Glossary of Ingredients

"Cilantro," known as "Sloek Ngor" in some Southeast Asian cuisines, is a popular herb prized for its bright green leaves and distinctive flavor. 

Cilantro has a fresh, citrusy flavor with hints of parsley and a slightly peppery finish. It is often used both as a garnish and as a key ingredient in cooking. The leaves, stems, and even the seeds (known as coriander seeds) are all used in different culinary applications.

Cilantro adds a burst of freshness and flavor to dishes. It is commonly used in salsas, salads, curries, soups, stir-fries, and marinades. It pairs well with ingredients like lime, garlic, chili peppers, and ginger, enhancing the overall taste profile of the dish.

"Basil," known as "Chi Kraeng", is a fragrant herb prized for its sweet, spicy aroma and peppery flavor. It is widely used in various culinary traditions worldwide, particularly in Italian, Thai, and Vietnamese cuisines.

Basil has bright green leaves that are typically oval-shaped and serrated at the edges. It can be used fresh or dried, though the fresh leaves are more commonly used in cooking. The herb is known for its ability to enhance the flavor of dishes, adding a fresh and aromatic quality.

Basil is often used as a key ingredient in sauces, salads, stir-fries, curries, soups, and marinades. It pairs well with tomatoes, garlic, olive oil, chili peppers, and other herbs, such as oregano and thyme.

"Mint," known as "Sloek Sre" in some Southeast Asian cuisines, is a popular herb prized for its refreshing flavor and aroma. It is widely used in various culinary traditions worldwide.

Mint has bright green leaves that are oval-shaped with serrated edges. It has a distinctively cool and slightly sweet flavor with a hint of peppery undertones. Mint can be used fresh or dried, though the fresh leaves are more commonly used in cooking.

Mint is often used as a garnish or as a key ingredient in dishes. It pairs well with ingredients like lamb, yogurt, cucumber, tomatoes, and citrus fruits.

"Pennywort," known as "Trachang", is a herbaceous plant with small, round leaves that grows in tropical regions.

Pennywort has a slightly bitter taste with subtle grassy and earthy undertones. It is often used fresh in salads, stir-fries, soups, and beverages. The leaves can be chopped or torn and added raw to salads for a crunchy texture and refreshing flavor. Additionally, pennywort can be cooked briefly in stir-fries and soups, where it adds a unique taste and texture to the dish.

"Sawtooth Herb," known as "Chi Tonle", is a leafy green herb with serrated edges and a strong, aromatic flavor. It is commonly used in cooking throughout Southeast Asia, particularly in dishes from Cambodia, Thailand, and Vietnam.

Sawtooth herb has a bold, peppery taste with hints of citrus and mint. It is often used fresh as a garnish or ingredient in salads, soups, stir-fries, and marinades. The herb adds a burst of freshness and complexity to dishes, enhancing their flavor profile.

In Cambodian cuisine, sawtooth herb is frequently used in dishes like soups, salads, and stir-fries, where it adds both flavor and texture. It can also be incorporated into dipping sauces or served alongside grilled meats and seafood.

"Asian Chives," known as "Sloek Kuoy" are a type of chive commonly used in Asian cooking. They have flat, narrow leaves and a mild onion flavor with a hint of garlic. Asian chives are often used as a flavoring ingredient in stir-fries, soups, dumplings, and savory pancakes, adding a subtle aromatic note to dishes. They are also popular as a garnish or as a filling for various types of dumplings and savory pastries.

"Lemon Basil," known as "Ma O", is a variety of basil with a citrusy aroma and flavor. It has bright green leaves similar in appearance to regular basil but with a distinct lemony scent. Lemon basil is commonly used in cooking to add a refreshing and aromatic touch to dishes. It pairs well with seafood, poultry, and vegetables, and is often used in salads, stir-fries, curries, soups, and sauces, imparting a unique and vibrant flavor.

"Pandanus Leaves," known as "Dok Chrouk", are long, narrow leaves derived from the pandanus plant. These leaves are widely used in Asian cooking for their aromatic flavor and fragrance.

Pandanus leaves are often used to add a subtle, sweet aroma to dishes. They are commonly used in Southeast Asian desserts, rice dishes, and savory dishes, imparting a unique and pleasant fragrance. Pandanus leaves are sometimes tied into knots or woven into containers to infuse their aroma into dishes during cooking.

"Fingerroot," also known as "Krachai" or "Chinese Keys," is a rhizomatous plant native to Southeast Asia. It belongs to the ginger family and is prized for its unique flavor and aromatic qualities.

In cooking, fingerroot is used as a spice and flavoring agent in various dishes, particularly in Thai, Indonesian, and Malaysian cuisines. It has a pungent, slightly bitter taste with earthy and citrusy undertones. Fingerroot is often used in curry pastes, soups, stir-fries, and marinades to add depth of flavor and aroma.

Galangal has a pungent, citrusy flavor with earthy undertones. It is often used as a spice and flavoring agent in various dishes, particularly in soups, curries, stir-fries, and marinades. Galangal is typically sliced or minced and added to dishes either fresh or dried.

Turmeric has a warm, slightly bitter flavor and a vibrant color. It is commonly used as a spice and coloring agent in curry powders, spice blends, and various dishes, including curries, stews, soups, rice dishes, and sauces. Turmeric is also used in beverages like turmeric tea and golden milk for its potential health benefits.

Lemongrass has a citrusy flavor and aroma, with hints of lemon and ginger. It is commonly used in cooking to add flavor to dishes, particularly in soups, curries, stir-fries, marinades, and teas. Lemongrass is often chopped or crushed before being added to dishes to release its oils and flavor.

Kaffir lime leaves have a distinctively aromatic flavor with citrusy notes and a floral undertone. They are commonly used whole or thinly sliced to add flavor and fragrance to dishes, such as soups, curries, stir-fries, salads, and marinades. Kaffir lime leaves are often added during cooking and then removed before serving to infuse their aroma into the dish.

"Vietnamese Coriander," known as "Ma Om" in Vietnamese cuisine, is an herbaceous plant with leaves that are used as a culinary herb in Southeast Asian cooking, particularly in Vietnamese, Thai, and Cambodian cuisines.

Vietnamese coriander has elongated leaves with a pointed tip and a distinctive aroma and flavor similar to cilantro, with a peppery and slightly spicy taste. It is often used fresh as a garnish or ingredient in salads, soups, noodle dishes, and curries, adding a refreshing and aromatic touch to dishes.

Water Mimosa is used as a leafy green vegetable. The tender leaves and stems are edible and often used in salads, stir-fries, soups, and curries. Water mimosa has a mild, slightly nutty flavor and a crisp texture, making it a versatile ingredient in various dishes.

The torch ginger flower is characterized by its vibrant red color and unique shape, resembling a torch or cone. It has a crisp texture and a subtle, floral flavor with hints of ginger and citrus.

In cooking, torch ginger flower is often used in salads, stir-fries, soups, curries, and sambals. It adds a refreshing and aromatic touch to dishes, enhancing their flavor and visual appeal. The flower petals and tender inner stalks are both edible and prized for their flavor.

Vietnamese mint has a distinctive flavor, with notes of mint and cilantro, and a mild peppery taste. It is often used fresh as a garnish or ingredient in salads, spring rolls, soups, noodle dishes, and stir-fries, adding a refreshing and aromatic touch to dishes.

"Rice Paddy Herb," known as "Sloek Khmum", is a herbaceous plant commonly used in Vietnamese and Cambodian cuisines.

Rice paddy herb has small, tender leaves with a distinctive citrusy flavor and aroma, often likened to the taste of coriander with hints of lemon and mint. It is typically used fresh as a garnish or ingredient in salads, soups, stir-fries, and fish dishes, adding a refreshing and aromatic touch to the food.

Sesbania grandiflora leaves have a mild flavor and tender texture. They are often used in soups, stews, curries, and stir-fries, adding a nutritious and leafy green element to dishes. In addition to their culinary uses, these leaves are also valued for their nutritional benefits, as they are rich in vitamins, minerals, and antioxidants.

"Thai Basil," known as "Chi Kraeng", is a variety of basil commonly used in Thai cooking. It has a distinctive flavor with hints of licorice, mint, and cloves, which sets it apart from the more common sweet basil.

Thai basil is often used fresh as a garnish or ingredient in various Thai dishes, including curries, stir-fries, salads, soups, and noodle dishes. It adds a unique and aromatic flavor to the dishes, enhancing their taste profile.

Flat rice noodles often stir-fried with a combination of meat, vegetables, and savory sauces.

Thin rice noodles typically served with a fish-based green curry sauce and fresh vegetables. It is a popular breakfast dish.

Rice noodles that can be served with a clear broth or a flavorful pork-based broth. It often includes ingredients like pork, beef, shrimp, and green onions.

Stir-fried egg noodles mixed with meat, vegetables, and sometimes soy sauce or oyster sauce.

Fresh rice vermicelli noodles served with a fish-based curry sauce and a variety of fresh herbs and vegetables.