We use them every day — but how well do we actually know our spices? Here are five facts that might change the way you cook.
1️⃣ Gochugaru isn’t just hot — it’s fruity. Korean red pepper flakes have a subtle sweetness that most chilli powders don’t. That’s why Korean food tastes different even when it’s equally spicy.
2️⃣ Five Spice is a flavour bridge. It works across Chinese, Vietnamese, and Malaysian cuisines — making it one of the most versatile spices you can own.
3️⃣ Lemongrass powder lasts longer than fresh. And in a stir-fry or curry paste, the difference is minimal. A great pantry shortcut.
4️⃣ Dried chilli crushed vs powder — they’re not the same. Crushed retains more oil and texture; powder distributes more evenly. Know which one your recipe needs.
5️⃣ Garlic powder isn’t lazy cooking. In certain applications — dry rubs, spice blends, quick sauces — it outperforms fresh. Korean BBQ marinades are a great example.
Explore our full spice range at hungrykorean.ca 🛒