Cucina Asiatica
The Asian Cuisine collection gathers the herbs, spices and aromatics used across the kitchens of East, South and Southeast Asia. It covers building blocks for Chinese, Japanese, Thai, Indian, Vietnamese and Korean cooking, from whole spices to ground blends.
Here you will find ingredients such as star anise, Sichuan pepper, ginger, lemongrass, galangal, five-spice, curry blends and sesame, sourced from their traditional growing regions and supplied whole or ground. They carry the warm, pungent, citrus and savoury notes that define stir-fries, curries, broths, marinades and dipping sauces.
Use whole spices toasted and ground fresh for the most aroma, or reach for ready-mixed blends when you want consistency. Whether you are simmering a ramen broth, tempering a curry or seasoning a wok, these are the flavours that bring an authentic Asian character to your cooking.
Frequently asked questions
What spices are common in Asian cooking?
Common staples include star anise, Sichuan pepper, ginger, lemongrass, five-spice powder and curry blends. Your choice depends on the regional cuisine you are cooking.
Should I buy whole or ground spices?
Whole spices keep their aroma longer and can be toasted and ground fresh. Ground spices and blends are quicker to use and give consistent results.
What is Chinese five-spice made from?
It is a blend typically built around star anise, cloves, cinnamon, Sichuan pepper and fennel, giving a warm, sweet and pungent flavour.
How do I store whole spices?
Keep them in airtight containers away from light and heat. Whole spices generally hold their flavour longer than pre-ground ones.
