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

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.
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Cellophane Noodles
Noodles made from a variety of starches including mung bean or sweet potato
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Chili Bean Paste
A mixture of dried chilis and bean paste
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Chili Oil
An oil infused with ground chili peppers
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Chili Pepper
A key ingredient for the bold and spicy flavors of some Asian cuisines
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Chili Sauce
A condiment that adds spice and flavor to Asian dishes
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Chinese Chives
A popular ingredient in Chinese cuisine
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Chinese Okra
A versatile vegetable used in Chinese cuisine
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Chopsticks
The utensil of choice in many parts of Asia
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Choy Sum
Chinese cabbage with small edible flowers
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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.
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Chutney
Condiments made from fruit or vegetables served with Indian meals
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Coconut
An important source for not only food, but raw materials in tropical Asian countries
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Coconut Milk
Liquid extracted from the meat of the coconut
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Coconut Water
The clear liquid found inside of young coconuts
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Congee
A porridge or gruel made from rice and served with a variety of toppings and seasonings.
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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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Coriander
Also known as cilanatro, coriander is an important ingredient in South and Southeast Asian cooking
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Cucumber
Often pickled or used in salads and curries, cucumers are a familiar ingredient in Asia
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Cuttlefish
Though the name includes "fish," cuttlefish is more similar to squid
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