Unique Selling Points
The wide variety of Vietnamese spices with their own characteristics is the positive factor that makes Vietnam an important supplier of spices for the world market. The tropical monsoon climate of Vietnam makes for a lush greenness of rampant vegetation. With geographical advantages stretching from the North to the South, from the highlands to the plains, the temperate climate, and soil suitable for Vietnam’s very typical quality spice products, is different from other similar products in the world.
Over 6,000 species of herbal plants and spices have been researched and discovered in Vietnam such as chili, pepper, cinnamon, anise, ginger, turmeric, onion, garlic, lemon, cardamom, nutmeg, cloves, and macadamia… is a rich source of the material. In addition, the increasingly advanced and modern processing technology, and the increasingly expanded trade connection, is a stepping-stone for the Vietnamese spice industry to make new strides, bringing added value to the agricultural economy.
Vietnam is a land of high-quality spices which mostly are Vietnamese cinnamon cassia and star aniseed. Seasoning is very much appreciated in Vietnamese cooking. In Vietnamese cooking, exotic spices such as galangal and green peppercorns are blended with handfuls of fresh coriander, basil, and mint. Spicy chilies are mellowed by sweet coconut and peanuts, then Vietnamese spices such as bay, aniseed, and lemongrass add their distinctive flavors. Many other Asian ingredients, such as Birdseye chilies, lemongrass, galangal, shrimp paste, and tamarind are married with Vietnamese spices to achieve the characteristic flavors found in Vietnamese cooking.
There are many rows of grocery shops at any market in Vietnam selling all kinds of spices. Ginger and Garlic are two essential spices for Vietnamese cuisines. All spice powder (spice mix), which contains a mixture of licorice root, fennel seeds, cinnamon, cloves and star anise is widely used in various kinds of food.