Asian cuisine can be categorized into several major regional families, including East, South-eastern, Southern, Central and Middle Eastern cuisines. Asia, being the largest and most populous continents, is home to many cultures, many of which have their own characteristic cuisine.

Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu.

Stir frying, steaming, and deep frying are common cooking methods.

While rice is common to most Asian cuisines, different varieties are popular in the various regions, basmati and jasmine are the most commonly used.

Curry is also a common dish in southern and South-eastern Asia.

Curry dishes with origins in India and other South Asian countries usually have a yoghurt base while South-eastern and Eastern curries generally use coconut milk as their foundation (Wikipedia)


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