Spices Online

Description

Nong Shim is committed to become a market leader of premium noodle manufacturer in North America! Since 1994, Nong Shim America, Inc., has aggressively brought these exciting tastes of Korea to North America.

Features

• Case of twenty, 4.2-ounce packages (total 84 ounces)
• Boil or microwavable
• Ready in 4-5 minutes
• Deliciously spicy noodle soup

Description

The Complete Book of Hot & Spicy Asian Cooking is a wonderful guide to the incredible variety of chili peppers and Asian herbs and spices used to create the luscious, highly sought-after flavors of Eastern cuisine. Whether you are a fan of hot, fiery flavors or of more subtle, tangy aromas, this book provides recipes you'll love from Thailand, Sri Lanka, India, Burma and Indonesia, among others.Also included are instructions for the storage of spices and guidelines for making your own curry pastes, salsas and relishes. The chilies, herbs and spices used in this book can be added, subtracted or substituted to suit individual hot and spicy tastes. Covering everything from appetizers to meat dishes, soups to vegetables, desserts to drinks, The Complete Book of Hot & Spicy Asian Cooking shows just how easy it is to prepare and cook traditional hot and spicy foods.

Description

Included in this eBook you will find recipes for the following salsa's...Enjoy!1. Anaheim Salsa Verde2. Apple Cucumber Salsa3. Apple Jalapeno Salsa4. Apricot Salsa5. Avocado Corn Salsa6. Avocado Salsa I7. Avocado Salsa II8. Bacon and Beans Salsa9. Banana Salsa10. Basic Salsa11. Black Bean and Squash Salsa12. Black Bean Mango Salsa13. Blueberry Salsa14. Caribbean Salsa15. Cherry Salsa16. Chipolte Pico De Gallo17. Chipotle Onion Salsa18. Chipotle Tomatillo Salsa19. Chunky Tomato Fruit Salsa20. Cilantro Lime Salsa21. Citrus Salsa22. Corn & Tomato Salsa23. Corn and Black Bean Salsa24. Cranberry Citrus Salsa25. Cranberry Ginger Salsa26. Cranberry Orange Pineapple Salsa27. Creamy Cucumber Salsa28. Creamy Salsa Dip29. Cucumber Mint Salsa30. Dads' Favorite Salsa31. Easy No Cook Salsa32. Fiesta Corn & Papaya Salsa33. Fire Grilled Pineapple Salsa34. Fire Hot Salsa35. Five Alarm Salsa36. Fresh Fruit Salsa37. Fresh Peach & Plum Salsa38. Fresh Summer Salsa39. Fresh Tomato Salsa40. Garden Fresh Salsa41. Garlic Cilantro Salsa42. Gazpacho Salsa43. Ginger Peach Salsa44. Ginger Tomato Salsa45. Green Salsa46. Green Tabasco Salsa47. Green Tomato Ginger Salsa48. Green Tomato Salsa49. Guatemalan Chile Salsa50. Habanero Salsa51. Hot as Fire Salsa52. Hot Salsa53. Hot Sweet Salsa54. Jack Daniels Salsa55. Jalapeno Salsa56. Just Salsa57. Last Minute Salsa58. Mango Papaya Pepper Salsa59. Mango Papaya Salsa60. Mango Pico De Gallo61. Mango Salsa I62. Mango Salsa II63. Mango Salsa III64. Mexican Fire Salsa65. Mexican Salsa66. Mexican Salsa De' Jardin67. Mexican Salsa Ole'68. Mild Chile Salsa69. Nectarine Curry Salsa70. Oriental Salsa71. Peach Habanero Salsa72. Peach Salsa73. Pepper Corn Salsa74. Picante Salsa75. Pico De Gallo76. Pineapple Jicama Salsa77. Pineapple Mint Salsa78. Pineapple Tomato Salsa79. Pine-cot Salsa80. Plum Salsa81. Raspberry Avocado Salsa82. Raspberry Salsa83. Rhubarb Salsa84. Roasted Tomato Salsa85. Roasted Vegie Salsa86. Salsa Corona87. Salsa De picante88. Salsa Florida89. Salsa Fresca90. Salsa Grande'91. Salsa Roja92. Salsa Sabrosa93. Salsa Tomatillo94. Salsa Verde95. Sensational Avocado Strawberry Salsa96. Shrimp Salsa97. Simply Salsa98. Smoked Chili Salsa99. Smoky Roasted Salsa100. Southwestern Salsa101. Spicy Cucumber Salsa102. Strawberry Salsa103. Summer Fresh Salsa104. Summer Salsa105. Sweet & Sour Peach Salsa106. Sweet Potato Salsa107. Tequila Lime Salsa108. Tex Mex Salsa109. Thai Banana Salsa110. Thai Salsa111. Three Chili Salsa112. Tomatillo Avocado Salsa113. Tomatillo Salsa114. Tomato Jalapeno Salsa115. Tomato Olive Salsa116. Tomato Salsa117. Trinidad Hot Pepper Salsa118. Tri-Pepper Salsa119. Tropical Fruit Salsa120. Two Pepper Hot Salsa121. Watermelon Cantaloupe Salsa122. Watermelon Salsa I123. Watermelon Salsa II124. Wowee Salsa!125. Zucchini Salsa

Description

A sweet and slightly hot chili sauce popular in Malaysia and Singapore. Made from a blend of selected red chilies and plum. Excellent with chicken!

Features

• Net Wt. 25 fl. oz.

Description

S&B Wasabi Powder is made from high quality horseradish using our special technique. Enjoy the wonderful flavor and pungency of wasabi for Sushi, Sashimi, or Noodles. It also adds zest to steak, seafood salad, dim sum, and other Chinese dishes.

Features

• S&B Wasabi Powder
• 2.2lb Bag of Powder (1kg)
• Long-Lasting Heat
• A Versatile Spice!

Description

Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Hot Sour Salty Sweet, which takes its name from the principal taste sensations of the region's cooking, provides an unparalleled culinary journey through this fertile land. Though the book contains a wealth of anecdotal material, its great strength lies in its 175 recipes, explicit formulas for the likes of Shrimp in Hot Lime Leaf Broth, Lao Yellow Rice and Duck, and Hui Beef Stew with Chick Peas and Anise. The breadth and substance of this authentic yet approachable collection is truly exciting; readers who cook from the book (not difficult to do once ingredients are assembled and techniques understood), as well as those searching for the best kind of armchair travel, will be delighted. Beginning with a discussion of the Mekong region, its people (a complicated mix, among them the Kai, Akha, and Cham), and their characteristic foods, the book then provides recipes organized by ingredients, dish types, and topics such as "Everyday Dependable," "One-Dish Meals," "Kids Like It," and "Vegetarian Options." This latter style of division helps define and "domesticate" a vast array of cooking, often enjoyed at times and places foreign to Westerners. Chapters devoted to such sweets as Tapioca and Corn Pudding with Coconut Cream, grilled specialties, and fare for adventurous cooks, such as Aromatic Steamed Fish Curry (more painstaking technically, though not truly difficult) further widen the book's scope. Illustrated throughout with 150 color photos and containing a comprehensive ingredient glossary, the book is a definitive point of entry to a mostly unexplored culinary port of call. --Arthur Boehm

Description

No added MSG, preservatives or artificial colours. SpicePaste - fresh herbs & spices. Vegetarian Society Approved. Thailand's most famous soup is easy to make with this convenient spice paste that combines the refreshing flavour of lemon grass with fiery

Features

• Thailand's most famous soup is easy to make this convenient spice paste that combines the flavor of lemongrass and chili peppers.
• Great authentic Thai Tom Yum hot & sour clear soup
• No added MSG, preservatives or artificial colors.
• Product of Thailand

Description

Tone's Crushed Red Pepper can best be described as hot, red pepper flakes; it is actually the dried fruit pod and seeds of a capsicum pepper. The flavor is hot, pungent and biting. Tone's Crushed Red Pepper Skoville heat unit is 15-30,000 in comparison to paprika, which contains a heat value of under 500 units. Serving Suggestions Use in Italian, Asian and Mexican dishes. Goes well in meatballs, cheese dips, chili and pizza. Try it anywhere heat and a visual appearance is desired. Sprinkle on seafood, jambalaya and pastas or add to salsas and barbecue sauces. Delicious in chili con carne, shrimp alfredo and stir-frys. Use sparingly as this product contains a high amount of heat. Be careful when cooking with this product as the oils from it will sting eyes and cuts. Either add to foods while cooking or after cooking. Start with a dash per serving and adjust from there.

Features

• Tone's Crushed Red Pepper can best be described as hot, red pepper flakes.
• It is actually the dried fruit pod and seeds of a capsicum pepper.
• Use in Italian, Asian and Mexican dishes.
• Goes well in meatballs, cheese dips, chili and pizza.
• Try it anywhere heat and a visual appearance is desired.

Description

Singapore Chili Crab, Szechuan Piquant Chicken, and Stir-Fried Hot Diced Pork -- these are just a few of the 200 chile-fueled recipes in Fire and Spice. Award-winning cookbook author Jacki Passmore has collected these recipes from years of travel throughout the Far East, including Thailand, Indonesia, Malaysia, central China, and India, in search of the best hot and spicy dishes. Following an introduction to Asian ingredients, spices and seasonings, chapters on seafood, poultry, beef, pork, rice and noodle dishes, chutneys, vegetarian dishes, and a few desserts for cooling down the heat will satisfy even the most seasoned palate. If you love the flavors of the far east and you've ever asked your waiter to make it "extra hot," then Fire & Spice is sure to satisfy.

There's hot food, and then there's hotter still. Lovers of the latter should find Jackie Passmore's Fire & Spice a chile-fueled windfall. Passmore, an award-winning cookbook author, has traveled widely in Thailand, Malaysia, China, and India, tasting, cooking, and collecting recipes. More than 200 of these appear in this aptly titled book that celebrates Asian culinary exuberance. Following a chile guide and an ingredient glossary listing everything from aamchur (ground dried green mango), to wasabi (the pungent Japanese root), Passmore divides the recipes among chapters such as "Soups and Salads," "Greens and Grains," and "Main Flavors: Beef and Lamb." Recipes for savory dishes, which include Singapore Chili Crab, Szechwan Piquant Chicken, and Thai Pork and Long Beans in Hot Chili Sauce, are followed by those for sweets, some chile-spiked but nonetheless cooling. The heat quotient of most of the recipes is indicated, as is their preparation time, and all are accessible. Small essays, like "Balinese Beginnings," are scattered throughout the text; they recount Passmore's evolving love affair with hot, while providing a cook's-eye-view of the countries where the incendiary is home. --Arthur Boehm