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Long narrow, green leaves that grow by the sea in Asia and Australia. The rich green leaves that have a sweet floral flavor and are used most frequently in puddings, rice dishes and curries.

Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten.

Disease of the vine caused by a virus.

1) Derived from various Asian terms meaning "tea", Chai is the name applied to a popular hot beverage served throughout many parts of the world, but particulary Asia.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia.

A variety of lime that is small, round and pointed at the end with a gnarled outer skin that emits a sharp lemon-like aroma.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.