Vegetables Archives - Page 2 of 6

Native to Central America, chayote is a plant used in dishes across the tropics and subtropics. Although...

Ask someone to describe the aroma and taste of a curry leaf, and even the most familiar...

Taro is a tropical plant native to Southeast Asia and India but are now cultivated in various...

Black garlic has been enjoying a bit of a moment lately. While it’s been made in Korea...

Thought to have been originally cultivated in China for both culinary and medicinal purposes, the black fungus...

The Makrut lime is a citrus fruit native to Southeast Asia. While the zest and the fruit...

Botanically, galangal is a family of plants native to Southeast Asia that are related to (but distinct...

Popular in many different Southeast and South Asian cuisines as a flavoring and aroma agent, pandan leaves...

You probably know edamame. Immature steamed soybeans or edamame are one of Japan’s most popular food exports....

If you’re familiar with a bit of Japanese linguistic trends, you’ll notice the “imo” here and infer...

Despite translating roughly to “Japanese leek,” naganegi aren’t a one-to-one comparison to European leeks. Rather, they’re culinarily...

Are they a fruit? Are they a vegetable? Let’s just go with “yes.”

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