Comprehensive Guide on Herbs and Spices in the Philippines

A Taste of the Philippines: Essential Herbs and Spices in Filipino Cooking

In the kitchens of the Philippines, our herbs and spices do more than season—they tell stories of geography, climate, culture, and history. Each pinch, sprig, and dash we add connects us to centuries of culinary evolution, reflecting the influence of trade, colonialism, and the indigenous knowledge of plants that shaped the Filipino table.

Filipino cooking is rarely about overpowering spices. Instead, it’s about balance and harmony—earthy, peppery, sour, sweet—each flavor brought to life in the way a cook gently coaxes out the best from each ingredient. Let’s explore the essential herbs and spices of the Philippines, ingredients that capture the soul of Filipino cuisine.

Everyday Staples: The Filipino Trio

1. Ginger (Luya)
   • Known for its warm, slightly peppery profile, ginger brings a delicate heat to the broth-based Tinola and Sinigang. We often begin a dish by sautéing ginger with garlic and onions, infusing oils with its fragrance before any other ingredient hits the pan.
2. Garlic (Bawang)
   • Perhaps the most beloved in Filipino kitchens, garlic lends its pungency to nearly every dish, from Adobo to Pancit. We fry it to a golden brown as a garnish, pound it into marinades, and even ferment it for a slightly sweet aroma in some traditional recipes.
3. Onion (Sibuyas)
   • The humble onion, both red and white, finds its way into stews like Kare-Kare and vegetable dishes. Its sweetness, once softened by heat, mellows into a smooth, caramelized base that sets the stage for bolder flavors.

The Essence of Filipino Cooking: Aromatic Herbs and Leaves

1. Bay Leaf (Laurel)
   • Introduced during the Spanish era, bay leaves bring an understated earthy aroma to Adobo and Menudo. We add them early in slow-simmered stews to develop a subtle, complex flavor profile.
2. Lemongrass (Tanglad)
   • In Visayas and Mindanao, chefs tie tanglad into knots and toss it into simmering broths, releasing citrusy notes that lighten fish and poultry dishes. It’s essential to Inasal, where it infuses chicken with its brightness, balancing the smokiness of the grill.
3. Pandan Leaves
   • Wrapped around rice or simmered in coconut-based desserts, pandan is unmistakable. Its sweet, grassy scent evokes memories of family gatherings, of steaming pots and laughter, as pandan leaves lend a soothing aroma to meals across the archipelago.

Essential Souring Agents: The Filipino Love for Asim (Sourness)

1. Tamarind (Sampalok)
   • Fresh sampalok or concentrated paste is key to getting that perfect sour kick in Sinigang. It adds a nice tang to the soup that really brightens it up without being too overwhelming. We savor the slight puckering it brings, a reminder of the earthiness of Filipino cuisine.
2. Kamias (Iba)
   • This small, tart fruit lends a distinct acidity to dishes like Paksiw and Kadyos, Baboy, Langka in the Visayas. A few kamias in a pot transforms simple ingredients, drawing out depth from pork or fish with an unmistakable, sharp freshness.
3. Calamansi
   • A tiny, green citrus, calamansi is perhaps our national lime, squeezed over Pancit, mixed into sawsawan, or added to marinades for its zesty lift. It’s as essential to our kitchens as it is to our sense of home.

Indigenous Herbs and Healers

1. Malunggay (Moringa)
   • This humble leafy green, rich in nutrients, adds a subtle, earthy flavor to Tinola and Munggo. Malunggay brings a sense of nurturing to dishes, a leafy assurance that what we consume not only nourishes but connects us to the land.
2. Lagundi
   • We use lagundi for medicinal teas and broths to alleviate colds and coughs. While not a culinary staple, its bitterness is reminiscent of the resilience in Filipino culture, a flavor we accept and appreciate for its fortifying benefits.
3. Alagaw Leaves
   • In some provinces, we use alagaw for wrapping meats or seasoning broths. It imparts a peppery fragrance, as if breathing life into food, a whisper from native lands that persist in our kitchens.

Heat and Sweet: The Filipino Spice Palette

1. Chili Peppers (Siling Labuyo & Siling Haba)
   • Siling labuyo (our native bird’s eye chili) and siling haba (long chili) bring the bite in dishes like Bicol Express and Laing. Filipino cuisine balances spiciness, tempering it to highlight rather than overshadow.
2. Black pepper (Paminta)
   • Both whole and ground, black pepper are essential to Filipino stews and marinades, adding gentle warmth and depth. Paminta doesn’t overwhelm; it serves as a quiet, steady companion to adobo and sinigang, weaving through countless recipes.
3. Star Anise (Anis de Estrella)
   • With hints of licorice, star anise brings a rich sweetness to dishes like Humba and Pata Tim. Its aroma is evocative, a reminder of Filipino kitchens infused with touches of the East, carried by traders across the seas.

And Finally, the Foundations of Savor

1. Annatto Seeds (Atsuete)
   • Atsuete oil is our go-to for adding color rather than flavor, giving stews and rice a warm, inviting look. We love using it in dishes like Kare-Kare and Arroz Valenciana, which makes them visually appealing before we even taste them.
2. Turmeric (Luyang Dilaw)
   • Known for its vibrant yellow color, turmeric finds its place in Mindanao, particularly in Maranao and Tausug cooking. Used in dishes like Kuning and Pastil, it brings a mildly bitter, earthy flavor that hints at the region’s unique spice profile.
3. Banana Leaves
   • Banana leaves are not just for looks; they double as wrappers and serving platters, bringing a hint of sweetness and tradition to meals. They cradle tasty treats like suman and bibingka, blending usefulness with a delightful aroma from heritage.

Closing Reflections

Filipino cooking doesn’t shout; it hums. We carefully weave our herbs and spices into dishes, always mindful of balance, subtlety, and the distinct Filipino palate. These ingredients, often grown in backyard gardens or found at local markets, embody a cooking tradition built not on extravagance but on ingenuity and respect for nature’s gifts.

In every pot of simmering tinola or adobo, in every fragrant wrap of banana leaf, there is a celebration of the Filipino identity—modest, vibrant, and unmistakably our own.