8 spicy pantry staples

By TASTE, 4 July 2016

Like it hot? Keep these 8 spicy staples in your pantry to add heat to any dish.


Chilli powder

The dried, ground fruit of one or more varieties of fresh chilli.
Try: Fish tacos with smashed avocado and tomato salsa.

Dried whole chillies

As with other whole spices, dried chillies contain more depth of flavour than ground or powdered versions. They can also be removed from the dish at the end of the cooking process.
Try: Easy chicken satay

Garam masala

A blend of various spices, including black and white peppercorns, cumin, nutmeg, cloves and cardamom, used predominantly in India and Pakistan.

Try: Durban-style lamb curry.

Mama O’s Super Spicy Premium Pepper Paste

This contains red pepper flakes, garlic, ginger, lime juice and powdered bhut jolokia chilli and is used to make Korean kimchi.
Try: Quick and easy kimchi

Sambal oelek

An Indonesian sauce of ground red chillies with vinegar and salt.
Try: Chinese sticky hot ribs with cabbage coconut slaw.


A hot Thai sauce made from chilli, garlic, salt, sugar and vinegar.
Try: Spicy sriracha chicken sloppy joes on steamed buns with fiery slaw.


A pungent paste,similar to hot mustard, that’s made from the stem of the Japanese horseradish or wasabi plant.
Try: Quick pea soup with wasabi peas and bacon toasts.

White pepper

Known for its sharp bite, white pepper adds flavour to Chinese stirfries, soups, meat and poultry
Try: Thai red coconut chicken curry.

Back to Asian pantry staples


Article by TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
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