Guide to Asian Ingredients

Asian Spices

Ajwain (Carom) Often mistaken for celery seeds, these tiny, light-brown to red seeds are related to caraway and cumin and have a strong thyme-like flavour. They are used for medicinal purposes and to make essential oils but also complement fish and starchy foods.

Asafoetida An Indian spice derived from giant resinous fennel plants, raw asafoetida has a sharp sulphuric odour that becomes a mild truffle flavour when cooked. It is good with vegetable dishes and sauces, but use only a tiny amount at a time.

Asian sweet basil (Thai basil) Slightly serrated and shiny dark green leaves on a purple stem, this herb adds a hidden hint of scented cloves and licorice. It can be used as a garnish for almost any Thai dish and adds aroma to salads and noodle dishes.

Cardamom Native to India, cardamom are spicy brown or black seeds found inside hard-shelled green pods. Both have a pungent aroma and a subtle sweet flavour that is vital to garam masala and curry powders.

Cassia bark (Chinese cinnamon) Native to Burma and a relative of cinnamon, cassia is a bright-yellow tree bark with a thicker texture and less aromatic fragrance than cinnamon. It is used mostly with savoury dishes and is one of the main original ingredients in five-spice powder. When a Chinese recipe calls for cinnamon, it usually means cassia bark; the two are interchangeable.

Cilantro (Coriander, Chinese parsley) Often used as a garnish or a seasoning, this leafy, green herb has thin stems with clusters of petal-like serrated leaves and a unique flavour that is sometimes described as slightly soapy. In culinary circles, the fresh plant is known as cilantro, its dried seeds as coriander.

Cinnamon This aromatic tree bark is more brown than its relative, cassia bark, and comes in sticks or as a powder. Chinese consider cinnamon a valuable medicinal herb, and in its ground form it is one of the essential elements of most Asian five-spice powders.

Cloves These dried flower buds from the evergreen clove tree look like tiny spikes and have a very peppery and cinnamony smell. Cloves are used whole or ground, in sweet and savoury dishes.

Coriander seeds Harvested from a plant in the carrot family, these seeds are usually dried and used either whole or ground. They impart a nutty, lemony flavour. See also Cilantro.

Cumin seeds These seeds come from a plant related to parsley and have a strong, warm aroma and a distinctive flavour that is used throughout Southeast Asian cooking. Whole or ground, cumin is often paired with coriander to spice curries.

Curry leaves These small green leaves come from a tropical tree that belongs to the citrus family. They add a warm “curry” flavour to food. Fresh curry leaves still attached to their tiny stems are more fragrant than dried ones, but both are tough and should be removed from the dish before serving.

Fennel seeds These seeds have an anise flavour and a grassy texture. They are usually used in savoury recipes.

Fenugreek Fenugreek is native to Asia and southern Europe, and both its fresh green leaves (methi) and dried seeds are used in cooking. The seeds are mildly sweet with a subtle bitter flavour and a nutty aroma and are often combined with other spices in a sauce. The leaves are often cooked with root vegetables.

Five-spice powder Many chefs now develop their own five-spice powders, and the name has become a common term for any blend of five Asian spices; however, the authentic version comes from China and is a blend of equal parts of ground cassia bark (or cinnamon), cloves, fennel seeds, star anise and Szechuan peppercorns.

Galangal (Blue ginger, Laos, Galanga) A rhizome that belongs to the ginger family, galangal is lighter coloured, tighter skinned and has a more robust, slightly peppery flavour than common ginger. Greater galangal, a native of Java, is from a bigger, taller ginger plant and is a key ingredient in Thai and Indonesian dishes, while lesser galangal, which originated in China, is from a smaller, shorter plant and is used to flavour beverages.

Garam masala A blend of dry-roasted ground spices commonly used in northern Indian cooking and believed to warm the palate and lift the spirits. Many variations exist, but most include cinnamon and cloves.

Ginger (Shoga, Jiang or Geung) This edible root of the ginger plant is irregularly shaped with a light-brown skin. Its flesh is crisp and yellow when fresh and adds a unique spicy note to any dish. Ginger is always used fresh in Asian cooking, not dried and ground as commonly used in Western cooking. Look for smooth skins, juicy flesh and a strong aroma; avoid ginger that is woody, fibrous and dry.

Ichimi (Togarashi) Small Japanese hot red chili peppers, available in specialty grocery stores.

Kinome The young, tender leaves of the ash tree, which are serrated and prickly; they have a subtle mint flavour and are used in Japan for garnishing and seasoning.

Lemon grass This yellowish-green, tightly packed foot-long stem is indeed a kind of grass that looks like a green onion but with a more rigid stalk. Sold in bunches loosely tied with an elastic, it has a woody texture and a herbal lemony fragrance that is commonly used in teas, soups and curries. Look for fresh, firm stalks: the lower part should be white and the upper leaves should be jade green but not crusty. Discard the outer leaves and the root part of the bulb before cooking with it.

Mace The lacy, papery red covering (aril) of the nutmeg seed, which is ground and used as a sweet and fragrant spice.

Mango powder (Amchoor, Amchur) Widely used in Indian cooking is this spice made from unripe mangoes that have been sun-dried and ground to a powder. It adds a tangy and slightly sweet flavour to the dish.

Mint The leaves of this flowering shrub are often used in cooking, either fresh or dried and then ground. It imparts a slightly sweet flavour with a cool aftertaste that is popular in teas and desserts and as a garnish for savoury dishes.

Mitsuba (Honeywort, Japanese chervil) This celery-flavoured plant, which looks like flat-leaf parsley, is used as a seasoning for soups and salads and also as a garnish.

Mitsuba (Honeywort, Japanese chervil)

Mustard seeds These tiny round yellow, black or brown seeds of the mustard plant have a warm, nutty flavour and are used for seasoning and for making spice blends.

Ngu vi huong This Vietnamese five-spice powder, which is used in seasonings and marinades, consists of cloves, cinnamon, fennel seed, licorice and star anise.

Nutmeg Shaped like a dry, wrinkly brown olive, this hard seed of the nutmeg tree is used for braising and making soup stocks. Ground nutmeg is used as a spice, often in soups and stocks.

Orange peel The peel of sun-dried tangerines, this wrinkled brown spice has a mild peppery flavour and a strong citrus fragrance. It is used in both sweet and savoury recipes.

Peppercorns Native to Southeast Asia, peppercorns are the world’s oldest and most widely used spice and add heat to any dish. The only true peppercorns are black, green and white. Green peppercorns, a rare find in North America, are the fresh green berries of the pepper plant; black peppercorns are hand-picked green berries fermented for a few days, then sun-dried to become wrinkled and dark; white peppercorns are ripe berries first soaked in water to loosen their skins, then dried, after the skins have been rubbed off. Szechuan (Sichuan) peppercorns are the round reddish-brown berries of prickly ash trees and have a slightly lemony taste that numbs the palate, and pink peppercorns (baies roses) are dried berries native to South America.

Shiso (Chinese basil, Japanese basil) This serrated, spade-shaped leaf of the perilla plant belongs to the mint and basil family and has an intense minty flavour and a sweet, nutty aroma. It is often used as a garnish.

Shichimi togarashi A spicy Japanese condiment consisting of seven ingredients: red chili flakes, sansho (Szechuan peppercorns), white sesame seeds, nori flakes, crushed dried mandarin peels, black hemp seeds and white poppy seeds. It is used with soups and noodle dishes.

Star anise A small, hard star-shaped spice pod full of seeds that comes from a small evergreen tree native to China, this is a key component of five-spice powder.

Tamarind (Imli, Indian date) This pod of a bushy tree native to North Africa is widely grown in South Asia. Four to five inches long with a hard brown shell, the tamarind pod is cracked open for its mushy but acidic sweet-and-sour brown pulp, which is often made into a paste. It is used to season soups, stews, noodle dishes, drinks and desserts.

Thai chili A small inch-long very hot green chili pepper that turns red when fully ripe. When dried, it is called bird’s eye chili.

Turmeric (Yellow ginger) A relative of ginger that is native to China, this spice is boiled, dried and then ground into a yellow-orange powder with a musky, almost bitter flavour. The raw spice has a harsh gritty texture and should be cooked. It is an essential component in curry dishes.

Asian Vegetables and Legumes

Arrowroot A small, round, beige-skinned tuber that is crunchy when raw but starchy when cooked. The powdered form is used as a thickening agent for puddings, sauces and other cooked foods.

Azuki (adzuki) beans These small, dried russet-coloured beans have a white line along one side. They are often boiled with sugar to make red bean paste, which is a popular filling for Asian buns and other pastries.

Bamboo shoots The edible young shoots of certain bamboo plants, they are sold in fresh, dried and canned versions. The round, fat shoots with scale-like skins are the winter shoots, whereas the thin, green horn-like shoots are harvested in the spring and summer. Use them to add crunchy texture and a sweet nutty flavour.

Banana blossoms (Banana flowers) The palm-size young flowers of the banana tree grow at the end of the stem holding the cluster of bananas and look like large purple buds. The outer layers are removed and the slightly bitter flower is used fresh to flavour salads and stews. Fresh flowers can also be deep-fried or dried.

Banana leaves Although inedible, these broad green leaves with a slight anise scent are used to wrap food for steaming, for cooking or for short-distance travel. They also stand in for plates. Buy them fresh or frozen; thaw frozen leaves, and soak or boil fresh ones in water before using to prevent them from cracking.

Bean sprouts Most beans can be sprouted, but the sprouts of mung beans are the ones most often enjoyed as a vegetable. They are slender, white, 2- to 3-inch-long threads protruding from a tiny green-capped bean. Although mild-tasting, raw sprouts add texture and crunch to many dishes. Grow your own, or buy them very fresh and use them immediately, as they quickly become soggy.

Bitter melon (Bitter gourd) Two varieties are commonly used—one for Chinese cooking and one for Indian cuisine. Chinese bitter melons are cucumber shaped and have lumpy green skin and off-white sponge-like flesh with red seeds. Indian bitter melons are smaller and greener and have spiky skins. Both the skin and flesh are edible. To reduce the bitterness, soak the sliced melon in salted water for 15 minutes before adding it to any recipe.

Bitter melon

Bok choy An Asian vegetable related to cabbage, this winter-hardy vegetable has long, smooth dark green leaves with thick white stems. Baby bok choy are the small sprouts with a more delicate flavour. Both are best used in stir fries, braises, soups, stews and steamed; they are rarely eaten raw. Shanghai bok choy is very similar in size and shape to baby bok choy but is jade green all over.

Burdock root (Gobo) The taproot of young burdock plants is harvested as a root vegetable. It is very crisp and has a sweet, mellow but distinct flavour with a harshness that can be removed by soaking the root in water for 5 to 10 minutes. Once sliced, this root can be boiled, sautéed and made into soup. Dried gobo is an essential root for medicinal use.

Chinese cabbage (Siu choy, Hakusai) Similar to napa cabbage, this variety is longer and thinner with yellowish-green leaves and a mild flavour. It is popular in soups, stir fries and Korean kimchi.

Chinese celery (Kun choy) Often cooked with leeks or in stir fries and soups, this dark green vegetable has thin celery-like stems and leaves that resemble parsley. Unlike regular celery, it has a strong herbal flavour.

Chinese ears A Chinese herbal term that refers to six particular edible fungi families—cloud ears (including tree/wood ears), guihua ears, silver ears, stone ears, yellow ears and yue ears.

Chinese leeks (Gou choy) These long, flat, ¼-inch-wide leeks look like grass and have a rustic, earthy flavour. Before they are harvested, young leeks are stored in the dark for a few days until they turn yellow. Called yellow chives (gou wong), they have a stronger flavour and are used in thick soups cooked with duck or crabmeat.

Chinese long beans (Dau gok) At about a foot long, these slender beans are much longer than common green beans. Choose crisp, tender, young beans, and cook them in stir fries or egg foo yung.

Chinese mustard (Gai choy) This popular green, leafy vegetable has seeds, leaves and thin stems that are edible. A member of the mustard family, it is used fresh, preserved with salt or pickled. Young plants are less pungent than more mature ones. Shi-li-hon is a thinner-stemmed, leafier vegetable that belongs to the same family. Both are preserved and pickled in the northern part of China.

Chinese okra (Si gua) Most people know this plant as a loofah, the dried sponge used to rub dead skin from their bodies, but when the vegetable is young, it is eaten in many parts of Asia. Its rough, dark green skin and lengthwise ridges encase soft, white flesh with a delicate flavour. Unlike regular okra, it is tender rather than mushy when cooked. Look for firm, blemish-free vegetables.

Chinese onions (King onions, Rakkyo) A variety of wild onion with long, slender green shoots that taper to a delicate white bulb. It has a milder flavour than common green onions. In Japan, the bulbs are often pickled in vinegar and served as a side dish. A common way of preparing Chinese onions (and green onions) for cooking and garnishing is to shred them by finely slicing them on the bias.

Choy sum (Yu choy) A very popular green vegetable, choy sum has dark green stems and oval leaves. It literally means “vegetable heart,” referring to its tender leaves. Stir-fry or blanch the leaves on their own, or serve them as a side dish.

Cloud ears A floret-shaped, grey-black fungus, cloud ears are valued for their crunchy texture. They have little flavour of their own but soak up flavours around them and are a main ingredient in moo shu pork and chicken hot pot. Buy dried cloud ears loose or in plastic bags, keep them in an airtight container for up to a year and soak them in warm water for at least 15 minutes before using them. Rinse the cloud ears, cut off and discard the tough stems and cook them according to the recipe.

Daikon (Asian radish, Lo bok) This versatile, white root vegetable looks like a large carrot with crisp, juicy flesh and a mild radish flavour. Use it in soups or stir fries, pickle it or eat it raw.

Dal (Dhal) The Hindi term for dried pulses (leguminous crops), such as peas, beans and lentils.

Dried lily buds (Golden needles, Tiger lily buds) This earthy, slightly musky-tasting seasoning is made from the dried unopened buds of the tiger lily flower, which look like a large, thick, golden-yellow needles. The most flavourful buds are pale but not brittle; cut off a quarter inch at the bottom, then soak the buds in water for about 30 minutes before using them.

Dried lily buds (Golden needles, Tiger lily buds)

Eggplants This heavy purple-skinned nightshade fruit is native to India and has white flesh and small brown seeds. Japanese eggplants (also known as Chinese eggplants) are longer and narrower and lighter purple than Indian eggplants. They are also thinner skinned and less bitter than their Indian counterparts. Thai eggplants are small and round and range in colour from white to green to striped varieties with a firm and crunchy texture.

Enoki (Enokidake, Enokitake) These cultivated clumps of white mushrooms have thin 5- to 6-inch-long stalks and tiny caps. They are very mild tasting but have a lovely crisp texture. Look for firm, white, shiny caps and stems.

Gai lan (Chinese broccoli) Similar in taste and texture to regular broccoli, gai lan has longer, thinner stalks and glossy blue-green leaves rather than florets. It is popular fried with ginger and garlic.

Garlic chives (Chinese chives) Similar to green chives, garlic chives are dark green, with long and slender stems and a light-green bud at the end. They are crunchier than leeks.

Ginkgo nuts Inside the inedible fruit of the maidenhair tree indigenous to China are these nutty seeds, whose hard, off-white shell looks like a pistachio. Once soaked and sun-dried, these seeds are used for medicinal purposes and for cooking. Eat the nuts sparingly, as they contain potent allergens that can cause discomfort. Ginkgo nuts are sold in Chinese herbal stores and Asian supermarkets, either whole or in shells, canned, dried or vacuum packed.

Ginkgo nuts

Hairy melon (Mo gua, Jit gua) A heavy zucchini-like vegetable with a green, hairy skin and firm, white, mild-flavoured flesh. Scrape the thin skin with a flat knife to remove it. Use it in stir fries, soups or braised stews.

Jicama The edible part of this enormous plant is the root, which is light brown and papery on the outside but creamy white on the inside. Jicama is crunchy and firm like Asian pears, with a sweet, starchy flavour; it can be eaten raw or cooked.

Ji chai (Shepherd’s purse) A wild dandelion-like vegetable native to Shanghai. Available fresh in the spring, it has a mild spinach flavour and is now in such high demand that it is being cultivated. It is available in frozen packages in some Chinese markets. Use it as you would spinach.

Kaffir limes Rounder, much smaller and bumpier-skinned than common limes, the kaffirs are less juicy but have a more aromatic scent. The leaves (fresh or dried) and the rind are more frequently used for cooking than the fruit itself.

Lentils These seeds of the lentil plant are loaded with protein and are an important meat substitute for vegetarians. Most common are the dark brown, green and orange-brown varieties. Urad dal are slow-cooking black lentils from South Asia with a creamy white flesh. Serve them as a side dish, or add them to salads, stews, soups and even desserts. Lentils must be soaked or boiled before eating.

Lotus leaves Whether fresh or dried, these huge round leaves are mostly used, like banana leaves, for steaming or serving food. They impart a unique scented flavour to food and are sometimes used in soup. Soak the leaves in warm water for an hour before using them to make them easier to handle.

Lotus root (Hasu, Renkon) The flowers, seeds, young shoots and rhizomes of the lotus plant are all edible. When sliced in cross-section, the peach-coloured roots look like cart wheels. Crunchy and starchy with a mild flavour, lotus root can be deep-fried, stir-fried, braised or pickled.

Lotus seeds The small, oval, cream-coloured seeds of the lotus plant are starchy and generally made into a paste for dessert fillings.

Matsutake (Pine mushroom) A wild, dark-brown Japanese mushroom with a long stem relative to the size of its cap. It has a firm, meaty texture and a nutty flavour and is particularly prized by the Japanese in soups. A North American variant exists and is more likely to be found in local markets than matsutake imported from Japan.

Mizuna A thin, feathery Japanese mustard green leaf with a delicate flavour that is popular in salad mixes or as a garnish.

Mung beans (Green beans, Moong dal) These tiny oval beans have a green husk that splits in half to reveal yellow flesh. Fresh mung beans are sprouted, and dried beans (split or whole) can be used in soups, stews, salads and curries. Once boiled, the whole beans soften and can be used to make noodles or mung bean paste.

Napa cabbage This cabbage, which originated in China, is a close relative of Chinese cabbage (siu choy) but has lighter green and yellow leaves and firmer, wider white stems.

Pandan leaves (Screwpine leaves) These long, flat blade-like leaves grow in a fanned arrangement on a very upright tropical plant. They have a unique floral aroma and are mostly used to make desserts.

Pea shoots The tender young shoots and tendrils of snow pea vines are harvested before they blossom and used to add crispness to salads and stir fries.

Shallots Like garlic, shallots grow in a cluster of bulbs that make up a head. The reddish-brown outer layer is not eaten, but the firm, light-purple insides are sweeter, milder and more complex in flavour than regular onions.

Shiitake mushrooms These large mushrooms have short, tough stems and large tan or dark-brown spotted caps. They are native to Japan and Korea but are now cultivated in North America. Fresh shiitakes are often used to replace dehydrated Chinese mushrooms (black mushrooms). Soak dried shiitakes in water for at least an hour to rehydrate them. Use them in soups and stews or grill or sauté the fresh ones.

Silver ears (Snow ears) White or beige flower-shaped clusters that look like mesh bath sponges, silver ears are a fungus with a very mild flavour and a crunchy texture that becomes gelatinous when cooked for a long time. It is popular for making soups and vegetarian dishes, as well as desserts.

Silver ears (Snow ears)

Snow peas Native to Thailand and Burma, snow peas are eaten pod and all. These crunchy flat green peas are slightly sweet and are usually blanched, steamed or stir-fried to preserve their crispness.

Soy beans (Soya bean, Yellow bean) The fruit of a species of legume with a thousand or more varieties, soy beans are infinitely versatile and are the backbone of many Asian dishes. They are processed to make soy bean oil and tofu and fermented to make soy sauce, bean paste and tempeh. Soy beans can also be sprouted; the result is a thick, long-stemmed white sprout with a yellow nut-like head.

Straw mushrooms Available fresh in Asia, these small, dense, inch-long (or less) mushrooms have a broad stem and a droopy brown cap. They are often harvested “unpeeled,” which means the cap has not completely opened, but these can easily be confused with other veiled mushrooms, including some poisonous ones. They are available dried or canned outside of Asia. Use them in soups, stews and stir fries.

Taiwanese cabbage (Gao-li choy) This variety tastes much like regular green cabbage but has a flat top with thinner, more tender and sweeter leaves.

Taro leaves (Gabi) Dried or fresh, the large heart-shaped taro leaves are very popular in Filipino cooking.

Taro root (Dasheen) The large gourd-like tuber of the taro plant. The yellow-skinned roots are known as dasheen, and the brownish-purple roots are called taro roots. Both are covered in short hairs that irritate human skin, especially when wet, so wear gloves when handling them. Taro must be cooked. Use it for roasting or deep-frying or in stews and soups. It is popular in fondue hot pots, steamed dishes and desserts, and taro flour is used to make dim sum.

Tatsoi (Spinach mustard) These small, dark green, spoon-shaped leaves have a creamy texture and a mild mustard flavour that is delicious raw or cooked.

Tree ears (Wood ears) A relative of cloud ears, this white or black fungus is larger, tougher and crunchier. Shredded black tree ears are a main ingredient in hot and sour soup. Soak the dried fungus in water for 30 minutes before using it.

Water chestnuts These small dark-brown corms are from an aquatic plant found in East Asia. Their firm white flesh is nutty-sweet with a crunchy texture that they retain whether raw, cooked or canned. Use them raw, boiled, grilled and pickled, or dried and ground into flour.

Watercress A dark-green vegetable with palm-shaped leaves that grows in the wild, mostly along dikes and in shallow waters. It has a peppery, tangy, slightly bitter flavour when raw but becomes nutty and sweet when cooked and is favoured for making Chinese soups and hot pots.

Water spinach (Chinese watercress, Hollow vegetable, Ong choy) This aquatic plant with hollow stems and green, almond-shaped leaves grows wild and is considered a noxious weed in North America. Light aqua-green ones grow in water bogs and jade green ones grow on dry land; both are used in cooking.

Winged beans (Goa beans) Fatter, longer versions of common green beans, these are starchier and taste like asparagus. The tender young pods are most commonly used, but the leaves, roots and flowers are also edible.

Winter melon (Wax gourd, Dong gua) Very large with a smooth skin when mature (it is fuzzy when young), this light green, oval-shaped melon has white and spongy flesh with a mild flavour. It is made into drinks and winter melon casserole, which is made by hollowing half the melon to hold and steam soup.

Staple Ingredients

Bean sauce (Bean paste) Made from pressed dried or cured beans, this seasoning comes in four varieties. Ground bean paste is thick and brown and made with fermented soy beans. It has a sweet toasted nut flavour and is a staple all-purpose seasoning. Black bean sauce is made with fermented black beans and is salty, briny and slightly bittersweet. It is used to season Chinese and Filipino dishes. Garlic and chili bean sauce is a brown bean sauce spiced with crushed garlic and chilies. Thai, Mandarin and Taiwanese cooks use it as a condiment or a seasoning. Sweet bean sauce is the ground bean sauce made with more sugar added and can replace hoisin.

Bean curd (Tofu) Coagulated soy milk that has been pressed into cakes and then cut into squares. It is available in various consistencies, from soft (almost pudding-like) to extra firm (almost meaty). Off-white and mild tasting, bean curd absorbs flavours and is popular as a meat replacement.

Bean curd sheets The condensed layer of “skin” that forms on the surface of heated soy milk. These golden-yellow sheets are processed and packaged as large, moist, oval sheets used for wrapping food; dried, crispy, rectangular sheets used in soups or desserts; and long rolled and deep-fried sticks for stewing and braising.

Bonito flakes Dried, shaved flakes of the firm-textured, moderately oily bonito fish, a member of the mackerel family. (Nowadays, bonito flakes can refer to any dried fish flakes.) They are especially important for making the Japanese broth called dashi.

Breads and buns A staple in many Asian countries. Naan is an oval-shaped white or whole wheat bread cooked on the walls of a traditional Indian tandoor oven. Chapattis are unleavened Indian round breads made with whole wheat flour and water and cooked on a griddle. Dosas are made with rice flour and black lentils. Popular in South India and Sri Lanka, these crispy fermented crêpes are filled with curries and other ingredients. Roti is a round, fluffy and thick bread made of whole wheat flour and cooked on a griddle. It is eaten in many Southeast and South Asian countries. Pappadums are made from lentil and chickpea flour and are often spiced and served crisp, like a big round hard-shell tortilla. Steamed buns (bao) are Chinese buns made with flour, water and yeast then formed into rounds, squares or twists and steamed until they are soft and fluffy. Plain buns or those made with green onions accompany meals; other buns stuffed with savoury or sweet fillings are served as a snack or dessert.

Chili sauce Used in almost every Asian culture, all versions are made with one or more varieties of chili peppers and other ingredients such as bean paste, garlic, vinegar, salt and sugar. Sambal, sriracha, chili bean paste and garlic chili sauce are just a few examples.

Chinese bacon (Chinese preserved pork, Lap yok) Brined, cured, dried and/or smoked, these strips of pork belly are salty with a hint of hoisin. They are often cooked in a rice cooker over steaming rice or chopped and added to stir fries.

Chinese ham Marinated and air-dried whole brined pork hind leg. Although it tastes a lot like prosciutto, it is not consumed raw but is a must-have ingredient for making premium stocks.

Chinese sausages (Lap chong) Ground and seasoned chicken, pork, or pig or duck liver enclosed in a casing, then hung and sun-dried for preservation. These thin, 5- to 6-inch-long sausages must be cooked before eating by steaming them with rice in a cooker or adding them to stir fries or steamed meat dishes.

Chinese sausages (Lap chong)

Dried black olives Pitted, salted, sun-dried and pressed Chinese black olives. Steamed and diced, they are served as a condiment for fried rice or steamed pork or seafood.

Fermented black beans (Douchi) Fermented and salted soy beans used to make black bean sauce. Chinese black beans are dried and packaged in cartons or plastic bags; Filipino black beans also come in cans. Mostly salty, with a slightly bitter and sweet taste, they are used as a seasoning.

Fish sauce (Nam pla, Nuoc mam) A thick, clear brown liquid made from salted and fermented fish, often anchovies or sardines. Robust and intensely flavoured, it is used as a seasoning, marinade or dipping sauce.

Hamm dan (Salty eggs) Raw duck eggs traditionally preserved by being covered in a mixture of brine and clay for at least 3 weeks. Nowadays most of them are made by simply soaking in brine, but flavour and texture are compromised. The hard-boiled eggs are served as a side dish or diced and cooked with vegetables, the raw ones are added to soup or congee; both are salty. The whole yolks are a key ingredient in moon cakes.

Hoisin sauce A thick reddish-brown dipping sauce made with a starch such as sweet potato and flavourings such as soy beans, garlic, chilies and sugar. It is an essential seasoning, dipping sauce and spread in Chinese cooking, popular with moo shu pork and Peking duck.

Japanese gelatin (Kanten) An agar-like substance made from tengusa seaweed. It is the primary ingredient for jelly-like desserts.

Kaofu A sponge-like steamed loaf made with wheat flour, baking powder and gluten. Like seitan, a wheat gluten product made by washing wheat flour dough with water until all the starch dissolves, it has a mild grainy taste, but kaofu is moister and readily absorbs flavours. It is available fresh, frozen or canned and is used as a meat replacement.

Kecap manis A thick, syrupy Indonesian soy sauce that is sweetened with palm sugar and has a more complex flavour than regular soy sauce. It is used as a seasoning.

Kimchi (Kimchee) A traditional Korean dish made by fermenting napa cabbage in brined vinegar, garlic and red chilies. Variations made with other cabbages or with daikon also exist, as does an unfermented Japanese version of kimchi. It can be a main dish, a side dish, a condiment or an ingredient in other dishes.

Kombu (Konbu) An edible kelp that is sun-dried to produce thick rubber-like sheets that soften when boiled. Charcoal black with an umami flavour, kombu is combined with water and bonito flakes to make the Japanese dashi soup stock.

Mei gui lu cooking wine A distilled Chinese white wine made with rose petals and rock sugar, said to have a medicinal effect. Salt is added to the cooking wine version. It is commonly used in Chinese cooking, especially with poultry dishes.

Mirin A sweet Japanese rice wine similar to sake but with less alcohol. It is commonly used for cooking and seasoning.

Miso A traditional Japanese seasoning paste made from fermented soy beans, rice or barley with salt and fungus and used to flavour sauces and soups. The most popular variations are shiro (white) miso made mainly from rice and barley and aka (red) miso made mainly from steamed soy beans and aged for a long time.

Nam prik (Nam phrik) A red Thai chili paste made by crushing chilies with garlic and shrimp paste in a mortar and pestle. Regional variations may include fish sauce, tamarind pulp and/or dried fish. It is a condiment and a dipping sauce.

Noodles, Chinese Long thin strands made from wheat flour, rice flour or mung bean starch plus salt and water and dried, boiled or fried. Fresh ones are now available in Asian markets and noodle shops. Popular varieties include egg noodles, used in dishes like chow mein; cellophane noodles, which are skinny, lightweight and translucent threads made from potato starch or green mung beans and have an elastic texture when cooked, hor fan noodles, which are broad, snow-white noodles made from rice flour, and rice vermicelli, which are thin white noodles made from rice flour.

Noodles, Japanese Long, thin strands made from buckwheat flour, wheat flour or agar. Among the most popular varieties are ramen, round yellow noodles made from wheat flour and often deep-fried and served in soup. They can be fresh or dried, especially as instant noodles. Soba are Japanese buckwheat noodles used in salads; somen are thin, white Japanese noodles made from wheat flour and usually served cold; and udon are thick, round noodles made with wheat or corn flour and often served in soup.

Nori An edible seaweed that is shredded, dried on racks and pressed into paper-thin dark-green or black sheets. Slightly salty, it is used to wrap sushi, flavour soups and garnish many Japanese dishes.

Oyster sauce A thick, brown sauce made by condensing oyster extracts, which are obtained by boiling the shellfish in water so that they release their white broth. The authentic sauce is expensive to produce, so most versions combine oyster extracts with sugar, salt, water, cornstarch and colour. It is a savoury flavouring for stir fries, meat and vegetable dishes.

Palm sugar (Coconut sugar, Arenga sugar) Extracted from the sap of palm trees, it looks like regular brown sugar but has a purer, longer-lasting sweetness. It is used in cooking, baking and beverages.

Paneer (Panir) A fresh, white, unripened Indian cheese made from whole cow’s or buffalo’s milk and curdled with lemon or lime juice. It is generally unsalted and can be added to sweet or savoury dishes.

Panko Crisp, airy Japanese bread crumbs made from crustless bread. It is used as a coating for deep-fried foods.

Pickled ginger (Gari, Sushi ginger) Thinly sliced young ginger marinated in sweet vinegar. In Japan, natural-coloured pickled ginger is known as amazu shoga and cleanses the palate between different types of sushi. Beni shoga is ginger that has been cut into thin strips, coloured red and preserved by pick-ling. It is used as a garnish or a condiment for savoury dishes, especially noodles.

Pidan (Hundred-year eggs, Century eggs, thousand-year eggs) Raw duck eggs preserved in a mixture of lime, ashes and salt for 35 to 45 days until the egg white is firm and charcoal coloured and the yolk is dark green. The mildly truffle-flavoured eggs are used in congee, and sliced pidan mixed with pickled ginger is a delicacy in certain regions.

Plum sauce A light-brown condiment made with plums, apricots, sugar, vinegar and a hint of chili pepper. It is sweet-sour and served with spring rolls and Chinese barbecued duck.

Ponzu sauce A light yellow Japanese condiment made by simmering rice vinegar and/or lemon juice, mirin and/or sake, kombu and dried bonito flakes and then adding the juice of one or more citrus fruits. It can also be mixed with soy sauce (shoyu) and used as a dipping sauce.

Rice The milled seeds of the rice plant are commonly steamed or boiled as an accompaniment to many Asian meals. Among the most common kinds are brown rice, which has been milled to remove the outer husk and has a nutty flavour and a chewy texture; white rice (short- or long-grain), which has been further milled to remove the remaining husk and the germ and has a less pronounced flavour; basmati rice, a long-grain Indian rice with a firmer, drier texture and very aromatic, slightly nutty flavour; glutinous rice (sweet rice, sticky rice), a rounder short-grain variety with a chewier texture and that can be white, pinkish red or black; jasmine rice, an aromatic long-grain Thai white rice; black rice, a chewy, perky long-grain rice used mostly for desserts.

Rice paper wrappers (Vietnamese rice paper) Thin, round, paper-like sheets made from the pith of a rice paper plant native to Taiwan and used to wrap salad rolls and pastry rolls. Moisten them with water or wrap them in a damp tea towel before using them to prevent them from cracking.

Rice vinegar, Chinese Vinegar made from fermented rice and used for cooking. White rice vinegar is colourless and made from regular rice. It is less acidic and milder than regular distilled white vinegar. Red rice vinegar is stronger tasting and reddish coloured because it is made from red yeast rice. Black rice vinegar is darker and smokier and is usually made from black glutinous rice, but millet or sorghum may be used, too.

Rice vinegar, Japanese A colourless, mild-flavoured vinegar made from fermented rice or sake lees and used for cooking. Seasoned rice vinegar, which is added to cooked rice to make sushi, is Japanese rice vinegar plus sake (or mirin), salt and sugar.

Rock sugar, Chinese (Bing tang) Yellow lumps of crystallized sugar made from refined cane sugar and used mostly for cook-ing, especially in making desserts.

Sago A starch extracted from the sago (and other tropical) palms that is processed into flour, meal and sago pearls, which are similar to tapioca and commonly used in Taiwanese bubble teas. The small, dry, opaque balls should be soaked or cooked.

Sake A Japanese rice wine made from specially selected rice that is steamed and fermented. There are many varieties with differing flavours and degrees of dryness or sweetness. For sipping, sake can be enjoyed cold or hot.

Sambal A chili-based condiment. Spicy Indonesian sambal oelek is a bright red paste made by crushing chilies with salt and brown sugar. Sambal kecap manis is a sweeter variation.

Seitan See Kaofu.

Sesame paste (Tahini) Originally from China, this condiment is made from toasted, ground sesame seeds and has a similar flavour and texture to peanut butter.

Shaoxing wine (Huadiu) A traditional Huangjiu rice wine from the Shaoxing region of China and made from fermented rice. Reddish in colour, it is not distilled and has a lower alcohol content than many rice wines. As salt has been added, use it only in cooking.

Shrimp paste (Bagoong, Terasi) A thick greyish-pink to purple paste made from fermented ground shrimp that is dried, formed into sauces or blocks and used as a seasoning. It has a pungent smell and an intense fishy, nutty flavour.

Soy sauce (Shoyu, Jiang yu) A light brown to dark salty sauce made from boiled and fermented soy beans and roasted wheat or barley. Variations include dark soy sauce, a thicker sauce sweetened with molasses; light soy sauce, a thinner, opaque brown liquid with a saltier flavour than regular soy sauce; low-sodium soy sauce, a thin soy sauce with less salt than regular soy sauce; mushroom soy sauce, a dark soy sauce enhanced with mushroom essence; soy paste, a paste-like dark soy sauce thickened with starch and sugar; and tamari, a wheat-free Japanese soy sauce that is thicker and darker than regular soy sauce.

Tapioca A starch extracted from the root of the cassava plant that can be dried and ground into flour or formed into pearls of various sizes. The pearls must be soaked before cooking and are popular for desserts and bubble tea. Tapioca flour is used as a thickening agent and in gluten-free baking.

Tempeh (Tempe) A firm, savoury Indonesian cake made with fermented soy beans and used as a meat replacement. It is chewy and dense with a nutty flavour, and it is often marinated. Once cooked, it can be crumbled, sautéed, stir-fried and added to soups, sandwiches and stews or used as a condiment or a side dish.

Wakame A dark-green, slightly sweet edible seaweed used to flavour soups and salads. It is sold in dried or salted leaves that expand and become slippery when added to liquid.

Wasabi (Japanese horseradish, Wasabe) A strong-tasting, light-green condiment made from the root of a wild Japanese plant that belongs to the horseradish family. It is grated fresh or dried and ground into a powder mixed with water to form a paste, which is a popular complement to sushi.

Won ton skins (Won ton wrappers, Spring roll wrappers) Paper-thin round or square sheets of flour mixed with eggs and water used to wrap won tons, spring rolls and other dim sum items. They are available as white Shanghai wrappers (fluffier) and yellow Cantonese wrappers (with a touch of lye). Bring them to room temperature before filling them and keep them moist with a damp towel while working with them.

XO sauce The highest grade of chili oil, this fiery hot condiment is made with chili flakes, chili sauce, garlic, shallots, dried scallops and dried shrimp. It is added to savoury dishes to enhance their flavour.

Dried banana flowers, rock sugar, whole banana flowers, ginger, garlic, black peppercorns and star anise.