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• Kaffir lime
  ...leaf-shaped stem or phyllode) are widely used in Cambodian, Thai, and Lao Cuisine. ...and [[Cuisine of Myanmar|Burmese]]. In [[Cuisine of Indonesia|Indonesian cuisine]] itself, kaffir lime leaves use along with Indonesian [[bay leaf]]) for [[
  3 KB (502 words) - 07:31, 16 October 2007
• Longan
  ...''long-ngan''; literally "[[Chinese dragon|dragon]] eye"; [[Thai language|Thai]] ลำไย) is a tropical [[tree]] native to southern [[China]]. The tr ...ongan ({{zh-cpl|c=圓肉|p=yuánròu|l=round meat}}) are often used in [[Chinese cuisine]], Chinese [[food therapy]] and [[Chinese medicine|herbal medicine]] and Ch
  3 KB (402 words) - 11:19, 10 November 2007
• Yardlong bean
  ...[[Cantonese (linguistics)|Cantonese]], ''thua fak yao'' in [[Thai language|Thai]] and ''kacang panjang'' in [[Malay language|Malay]], and ''vali'' or ''eer ...in [[stirfrying|stirfries]] in [[Chinese cuisine|Chinese]]. In [[Malaysian cuisine]] they are often stirfried with [[chile pepper|chillies]] and [[shrimp past
  3 KB (513 words) - 18:01, 18 September 2007
• Yardlong be an
  ...[[Cantonese (linguistics)|Cantonese]], ''thua fak yao'' in [[Thai language|Thai]] and ''kacang panjang'' in [[Malay language|Malay]], and ''vali'' or ''eer ...in [[stirfrying|stirfries]] in [[Chinese cuisine|Chinese]]. In [[Malaysian cuisine]] they are often stirfried with [[chile pepper|chillies]] and [[shrimp past
  3 KB (511 words) - 05:00, 19 July 2007
• Ipomoea aquatica
  ...uage|Khmer]]: ត្រកូន), '''pak boong''' (in Thai: ผักบุ้ง) ([[Thai language|Thai]]), '''rau muống''' ([[Vietnamese language|Vietnamese]]), '''kongxincai'' ...not require much if any care, it is used extensively in Malay and Chinese cuisine, especially in [[rural]] or ''[[kampung]]'' (village) areas. It is not to b
  7 KB (1,076 words) - 15:49, 14 September 2007
• Galangal
  ...al uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval [[Europe]]. Though it resembles [[ [[Category:Thai cuisine]]
  2 KB (355 words) - 07:51, 15 October 2007
• Ginger
  *[[Myoga]] (''Zingiber mioga'' Roscoe) - flower buds are used in [[Japanese cuisine]] ...in the ginger family is used in [[Thai cuisine]]. Galangal is also called Thai ginger.
  3 KB (379 words) - 22:57, 8 December 2009
• Mung bean
  Mung beans are most commonly used in [[Chinese cuisine]], where they are called ''lǜ dòu'' ([[wikt:绿|绿]][[wikt:豆|豆]], li ...tle ginger. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used.
  7 KB (1,065 words) - 04:49, 19 July 2007
• Cymbopogon
  ...cuisine|Philippine]], [[Cuisine of Sri Lanka|Sri Lankan]]) and [[Caribbean cuisine|Caribbean]] cooking. It has a [[citrus]] flavour and can be dried and powde
  6 KB (883 words) - 16:50, 19 August 2009
• Senna (genus)
  ...iamese Cassia (''[[Senna siamea]]'', called ''khi-lek'' in [[Thai language|Thai]]), either fresh or pickled in brine, are used in cooking, particularly in
  5 KB (763 words) - 22:19, 23 April 2010
• Winter melon
  * '''[[Thai language|Thai]]:''' ฟัก [[Category:Filipino cuisine]]
  5 KB (656 words) - 04:21, 1 August 2007
• Cumin
  ...Chinese, [[Indian cuisine|Indian]], [[Cuban cuisine|Cuban]] and [[Mexican cuisine]]. Today, cumin is identified with [[Indian cuisine|Indian]] and [[Mexican cuisine]]. It is used as an ingredient of curry powder. Cumin can be found in some
  8 KB (1,192 words) - 03:52, 13 September 2007
• Sesame
  ...ls]] ({{zh-tp|t=[[wikt:麻|麻]][[wikt:糰|糰]]|p=mátuǎn}}), and the [[Vietnamese cuisine|Vietnamese]] ''[[bánh rán]]''.
  9 KB (1,422 words) - 03:49, 14 September 2007
• Coriander (spice)
  ...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine. Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually
  11 KB (1,697 words) - 04:50, 3 October 2007
• Cilantro
  ...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine. Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually
  11 KB (1,697 words) - 04:56, 4 June 2010
• Solanum melongena
  [[File:Makhuea - Thai eggplant.JPG|thumb|left|In [[Thai cuisine]] small and round varieties are preferred.]] ...gtung Long'', and ''Tycoon''; in green skin ''Louisiana Long Green'' and ''Thai (Long) Green''; in white skin ''Dourga''. Traditional, white-skinned, egg-s
  8 KB (1,192 words) - 16:21, 2 June 2010
• Solanum torvum
  ...ttle use except for emergency fuel. The fruits are edible and used in Thai cuisine (Royal Horticultural Society 2001) and incorporated into soups and sauces i
  6 KB (868 words) - 14:31, 12 April 2007
• Coriander
  ...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine. Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually
  12 KB (1,903 words) - 14:20, 5 August 2009
• Eggplant
  ...'Pingtung Long' and 'Tycoon'; with green skin: 'Louisiana Long Green' and 'Thai (Long) Green'; with white skin: 'Dourga'. As a native plant, it is widely used in the South Indian cuisine, for example in [[sambar (dish)|sambhars]], [[chutney]]s, [[curries]], and
  26 KB (4,387 words) - 14:15, 15 September 2009
• Black pepper
  Dried ground pepper is one of the most common spices in European [[cuisine]] and its descendants, having been known and prized since antiquity for bot ...<ref>See [http://www.templeofthai.com/cooking/thai-ingredient-glossary.php Thai Ingredients Glossary]. Retrieved 6 November 2005.</ref> Their flavor has be
  29 KB (4,591 words) - 14:50, 17 July 2007

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