Important Herbs and Spices Used in Malaysian CookingPosted by Hexa Food Sdn. Bhd. on May 18th, 2016 Malaysia's unique culinary tradition is mainly influenced by its rich history as one of the most important points in the spice route. Its cuisine may resemble those of neighbouring Asian countries like Singapore, the Philippines, and Brunei, but it is also heavily influenced by the Malay, Chinese, Thai, Indian, and Javanese culinary cultures. Malaysian cooking is a beautiful fusion of flavours from all of Asia. If you want to whip up these dishes at home—from noodles to rice dishes, as well as some desserts and snacks—you need to but some of the most important herbs and spices (coarse and ground) used in Malaysian cuisine. Nasi Lemak, the national dish, is distinctively made with chili, belacan, and onion.Chili pepper isamong the most important ingredients in many other Malaysian cooking. Capsaicin and other related chemicals collectively known as 'capsaicinoids' are the substances responsible for the intensity of chili when added to food or ingested. The quality of the chili and can drastically affect the taste of your dish, so be sure to buy them only from trusted manufacturers of traditional Malaysian spices. Apart from chili, here are some of the other important herbs and spices used in Malaysian cooking:
Malaysian cooking also uses mixed spices that are typically made of mustard seeds, urid dhall, fenugreek seeds, and fennel seeds. These mixes can be used for meat dishes, soups, and fillings. A typical package of mixed herbs will contain sage, thyme, parsley, sage, marjoram, basil, and oregano. It is important to use herbs and spices in proper amounts and at the right time to achieve an authentic Malaysian flavour. About the Author: This article is written by Eddie, who is the sales manager at Hexa Food Sdn. Bhd. It is HALAL and HACCP Certified food manufacturing company that supply herbs, spices and seasoning products in Malaysia at affordable rates. Like it? Share it!More by this author |