Snobbery Helped Take the Spice Out of European Cooking (2015)

Re:Snobbery Helped Take the Spice Out of European Cooking (2... by djpr on Thursday March 11, 2021 @02:19PM (#26427863)

To add to what Arkhaine_kupo said: In Southeast Asia, you can find cinnamon used in beef dishes, such as in beef rendang found in Indonesia and Malaysia. Typically a 2-3 sticks of cinnamon are thrown in, along with coconut milk, curry leaves, and more.

Cinnamon is also added to chicken or mutton, such as in varuval (Malaysian dish adapted from a South Indian one).

Over in China (and also in Chinese communities in Southeast Asia): There's the Chinese five-spices, used a lot in BBQ pork. It typically has cinnamon and cloves along with star anises and two other spices.

If you have more questions about any of this, let me know!

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Re:Snobbery Helped Take the Spice Out of European Cooking (2... by simtel20 on Thursday March 11, 2021 @07:13PM (#26430718)

Yeah, 5-spice powder is usually dominated by cinnamon. I've been using cinnamon (along with szechuan peppercorn and toasted cumin) to make the garlic chili oil for biang noodles at home. Similar to how it helps in a garam masala, it adds a lot of depth when it's mixed with a vinegar and soy sauce. It's really an amazing depth that it adds. It also plays a part in making hoisin sauce.

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