Every ingredient carries a history. Explore traditional uses, modern research, and how to work with each one in the kitchen.
146 ingredients
Aamchur, Dried Mango Powder
Indian Gooseberry, Amalaki
Ci Gu, Arrowhead
Hing, Heeng
Withania somnifera, Indian Winter Cherry
Chakki Atta, Whole Wheat Flour
Xiao Yu Mi, Young Corn
Bai Jiu, Chinese Liquor
Zhu Sun, Bamboo Tips
Bas Mati, Fragrant Rice
Tej Patta, Indian Bay Leaf
Fu Zhu, Yuba
Dou Ya, Mung Bean Sprouts
Beet, Chukandar
Karela, Bitter Melon
Badi Elaichi, Kali Elaichi
Kala Chana, Desi Chickpeas
Shah Jeera, Kala Jeera
Kali Mirch, Piper nigrum
Zhenjiang Vinegar, Chinkiang Vinegar
Pak Choi, Bai Cai
Lauki, Dudhi
Raw Cane Sugar, Demerara
Elaichi, Elettaria cardamomum
Ajwain, Bishop's Weed
Rou Gui, Chinese Cinnamon
Pi Dan, Thousand-Year Eggs
Split Bengal Gram, Split Desi Chickpeas
Ji Jing, Chicken Powder
Kabuli Chana, Garbanzo Beans
Tuong Ot Toi, Sambal Bawang Putih
La You, Hong You
Kai Lan, Gai Lan
Qin Cai, Asian Celery
Qie Zi, Asian Eggplant
Bing Tang, Rock Candy
Lap Cheong, Lop Chong
Zhi Ma Jiang, Chinese Tahini
Shan Yao, Huai Shan
Cai Xin, Choi Sum
Ceylon Cinnamon, Dalchini
Laung, Syzygium aromaticum
Dhania, Cilantro (leaves)
Malai, Fresh Cream
Jeera, Cuminum cyminum
Kadi Patta, Meetha Neem
Luo Bo, White Radish
Lao Chou, Black Soy Sauce
Toban Djan, Pixian Douban
Gan La Jiao, Dried Red Chilies
Gan Bei, Conpoy
Dong Gu, Winter Mushrooms
Xia Mi, Dried Prawns
Moringa Pods, Sahjan
Jiao Zi Pi, Gyoza Wrappers
Ji Dan Mian, Cantonese Egg Noodles
Jin Zhen Gu, Golden Needle Mushrooms
Saunf, Foeniculum vulgare
Xiao Hui Xiang, Chinese Fennel
Methi, Trigonella foenum-graecum
Dou Chi, Salted Black Beans
Doufu Ru, Sufu
Lao Doufu, Extra Firm Tofu
Wu Xiang Fen, Chinese Five Spice
Xian La Jiao, Fresh Red Chilies
Whole Spice Mix, Hot Spice Blend
Da Suan, Allium sativum
Jiu Cai, Chinese Chives
Clarified Butter, Smen
Adrak (fresh), Sonth (dried)
Ginger Scallion Sauce, Jiang Cong Jiang
Fen Si, Cellophane Noodles
Hari Mirch, Serrano
Mian Jiang, Yellow Soybean Paste
Haixian Jiang, Chinese Barbecue Sauce
Tulsi, Ocimum tenuiflorum
Gur, Gud
Kashmiri Mirch, Deggi Mirch (similar variety)
Dried Fenugreek Leaves, Kasoori Methi
Old Godmother, Lao Gan Ma
Dal, Masoor
Mulethi, Yashtimadhu
Sheng Chou, Thin Soy Sauce
Lian Ou, He Ou
Javitri, Myristica fragrans (the aril)
Red Lentils, Split Red Lentils
Fermented Soybean Paste, Shinshu Miso
Mung Dal, Split Mung Beans
Drumstick Tree, Moringa oleifera
Monosodium Glutamate, Wei Jing
Jie Cai, Chinese Mustard
Rai, Sarson
Da Bai Cai, Chinese Cabbage
Kalonji, Black Seed
Jaiphal, Jatiphala
Bhindi, Lady's Finger
Hao You, Oyster-Flavored Sauce
Coconut Sugar, Gula Melaka
Indian Cottage Cheese, Chenna (unset form)
Groundnut Oil, Arachis Oil
Pao Cai, Sichuan Paocai
Anardana, Anar Dana
Mei Cai, Zha Cai
Kaddu, Kumra
Red Kidney Beans, Phaseolus vulgaris
Lal Mirch, Cayenne Powder
Lingzhi, Ganoderma lucidum
Mi Fen, Rice Vermicelli
Rice Wine Vinegar, Mi Cu
Turai, Turiya
Gulab, Rosa damascena
Kesar, Zafaran
Yan, Table Salt
Xian Ya Dan, Salted Eggs
Cong You, Spring Onion Oil
Green Onions, Cong
Zhi Ma You, Toasted Sesame Oil
Xiao Cong, Asian Shallots
Shanghai Bok Choy, Xiao Bai Cai
Shao Hsing Wine, Chinese Rice Wine
Xiang Gu, Fragrant Mushroom
La Jiao Mian, Chili Powder (Chinese)
Hua Jiao, Chinese Prickly Ash
Nen Doufu, Soft Tofu
Padwal, Chichinda
He Lan Dou, Mangetout
Shoyu, Jiang You
Kabuli Chana Dal, Split Kabuli Chana
Ba Jiao, Chinese Star Anise
Cao Gu, Paddy Straw Mushrooms
Tian Mian Jiang, Sweet Flour Paste
Yu Tou, Yam Taro
Doufu, Bean Curd
Dou Pao, Abura-age
Arhar Dal, Split Pigeon Peas
Haldi, Curcuma longa
Black Gram, Vigna mungo
Ma Ti, Chinese Water Chestnut
Kong Xin Cai, Morning Glory
Bai Hu Jiao, White Peppercorn
Khus Khus, Khas Khas
Hun Tun Pi, Wonton Skin
Mu Er, Black Fungus
Huang Deng Long La Jiao Jiang, Hainan Yellow Pepper Sauce
Dahi, Curd
You Cai, Chinese Rapeseed