Spices are used for flavoring, coloring and preserving food. Spices are produced from seeds, fruits, root, bark and other plant substances. Many spices are commonly used in curry but sometimes they even used smell release therapy, and cosmetics production too. Some of them can be used as medicines to release pain. Many spices have antimicrobial properties and it can prevent from infection diseases.
There are some common spices traditionally used in Myanmar. They are Basil, Caraway, Chili, Coriander, Curry leaf, Garlic, Galangal, Ginger, Pepper, Tamarind, Turmeric and etc. Garlic, Ginger, Pepper, Turmeric, Tamarind and Chili. In Myanmar small chilies are mostly used in salads and the larger ripe chilies are dried and pounded to make chili powder. Curry leaf, Caraway are normally used in meat curry and bean soup for the good flavour. Coriander and Basil are used for not only in curry but also in salad too. Galangal is the essential things for Rakhine national dish for getting hot and spicy.
Every country around the world uses its regional spices in traditional medicine, to prepare the traditional curry and various ways to use in daily life. Every spice plants are useful and herbaceous. The use of herbs and spices in traditional combinations is often the unique signature of global cuisines.
The common spices and herbs used in daily cooking throughout Southeast Asia are Lemongrass, Chili peppers, Galangal, Thai basil, Kaffir lime leaves, Ginger, mint leaves, Coriander root, Tamarind, Curry leaves and many more.
Thailand food always combine of herbs and spices used in preparing Thai dishes. They basically used Chili, Ginger, Lemon grass, Shallot, Turmeric, Cinnamon, Kaffir lime, Lemon scented basil, Mint, Garlic, Sesame seed, Coriander and Cumin. Shallots are used in every Thai dish. Thinly sliced shallots are often mixed with sliced cucumber, chilis and vinegar as a condiment sauce. Holy Basil is used in hot and spicy fried dishes. Kaffir lime leaves are used in Thai curry for flavoring and Pandanus leaf is used in Thai dessert for green colour.
Spice Mix or Masalas are the heart of Indian cooking. The spice mixes ingredients vary depend upon the different regions. The basic mixture of Masalas is Cloves, Cassia bark, Black Pepper, Cumin, Coriander, Mustard seed, Turmeric, cinnamon, mace, and others. The famous Indian curry that use basic spices and Masalas are Rogan josh which is fiery lamb or mutton dish from Kashmir region, Kerala coconut chicken curry, Indian chili chicken, Red kidney bean curry, Chicken Takka masala, Spiced yellow the rice and etc.
Chinese Five Spice, made with Fennel, Pepper, Chinese cinnamon, clove and star anise can provide dishes a balanced hit of sweet, savory, bitter and sour and immediately make your kitchen smell like Chinese restaurant. Togarashi, a Japanese condiment made from seven spices including chili pepper, citrus peel, sesame seeds and seaweed.
Italian food is one of the most popular and widely adopted cuisines the world over. Some of the most popular common spices in Italian cuisine are Hot Pepper, Oregano, Parsley, Bay leaves, Basil, Sage, Rosemary and Thyme. These spices can find when you eat the traditional Italian Pasta.
Common spices in Mexican food are Garlic, Onions, Coriander, Chilies powder and Oregano. Mexican oregano can give the dishes a rich flavour. Chilies one of the spices is a staple of Mexican dish and salsas, stews, vegetable dishes and sauces. Real true Mexican dish always has some fresh or dried chilies. Ancho, Chipotle, Pasilla, Habanero, Guajiilo, Serrano and De Arbol chili are the most popular chilies in Mexico. Some spices that used in the Mexican foods are Cinnamon, Cloves, dried Avocado leaves, and Anise can make the unique Mexican taste.
The French use spices to cook with just in smaller quantity because they desire to let the natural good taste of the food. French spices of Basil, Bay, Majaram, Parsley, Sage, Tarragon and Thyme, Chives, Garlic, Leeks, Onions and shallots are the dominant spice and used to make good flavour and taste for fish and meat. They also can be added to vegetable stew called Ratatouille. Red and White wines are used for cooking in French kitchen.
The spicy sauce that is base use of North African soup and stews called Harissa is made with Fennel seeds, Star anise, Cinnamon stick, Peppercorns and Cloves. This sauce also used in traditional Italian pasta.
The signature of region’s cuisine begins with signature blends of spices. Spices are important for people’s life-style till today. Even most of people can’t remember most of the names of spices; they are still helpful for our daily life. We bring spices around the world to provide creative inspiration of your everyday cooking.
|Mahlzeit German Restaurant
No.84 Pann Hlaing St, Yangon
| L’Opera Italian Restaurant & Bar
No.62 D, U Htun Nyein Street, Mayangone Tsp., Yangon
No.7 (A), Pyay Road, Hlaing Township, Yangon.
|Marina Indian Restaurant
No.63, Taw Win Street, Yangon.