Hawaiian cuisine is known for its flavorful spices.
Hawaiian cuisine is a fusion of numerous influences, including Asian and Pacific cuisines. Spam, beef and seafood are the main proteins served in Hawaiian cuisine, all generously spiced with numerous options. Teriyaki, wasabi and horseradish are common sauces used, and the spices are endless. A handful of spices are most popular on the islands. Add this to my Recipe Box.
Teriyaki
Teriyaki is a mixture of ginger, garlic powder, onion flakes, sugar, soy sauce and Worcestershire sauce. Some variations of teriyaki may include vinegar or water. Teriyaki traditionally comes in a sauce and is used to marinate meats and vegetables. The sugar contained in the mixture is what gives foods a glaze when cooked.
Five Spice
Five-spice is a common mixture of spices used in Chinese and Pacific cuisine. The namesake comes from a mixture of five spices: cloves, cinnamon, fennel seeds, star anise and peppercorns. These ingredients are a representation of the five different flavor profiles: bitter, salty, sweet, sour and savory. Five-Spice is commonly used on meats, fish and stir-fry.
Ginger
Ginger is a tropical plant with a peppery, yet sweet flavor. It is a versatile spice and is used in Hawaiian, Chinese and Japanese cuisine. Ground ginger is a perfect spice for soups, curries, meats and meat dishes. Ginger gives any dish a spicy and sweet flavor.
Hawaiian Salt
Hawaiian salt, otherwise known as alaea salt, is a natural sea salt that comes from red volcanic clay, which gives it a pinkish color. The alaea, rich in iron oxide, gives the salt a subtle flavor. It is commonly used for preserving meat and fish. While difficult to find on the mainland, traditional Hawaiian salt can be found in Hawaii and surrounding Pacific islands.
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