Southeast Asian Spices

• Cloves, ginger and Indonesian cinnamon are included in Southeast Asian dishes. Jupiterimages/BananaStock/Getty Images

  From pad thai noodles to satay chicken dishes, Southeast Asian cuisine is colorful and often a mixture of spicy and sweet. Countries such as Thailand, Malaysia and Cambodia make up part of the Southeast Asian map and deliver cuisine that is eaten worldwide. The tropical climate of Southeast Asia means a variety of spices is available for cooking curries, soups and rice dishes.

Indonesian Cinnamon

• Indonesian cinnamon, also known as Korintji, is from the bark of the cinnamon tree and has a strong aroma. The largest producer of cinnamon today is Indonesia, where cinnamon quills grow as small as 2.5 inches, or as large as 12 inches. The quills are of a reddish-brown color and release their fragrance when they are ground. This spice is used in an assortment of Southeast Asian dishes, including curries and soups.

Cloves

• Cloves are native to Indonesia and are dried, unopened flower buds that grow in the shape of a nail. They are a reddish-brown color and have a strong but sweet flavor and fragrance. Cloves are included in a variety of spice mixes and can be used in a lot of different recipes, from Southeast Asian curries to braised duck dishes.

Ginger

• Though used in a variety of Western recipes, it is thought that ginger originated in Southeast Asia, according to Chow.com. Ginger comes in many different colors, from yellowish-green to a creamy color and has a sweet but pungent taste. The spice can be used for curries, Asian teas, chicken or duck dishes, as well as with fish and pork recipes.

Cardamom

• Cardamom seeds look like small pods and have a sweet yet savory flavor, so they can be used to cook main dishes as well as desserts. Some say the aftertaste of cardamom is like eucalyptus or menthol. The Ancient Greeks used the spice for cooking, and it is now a staple of Southeast Asian recipes, including the Thai Massaman curry dish. The green cardamom leaves can also be used, and chefs make curry pastes by mincing them.