Thai Pepper

Anise

Lighter meats like fish and poultry are

enhanced by its delicate but distinct flavors

Serranos= Jalapenos

Aonori is a Japanese product. aonori is used as a flavoring

and garnish in everyday dishes such as soup, rice, noodles, and tempura.
Find powdered and traditional flaked and paper forms of aonori in
Japanese markets or online

Asafetida

Asafetida is an integral component of many forms of Indian dal

(legumes), South Indian Sambar Podi (see Appendix B), and the ubiquitous
Worcestershire sauce.

Basil

Although most often associated with Mediterranean cuisines, basil

is also a vital ingredient in foods from Thailand and Vietnam. The
pungent aroma complements all kinds of food, including red meat, seafood,
poultry, vegetables, eggs, cheeses, and many different berries and
stone fruits.
Cardamom

Celery’s fresh

The firm, dark seeds have a similar but stronger flavor. They’re an important ingredient
in all kinds of pickling, Worcestershire sauce, ketchup, barbecue sauce, coleslaw, and
spice blends like Creole,

Cilantro= Coriander

Coriander is grown for its seed as well as its leaves, known commonly
as cilantro.

The cumin seed is a favorite flavor worldwide, making a significant

contribution to many cuisines. It is a base flavor in dishes and
spice blends as diverse as Indian curries,

The finger root plant (kaempferia pandurata), native to Indonesia, is

a tall, leafy biennial with beautiful pink tubular flowers shooting off
from a long stalk. Its bright orange rhizome root is used throughout
the cuisines of Southeast Asia.

hijiki in Japanese. Its slightly sweet flavor is used to enhance soups,

vegetables, fish, and rice.

The kaffir lime

The leaf’s intense aroma is an essential ingredient

throughout Southeast Asia. You’ll find it floating in broths, soups (pho,
tom kha gai), and curries and combined with other herbs and spices like
garlic, galangal, and chiles.

kenchur rhizome

Used in Asian curries and stir-fries, the kenchur rhizome (kaempferia

galangal) looks like dark baby ginger. The flavor, however, is less like
ginger and more like a cross between cardamom and eucalyptus.
Kombu is available
whole, shredded, powdered, and pickled. Sun-dried, it’s used to flavor sushi,
vegetables, and
soups and is an essential ingredient in the Japanese broth dashi

leek= Onion.

golden needles, tiger lily buds, and pinyin

The dried, unopened buds of orange and yellow day lilies, (hemerocallis
fulva) are an ancient ingredient in Chinese cooking. Their musky, earthy
flavor is common in stir-fries, hot and sour soup, and moo shu pork.

Marjoram is in the same family and species as oregano (origanum), and

the flavors are very similar.

Marjoram is a natural with many savory foods, including soups,

vegetables, meat, and fish.

Nigella seeds

the nigella seed gives off a musty, smoky flavor

Nigella seeds are commonly used in Indian cuisine, in breads like

naan, curries and korma, dahl, and in several spice blends.

Nori is also shredded as a garnish for soups and vegetable

dishes. It’s commonly toasted and often flavored with soy sauce, sugar,
and spices.

Pandan leaf

But the fruity-rose essence

of the flowers and the earthy, smoky-nut flavor of the leaves have made
the pandan essential in the region’s cuisines, where it’s used as much
as vanilla is in the West. Look for it cooked with chicken in Thailand,
confectionery in Vietnam, and custards and rice in Bali and Malaysia. In
addition to the unique flavor, pandan leaves impart a natural green color.

Stir-Fried Pork with Lily Buds

This stir-fry tastes just as good with beef, chicken, or shrimp.
1⁄2 cup lily buds

2 cups hot water

1 TB. peanut oil
2 cloves garlic
1 tsp. fresh ginger, grated
1⁄4 cup cilantro, chopped fine

1 stalk celery, chopped thinly

1 lb. pork tenderloin, sliced thin
2 tsp. fish sauce
1 tsp. honey
1⁄2 cup chopped cashews

1 TB. sesame seeds

1. Soak lily buds in hot water for 20 minutes, until soft. Slice in
half and discard tough ends. Set aside.
2. Heat a wok over high heat and add peanut oil. Add garlic,
ginger, cilantro, and celery, and fry, stirring, until translucent.
Add pork and fry, stirring, until cooked through. Add lily buds,
fish sauce, and honey, and stir until warmed through.
3. Serve over steamed rice sprinkled with cashews and sesame
seeds