Galangal is the rhizome of Alpinia officinarum (and some relatives), a plant in the ginger family. It has a hot spicy taste and used as a spice in Vietnamese cuisine. Galangal is known as a spice that enhances the flavor of dishes and is also a valuable medicine, but few people know that galangal leaves,
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The fingerroot (Boesenbergia rotunda) belongs to the the ginger family (Zingiberaceae) and it usually grows in damp shaded lowland areas or on hill slopes, as scattered plants or thickets. It is native from southern Yunnan Province, China, to the western parts of Southeast Asia. The common English name refers to its finger-like rhizomes. In Vietnam,
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Cinnamomum cassia is one of two most cultivated Cinnamomum species in Vietnam for their aromatic bark, which is used as a spice. With an area of 45,000 hectares of cassia cinnamon trees in Văn Yên district, Yên Bái province becomes the “capital” of cinnamon goods of the whole country. Văn Yên district is located in
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Zanthoxylum pepper or prickly ash pepper is a spice that is harvested from the seeds from several plants that belong to the global genus Zanthoxylum in the family Rutaceae. In China, Sichuan pepper is harvested from the seeds of Z. simulans, Z. bungeanum, or Z. armatum, collectivelly called Chinese prickly ash plants. In Japan, Sansho
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Gioi pepper is a suggested English name for the Vietnamese spice made from the fruits of several Michelia plant of in the family Magnoliaceae. In Vietnam, there are 3 (out of 25) Michela species that can be harvested for their fruits as spice. Michelia tonkinensis (Vietnamese name: giổi or giổi ăn hạt, Synonyms: Michelia gioi,
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Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.