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B. Kaffir Lime Leaf

The document defines and identifies the countries that commonly use eight Asian herbs and spices: 1) Garam masala, a blend of ground spices used in North Indian and South Asian cuisine, is mostly used in India. 2) Kaffir lime leaf, an aromatic leaf used in Southeast Asian countries like India, Nepal, Philippines, Bangladesh, Indonesia, and Malaysia. 3) Galangal, a rhizome similar to ginger used in Vietnamese, Lao, Thai, Burmese, Indonesian, Malaysian, European and Chinese cuisine. 4) Cinnamon bark comes from trees found in Sri Lanka, Indonesia, China, Vietnam, and South America.

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30 views2 pages

B. Kaffir Lime Leaf

The document defines and identifies the countries that commonly use eight Asian herbs and spices: 1) Garam masala, a blend of ground spices used in North Indian and South Asian cuisine, is mostly used in India. 2) Kaffir lime leaf, an aromatic leaf used in Southeast Asian countries like India, Nepal, Philippines, Bangladesh, Indonesia, and Malaysia. 3) Galangal, a rhizome similar to ginger used in Vietnamese, Lao, Thai, Burmese, Indonesian, Malaysian, European and Chinese cuisine. 4) Cinnamon bark comes from trees found in Sri Lanka, Indonesia, China, Vietnam, and South America.

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MAGSUMBOL, Ma. Celynn A.

Jan 23,2014
HCB34 Assignment #1





Define the Asian Herbs and Spices & Identify the country/ countries that uses
them.

a. Garam Masala
- a blend of ground spices that is common in North Indian and other
South Asian Cuisine. The word garam: refers to intensity of the
spices rather than capsaicin content. This spice is mostly used in
India.
b. Kaffir Lime Leaf
- it is a rough, bumby green fruit with aromtic and distinctively
shaped leaves. It is used in India, Nepal, Philippines, Bangladesh,
Indonesia, Malaysia and adjacent countries.
c. Galangal
- it is a rhizome of plant in the ginger family. It has a stronger taste
than common ginger. It is known as a herbal medicine for its
warming and comforting effects on digestion. Vietnam, Laos,
Thailand, Burmese, Indonesia, Malaysia, Europe and China use this
spice.
d. Cinnamon Bark
- a small type of evergreen tree that are in the Laurel family. There
are three types that you can harvest, Cinnamomum Zeylanicium
can be found in Sri Lanka (softer and sweeter spice) Cinnamomum
Cassia that can be foun in the far east and Indonesian
Cinnamomum loureili tree that is more bolder and pungent. It can
be found in China,Vietnam, Sumatra or South America.
e. Pandan Leaf
- a herbaceous tropical plant with long green leaves. The leaves are
used to lend a unique taste and aroma to desserts and drinks. It is
also used to wrap savory foods. It is widely used in Asia, Australia
and Pacific Islands.
f. Garlic Chives
- an herb relatively close to spring onion. It is a popular condiment
used to flavor various traditional and modern Asian dishes. It has a
delicare, slight garlicy flavor. It is mostly used in China, Japan,
Vietnam, Korean, Nepal, India and Japan.
g. Lemon Basil
- a lemony- flavored basil from southeast asia used with fish and
chicken, an in herb flavored vinegars. It is commonly used in
Thailand, and Laos.
h. Panch Phoron
- a mild tasting mix of whole sees that is definitely not spicy; the
predominant taste is anise/ liquorice. It is a colorful blend of
flavourful seeds: Fennels seed, black mustard, nigella seeds, golden
fenugreek and buff-coloured cumin seeds. It is used in Bengali
cuisine.

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