials.
Mayta Jaya Mandiri focuses on providing authentic flavors, aiming to deliver a premium experience of Indonesian cuisine to its customers. With a commitment to quality and excellence, the company has become a trusted name in the food industry.
BEST Mayta Jaya Mandiri Herbs and Spices
Argo Pandan Wangi is a premier Indonesian company specializing in the production and export of high-quality dried galangal. Their flagship product is meticulously harvested and processed to preserve its distinctive flavor and aroma, ensuring an unparalleled culinary experience.
The company is committed to sustainable farming practices and supports local farmers, reflecting their dedication to social responsibility. By choosing Argo Pandan Wangi, customers receive top-quality galangal while contributing to the well-being of local communities and the environment.
BEST Argo Pandan Wangi Herbs and Spices
Best Southeast Asian Herbs and Spices
BoTree Kampot Pepper Black 90g is a premium variety of black peppercorns produced by Bo Tree Farm. This pepper is unique to the Kampot region of Cambodia, renowned for its ideal growing conditions that impart a distinct flavor profile to the peppercorns.
This product emphasizes a strong, sharp taste with hints of eucalyptus and mint. The 90g packaging serves as a convenient size for culinary enthusiasts looking to enhance their dishes with a gourmet touch. The BoTree Kampot Pepper Black is celebrated for its quality, receiving Protected Geographical Indication status, which verifies its origin and authenticity.
AWARDS
Great Taste Awards - 3 stars
2022
AWARDS
Great Taste Awards - 3 stars
2021
BoTree Herb de Kampot is a spice product made by Bo Tree Farm, which is known for producing high-quality Kampot pepper. This spice is cultivated in the Kampot region of Cambodia, an area renowned for its ideal growing conditions for pepper. The farm employs traditional farming methods to ensure the purity and rich flavor of its products.
BoTree Herb de Kampot is distinguished by its aromatic profile and robust taste, making it a popular choice among chefs and culinary enthusiasts.
AWARDS
Great Taste Awards - 2 stars
2023
AWARDS
Great Taste Awards - 2 stars
2022
AWARDS
Great Taste Awards - 2 stars
2023
The BoTree Black Urfa Chilli Flakes 50g is a product made by Bo Tree Farm. These chilli flakes are known for their unique, rich, and complex flavor profile, offering a smoky and slightly fruity taste. The Black Urfa Chili originates from Turkey and is characterized by its deep, dark color and moderate heat level.
The 50g packaging ensures that it is an ample amount for culinary use without being excessive. Bo Tree Farm is reputed for its high-quality spices, and the Black Urfa Chilli Flakes are one of their signature offerings.
AWARDS
Great Taste Awards - 2 stars
2021
BoTree Royal Cinnamon 50g is a premium spice product made by Bo Tree Farm. This particular variety of cinnamon is often prized for its aromatic intensity and rich flavor profile, which can elevate both sweet and savory dishes. The product comes in a 50g package, making it a convenient size for household use.
The cinnamon is typically harvested and processed with care to preserve its essential oils and quality. Bo Tree Farm is known for its commitment to sustainable farming practices.
AWARDS
Great Taste Awards - 2 stars
2021
AWARDS
Great Taste Awards - 2 stars
2021
Galangal - Mayta Jaya Mandiri is a high-quality, fresh galangal root used in traditional Indonesian cooking. Known for its distinctive, aromatic flavor with a combination of citrusy and spicy notes, galangal is an essential ingredient in many Southeast Asian dishes such as soto (soup), rendang (beef curry), and tom yum (spicy soup).
The fresh galangal root from Mayta Jaya Mandiri is carefully selected for its freshness and flavor, making it a perfect addition to enhance the depth and authenticity of your culinary creations.
Dried Galangal is a premium product offered by Argo Pandan Wangi, meticulously harvested and processed to preserve its distinctive flavor and aroma. This dried rhizome is a staple in Southeast Asian cuisine, imparting a unique, spicy, and slightly citrusy note to dishes.
Beyond its culinary applications, galangal has been used for centuries in traditional medicine due to its anti-inflammatory, antioxidant, and antimicrobial properties. It aids digestion, alleviates nausea, and supports overall health. Argo Pandan Wangi ensures that their dried galangal meets the highest quality standards, making it an excellent choice for both culinary and medicinal purposes.
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