Spices Used in Cambodian Cuisine

By Cherry Crawford June 14, 2023 16 mins read 95 Views

Cambodian cuisine uses a range of spices to add flavour to the dishes. Popular spices include turmeric, cumin and cardamom.

In addition to these traditional spices, there are also a number of herbs and vegetables used in the cooking process. Whether you are making a noodle soup, stir-fry or curry, these ingredients will help bring out the flavours in your dish.

Galangal

Galangal is a rhizome in the same family as ginger, and is used in cuisines of Thailand, Malaysia, Indonesia, Vietnam, Cambodia and Laos. Its peppery, pine-like flavor and citrus notes have made it an important ingredient in many Southeast Asian dishes.

It can be sourced fresh, dehydrated or powdered. If using fresh, make sure to wash and dry it thoroughly.

Other rhizomes used in Khmer cooking include lesser galangal and fingerroot (Kaempferia galanga). Greater galangal is the more commonly used variety, with its distinctive odor and flavor described as having a mix of pine and pepper.

Like ginger, it can be used in soups, stir fries, curries, satay and marinades. It is also boiled into a tea that can be consumed as a drink before meals.

Ginger

Ginger is a root from the Zingiberaceae family, which also includes turmeric. It is a popular ingredient in Asian cuisines, and it can be used as a spice or a medicinal aid.

Ginger has been used for thousands of years to treat stomach ailments and nausea. Several studies have shown that ginger can help alleviate nausea and vomiting in people who are pregnant or breastfeeding.

In a small study, women who took 1 gram of ginger each day for 4 days reported less nausea and vomiting than those who took a placebo. Pregnant women should talk to their doctors about the right dosage.

Turmeric

Turmeric is a common ingredient in many Cambodian dishes, but it has also recently become popular as a trendy healthy spice. Its warm yellow color and earthy flavor can be found in a variety of recipes, from turmeric lattes to golden milk soups and ice creams.

Its active ingredient, curcumin, is known for its anti-inflammatory properties and is used in Ayurvedic medicine to treat a number of ailments, including arthritis, digestive disorders and liver conditions. It may also help prevent the formation of tumors, according to past research.

In Khmer cuisine, turmeric is an essential component of kreung paste, which is used to make various curry pastes. Yellow kroeung, for example, is a mainstay of samlor prahaer and is a base for many other dishes. It is colored with turmeric, lemongrass and galangal, as well as kaffir lime leaves.

Thai Basil

Thai basil is a herb that is native to Southeast Asia and is a staple in many Vietnamese, Cambodian and Lao cuisines. It is slightly spicy with a licorice flavor, making it the perfect choice for infusing broths and soups.

It is also a staple in Thai and Vietnamese noodle dishes. It works well in braised meat and vegetable dishes as well as high-heat wok stir-frys.

Petite(r) Thai Basil is a young version of this Asian herb that is grown to be slightly larger than microgreens, allowing it to be used as a garnish in dishes like pho, drunken noodles, curries, pad Thai, and noodle soups.

It is a member of a line of specialty greens developed by Fresh Origins Farm in San Diego. It is harvested 4-6 weeks after sowing and is a delicious addition to many Asian recipes. It is rich in vitamins A, C, K and E, antioxidants, iron, magnesium, calcium, and potassium.

Chinese Chives

Chinese chives (Allium tuberosum) are similar to standard chives but have a stronger, garlicky flavor. They're commonly used to add a garlicky slant to soups, stews, stir-fries and more.

They're also a popular vegetable to grow in containers and windowsill planters. They're also suitable for hydroponic gardening and are cold tolerant in most parts of the country.

Chives are very easy to grow and require very little maintenance. They grow well in most soil types and will tolerate a bit of shade. Watering should be minimal, and a liquid fertilizer can help boost growth if applied before planting.

Frequently Asked Questions

What are 7 Indian spices?

Indian spices refers to a variety of spices that are used in Indian cooking. They usually include cardamom (also known by hing), cumin, turmeric, coriander,fenugreek, ginger, and asafoetida. These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. The unique flavour profiles created by spices are what make Indian cooking special.

Cardamom has a sweet and pungent taste with hints of citrus and ginger. 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's often used in curries, dals, and meat dishes. Coriander gives dishes a mild nuttiness due to its sweet citrus aroma. It is commonly used to season vegetables, lentils, and other foods.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is used in curries and other dishes. It has a golden color. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. It is commonly used to season meat dishes, such as kebabs and curry. It is spicy and pungent with citrus hints. It adds a spicy kick to dishes like soups and chutneys. Asafoetida (hing) has a pungent smell and strong flavor that substitutes onion and garlic in some recipes.

These spices produce unique flavors, which make Indian cooking distinctive.

What are the uses of Thai spice?

We all have heard the term Thai spices, but we don't understand what it really means. When we taste it, our mouths water and we wonder why we aren't eating more.

But it isn't just any old spice. It's an essential ingredient, which adds depth and flavor to dishes otherwise bland.

There are thousands of Thai recipes, but very few include the authentic flavor. So let's help you figure out how to ensure you're adding these delicious flavors to your meals.

As far back as ancient times, Thais have been cooking with herbs and spices to add flavor to food and beverages. The name Thai originates from the Sanskrit word for "to cook."

Many Thais love spicy foods, even today. This preference can be attributed to Thailand’s hot weather. It is difficult to stay warm when you don't have something to drink. Thais consume more chili peppers than Americans and Europeans.

A local Asian grocery store is the best place to learn more about Thai spice. There, you'll find a wide variety of ingredients, including dried chilies, fresh basil leaves, curry paste, and even ground black pepper.

You may also come across whole peppercorns, cloves, cinnamon sticks, star anise, cardamom pods, ginger root, turmeric powder, cumin seeds, coriander seeds, fennel seeds, nutmeg, mace, mustard seed, saffron threads, garlic, onion, rice vinegar and tamarind juice.

There are two types of spices in Thai cuisine: dry and wet. Dry spices are generally ground, while wet spices can be crushed or pounded finely.

Dry spices can be added to any dish. For example, you can sprinkle ground red pepper onto your chicken soup. Mixing wet spices with oil or butter can create a paste.

Wet spices are commonly used in marinades and sauces. The most popular wet spices are fish sauce (oyster sauce), sesame oil, sesame paste, curry paste, and Hoisin sauce.

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. If you're using seafood like shrimp, white pepper should be used.

Online ordering is also possible if you don’t have an Asian market. You can find everything here, from dried chilies to exotic spices and herbs.

You might want to try these Thai recipes next time you feel hungry.

What Spices or Herbs Are Best for Potatoes

A potato is a great side dish for almost any meat. You may be familiar with the many ways you can serve potatoes other than mashed.

These versatile vegetables are delicious additions to any meal, from salads to casseroles to soups to pasta dishes. But did you know that numerous spices and herbs go well with potatoes?

These delicious recipes can spice up your next potato recipe.

Statistics

India contributes to 75% of global spice production. (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 Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

External Links

How To

Do You Know How to Make Curry Paste?

Curry paste contains dried chillies and shallots, galangal roots, lemongrass (kaffir lime leaf), garlic, shrimp paste, sugar and salt. It is an important ingredient in Thai cuisine.

Curry paste is a very popular condiment in Southeast Asia. It adds a unique flavour to many dishes, such as curries, soups, stir-fries, salads, rice dishes, noodles, and desserts.

It is easy to make your own at-home recipes! Just follow our step-by-step guide below:

Step1 - Prepare Ingredients

Before you start making this recipe, prepare all ingredients.
First, peel and chop shallots (2 cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
Next, cut four garlic cloves into pieces. Next, peel and mince the lemongrass stems (about 1/2-inch thick).
After that, you will need to crush dried red chili peppers (about four tablespoons) before removing the seeds (optional).
Next, slice the kaffir lime leaves in thin strips of about 5 inches. Take out the white part and place it in a bowl.
After draining the shrimp paste, wash it well and then coarsely smash it.
Finally, measure the sugar and salt.

Step2 - Grind Ingredients

Combine all ingredients and blend until smooth.
It should have a texture similar to peanut butter.
Not to worry if the dish contains too much oil, you can use water to replace it.

Step3 - Add Coconut Milk

Add coconut milk to the mixture and mix well.
Slowly add coconut milk to ensure that the paste doesn't become too sticky.
If you like it milder, reduce the number of chillies used and add more galangal root.
You can make it more spicy by adding more chilies and less galangal root. The final result should taste good to you.

Step4 – Serve