Asia

Spices in Asia

Asian spices have played a huge part in world trade, and conflict, with first the ancient Romans and Greeks, then European colonial empires striving to secure these Eastern culinary treasures.

India has cultivated black pepper, cinnamon, turmeric, and cardamom since the 8th century BC, while the ancient Chinese used cloves as breath-freshener, and ginger to prevent scurvy on naval voyages. Onions, garlic and shallots were used for seasoning in Persia as early as the 6th century BC. While the Asian ‘Spice Islands’ of Molucca and Banda were so highly prized by the Arabs, they created myths of winged creatures and magical snakes that guarded their spice-bearing plants. 

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Check Out Our Products From Asia

  • €1.80

    Garlic belongs in almost every dish. It tastes great with meat, in vinaigrettes, wok dishes and gratin dauphinois. Most mutton dishes require garlic.

  • €2.55

    Garlic belongs in almost every dish. It tastes great with meat, in vinaigrettes, wok dishes and gratin dauphinois. Most mutton dishes require garlic.

  • €1.60

    Garlic belongs in almost every dish. It tastes great with meat, in vinaigrettes, wok dishes and gratin dauphinois. Most mutton dishes require...

  • €2.10

    Garlic belongs in almost every dish. It tastes great with meat, in vinaigrettes, wok dishes and gratin dauphinois. Most mutton dishes require garlic.

  • €2.00

    Add a pinch to rice dishes, shrimp, stewed pears or meat dishes. Is also delicious in Chinese stews and tea.

  • €2.50

    Add one star anise when cooking rice dishes, shrimp, stewed pears or meat dishes. Is also delicious in Chinese stews and tea.

  • €1.80

    Soft, fresh flavour. Used in fish dishes, bread and cakes as well as in sweet and sour preserves in Greek, Arab and Indian cuisine.

  • €2.20

    Provides a slight touch of anise to fish, biscuits, fruit salads, milk or semolina dishes and to tea.

Showing 1 - 8 of 89 items