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Southeast Asian Spices

The countries in Southeast & East Asia have rich culinary traditions that date back thousands of years. In Neolithic times, rice was first cultivated in China and has remained a staple in most Southeast & East Asian dishes. Across the East Asian region, pork, chicken, and seafood are the most commonly used proteins and vegetables, such as mushrooms, cabbages, onions, and sprouts are used to enhance flavor and add color. In Southeast Asian cuisine, dishes are lightly prepared and feature strong aromas like mint, coriander, citrus, and basil. Dishes may vary from the streets of Bangkok to the bustling Taipei, but one thing remains constant, rich flavors.
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Showing 57 spices

Mushrooms, Shiitake

Shiitake Mushrooms

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Mustard, Brown Seed

Brown Mustard Seed

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Mustard, Medium Powder

Mustard Powder, Medium Heat

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Mustard, Yellow Seed

Yellow Mustard Seed

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Nutmeg, Ground

Ground Nutmeg

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Pepper, White Ground

Ground White Peppercorns

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Peppercorns, Kampot Black

Kampot Black Peppercorns

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Peppercorns, Kampot Red

Kampot Red Peppercorns

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Peppercorns, Long

Long Pepper

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Peppercorns, Sansho

Sansho Japanese Pepper

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Peppercorns, Sichuan

Sichuan Peppercorns

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Peppercorns, Tellicherry

Tellicherry Peppercorns

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Scallions

Freeze Dried Scallions

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Sesame, Black Seeds

Black Sesame Seeds

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Sesame, Toasted Seeds

Toasted Sesame Seeds

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Sesame, White Seeds

White Sesame Seeds

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Shallots

Freeze Dried Shallots

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Sichuan Chili Oil Crunch Mix

Sichuan Chili Oil Crunch Mix

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Singapore Citrus Curry Blend

Singapore Citrus Salt-Free Curry Blend

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Star Anise, Broken Pieces

Star Anise Pieces

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Turmeric

Turmeric

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