Asian Spices & Seasonings
Journey through the kitchens of East Asia with spices and blends that celebrate the balance of sweet, salty, spicy, and umami. From the aromatic warmth of Chinese Five Spice to the peppery kick of Shichimi Togarashi and the rich depth of Korean BBQ seasonings, these blends capture the signature flavors of Chinese, Japanese, and Korean cooking.
Whether you’re tossing noodles, seasoning stir-fries, or layering flavor into broths and marinades, these Asian spices and seasonings bring the vibrant, distinctive flavors of East Asia to your home.
Made to Savor Together
Featured Recipes
Char Siu (Cantonese BBQ Pork)
Korean BBQ Bibimbap
Spicy Togarashi Mayo
Char Siu (Cantonese BBQ Pork)
Korean BBQ Bibimbap
Spicy Togarashi Mayo
From Stir-Fries to Curries
The Art of Asian Aromatics
A Global Journey in Every Jar
Thoughtfully Packaged
What spices and flavor profiles are most common in typical Asian cooking?
Asian cuisines use a range of spices and aromatics depending on region, but some commonly used flavors include ginger, garlic, star anise, Szechuan peppercorns, cloves, cinnamon, chilies, sesame, turmeric, and citrus peels. These ingredients help create the balance of umami, heat, sweetness, and brightness found across both East and Southeast Asian cooking, a balance we keep in mind when blending Asian‑inspired flavors.
What are some classic Asian culinary techniques that use spices?
In many Asian cooking styles, spices are used to build flavor through techniques like:
Toasting spices before cooking to release aromas
Stir‑frying aromatics (ginger, garlic, chilies) as a flavor base
Simmering broths with spice blends for depth
These methods help spices fully integrate into dishes, which influences how we think about spice balance for everyday use.
What spices are essential for Chinese‑inspired dishes?
Chinese cooking often highlights Szechuan peppercorns, star anise, cinnamon, and blends of Chinese Five Spice to create savory warmth and fragrant complexity. These spices are commonly used in stir‑fries, braised dishes, and marinades for proteins and vegetables, and are foundational building blocks of classic Chinese cooking.
What spices are frequently used in Japanese‑inspired cooking?
Japanese cuisine traditionally uses spices with umami and subtle heat, blends like Shichimi Togarashi (a Japanese seven‑spice mix with citrus and sesame) and toasted sesame seeds for texture and depth. These spices work well with noodles, grilled meats, rice dishes, and soups.
What spices and blends are commonly used in Korean-inspired cooking?
Korean cuisine often emphasizes bold, savory, and umami-rich flavors, using spices and seasonings like gochugaru flakes, sesame seeds, garlic, ginger, and soy-based seasonings. These ingredients are essential in classic dishes such as kimchi, bibimbap, bulgogi, and Korean BBQ marinades.
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