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An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

A traditional variety of rice served in southeast Asian areas, specifically Vietnam, where the rice flakes are manually produced to create a dish known as "banh com" or simply "com" as it is often called.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

Long and slender in shape, the leaves of this herb are commonly used in Asian cooking. Often harvested from salt marshes in countries such as Japan, the Saltwort is can be grown in both saline and non-saline soils.

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.

A pear that is native to Asia, which is similar in taste to an Asian/Japanese pear. The yellow-skinned lower portion is apple shaped, while the upper portion retains more of the pear shape.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

The dough covering that encloses the ingredients used to make a small Asian dumpling known as a Pot Sticker or a Wonton.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

The leaf that is harvested from the bamboo plant, which serves as a food wrap. This Asian wrap is used to enhance the flavor of the food with the subtle taste of the leaf, similar to other wraps such as cornhusks or banana leaves.

A sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces.

A china, ceramic, pottery, or metal container that is used for brewing and serving hot tea. Originating in Asian cultures many centuries ago, the Teapot was created as a means to infuse the flavors of minced tea leaves with water so it could be served as a beverage.

Noodles that are prepared with wheat flour and no eggs that are popular in Asian cooking. The noodles are available fresh or dried and are used in such dishes as chow mein.

A variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful.

Eating utensils consisting of a long, slender stick of wood, used in pairs. Chopsticks are used in many Asian nations and are as common as the fork is in Western culture.

A wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily available.

A type of citrus fruit, native to China, that is slightly smaller than an orange, more acidic than a lemon, and is used frequently in Asian cooking.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

A corm or fleshy bulb that forms at the base of a plant known as the trapa natan, which is grown in streams and bodies of water.