Malaysian Cooking Ingredients


Cinnamon has been used since early times as a spice and in medicine and witchcraft, it was once more valuable than gold.


Cloves are used extensively as a condiment and flavoring in many types of cookery.

Coconut Milk

The Indonesians claim that coconuts have as many uses as there are days in a year.


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.

Galangal looks similar to ginger, but is more sour and peppery and can be distinguished from it by its pink shoots and brown skin.


It may make you breath smell bad but it tastes great, and it keeps vampires away.


Ginger is one of the primary flavorings of Chinese cooking, it has an aromatic, pungent smell and a slightly biting taste.

Lemons and their juice are a characteristic ingredient in many pastries, desserts and Asian dishes.

The nutmeg is native to the Moluccas in Indonesia. It has also been widely cultivated in southern Asia, the West Indies, and Brazil.  

Onions are among the world’s oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history.
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.
The shallot is a hardy, bulbous perennial that is closely related to onion and garlic. It is often called a spring onion.

The tamarind is a member of the pea family, it produces a sweet and sour fruit. It is native to Asia and northern Africa.


Turmeric is native to parts of India and used widely in Indian Cuisine especially in curries.