Spices

One of the things that separates Western food from Asian cuisine is the spices. The use of spices is considerably different in many Asian cuisines than it is in, for example, Danish cuisine. Historically, there was also easier access to a wide variety of spices in Asia, where they were transported and sold to Europe and the West. In fact, the trade in spices was one of the major driving forces behind much of the exploration at the end of the 15th century.

Several spices have also been used as natural remedies, which has been particularly popular in China. In particular, valerian, chamomile, ginger and garlic have been used there, and are still used today.

Spices online

Unlike the 17th-century spice trade, you can now buy spices online. At Den Kinesiske Købmand We have a large selection of spices and everything you need to tackle a wide variety of dishes. Many of the spices you won’t find in an ordinary supermarket, which is why we think it’s important to offer a comprehensive range.

In our range you'll find dry spices, pastes, oils and sauces. Here Asian spices again differ from their Western counterparts, as we season our food with spices in many different forms. For many types of wok dishes you will often need fish sauce, rice vinegar, miso or tamarind paste. You can also use different kinds of curry paste, depending on the type of wok dish you're making. If, on the other hand, you're making sushi, it's important to have the ingredients for the proper sushizu — a mixture of rice vinegar, salt and sugar. That's what gives sushi rice its characteristic flavor.

While olive and rapeseed oils are popular choices in European kitchens, peanut and sesame oils are used much more widely in Asia. In particular, sesame oil can add an extra kick to your cooking when you fry meat or vegetables in it.

Buy spices online — quick and easy.

Another important element in Asian cuisines is chili. Chili comes in countless varieties, and we know how important that final touch can be for your food. Here you can find everything from chili sauce and chili powder to chili paste, sweet chili sauce, chili oil and chili paste. Chili can be part of the flavor profile during cooking and serve as a finishing touch once the dish is finished. Many people also use chili sauce on a variety of things they eat throughout the day — everything from salads and sandwiches to pasta and rice.

But chili isn't just chili, and different types of chili are used in different cuisines. In South Korean cuisine the hot gochujang chili paste is especially popular, as is the chili powder gochugaru. The latter is used, among other things, for kimchi. Another popular type of chili is sambal oelek, which is a sauce or paste, depending on the brand, and is a mixture of ingredients like various chilies, garlic, ginger, shallots, spring onions, sugar and lime juice. This chili originates from Indonesia, but today it is also used in, among other places, Singaporean cuisine.

Explore our Asian spices and find what you need for your next cooking adventure!

FAQ (Frequently Asked Questions)

Which spices should be burned off?

Most spices can be toasted, which releases their aromatic compounds and intensifies aroma and flavor. However, paprika should not be toasted, as it becomes bitter. Dried herbs like oregano and basil also do not need to be toasted.

If you toast ground spices, they should only be in the pan for a short time. Whole spices can tolerate longer.

What spices are in curry?

Curry is a spice blend that can consist of many different spices. It typically contains coriander, cumin, mustard seeds, cardamom, fenugreek and turmeric, the latter of which gives it the characteristic yellow color. The mixture can also include anything from pepper, allspice and nutmeg to aniseed and cloves.