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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.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A strong-flavored, highly spiced dish of meat, fish, and/or vegetables made in Eastern Indian kitchens.

A favorite rice dish from India that is seasoned with a curry sauce, which is basically a gravy. The curry is made by adding meat or vegetables and other ingredients together with various spices.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

egg plant, egplant, vegetable, fruit,,

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.