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

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Curry Leaf 

Ask someone to describe the aroma and taste of a curry leaf, and even the most familiar...
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Eaten almost daily by many in Japan, shokupan is Japanese milk bread (also called Hokkaido milk bread)....
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Lotus Seeds

Also called the lotus nut, these seeds come from the beloved lotus plant — scientific Latin name:...
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Sesame Seeds

Not only are sesame seeds and their oil used in many Asian cuisines, they’re used in almost...
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Black Garlic

Black garlic has been enjoying a bit of a moment lately. While it’s been made in Korea...
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You won’t find mangosteen at most (or indeed many at all) supermarkets in North America. This fruit...
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Preserved Duck Egg (Century Eggs) 

The century egg, also known as thousand-year-egg or pidan, is a famous — or infamous, depending on...
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Black Fungus (Mushroom) 

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

The starch of the cassava root, tapioca is native to South America but has now spread throughout...
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Makrut Lime Leaves  

The Makrut lime is a citrus fruit native to Southeast Asia. While the zest and the fruit...
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Botanically, galangal is a family of plants native to Southeast Asia that are related to (but distinct...
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Pandan Leaves 

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