Uwajipedia
A glossary of common, and not-so-common, Asian ingredients and terms

Gai Lan
A Chinese leafy green, also known as Chinese broccoli
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Garam Masala
A blend of ground spices that is used in India, Pakistan and throughout South East Asia.
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Ghee
Ghee is a form of clarified butter which is used in Indian cuisine.
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Ginger
Ginger is a common and versatile ingredient in Asian cooking
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Ginger Buds
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Ginkgo nut
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Ginseng Root
Ginseng root has long been prized in Asia for its medicinal properties.
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Gobo
burdock root
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Gochujang
Korean fermented chili paste
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Green Mango
The unripened flesh of the mango is often used in salads and used in India, Malaysia and Thailand to tenderize meat and to add a tart flavor to vegetable and bean dishes.
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