Onion
One of the world’s most cultivated spices, onion can be baked, boiled, braised, grilled, fried, roasted, sautéed or eaten raw in salads. Fresh onions have a sharp bite, but when cooked they develop a rich sweetness and lose the heat and pungent flavor. Besides using it as fresh or cooked, onions can also be used as dry and added straight to liquid, cooked foods and salad dressings to give a spicy touch to the dish. In many Asian cuisines, especially in the Indian cuisines, onion is the base for cooking meat and fish curries, and also be used as a thickening agent for gravies. Many cuisines use onion as foundation for soups, salads, and stews, in fact it is one of the most versatile spice that can be used in almost everything except sweets.
Green Peppercorns
Mostly used in some Asian cuisines, especially in Thai cuisines, green peppercorns are unripe peppercorns that has a bright fresh aroma. It is spicy, but flavor decay quickly if not preserved. Fresh green peppercorns are most preferable for Thai cuisines, however, pickled varieties are also excellent, which are mostly green and preserved in vinegar. Dried green peppercorn are used to retain green color.
Kaffir Lime leaf
One of the key ingredients of Thai as well as many Southeast-Asian cuisines, Kaffir lime leaf has a very bitter with bumpy skin. However, it is one of the most aromatic of all herbs. Kaffir Lime leaf can be used fresh or dried, and can also be stored frozen. Used in Thai and Southeast-Asian such as Indonesian, Lao, and Cambodian soups, curries and stir-fries. In Thai cuisine, dishes such as Tom Yum is not complete without Kaffir Lime leaves. In Vietnamese cuisine, leaves are used in the chicken curry to add fragrance. In Indonesian cuisine, especially in Balinese and Javanese cuisine, Kaffir lime leaves are used in Soto Ayam and in fish curries along with Indonesian bay leaf.