With a deep citrusy fragrance that stands out in Thai and other Asian cuisines, lemongrass is often used in curry pastes and stir frys. Enjoy it’s zesty flavour by infusing in cream to make panna cotta or crème brulee or steep it in a bottle of white rum for an aromatic mojito. To get the most of lemongrass use only the fleshy white part of the stalk; be sure to bash the stalks to release maximum flavour.
Galangal root is a spice native to Southern Asia and is a close relative to ginger and turmeric. It’s earthy, citrusy undertones are essential in punchy
Asian dishes like Tom Kah Gai. Try using it in a marinade for fish, in your curry pastes or finely julienned in a dressing or salad. With its numerous health benefits Galangal is also be a great addition in a house made juice.
The hippest spice around, but unlike it’s dried powdered format fresh turmeric root is vibrant and flavoursome. Native to Southern India and Indonesia, it’s fragrance has earnt itself the nickname ‘Indian Saffron’. Fresh turmeric root adds warmth and colour to dishes from pilafs to pickles, curry pastes to roasted cauliflower. To sweeten things up, pair with mango, ginger and coconut. And of course don’t forget that Turmeric makes a great latte.
Spice up your life with the resourceful ginger root! Packed with aromatic zesty flavour, use ginger in dressings, marinades or wok fried veggies, spicy ginger loafs, cookies and everyone’s favourite; ginger crunch. While delicious finely grated or sliced, you can also juice and pickle fresh ginger too.
Garlic chives,also known as Chinese chives, resemble regular chives however not surprisingly are known for their strong “garlicky” flavour. Use as you would regular chives but get an added garlic flavour.
From root to tip this powerhouse of an herb with a distinctive flavour blend of lemon and sage. But for some, and unlucky 4-14% of the population taste soap when they eat coriander. So, it’s a case of love it or hate it! For those that love it it’s an essential herb in so many cuisines, from Mexican to Indian, Vietnamese and Thai to Russian and Portuguese. While the feathery leaves are a delicious garnish the roots and stalks are a wonderful addition to soups, stocks and curry pastes.