Individual Spices

East Asian Spices: Star Anise, Sichuan Pepper, Galangal

Much East and Southeast Asian cooking uses aromatics that flavor a broth or paste rather than the surface of a finished dish. These four profiles cover star anise, Sichuan pepper, galangal and makrut lime leaves, and several of them go into the pot whole and come out before serving. Blends built from them include Chinese five-spice and Thai curry paste.