Asian Gourmet - Canada's Asian Food Magazine

Ingredient Glossary
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Bamboo shoots Bamboo shoots come from the young growth of bamboo plant. With a crisp bite and a mild corn taste, bamboo shoots are ideal for stir-fried dishes. Fresh bamboo shoots are crunchier and more flavourful than canned shoots.
Bean sprouts A staple ingredient in Chinese and Southeast Asian cuisine. The crisp and flavourless sprouts of soybeans (also called mung bean sprouts) are used in many foods, especially in stir-fries. When raw or blanched, bean sprouts can be used to accompany soups and salads.
Bird's eye chili This small chili pepper, grown in Thailand, is one of the hottest peppers used in cooking, and adds significant heat to Southeast Asian, African, Spanish, and Portuguese dishes. The pepper is usually harvested when it is about 1" long, and when it has ripened from a green tint to a reddish marinades and sauces for a variety of meats and seafood.
Bonito flakes Bonito flakes are pink fish flakes made by a process of boiling, smoking and sun-drying large bonito fish. The solid fish mass is then shaved into light edible flakes. The Japanese use bonito flakes as garnish and for making dashi.
Burdock While no longer popular in European cuisine, the slender roots of burdock plant remain a popular ingredient in Asia, particularly in Japan. Burdock root is crisp, with a sweet, mild and pungent flavour and is commonly sliced and boiled to remove bitterness.
Cardamom Cardamom pods are the dried and unripe fruit of a ginger-like plant. Inside each pod are seeds that carry an aromatic fragrance and a sweet, gingery taste. While cardamom can be bought as whole pods, seeds, or powder, the pods are preferred as they best preserve the fragrance of the seeds inside.
Cilantro Cilantro is an herb commonly found in Middle Eastern, Mediterranean, Latin American, Asian cuisines. The leaves taste similar to parsley, with a hint of citrus. The seeds of the cilantro plant are used as a spice, and are more commonly known as coriander.
Cooking sake A version of traditional Japanese rice wine used specifically for cooking. Use cooking sake as part of a marinade, or to mask the smell of fish and meat.
Coriander These seeds of the cilantro plant are a common spice. While cilantro and coriander are often used interchangeably, coriander refers specifically to the small yellow seeds, which have a lemony citrus flavour. They are usually bought dried, but can also be found in powder form.
Cumin The sharp and bitter-tasting seeds of the cumin plant are a popular spice used in Indian and Mexican cooking. Cumin seeds are sold whole or in powder form. They are often lightly toasted before cooking to draw out their aroma.
Daikon Daikon is a white radish that can be eaten raw or cooked. Commonly used in Japanese cuisine and in some Chinese and Korean dishes, daikon is an important ingredient in many soups, salads, stir-fries, and stews. It is also often used as a garnish or made into relishes, such as Japanese pickled daikon.
Dashi Dashi is a Japanese soup base, used for not just soups, but also for sauces and marinades. The most common form of dashi is made from kombu and bonito flakes boiled together in water, then strained. Make your own at home, or purchase it from the supermarket in powder form or bouillon cubes.
Edamame Better known as the soybean, edamame is often served boiled as an appetizer in Japanese and Korean restaurants. They can also be used in vegetable dishes and even in sweets. Look for them in the freezer section.
Fennel This small, green, crescent-shaped seed comes from the fennel plant. The seeds are frequently used as a spice, and are available whole or in powder form. They have a slight licorice flavour, and a candied variety is often used as an afterdinner mint in Indian cuisine to aid with digestion.
Fenugreek A very versatile plant, the leaves of the fenugreek can be used as an herb while the seeds as a price. Fenugreek is often used in the preparation of Indian curries.
Fermented black beans Fermented soybeans are used to add flavour and saltiness to many Chinese dishes. Because they are quite salty, it is customary to soak the beans in water for about 30 minutes before using.
Fish sauce A sauce produced from fermenting fish and salt. Fish sauce is used in many Southeast Asian cuisines to add saltiness to dishes.
Five-spice powder This is a spice mixture frequently used in Chinese cooking. There are often more than five ingredients, most commonly a combination of cinnamon, cloves, star anise, fennel seed, Szechuan pepper, ground ginger, and licorice root.
Galangal While similar in appearance to ginger, the two are not the same in taste. Galangal, has a soapy, earth aroma, and a pine-like flavour along with a hint of citrus. Galangal is most frequently used in Southeast Asian cuisine. It is available whole, cut, or powdered.
Garam masala An Indian spice mixture containing a blend of cumin, cardamom, chili peppers and cloves, though the combination of spices is variable. Used more as a seasoning rather than a cooking ingredient, garam masala imparts a pungent flavour to savoury dishes.
Glutinous rice A type of short-grained Asian rice which is especially sticky when cooked. It is called glutinous because of its glue-like consistency, not because it is made of gluten. The rice is white when milled, and black or purple when unmilled, although both are edible.
Gochujang See Korean chili paste.
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Hoisin sauce Hoisin sauce is commonly used as a dipping sauce for Peking duck and roast suckling pig. It is also used as a barbecue sauce in Chinese cooking. While the word hoisin means “seafood” in Chinese, there are no seafood ingredients in the sauce.
Indian paprika A powdered spice similar to that of paprika in Western culinary traditions, this Indian variation takes on a slightly different flavour and is derived from a pepper known locally as deghi mirchi.
Jackfruit The national fruit of Bangladesh, jackfruits are the largest tree-borne fruit in the world. A jackfruit can weigh as much as 36 kg, and measure 90 cm long. Jackfruits can be eaten uncooked, or cooked as a vegetable, often in curries. Look for jackfruits in the exotic food aisle; it is usually imported canned with sugar syrup.
Jasmine rice Cultivated in Thailand, this long-grain rice is very fragrant, flavourful, and slightly sticky when cooked. It is available in both white and brown varieties. The brown rice contains bran, which offers more nutrition and fibre, but requires a slightly longer cooking time.
Jicama The jicama plant is native to Mexico and other parts of South America, and the turnip-shaped root is very popular in Southeast Asian cooking. The root is yellow and papery on the outside, white and creamy on the inside, and has a texture similar to that of a pear. Sometimes eaten raw, this sweet, starchy vegetable is more often used in soups, salads and stir-fries.
Kaffir lime leaves Native to Indonesia, the kaffir lime plant is grown primarily for its hourglass-shaped leaves, as the small limes produced are inedible. Popular in Cambodia, the leaves can be used fresh, dried, or frozen. They are often used to season dishes containing chicken or fish.
Kimchee A traditional spicy Korean dish of fermented vegetables, kimchee is often served as an appetizer. The primary ingredients are usually napa cabbage, chili peppers, soy sauce, fish sauce and other spices. However, the taste, appearance and composition of kimchee vary widely by region.
Kiriboshi Kiriboshi is dried, shredded daikon radish. Very high in fibre and low in calories, drying out the white daikon radish brings out its sweetness. To use, either soak in cold water for about an hour, or blanch for a few minutes and drain. Although quite smelly when dry, kiriboshi becomes very mild once you cook it.
Korean chili paste A dark, reddish paste made from glutinous rice powder mixed with powdered fermented soybeans, Korean chili paste is sweetened with sugar and used in many Korean dishes. The Korean name for this paste is gochujang.
Lap chong Also called Chinese sausages, lap chong are slender dried pork sausages that have a slightly sweet taste. At the supermarket, they are sold in shrink-wrapped packages of linked pairs or loose, suspended on strings.
Lemongrass A very commonly used herb in Southeast Asian cooking, lemongrass can either be used powdered or fresh. Lemongrass not surprisingly has a strong citrus flavour, and while the stalk itself is too hard to be eaten, it can be digested if finely sliced. Another option is to bruise the stalk and throw it into a dish whole, to add a lemony zest to soups or curries.
Mangosteen This dark red fruit is native to East India, consisting of white fleshy meat inside an inedible rind. The rind and seeds are discarded, and the fruit yields a sweet, tart taste and is most frequently enjoyed as a snack or added to fruit salad.
Mirin Mirin is a light, golden-coloured, Japanese rice wine used primarily for cooking and occasionally for drinking. Slightly sweet, mirin adds shine to Japanese foods, such as teriyaki dishes, and is effective in masking the fish smell in seafood.
Miso Miso is a thick paste made by fermenting soybeans with sea salt and wheat. It is an essential flavouring agent in Japanese cuisine, used for soups, noodles, sauces and as marinade. There are numerous types of miso, ranging from salty to sweet. Miso is sold as a paste or as an instant powder mix, but can also be made at home.
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Oyster sauce A thick, dark brown Chinese sauce,oyster sauce is made from distilled oyster extract and flavouring, although most commercially-available varieties contain very little oyster content.
Palm seeds Transparent and about the size of your fingernail, palm seeds are usually canned in sugar syrup. Mix with ice for a Thai dessert, or add as a topping to ice cream.
Palm sugar Often mistaken from coconut sugar, palm sugar is an amber-coloured sugar that comes in tubes, blocks or cans, and is derived from the sugar palm. Colour and consistency vary with the manufacturer, anywhere from soft and gooey to rock hard.
Pandan leaf The pandanus plant, which grows in many Southeast Asian countries, boasts leaves which are used to add a distinct aroma to rice and curry dishes. The leaves can be used in both savoury and sweet dishes. Sometimes cooked alongside other ingredients so that its perfume can be infused, the leaves can also be used as a wrap around other ingredients during the cooking process.
Plum sake A Japanese liqueur made from the ume fruit, an Asian plum. The fruit is harvested while still green, steeped in sake, and sweetened with sugar. The resulting liqueur has a sweet and sour taste, and is enjoyed as much on its own as in a variety of dishes. The Japanese name for this liqueur is umeshu.
Ponzu Ponzu is a Japanese citrus-based sauce, very thin and yellowish in colour. There are varieties mixed with soy sauce, which are varieties mixed with soy sauce, which are also called ponzu.
Red bean Also known as azuki beans, red beans are most often seen as part of a sweet paste used in desserts. This paste i made by boiling the beans with sugar. Whether used in Chinese sweet soups and dumplings or in Japanese mochi and ice cream, azuki beans are dessert staple in Asia.
Red bean paste See red bean.
Red Thai chilies These peppers are usually 3” to 5” long, and frequently used for their hue as well as their spice. They are also consumed in a green, unripe variety, which can be mixed in with the red ones for colour. Red Thai chilies are sometimes dried, ground, and used prior to serving as a condiment.
Rice paper These edible paper-thin sheets of rice flour are used for wrapping spring rolls. They are made from rice, flour, water and salt. The brittle sheets need to be pre-soaked in lukewarm water before usage.
Rice vinegar This vinegar is made from fermented rice, and is clear or mildly yellow in colour. Less intense than more common vinegars, rice vinegar is commonly used in sushi rice or salad dressings.
Rosewater This fragrant, flavourful water is made by distilling rose petals with steam so that a rose aroma and taste is steeped into the water. Avoid the synthetic form of rose oil mixed with water. Most commonly used in Middle Eastern cuisines, rosewater is a flavouring agent for pastries, cakes, and other desserts.
Saffron Saffron is perhaps the most precious and expensive spice in the world. It has a hay-like fragrance and carries a bitter flavour. Besides cooking, saffron is used as a dyeing agent as it boasts a bright orangeyellow hue.
Sambal oelek This Indonesian red chili pepper condiment is frequently used in Indonesia, Singapore, Malaysia, and Sri Lanka. It can be used as a side dish, and is sometimes even used as a substitute for fresh chilies. Made from bright red, sharp-tasting chilies, sambal oelek is very hot and can be found in many ethnic food markets.
Sambal oelek This Indonesian red chili pepper condiment is frequently used in Indonesia, Singapore, Malaysia, and Sri Lanka. It can be used as a side dish, and is sometimes even used as a substitute for fresh chilies. Made from bright red, sharp-tasting chilies, sambal oelek is very hot and can be found in many ethnic food markets.
Sesame oil This oil is made from either toasted or untoasted sesame seeds. It is usually added to a dish just before serving, and used as a flavour enhancer rather than as a cooking medium. It often varies in colour, from a lighter golden to a darker brown.
Shallots Closely related to onions and leeks, shallots are small, reddish-brown bulbs that can be used like onions. Generally, shallots produce a sweeter flavour, but have the same tear-inducing properties as onion.
Shao Hsing wine An amber-coloured rice wine from Taiwan that resembles sherry. Like Japanese mirin, it is an important ingredient in Asian cooking, but can also be consumed on its own, warm or at room temperature. Rice wine is highly nutritious as it is full of amino acids, fats, and vitamins.
Shiitake mushroom Known as the "winter mushroom" or the "fragrant mushroom" in China, shiitake mushrooms are more commonly found on sale dried. Its fragrant, smoky flavour and fleshy texture are becoming increasingly popular in Western cooking. Dried shiitake must be soaked in water before using, and the stems are usually removed.
Shrimp paste This reddish-brown paste is made from grinding fermented shrimp and salt together. It has a very strong, fishy aroma, and while many may find this repulsive, it is an essential ingredient in many soups, curries, marinades, and sauces. Used sparingly to provide a salty flavour to a variety of seafood, vegetable, or rice dishes, it is very popular in Thai, Malay, Indonesian, and Filipino cuisines.
Soy sauce Soy sauce, or soya sauce, is usually darka brown to black in colour and made from fermented soybeans. It is a staple in Eastern and Southern Asian cooking. Soy sauce is widely varied in its flavour and consistency from country to country, and even within a certain type of cuisine.
Star anise As its name suggests, star anise is shaped like a star and tastes similar to anise. It is a pungent, licorice-tasting Asian spice. It is frequently used in Chinese cooking to infuse flavour into meats, braises, and soups. It is also commonly used in making broths for Vietnamese noodle soups.
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Tahini A paste made from ground hulled sesame seeds (either roasted or raw), used in many Middle Eastern countries and a major ingredient in hummus. Can be found fresh, in cans or jars, or even dehydrated.
Tamari Much like soy sauce, but with a thicker consistency, tamari is also a dark sauce made from soybeans, and its mellow flavours are perfect for dipping or basting.
Tamarind Popular in Indian and Thai cuisines, tamarind paste is a souring agent made from the pulp of the tropical tamarind fruit. The popular Thai stir-fried noodle dish, Pad Thai, uses tamarind juice and a squeeze of lime for its sour taste. Tamarind also provides tartness to curries, chutney, drinks, and candy. Store-bought tamarind paste needs to be mixed with water and strained before it can be used for cooking.
Tandoori masala An Indian spice mixture made specifically for use with a tandoor, or a clay oven, in traditional Indian and Afghan cooking. There are regional variations in the specific spices used, but most often include fenugreek, cinnamon, cumin, coriander, garlic, ginger, and ground red chilies. It is used to cook chicken, fish, and other meats.
Tapioca pearls Tapioca is a flavourless, starchy substance extracted from the cassava plant, which is native to South America. It is commonly made into small spheres about 2mm in diameter, and appropriately named pearls. The pearls have virtually no taste and are usually combined with other ingredients, savoury or sweet. Most frequently used in puddings, custards, and the popular Taiwanese drink, bubble tea, the pearls are soaked in water before cooking, and boiled until they are translucent.
Thai basil Indispensable in many Thai and Indonesian dishes, Thai basil is usually added right before serving to maximize its sweet, fresh fragrance. The leaves are dark green with some purple tinge, and should be used fresh only.
Thai green curry paste This intensely flavourful curry paste is made of many ingredients, including small green chilies, lemongrass, skin of a kaffir lime, shallots, garlic shrimp paste, salt, galangal, coriander, and pepper. While ingredients may vary from recipe to recipe, this Thai specialty is frequently used to season curry soups and stir-fry dishes and can be found in most ethnic food stores.
Thai sweet chili sauce A Thai specialty, this sauce is made with chopped chilies and whole chili seeds and yields a sweet and mildly spicy flavour. It is often used to season chicken, seafood, and vegetable recipes, and also appears as an ingredient in many Asian barbecue sauces.
Turmeric powder Turmeric is an Asian plant that is a close relative of ginger. This root is bright yellow in colour and is the ingredient that gives curries their bitter flavour and yellow colour.
Wonton wrappers Wonton wrappers are square or round sheets of dough used to wrap dumplings. The dough is made from either an egg base or a wheat base. They are almost always found next to tofu and milk in the open refrigerator section of the supermarket.

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