Coriander

• Coriander is native to the Mediterranean, but it has been used in Asian recipes since ancient times. The spice has a nutty and citrus flavor. Fresh coriander leaves and ground dried seeds are the most commonly used portions of the plant; each part has a distinct flavor. They can be used in a variety of dishes, including meat, vegetable and rice dishes. Coriander seeds are used in Indian curries and dishes like sambhar and rasam. The roots are often used in Thai soups and curry pastes.

Ginger

• Ginger is indigenous to South Asia. The rhizome can be used fresh or ground into a powder and blended into Asian dishes. It is used in both sweet and savory dishes, from cakes to meat dishes. Both forms of ginger are used in curries, as well as to add flavor to tea and coffee. Ginger is sometimes candied or pickled; pickled ginger is commonly served with Japanese sushi dishes. This spice has medicinal properties, including the ability to relieve nausea and gastrointestinal disorders. Fresh ginger can be grated and frozen for preservation, while ground ginger can be stored at room temperature in an airtight container.

Turmeric

• Turmeric is a spice in the ginger family that is native to South Asia. It is most often used in South Asian cuisine, including the countries of India, Thailand, Malaysia and Indonesia. It has an earthy flavor and a bitter taste. The rhizomes are boiled, dried and then ground into powders. The spice is found in curry powder and curry dishes. It is also used to add a bright, yellow color to dishes. The leaves of turmeric are also used as a wrap for foods.

Black Pepper

• Black pepper is cultivated from a flowering vine. The dried fruits are known as peppercorns, which are commonly ground into a powder called black pepper. The plant is native to India and is one of the most commonly used spices throughout Asia and the world. In fact, black pepper was the most sought after spice in the ancient spice trade. In addition to black pepper, white pepper and green pepper are created using different parts of the pepper fruit at different stages of ripeness.