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Candlenut

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their high fat content, they can be lit on fire and used as candles, giving them their name. In Hawaii, candlenuts are called kukui nuts, and are an ingredient in poke, a raw fish salad.

Cellophane Noodles

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

Chili Bean Paste

A mixture of dried chilis and bean paste

Chili Oil

An oil infused with ground chili peppers

Chili Pepper

A key ingredient for the bold and spicy flavors of some Asian cuisines

Chili Sauce

A condiment that adds spice and flavor to Asian dishes

Chinese Chives

A popular ingredient in Chinese cuisine

Chinese Okra

A versatile vegetable used in Chinese cuisine

Chopsticks

The utensil of choice in many parts of Asia

Choy Sum

Chinese cabbage with small edible flowers

Chrysanthemum Leaves

A special variety of chrysanthemum popular for culinary purposes, these leaves come from the plant also known as crown daisy. You’ll find them most often in Japanese, Chinese, and some Korean dishes.

Chutney

Condiments made from fruit or vegetables served with Indian meals

Coconut

An important source for not only food, but raw materials in tropical Asian countries

Coconut Milk

Liquid extracted from the meat of the coconut

Coconut Water

The clear liquid found inside of young coconuts

Congee

A porridge or gruel made from rice and served with a variety of toppings and seasonings.

Cooking Wine

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

Coriander

Also known as cilanatro, coriander is an important ingredient in South and Southeast Asian cooking

Cucumber

Often pickled or used in salads and curries, cucumers are a familiar ingredient in Asia

Cuttlefish

Though the name includes "fish," cuttlefish is more similar to squid