Küncü is a spice mixture originating from Southeast Asia. It is especially frequently used in Indian, Thai, Malaysian and Indonesian cuisines. Here is a general content about küncü:

Ingredients: Küncü consists of a mixture of various spices and may vary depending on the recipe. Typically, it contains ingredients like coriander seeds, chilies, ginger, garlic, coconut, onion, mustard seeds, black pepper, and turmeric. This spice blend is often ground into powder or used fresh in some recipes.

Flavor and Odor: It has a complex, rich taste and aroma profile. A balanced combination of spices adds depth and character to dishes. Typically, it combines bitter, sweet, spicy and slightly woody notes.

Areas of Use: Küncü is used in various dishes in Southeast Asian cuisine. It is especially preferred in meat dishes, chicken and fish dishes, soups, vegetable dishes and side dishes such as rice. It can also be used as a key ingredient for various sauces, marinades and curries.

Health Benefits: Spices found in cucumber may support digestion, have antioxidants and anti-inflammatory properties, speed up metabolism, and strengthen the immune system. However, the health benefits of spices can often vary depending on the amount and use of individual ingredients.