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Don’t worry about stocking up on a huge array of traditional Asian herbs and spices. We have the perfect blend and balance of flavors ready for your favorite Asian sauces, seasonings, marinades, and soups.
From the Guangdong province in China, Cantonese cuisine is distinguished by an appreciation of the mild and distinct flavors of meat, fish, vegetables, and fruit. Herbs and spices are used sparingly and include chives, coriander, aniseed, black pepper, and ginger. Cantonese food uses a variety of sweet sauces like oyster, hoisin, and plum. Cantonese flavors are very popular in the U.S. as the early Chinese immigrants came from the Guangdong province.
Szechuan cuisine comes from Western China. It is known for its bold and spicy flavors and the five fragrances of fennel, pepper, aniseed, cinnamon, and clove. The famed Szechuan pepper gives a distinctive taste. Other delicious flavors include fermented sauces made from broad beans, sesame and walnuts, and chili peppers; and high-quality pickled and salted vegetables such as garlic, cabbage, and bamboo shoots.
The province of Hunan is in South Central China and is known for Xiang Cuisine—the spiciest of Chinese cuisines. The region is famous for its varieties of chili peppers, and citrus fruits—which lends to the hot and sour flavor profile. Also prevalent are green onions, shallots, garlic, ginger, spicy oil, cassia cinnamon, soy sauce, and tea seed oil.