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Pan-Asian Cuisine uses a unique blend of spices from countries around Asia including Japan, Malaysia, China, Vietnam and Thailand. It is becoming a growing favorite among many Americans, only being surpassed by Italian and Mexican as the top ethnic cuisines, and can be in almost any restaurant in the U.S. today.
Asian foods are known to be very spicy, containing ingredients such as ground or paste hot chili peppers, ground black pepper, and sauces made from a combination of the two. Ginger is also another very common very common spice used. It is often used in dishes containing meat, often mixed in sauces with garlic. Some other common spices are coriander, mustard and fennel seed, turmeric, and cardamom. Most dishes associated with Pan-Asian cuisine contain some sort of noodles, rice, and vegetables.
Many Pan-Asian restaurants also use tools for cooking that are native that ethnic culture. The most popular, and most important is the wok. It is able to provide a wide range of cooking temperatures due to its defined rounded bottom, cutting out the need for several different pans to be used in one meal. Since chopping, dicing, crushing spices, and carving vegetables is a must in this type of cuisine, the cleaver is also a very handy tool.