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

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Banana Leaf

The leaves of the banana plant have many uses in tropical Asian countries.
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Bánh Mì Baguette  

Hailing from a mix of traditional Vietnamese ingredients and French colonial influences, the banh mi sandwich is...
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There’s a reason basil is so popular, and that’s simply because it adds so much flavor to...
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Bean Sprouts

Bean sprouts are common in dishes throughout the world, but they are especially integral to many cuisines...
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Bento is a broad Japanese term that refers to pretty much any boxed meal. Traditionally these were...
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Bitter melon

True to its name, the bitter melon is, indeed, bitter. It’s especially common in Cantonese and Indian...
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Black Bean Sauce

Blend of fermented black beans and spices used in Chinese cuisine
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Black Cod

Black Cod is a white-flesh fish with a rich, buttery flavor
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Black Tea

The variety of tea where the tea leaves have been allowed to oxidize
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Black Vinegar

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...
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Bok Choy

Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking
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Ubiquitous in Japanese flavors, bonito is a fish related to tuna and mackerel.
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