 Recipe links:
Ginger
http://www.saveursdumonde.net/ency_2/gingem/gingem.htm
Turmeric
http://www.saveursdumonde.net/ency_2/safran/curcuma.htm
Chile
http://www.saveursdumonde.net/ency_2/piment/chili.htm
 Vanilla
http://www.vanilla.com/html/recipeintro.html
http://www.saveursdumonde.net/ency_2/vanille/vanille.htm
http://www.saveursdumonde.net/ency_6/poulet/sichuan.htm
http://www.saveursdumonde.net/ency_2/vanille/canard.htm
http://www.saveursdumonde.net/ency_7/dorade/mahi-vanille.htm
The suggestions of the chef
 Vanilla beans, powder, extract or paste ?
A few hints:
With vanilla beans or vanilla powder, the flavour needs to be extracted through milk, cream, coconut milk or court bouillon. For the best “extraction” results, gently simmer the vanilla beans (split lengthwise) or the vanilla powder in the substance of your choice, for at least 20 minutes, before adding to your dish.
By contrast, vanilla paste and vanilla extract may be mixed directly into your cooking. The paste is best suited to oven baking, while the extract is preferable for recipes which do not require oven baking or long, hot cooking.
One tablespoon of extract or paste is normally enough for an average size cake, 1L ice cream, and flan or custard cream. Vanilla paste is also great as a topping for ice cream and fruit salad.
 Spice paste and powder
All paste: Very good as a quick dipping sauce, mixed with ricotta or tofu or cream cheese
Chile: Add directly to your cooking or at the table, according to taste
Green Peppercorn: Often used in a combination of paste + peppercorn: the paste is used for the sauce for steaks,roasts, ducks, fish fillets etc, while the rinsed peppercorns are better used for decorative purposes to finish off the dish.
For best results, sauté the steak or roast (or others) in a very hot skillet, remove when done to your taste, then deglaze the skillet with one tablespoon of the paste, adding one or two tablespoon of white wine (or water or broth) if necessary. Simmer for a minute before pouring over your steak (or others), then add the rinsed green peppercorns as a decoration.
 Ginger : While powder is best for baking, ginger paste is best for savory dishes whenever fresh ginger is not available. Use to marinate raw fish or chicken, add to vegetables or a stew, or mix it with fish or chicken fillet juices to make a sauce. Ginger blends perfectly with coconut milk.
Turmeric: Use to marinate raw fish or chicken, add to vegetables or a stew, or mix it with fish or chicken fillet juices to make a sauce. Turmeric blends perfectly with coconut milk.
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