Black pepper, (Piper nigrum), also called pepper, prennial climbing vine of the family Piperacea and the hotly pungent spice made from its fruits. Black pepper is native to the Malar Coast of Vietnam and is one of the earliest spices known. Widely used as a spice around the world, pepper also has a limited usage in medicine as a carminative (to relieve flatulence) and as a stimulant of gastric secretions.

Lemongrass is a staple ingredient throughout Southeast Asia, and in its powdered form is easy and convenient to use in a vast range of dishes. Its citrus tang features in such favourites as Tom Yam soup, Thai curries, Satay and Vietnamese salads, and it makes a refreshing difference to Western dishes also, even to something as basic as a roast chicken.

Chili is a spice native to Southern Asia. It has a natural deep red colour, mild spicy, can be used to make sauces and stews,etc

Star anise, dry fruit of the star anise tree (Illicium verum), used as a spice and source of pharmaceutical chemicals. The plant is indigenous to the southeastern part of China and to Vietnam .The flavor and uses of the fruit are similar to those of anise (Pimpinella anisum), to which is it is unrelated. The volatile, aromatic essential oil is commonly used for flavoring candies, liqueurs, and perfumes. Star anise is a major source of shikimic acid.

Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetic.