The Science of Spice

48 World of Spice

Varied terrain, climate, and ethnicity bring eclectic

flavours to the Burmese table, where dry spices from

India and Bangladesh are used sparingly to enhance

the flavour of freshly pounded spice pastes. The

cuisine is less sweet than that of neighbouring

Thailand, with sour notes popular, and a preference

for subtle pungency over pure heat. Fresh, fragrant

leaves (both cultivated and wild) find their way into

most dishes, as do various fermented fish products.

“

Influences from over 100

indigenous groups, and from

powerful neighbours, feed into

Myanmar’s rich bank of

traditional recipes.

”

Thai salad of sliced

steak, chilli and

lime dressing,

and khao kua.

MYANMAR

Punchy | Fragrant | Savoury

Pandan leaves

are used to impart

a vanilla-like

flavour, particularly

to coconut-based

sweet dishes.

SPICE

PALETTE

Signature

Ginger, garlic, chilli

Early Chinese, and more

recent Thai, influences

have had a lasting impact

on the Burmese spice palette:

few savoury dishes omit the

base notes from this trio of

fresh spices.

Supporting

Garam masala, mild curry powder,

sesame, coriander, lemongrass,

turmeric, cumin

Centuries of trade across

the Bay of Bengal have

seen Indian flavours

well integrated into local

recipes, with garam masala

a particularly popular blend.

Supplementary

Black pepper, star anise,

cinnamon, curry leaf,

tamarind, poppy

Spices that pack a punch

without flooring other flavours

are valued in Myanmar: the

aromatic warmth of pepper,

star anise, and cinnamon;

sulphurous curry leaves;

sour tamarind; and richly

nutty poppy seeds.

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LOCAL SPICE BLEND

Burmese garam masala

India’s most famous spice mix is also popular

in Myanmar. Use as the basis for spicing a dish,

or like a seasoning added at the end of cooking.

1 tsp coriander seeds

1 tsp black peppercorns

1 tsp cumin seeds

2 dried bay leaves

1 tsp cardamom pods

1 tsp cloves

2.5cm (1in) cinnamon stick

2 star anise

Dry-roast all the spices in a frying pan, over a low heat, until

fragrant. Leave to cool before grinding into a fine powder.

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