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

A type of chives, which is similar to regular chives, but has a stronger flavor. There are four main varieties of nira grass: green nira grass which is dark green in color and has a distinct pungent taste; yellow nira grass which is pale yellow in color and has a mild onion flavor; gau choy fa which has rounded stems that have a small flower bud at the tip; gau choy sum which resembles gau choy fa in visual appearance but has its own distinct flavor.

An herb that has a lemony aroma and flavor, used to flavor tea and desserts and can also be used to season meat and fish dishes.

Beef that has been raised almost exclusively on grass rather than grain or commercially produced cattle feed.

The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.

A perennial evergreen plant, which grows in the northern coastal regions on salty damp ground. It has spoon shaped leaves that have a taste that is sharp and slightly salty.

A flavoring or infusing process that is used to alter and enhance the natural flavor of a beverage. It begins by heating a beverage and then adding a spice or various mulling spices, which includes herbs, to the warm drink.

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 paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

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 kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

An aquatic plant that grows along the muddy edges of bodies of water such as lakes, ponds, rivers, and streams, that is also grown commercially in fields that have been flooded to produce this plant.