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Cinnamon |
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Cinnamon has been used since early times as a spice and in medicine and witchcraft, it was once more valuable than gold. |
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Cloves |
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Cloves are used extensively as a condiment and flavoring in many types of cookery. |
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Coconut Milk |
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The Indonesians claim that coconuts have as many uses as there are days in a year. |
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Coriander |
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Coriander is cultivated for its seeds that have a fragrant aroma and a warm aromatic nutty taste similar to a combination of lemon peel and sage. |
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Galangal |
| Galangal looks similar to ginger, but is more sour and peppery and can be distinguished from it by its pink shoots and brown skin. | |
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Garlic |
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It may make you breath smell bad but it tastes great, and it keeps vampires away. |
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Ginger |
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Ginger is one of the primary flavorings of Chinese cooking, it has an aromatic, pungent smell and a slightly biting taste. |
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Lemon |
| Lemons and their juice are a characteristic ingredient in many pastries, desserts and Asian dishes. | |
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Nutmeg |
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The nutmeg is native to the Moluccas in Indonesia. It has also been widely cultivated in southern Asia, the West Indies, and Brazil. |
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Onion |
| Onions are among the world’s oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history. | |
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Palm Sugar |
| Palm Sugar comes from one of the worlds most important plants, the palm. The uses of a palm tree are numerous and varies across the tropics. | |
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Shallot |
| The shallot is a hardy, bulbous perennial that is closely related to onion and garlic. It is often called a spring onion. | |
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Tamarind |
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The tamarind is a member of the pea family, it produces a sweet and sour fruit. It is native to Asia and northern Africa. |
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Turmeric |
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Turmeric is native to parts of India and used widely in Indian Cuisine especially in curries. |