Southeast Asian

Nutty and savory from sesame and seaweed, followed by ginger and garlic with sharp wasabi heat.

Citrusy and sweet from brown sugar and citrus peel, followed by ginger and warm spice with mild chile heat.

Chiles and Szechwan pepper bring sharp heat and light tingle. Orange peel, sesame, and seaweed add savory depth.

Chiles with lemongrass and lime leaf bring bright citrus heat. Galangal and garlic add savory spice.

Pronounced nutty flavor with a warm, roasted aroma. Crisp texture with a slightly richer taste than raw white sesame seeds.

Sea salt leads with clean salinity, followed by bright lime. Makrut lime leaves add sharp, aromatic citrus with a tangy finish.

Sweet-spiced from cinnamon and star anise, followed by fennel licorice notes with clove, ginger, and pepper.

Lemongrass and makrut lime bring bright citrus. Ginger and galangal add warmth with steady chile heat.

Sweet and citrusy from sugar and lemongrass, followed by turmeric and cumin, with gentle pepper heat.

Deep, earthy nutty flavor with a pronounced toasted aroma when heated. Firm, crisp texture that holds its shape and adds crunch.

Red chiles with lemongrass and lime leaf bring bright citrus heat. Warm spices and herbs round it out.

Citrusy and woody with a pronounced tingling, numbing sensation on the tongue.

Sweet and savory with sugar, garlic, and ginger. Star anise and warm spice with medium-low pepper heat.