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Dried Spices and Herbs

There are too many to list. I will continually add and update this photo and list as I add more recipes. Dried spices add feelings as well as flavors like heat, numbness, sweetness, and warmth. Used whole to infuse their flavor then removed or toasted, ground and blended together they are used to flavor some of the most exotic dishes imaginable!

Szechuan peppercorn

These peppercorns come from the seeds of the prickly ash tree. They have a very unique flavor and effect on your tongue. They are not necessarily spicy but they do give off a warmth and numbing sensation. These peppercorns are found in Sichuan cuisine and I use them in my chili oil and some spicy dishes. Give it a try! They look like little dried flowers. It is a neat experience.


Cinnamon is dried curled bark of cinnamomum tree. There are 2 kinds, cassia and ceylon. They both come from the same tree but processed differently and have different profiles. Most of us are used to cassia, a thicker, darker, coarser, stronger flavored cinnamon. Cassia is often what is ground into powder. Ceylon is often referred to as "true cinnamon" and is processed thinner, has a milder, floral flavor flavor great for baking. I use cinnamon in my chili oil and pho base.


Coriander refers to both the plant and the seeds depending on what country you are in. Here in the States, coriander is the seed and cilantro is the plant/leaves. The seeds have a lemony flavor and is toasted and used whole or ground with other herbs and spices to make curries.

I harvest my own after my cilantro bolts and makes seeds. Give it a try!

Korean Pepper Flakes (Gochugaru)

Gochugaru is quite different from "regular" pepper flakes. It is made from ripe peppers dried in the sun, deseeded and crushed from coarse to fine. It is used in everything from kimchi to soups and stews in Korean cuisine. It comes in different grinds as well as spiciness levels. It is staple in a Korean pantry.

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