Re: The magic spice
What about Korean cuisine?
Fermented soybean powder according to the case below.
**Making South Korea’s Secret Sauce (YouTube)
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Re: The magic spice
ginger and garlic for Pakistani cuisine and soya sauce for Chinese
Oh yes, I need the black dried lemon in all arabic rice dishes. Uske baghair maza he nai ata.
Garam masala?
As now I know little bit of Pakistani cuisine cooking techniques, I think All from garlic to coriander to cinnamon & black cardamom have their own distinct flavors. No single spice has any edge. They all add up to flavors depending on what exactly you are making. 2 days ago, I made kheer/firni mix (added crushed rice powder as well as whole rice to the milk) & added little bit of cinnamon powder just for subtle flavor. Turned out fine.
so one spice missing & you dont get that flavor. Or add a wrong spice which is not required or traditionally added and you've lost the dish flavor. I keep experimenting too. Sometimes, it works, sometimes not.
Well every country and city have their set of culture and tradition of living and foods that vary from place to place with test and spice...
Salt. Cant imagine desi food without it.