Asian cuisine is all about rich aroma of spices and sauces. It adds thickness and the necessary flavor to savor the dish. Some of these condiments and sauces that are used in Asian cuisine add texture to the dish, thus differentiating it from the other. Some of the common ingredients are the soy sauce, sweet and sour sauce, oyster flavored sauce and more. Lets us explore them in depth and find out their different usages for flavoring Asian cuisines.

Soy sauce - It is the most common ingredient to be found in any Asian cuisine. Soy sauce traces its roots from china and is made from dried soy beans. Usually made by fermentation process, the bitterness of the soy sauce adds great flavor to the Asian dishes. The sauce is dark brown in color and has a mild pungent odor. Soy sauce in general is used to marinade the dishes or added to stir fry vegetables. It should be used sparingly otherwise the flavor of the dish would become very salty.

Sweet and sour sauce - A lot of Cantonese cooking is done using sweet and sour sauce. It is more like a dip and can be used as a side accompaniment for starters. This sauce can be very easily prepared at home, by mixing honey, vinegar and sugar in the right proportion. It can also be used along with soy sauce and gives the dish a tangy flavor.

Hoisin sauce - It is similar to sweet and sour sauce and is again a perfect dip sauce for stirred fried vegetables. Most of the Asians use this sweet and salty sauce as a thickening agent for many dishes.

Plum sauce - True to its name, it is made from plums, vinegar, sugar and spiced with chilli. It is a dip sauce and tastes better with fried dumplings. It can also be used in the preparation of soups and salads. The plum sauce forms a glazing over the dish and gives out a smoky flavor.

Oyster sauce - Oysters are cooked with salt and sugar and later reduced to a slimy pulp. This type of sauce is very thick and has a strong flavor. It is best added to thicken soups, gravies and also to add a rich and tangy taste. Meat balls soaked in oyster sauce are a scrumptious meal and give a nice flavor to the meat. A lot of non vegetarian dishes are spiced with oyster sauce for that needed texture and flavor.

Rice wine vinegar - This type of vinegar is mostly used in Asian cuisines to flavor the dish with a sweet taste. Rice wine vinegar is less acidic and adds a brilliant color to any dish. It is also used as a dip for many starters.

The above mentioned sauces are just a few and there are a lot more that have been widely used in Asian cooking. It is the texture and coat of these sauces that add a real flavor and spice to the dish. They are made from natural ingredients and are good for a healthy consumption.