TABLE OF CONTENTS
Best Asian Spice Types
Sansho pepper is a Japanese spice characterized by its prized aromatic peppercorns, green color, and a floral, tangy, lemon-like flavor. It is a part of the famous seven Japanese spices and is closely related to Sichuan pepper.
The shrub is grown in Japan, but also in China and North Korea. Traditionally, sansho is used as a seasoning for fish and barbecue dishes, or sprinkled over unagi grilled eel. It pairs extremely well with other spices such as sesame and ginger.
THE BEST Sansho Pepper Peppercorns
Ceylon cinnamon is traditionally harvested from a tree that is native to Sri Lanka, formerly known as Ceylon, hence the botanical name of this health-beneficial spice. This cinnamon type is sweeter and more delicate than cinnamon cassia, the other main type of cinnamon.
It has a beneficial effect on glucose metabolism and body weight, and contains antioxidants called proanthocyanidins, which are also found in grapes and green tea. Unlike cinnamon cassia, Ceylon cinnamon does not contain coumarin – a natural plant chemical that is toxic to the kidneys and liver, and it might also be carcinogenic.
Despite its name, Sichuan pepper is actually not a pepper, but dried berry of a type of ash shrub that has a unique peppery and lemony aroma. It is characterized by its mouth-numbing properties, typical for numerous dishes from the Sichuan province of China.
Sichuan pepper is also one of the five ingredients in the famous Chinese five spice powder. The pepper is often ground or roasted, and is commonly used to make an infused oil. It appears in numerous dishes such as kung pao chicken, bang bang chicken, and dan dan noodles.
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
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.
Urfa biber is a traditional dried chili pepper originating from the city of Urfa. These peppers are distinguished by their dark burgundy color, flakes of irregular sizes, and a flavor that's best described as sweet, salty, sour, and smoky. Urfa peppers are harvested when they're orange-red or dark red, and they are then dried in the sun during the day.
At night, they're covered with plastic or fabric in order for the peppers to preserve their natural oils from the skin. As a result, the peppers become dry, but not entirely, before they're coarsely ground with a bit of salt and packed.
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
Amchur is a spice and condiment originating from India, but it's also often used in Pakistan. It's made from unripe mangoes that have been sliced, dried in the sun, then ground into a powder. The resulting powder has an intense aroma and tangy flavor.
It adds a nice level of acidity to a vast number of vegetarian dishes, especially in Northern India, where it's used in the same way as lemon juice or vinegar are used in other parts of the world. It's recommended to add amchur to curries, dals, pickles, and chutneys due to its fruity and tangy flavors.
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.
TABLE OF CONTENTS
Best Asian Spice Producers
AWARDS
Crystal Taste Award - 3 stars
2023
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
Kanja Sansyou is a Japanese producer specializing in products made from sansho (Japanese pepper) and related herbs, cultivated in Wakayama Prefecture. The company offers high-quality seasonings, sauces, and ingredients that highlight the distinct aromatic and spicy flavors of sansho.
With a commitment to traditional farming and production methods, Sansyou-en aims to promote the culinary heritage of Japan.
BEST Kanja Sansyou 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
Kitora Nouen is a Japanese agricultural producer located in Wakayama Prefecture. The company specializes in cultivating high-quality fruits and spices, with a strong focus on sansho (Japanese pepper). Their products emphasize natural flavors and are grown with care to preserve traditional farming practices.
Kitora Nouen offers fresh produce and value-added products like seasonings, highlighting the rich agricultural heritage of the region.
BEST Kitora Nouen Herbs and Spices
Yamatsu Tsujita is a Japanese company specializing in the production and sale of high-quality spices, particularly focusing on domestically grown chili peppers and ground sansho (Japanese pepper). With a history spanning over 120 years, the company has preserved and passed down traditional techniques and varieties, such as the purebred "Taka no Tsume" chili pepper.
In 2021, this particular chili was recognized as a "Naniwa Traditional Vegetable" under the name "Sakai Taka no Tsume," highlighting its cultural and historical significance. Yamatsu Tsujita's commitment to quality and tradition has established them as a reputable producer of authentic Japanese spices.
BEST Yamatsu Tsujita 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
TABLE OF CONTENTS
Best Asian 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 - 2 stars
2023
AWARDS
Great Taste Awards - 2 stars
2022
Sansho Pepper by Kanja Sansyou is a premium Japanese spice derived from the sansho plant, cultivated in Wakayama Prefecture. Known for its vibrant citrusy aroma and tingling spice, sansho is a staple in Japanese cuisine, enhancing dishes like grilled meats, noodles, and pickles.
Kanja Sansyou focuses on traditional methods to ensure high quality and preserve the distinct flavors of their products.
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.
Budo Sansho from Kitora Nouen, a high-quality Japanese sansho pepper powder. Sansho is known for its unique citrusy and tingling flavor, often used in traditional Japanese cuisine to enhance dishes like grilled meats and seafood. Kitora Nouen emphasizes producing premium sansho pepper with the distinctive quality of the Wakayama region.
The product comes in a sustainable, eco-friendly package, maintaining its fresh flavor and aromatic properties.
Yamatsu Tsujita's Stone-Ground Asakura Powdered Sansho (Limited Edition) is crafted from the fresh buds and young berries of the Asakura sansho plant, renowned for its vibrant aroma and refreshing light green hue. To preserve its unique fragrance and color, the sansho is meticulously ground using traditional stone mills, ensuring that the natural flavors are fully extracted without being compromised by heat.
This exquisite seasoning pairs exceptionally well with grilled meats like yakiniku and steak, as well as tempura, especially when combined into a sansho salt blend (three parts sansho powder to one part salt). Sourced from contract farmers in Japan's remote mountainous regions, this product reflects a deep commitment to quality and tradition.
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.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.