Tag: Asian ingredients

Petai, also known as the 'stink bean' due to its unique, pungent aroma, is a beloved ingredient in Southeast Asian cuisine. The answer to "are there different types of petai?" is a resounding yes, as varieties differ in size, intensity of flavor, and local preference, influencing culinary uses.

Konjac noodles, also known as shirataki noodles, and rice noodles are two distinct products despite their similar appearance. While both are staples in Asian cuisine, their origin, ingredients, and nutritional makeup are completely different. Konjac noodles are made from the root of the konjac plant, whereas rice noodles are, as the name suggests, made from rice flour.

Originally a flavorful byproduct of miso production dating back to at least the 13th century, tamari's unique characteristics have made it an indispensable condiment. Today, many chefs and home cooks agree that understanding why tamari is so important can unlock a new level of depth and flavor in their dishes.

The ginkgo tree is one of the world's oldest living tree species, with its nuts valued for millennia in traditional Asian cuisine. Knowing how to keep ginkgo nuts properly is crucial for preserving their distinctive, mildly sweet and bitter flavor and ensuring they are safe to eat later.

First documented for taxation in 702 AD, nori has a rich history in Japanese culture. Beyond Japan, what is another name for nori sheets depends on the country and preparation, as this beloved edible seaweed is known by several different names around the world.

Pandan, a fragrant plant used across Southeast Asia, should not be eaten raw. When unprocessed, the leaves are extremely fibrous, tough, and lack the pleasant, nuanced flavor that cooking and preparation unlock. It is a myth that you can simply chew on the raw leaf to get the full flavor experience.

While raw tamarind pulp contains approximately 239 calories per 100g, the calorie count in tamarind puree is highly variable depending on its concentration and preparation. This tangy fruit is a staple in countless cuisines, offering a unique flavor profile to both sweet and savory dishes.

Anchovy extract, not crab, is the primary fermented ingredient in Three Crabs fish sauce. So, what is three crab fish sauce made of? Beyond the fermented fish, this popular condiment includes water, salt, fructose, and hydrolyzed vegetable protein to achieve its signature, well-rounded umami flavor.

A half-cup serving of cooked lotus root contains approximately 9.6 grams of carbohydrates, making it a healthy, moderate-carb addition to many diets. This guide explores in detail how many carbs does lotus have across its edible forms, from the starchy rhizome to the nutty seeds, along with key nutritional differences.

Job's tears, also known as coix seed, is a nutritious and versatile grain that is gaining popularity in Western diets. Despite being sometimes misleadingly called 'Chinese pearl barley,' this ancient Asian cereal is, in fact, naturally gluten-free and a safe alternative for those with celiac disease or gluten intolerance.