Sauces and Seasonings

This hot pepper paste is use widely in Korean cuisine.

Ja-jan sauce is a mixture of bean sauce and soy paste. It is used as a topping on noodles or a dip for fresh peppers.

Soy bean paste is a popular ingredient in Korean cuisine.

This curry paste comes in both red and green flavor.

This thick sauce is used great with chicken and lamb. It is made of pomegranate extract and is thick and slighty tart in flavor.

Rose water and orange blossom water is used to flavor teas. Used widely in the Middle Eastern and Mediterranean cooking.

Chinese cooking wine is essential to enhance meats dishes in Asian cuisine.

Preserved Bean Curd comes in both red and plain. This is the spicey version.

A Malaysian dressing for a salad of fruits and vegetables.

Mirin is Japanese vinegar