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An Asian green vegetable, common in southeast Asia, that is produced primarily for the stalk which is long, spindly, and topped with a broad green leaf.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

A traditional Asian cake made with a variety of ingredients such as glutinous rice, salt, sugar, and at times, fruits and beans.

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.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

An Asian herb that is a small plant with green leaves and a unique flavor that is mildly sweet, similar to cumin.

An Asian sauce, made from vegetable proteins combined with salt, pepper and various spices, that is used as a food flavoring.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

A blend of five different spices that are commonly used as a seasoning in Asian food preparation, most specifically Chinese and Vietnamese foods.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

Common in traditional Asian cooking, this food item consists of soft bun filled with sweet or savory ingredients.

An Asian chile, most commonly used in Japanese cooking, that is small, very hot, and red in color. It is available fresh, dried, flakes, or ground as a seasoning for a variety of dishes.

A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin that contains tiny prickly hairs.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

An Asian summer squash that has a long tapered shape with a light green outer skin covering a white to cream colored speckled flesh.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A strangely shaped fruit from a vegetable plant that is used as a vegetable in Asian cooking. This melon has a shape that is similar to a cucumber with ribbed and bumpy skin.

A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory.