Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine, made from sprouting beans. There are two types of common bean sprouts: Mung bean sprout is made from the greenish-capped mung...
READ MORECitrus × latifolia, with common names seedless lime, Bearss lime, Persian lime, and Tahiti lime, is a citrus fruit species of hybrid origin, known only in cultivation. The Persian lime is most likely from a cross between key lime (Citrus...
READ MORESawtooth Coriander (Eryngium foetidum) also called Thai Coriander, or Pointed Cilantro, Cilentro, Culantro, Thorny Coriander, Ngo Gai, Mexican Coriander, Phak Chee Farang, Daunketumbar Jawa, Chinese Coriander, and Long Leafed Coriander. It...
READ MOREAsparagus, or garden asparagus, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like the related Allium species, onions and...
READ MOREShallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name “shallot” comes from Ashkelon, an ancient Canaanite city, where people in classical Greek times believed...
READ MORESyzygium samarangense (Rose Apple) is a plant species in the family Myrtaceae, native to an area that includes the Greater Sunda Islands, Malay Peninsula and the Andaman and Nicobar Islands, but introduced in prehistoric times to a wider area and...
READ MOREThai eggplant (Thai: มะเขือ, rtgs: makhuea) is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena. They are also cultivated in Sri Lanka and feature in Sri Lankan...
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