The masters of spice, Indian cuisine is vibrant and full of energy! The flavors of chilies, ginger, cardamom, and cumin build robust and deep flavor profiles indicative of Indian cuisine. Our decades of flavor experience have aided in the perfection of building authentic regional blends like garam masala, vindaloo, tandoori, and chaat masala.
Southeast Asian Cuisine
Sour, sweet, salty, aromatic – Southeast Asian cuisine flavors are dynamic and animated. Lemongrass, ginger, fried shallot, cilantro, and lime are key flavors and fragrances in Thai, Vietnamese, and other national cuisines. Local to the region, Kalsec chefs and scientists have seamlessly developed iconic blends like tom yam, massaman curry, pho spice, hoisin, and Sriracha to help create the dynamic flavors you envision in either a traditional or non-traditional application.
North Asian and Chinese Cuisine
Leaning on similar ingredients like onion, sesame, ginger, and soy sauce, flavors of Northern Asia begin to vary in the kitchen and the application of heat. Roasted and charred flavors create unique profiles for foods like teriyaki and bulgogi, while spice blends like Kung pao, Sichuan, togarashi, and five-spice add nuance and excitement to dishes.