Asian Spice Blends for Seafood Dishes

By Jessica Rogers June 6, 2023 18 mins read 144 Views

Whether you’re grilling salmon steaks or preparing a seafood stew, incorporating Asian spice blends elevates the taste of your dishes.

This mix combines herbs and spices for a rich flavour that complements the sweet, delicate mineral notes of fish without overpowering them.

It's a great seasoning for salmon, whiting and barramundi. It also works well with calamari and scallops.

Ras el Hanout

Ras el Hanout is one of the most famous spice blends in North Africa and can be used as a seasoning for stews, tagines and meat. It is also an ideal rub for grilled meat, vegetables and fish.

Although the recipe for ras el hanout varies depending on who you ask, most mixtures contain over a dozen spices in different proportions. Common ingredients include cardamom, clove, cinnamon, cumin, nutmeg, peppercorn, mace and turmeric.

The spices in ras el hanout can be toasted before being ground, or pounded in a mortar and mixed. It may also include ash berries, chufa, grains of paradise, orris root, monks’ pepper, cubebs (tailed pepper), dried rosebud and fennel seed.

The spicy & floral aroma of this Moroccan spice blend adds depth & warmth to a variety of savory dishes like North African tagines, chicken & lamb stews, soups, meatballs and kebabs. The versatile & exotic mixture can also be used to add a rich, warm flavour to couscous, rice and potatoes.

Chinese Five Spice

A classic Chinese spice blend, this combination of cloves, star anise, cinnamon, fennel seeds and Sichuan peppercorns is a sweet-savory mix of flavors that’s great for marinades and stir-fries. It’s also a wonderful addition to baked goods and cocktails.

It’s an essential ingredient in Peking duck, a popular dish that gets its signature savory tang and brilliant color from this spice. It’s also a good match for fattier meats, where it helps prevent the richer textures from overwhelming your palate.

You can buy bottled five-spice powder in most national chain grocery stores and at Asian markets. Be sure to store it in an airtight container to keep it fresh.

The exact origins of Chinese five-spice are a bit murky, but it’s likely that the perfect balance of flavors cultivated in this blend served as a metaphor for balancing mind and body. It’s a staple of traditional Chinese cuisine and is found in many other Asian foods across the world, including Hawaiian and Vietnamese dishes.

Sichuan Peppercorns

Sichuan peppercorns (or Chinese five-spice powder) are a key ingredient in many Asian spice blends. They’re an essential component of many chili oils, but they also add a subtle numbing quality to sauces and salads.

These numbing effects are a result of a chemical compound called hydroxy-alpha sanshool, which causes micro-vibrations across the tongue and lips that can feel like a mild electric shock. That’s a pretty cool sensation, to be honest.

But it’s not just about taste: Sichuan peppercorns are also a crucial element of traditional Chinese medicine for relieving nausea, pain and killing parasites. They’re also used to heal indigestion and arthritis, as well as for itching, eczema and diarrhoea, notes Serious Eats.

Sichuan peppercorns are available in both whole and ground forms. They’re a little harder to find in the United States than other types of peppercorns, but they can be found in Chinese markets or online. Buying them whole is preferable, as the numbing quality is more intense.

Dried Ginger

Ginger is a key ingredient in Asian spice blends, and it can elevate the taste of seafood dishes. You can use it to season steamed or grilled fish and seafood, as well as add it to marinades and sauces. You can also sprinkle it on your favorite rice, quinoa or buckwheat recipes to give them a spicy kick.

Dried ginger can be found in either a powdered or ground form. It’s best to use the powdered version when cooking, but if you need to add chunks of dried ginger, just steep them in boiling water for about five minutes before straining.

Dried ginger can be stored in a cool dry place for up to a year, if it is stored properly. When purchasing dried ginger, look for a fine powder with an off-white colour and a firm texture to touch.

Frequently Asked Questions

What are the 7 Indian spices you use?

Indian spices are a collection of spices used in Indian cuisine. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. This spice blends natural ingredients to create flavour and aroma. Combining spices creates unique flavour profiles that make Indian food so special.

Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It is used to flavour curries, rice dishes such biryani, and other Asian cuisines. Cumin has a strong, earthy aroma as well as a rich and nuanced flavor. It is used to spice up curries, dals and meat dishes. Coriander adds a delicate nuttiness and sweet citrus aroma to dishes. It is often used in seasoning vegetables and lentils.

Turmeric is a spice that has an earthy flavor. It can be mixed with mustard, spices and pepper hints. This spice is used in many dishes, including curries. It has a golden colour. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. It is often used to season meat dishes like kebabs and curries. Ginger is spicy, pungent, and has hints of citrus. It adds a spicy kick to dishes like soups and chutneys. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

These spices are a unique combination that creates Indian cuisine.

What uses is Thai spice?

Everyone has heard the term Thai spice, but not all know what it is. It makes our mouths water when we try it.

It's not just any spice. It's an ingredient that can add flavor and depth in dishes that otherwise would be bland.

Many recipes call for Thai spice, but only a few have the actual thing. Let's learn how to include these delicious flavors in your meals.

Thais have used herbs and spices since ancient times to enhance food and drink. The name Thai originates from the Sanskrit word for "to cook."

Thais are still fond of spicy foods. This preference is often explained by the hot climate in Thailand that makes it difficult to stay warm while drinking hot drinks. Additionally, Thais consume much more chili peppers than Europeans or Americans.

Visit a local Asian grocery shop to find out more about Thai spices. There, you'll find a wide variety of ingredients, including dried chilies, fresh basil leaves, curry paste, and even ground black pepper.

You might also find whole peppercorns and cloves as well as cinnamon sticks, star anise pods (star anise), cardamom pods ginger root, cumin seeds coriander seeds seeds, fennel seed, nutmeg mace, mustard seeds, saffron threads garlic, onion, rice vinegar, and tamarind juice.

Thai cuisine has two kinds of spices: wet and dry. The dry spices are usually ground while the wet spices are crushed or pounded finely.

Dry spices are often added to a dish directly. Ground red pepper can be sprinkled on chicken soup, for example. Mixing wet spices with oil or butter can create a paste.

Wet spices are commonly used in marinades and sauces. Common wet spices include oyster sauce, fish sauce and sesame oils, curry paste, hoisin sauce, and sesame seed oil.

You need to be able to match certain spices with Thai ingredients if you wish to make Thai food at home.

For example, if you are using beef, you should use red pepper flakes. Use white pepper instead if you have seafood such as shrimp.

If you don't live near an Asian market, you can order online. You will find everything from dried chilies to exotic herbs and spices here.

These Thai recipes will make you hungry next time!

What are the primary Flavours in Thai cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern and Central Thai cuisines, as well as Southern, Eastern, Western, Eastern, Western, Northeastern Thai food. Each region has a distinct flavour profile.

Thai food has many common flavors, including sweet, salty.

Thais appreciate sweetness. It makes Thai food taste better. Thai cuisine is rich in sweet ingredients like coconut milk and palm sugar (gula melanka).

Thailand's most popular food is sourness. Sour foods are often served alongside hot dishes. This combination balances out the heat.

Thai food has a lot of spicy ingredients. Spices such as chilli pepper, galangal, ginger root, and garlic are used extensively in Thai recipes.

What are the most delicious Thai spices?

Galangal, galangal, coriander, turmeric, ginger, cinnamon and clove are the best Thai herbs. The best spices are clove, cardamom. black peppercorn. fennel seeds. star anise.

Rose petals, bay, pandan leaves (curry leaves), curry leaves; pandan leaves; kaffir lime leaf leaves; vanilla beans; tamarind pods; lemon grass, basil, and mine are some other valuable spices.

Almond Flour and Almond Meal: What is the Difference?

A almond meal is a versatile almond flour alternative that can be used to bake, cook, or even make nut-free dishes.

Almond flour may also contain gluten, making it difficult to digest. It is important to avoid gluten-free products if you have celiac or other digestive disorders.

While almond flour isn't considered a "superfood" per se, it contains healthy fats, fibre, protein, and vitamin E. It's also low in calories and sodium and contains no cholesterol.

Almond meal has many nutritional benefits, including magnesium, copper and zinc as well as manganese and potassium.

Almond flour is made of almonds. Almond oil is made from polyunsaturated, monounsaturated, fatty oils. Both can lower LDL cholesterol and increase HDL cholesterol.

Almond flour is also rich in antioxidants such as flavonoids and phenolics. These compounds are effective in preventing oxidative damages caused by free radicals.

The Journal of Agricultural Food Chemistry published a study that found almond flour to have the same antioxidant activity as blueberries, cranberries and pomegranates.

Almond flour can be purchased with almond milk that has been supplemented with nutrients.

What spices are commonly used in Thai cuisine?

Thai cuisine is well known for its diverse flavour profiles. These delicious flavours are made from unique and flavorful ingredients that make many delicious dishes.

Common ingredients for Thai cooking are galangal, lemongrass, kaffirlim leaves, chillies and garlic.

Each of these spices is integral to Thai cuisine's unique flavour profile. You will often find lemongrass in soups, curries and stews. Galangal gives dishes a peppery flavor; chilies add a spicy kick to dishes. Shrimp paste adds umami depth to dishes. Coriander adds a mild yet fragrant aroma to dishes. Cumin adds a smokey flavour to dishes. Turmeric gives dishes a bright yellow hue.

These spices create complex flavour profiles that are unique to Thai cuisine. By using a combination of spices, chefs can create dishes that are both flavorful and aromatic. Stock up on these spices if you want to incorporate the Thai flavours into your cooking.

Which Spices and Herbs are Best Served with Potatoes?

Potatoes are a wonderful side dish to almost any meat. There are many ways to cook potatoes, other than just mashed.

From salads to casseroles, soups to pasta dishes, these versatile vegetables make tasty additions to most meals. You may not know, but many spices and herbs can go well with potatoes.

These tasty recipes will make your potato recipe even more delicious

Statistics

It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)

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How To

How do you store your cooking spices?

I'll show you how to store spices properly for best results. First, it is important to understand the science behind how foodstuffs are stored.

Because light can diminish the flavour of spices, they should be kept in sealed containers. This is due oxygen reacting with organic compounds such that spices, causing oxidation.

To avoid oxidation, spices must be kept in dark cupboards. Spice tends to lose its flavour quickly if these conditions aren't met.

It is the best way to preserve spices' flavours by keeping them out of direct sunlight.

To create a flavorful drink, you can add spices and herbs to water. For example, mix two teaspoons of ground cinnamon with 1/2 cup of warm water and stir well. Serve immediately with a squeeze of lemon.

Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Just sprinkle the spice mix evenly over the dish. Let it rest for 5-10 minutes before you serve.

Leftover cooked vegetables, fruits and meats, as well as leftover cheese, breads, crackers, cookies or cakes can be added to favorite recipes for snacks.

Fresh herbs and spices can be enjoyed by being chopped or broken up. You can also freeze herbs and spices by placing them in ice cube trays or muffin cups and freezing them. Once frozen, transfer to freezer bags or zip-top plastic bags.