What gives that spark to Southeast Asian food?

That spark on the taste buds with every bite of grilled fish and chicken satay, coconut curries and laksas, tropical saladsand stir-fried greens, beef noodle soup and beef rendang, crispy and fresh spring rolls, fried rice and fried prawns? That spark which spread the popularity of Thai and Vietnamese food around the world, and is now doing the same for the cuisines of Malaysia, Singapore, Indonesia, Philippines, and the other countries of Southeast Asia? Not the spices like nutmeg, clove, pepper, and cinnamon, which linked the ancient world to this region. It’s the lesser known spices – the common spices and herbs used in daily cooking throughout Southeast Asia – like lemongrass, bird’s eye chili peppers, galangal, Thai basil, kaffir lime leaves, torch ginger flower, Vietnamese mint leaves, coriander root, tamarind, pandan leaves, curry leaves and many more. All of which give those tantalizing flavors and aromas to an unparalleled diversity of cuisines.