Ingredients

Probably the most common seasoning used nearly in all cuisines worldwide, with origin in India. The seasoning are fruits of pepper plant in various level of ripeness.

Anchovies are tiny salt water fish used in cuisines all around the world. Usually canned (in oil), frozen or dried.

Aubergine / Eggplant / Brinjal ....... has as many varieties in shapes and colors like in names. It can be white, purple, green, combined with white stripes. It can be small and round or huge, sort of bottle shaped ....... and it is used in cuisines worldwide.

Bamboo shoots are chopped young sprouts of bamboo. They are used in many ways in Asian cuisine fresh, dried and pickled.

Banana leaves have quite wide usage in tropical and subtropical countries. In South India they are used for serving food. As they are quite fire resistant, they are used for fish barbecue in Sri Lanka and Indonesia.

Cardamon has a very unique and strong fragrance. It comes originally from India and around. There is a black and green form of pods. Both types are used for flavoring food and drinks and as a medicine too.

I know eventually what they look like in the nature. And that I have to be very careful when manipulating with them, when fresh.

Cinnamon is a seasoning used in both sweet and salty cuisine. It is made of a dried bark of cinnamon tree. You can use both, dried cinnamon sticks and cinnamon powder in the kitchen.

Coconut is a tropical fruit. Cuisines from these regions would hardly do without it. The use is so diverse, you have no idea. And not only in the kitchen.

South East Asia cuisine wouldn`t do without coconut milk or cream. They belong to the main ingredients of curries of all kinds.

Herb you can find in many cuisines worldwide. People usually love the taste of the leaves or hate. Except the leaves you can use the seeds as such or as a powder.

Probably all of you know cucumbers, so there is no need to write anything about them. Just in case you see them in South East Asia, they will look different than the ones you know from the "West". But no worries, they taste nearly the same.

Curry leaves undoubtedly belong to the most common ingredients in many dishes of South Asia. They are the essential ingredients especially for Indian and Sri Lanka cuisine.

When talking about curry, many of us imagine the yellow powder. But what curry really is? It is one of the most spread dishes in South and South East Asia, which base is created by a various mix of spices.

Fenugreek is an annual plant, typical for Indian subcontinent countries. You can use both seeds and plant in the kitchen.