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Uwajipedia

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

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All Uwajipedia

Chili Pepper

Along with being ubiquitous in so many cuisines throughout the globe, chili peppers’ other defining characteristic seems...
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Chili Sauce

A condiment that adds spice and flavor to Asian dishes
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Chinese Chives

While chives are used in many cuisines around the world, Chinese chives have a stronger flavor than...
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Chinese Okra

Despite the name, Chinese okra is unrelated to the plant known as okra in the US. You...
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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...
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Chutney

Originating in Indian cuisines, chutney has been around for at least the last 2,500 years. We often...
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Coconut

The delicious coconut is ubiquitous with the tropics and its use goes beyond just food. In Southeast...
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Coconut Milk

Liquid extracted from the meat of the coconut
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Coconut Water

Not to be confused with coconut milk, which is extracted from the flesh, coconut water is the...
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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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