It literally means “seven flavors” and is a seasoning used in various Japanese dishes for added seasoning. Shichimi is a Japanese table spice that has a wide variety of flavors from different Asian herbs and spices. Additionally, cinnamon goes great on all sorts of meaty stars – Korean beef bulgogi to Thai beef larb are just two examples! For sweeter dishes, cinnamon is used in many Asian dishes such as rice pudding, pumpkin soup and this Vietnamese dessert called banh chuoi. It can be used as a more subtle flavor in sweet dishes like pies or cakes, as well as savory dishes such as curries. This powerhouse Asian seasoning tastes like a sweetly spicy, slightly astringent flavor. Freshly ground cinnamon has more intense flavor than in stick form.Ĭinnamon is native to Sri Lanka and was introduced into other regions of Asia by Arab traders ( SOURCE).Īs one of the most important spices used all over the world, cinnamon is loaded with nutrients that are known to help with anti-inflammatory, cardiovascular, and neurological disorders ( SOURCE). It can be found in powdered, ground, stick form which are used for different purposes. CINNAMONĬinnamon is so popular, you can find cinnamon anywhere from the grocery store to a spice or Asian market. I recommend using gochugaru in dishes such as Korean pork bulgogi or a hearty Korean gamjatang. It is a wonderful way to add flavorful spice to your favorite savory dishes. Gochugaru is now a widely known staple not just in Korean cooking but all sorts of asian style marinades as well. Additionally, I love spicy gochugaru because I like things on the hotter side. I personally enjoy using finely ground gochugaru for soups, stews, and noodle dishes whereas, I will use coarsely ground gochugaru for banchan (side dishes) such as kimchi, marinated bean sprouts, or fermented perilla leaves. The biggest difference is that cayenne is much hotter reaching on average 30,000 to 50,000 Scoville units ( SOURCE) whereas gochugaru is milder and sweeter sitting at about 4,000 to 8,000 Scoville units ( SOURCE). Since I asked this question myself, I would like to explain the biggest difference between cayenne pepper and gochugaru. It also contains the minerals iron, calcium and magnesium which all contribute to good health. The main health benefits of gochugaru are that it is a great source of Vitamin A, C and E as well as beta-carotene. You can also find gochugaru as flakes, which are far easier to cook with for beginners because they dissolve into the food more easily than ground powders do. It is often sold wrapped in plastic bags and looks like a bright red powder. You can find gochugaru or similar Asian food spices in any Korean or Asian market. Soldiers were hungry, so they chopped up hot peppers found along their path for preservation purposes with rice powder. One legend states that gochugaru was first made in the early 1600s after King Seonjo’s army lost a battle and had to retreat back home without food. The origin of gochugaru is unclear as there are many different stories about it. Its heat level varies from mild to hot depending on the type of gochugaru.
Gochugaru is a Korean red-chili pepper that is used as a spice and condiment in many Korean dishes. When it comes to the Asian spices list, gochugaru is at the top for Koreans.
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