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Our 9 favourite spices for soups and broths

Looking for cooking ideas this winter? Find out how to add flavor to your broths and soups using a variety of spices (Lemongrass, Combava leaves, Galanga, and Turmeric etc.) inspired by Cambodian cuisine.
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Our 9 favourite spices for soups and broths

Making your own broths with spices in winter is a great way to not only add flavour to your soups and stews but also to take advantage of their health benefits. From boosting the immune system to providing essential nutrients, there are many reasons why you should start making your own broths with spices this winter.

Curcuma blanc

Healthy broth for a healthy body

Firstly, by making your own broths, you can control the ingredients that go into them. This allows you to avoid the harmful preservatives and additives usually found in store-bought broths. Your broth will be made with fresh, good-quality ingredients. In addition, making your own broth allows you to customise it to your personal taste by adding more or less spices and seasonings.
Another advantage of making your own broths with spices is that they strengthen your immune system. During the winter months, it is common for people to fall ill with colds and flu. Broths made with spices such as Ginger, Garlic and Turmeric can help boost the immune system and fight off any potential illness. Ginger, for example, has anti-inflammatory and antioxidant properties, while Turmeric and Black Kampot Pepper, when added to broths, can enhance its nutritional content, providing antioxidants and anti-inflammatory compounds.


A bowl of flavour

Making your own broths with spices is a great way to incorporate more flavour into your winter dishes. Whether you’re using the broth to make a hearty soup or a comforting stew, spices can add depth and complexity to the flavours, making the cooking experience more enjoyable. You can experiment with different spices and seasonings, such as Long Pepper, Ginger, Galangal or Chilli (Sweet or Birds, our hottest chilli), to find the perfect combination for your taste preferences.
Don’t be afraid of a little creativity this winter, spices are bound to add a little pizzazz to your more traditional cooking recipes! You can also add spices directly into the bowl after cooking, like our Fresh Kampot Pepper with Salt, either Red Pepper or Green Pepper, depending on your preference. Both will also add a light touch of salt, and the few grains will create a beautiful presentation in your bowl.

bocaux d'épices de la Plantation

Our favourite spices for winterly soups

– Our Lemongrass Stems, which have a lemony, slightly sweet flavour, are often used in Cambodian soups and dishes. Characteristic of the South East Asian region, it offers an exotic twist to the more traditional bone broths.

– Kaffir Lime Leaves, which have a fragrant, lemony aroma, are also commonly used in Cambodian soups. Each family owns a kaffir lime tree and picks the fresh leaves daily. At La Plantation, we dehydrate and package them the same day they are harvested to ensure the same freshness. They are usually added to broth or soup towards the end of the cooking process to retain their aroma and flavour.

– Galangal, a cousin of Ginger, is another common ingredient in Cambodian cooking and can be used to add depth and heat to soups and broths. With mustard-like aromas, Galangal is a fantastic flavour enhancer.

– Ginger, of course, adds a characteristic strength to our simmered dishes. Discover it and our Galanga in a wild version for an even more intense spice!

– Turmeric, a spice with a warm and slightly bitter flavour, is also often used in Cambodian soups and stews. It adds a beautiful colour to dishes, and pairs naturally with orange-coloured carrots, squash and pumpkins for a colourful, intensely flavoured soup. However, beware of staining with turmeric! Remember always to add Pepper when using Turmeric, as its active ingredient allows for the proper absorption of the Turmeric!

– Finally, it is advisable to add Lemongrass, Ginger and Galanga for a vegetable broth and why not some Wild or Forest Cardamom seeds? A broth with beef, marrow bones or chicken will be deliciously spiced with Red Long Pepper, to be slipped whole into the pot.

There are many benefits to making your own soups and broths with spices in winter. From boosting the immune system, to providing essential nutrients, to being economical and adding flavour to your winter dishes, there are many reasons to make your own broths. So why not give it a try yourself this winter; plenty of opportunities to experiment in the kitchen, to create brand new, original and tasty recipes?

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