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Uwajipedia

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

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Cellophane Noodles

Noodles made from a variety of starches including mung bean or sweet potato
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Chutney

Originating in Indian cuisines, chutney has been around for at least the last 2,500 years. We often...
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Chili Oil

An oil infused with ground chili peppers
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Chili Bean Paste

It would be reasonable to confuse chili bean paste and chili paste as the same thing, but...
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Cooking Wine

Mirin, sake and rice wine are types of alcohols and wines commonly used in Asian dishes
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Annatto Seed

A seed from the achiote tree primarily used for it's color.
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Egg Noodles

Egg noodles are a delicious component of cuisines not just in Asia, but worldwide!
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Chili Sauce

A condiment that adds spice and flavor to Asian dishes
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Coconut Milk

Liquid extracted from the meat of the coconut
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