A paste or condiment made from tamarind and other ingredients, used in Southeast Asian cooking, particularly in Thailand.
From Malay 'asam' (sour, acidic), derived from Sanskrit origins. The word entered various Southeast Asian languages to describe sour condiments and pastes.
Asem is basically Thai cooking's secret weapon—it gives that tangy, sour punch to dishes without using vinegar, and it also adds depth because tamarind has this complex fruity taste!
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