South East Asia Collection

South East Asia Collection

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We are proud and thrilled to announce our Exclusive Single Note Spice Collections, curated by Spice Master Lior Sercarz of La Boite a Epice. We've worked closely with Lior to select the best and most flavorful spices from around the world,

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We are proud and thrilled to announce our Exclusive Single Note Spice Collections, curated by Spice Master Lior Sercarz of La Boite a Epice. We've worked closely with Lior to select the best and most flavorful spices from around the world, and grouped them in three collections that give you, the home cook, a palette of flavors, textures, and unlimited possibilities to make memorable meals at home.

Our South East Asian spice collection consists of surprising and unique flavors. South East Asian cuisines use spices in unexpected ways to enhance and elevate their dishes. Spices that we reserve for sweet baking are often used in savory dishes and peppery flavors that we think of for spicy dishes are magnificent additions to fruit desserts. These three spices will help you create winning surprises in the kitchen. This collection includes one 2 ounce jar of each:

Chinese Star Anise
This floral, sweet spice is essential to Asian cooking, including excellent and authentic Vietnamese Summer Rolls. Try it in sauces when you want a sweet note without adding sugar, or to balance other savory spices. Use with sweets, soups, pork, seafood, marinades and desserts, and of course our Summer Rolls.

Vietnamese Cinnamon
We think of cinnamon with sweet desserts, but around the world, it is used to add complexity to savory dishes. Vietnamese cinnamon is the world's gold standard, with the highest amount of essential oil and the strongest flavor. We use it in Persian dishes and in Moroccan tagines, curries and stews and of course, it is excellent for any dessert calling for cinnamon.

Indonesian Cubeb Pepper
This pepper has a unique blend of citrus and pine notes with light heat to complement a variety of dishes, both savory and sweet. Try a grind of it in a pear tart, or apple pie, as well as liberally added to fish, seafood, curry and fruit desserts.