These salted baby prawns (shrimps) are sold in jars or bottles and have a strong, fishy flavor. For those who have acquired a taste of it, it makes an appetizing dish.

Salted soy beans that are mashed with chili, plenty of salt, and occasionally other ingredients (often garlic). This richly flavored seasoning is added to stir-fries and braised dishes. Readily available from Chinese stores.

An infusion of vegetable oil with chili. It is fiercely hot, so use with care as a seasoning or condiment.

There are so many types of chili sauce available that it is impossible to recommend one. Select your favorite, or better still, have several types for different flavor effects.

Dutch red chilies are the most commonly used in Asia, except in Thailand , where chili growing is an art form that has produced a variety of fiery fruits. Seeding them decreases their heat; if you prefer this option, slit them along their length and use the point of a small knife to scrape away the seeds as well as the fleshy filaments that cling to the inside of the chili pod. Shreds of red or green chilies decorate many Asian dishes, and chili flowers are an attractive garnish that can be made in minutes. It is best to wear gloves when handling chilies to prevent skin irritation.

A medicinal root popularly taken by Chinese women after childbirth to alleviate pain and prevent hemorrhage. It has a distinctive, pungent aroma and is also commonly used in Chinese cooking.

A light green brassica, similar in shape to cos (romaine) lettuce and more delicate to taste than western cabbage. Prepare as for white or savoy - that is, discard the outer leaves, wash thoroughly and shred or chop finely with a sharp knife. If Chinese cabbage is not available, cos (romaine) lettuce, or celery can be substituted.

Chinese chives have thick, narrow, flat leaves mush like a spring onion (scallion) and has a stronger flavor than the western chives.

Black fungi, which are sold by weight in plastic bags (not to be confused with European dried mushrooms) in Chinese or oriental provision stores. They will keep for up to a year. 'Wood ear fungi', a popular ingredient in Szechuan cooking, is a type of mushrooms.

Also known as Chinese boxthorns or matrimony vines, are available from Chinese medicine or grocery stores. Dried cranberries or other small, taut berries may substituted .

A small, aromatic herb, also known as fresh coriander or Chinese parsley, which is indispensable in all Asian countries except Japan and Korea . Its leaves are used for garnish and in sauces, stems and cream-colored roots in curry pastes, seeds in curry-spice mixtures like the Indian garam masala . It is easily propagated but must be replanted frequently as it goes to seed in just a few weeks.

White coconut flesh, grated to a paste and diluted with water to yield one of the creamiest curry or soup bases imaginable. Its flavor is unique, and Asians simply could not live without it. Fortunately we have ready access by way of cans, compressed blocks, and powdered coconut milk, but none of these compare to the rich, nutty taste of coconut milk fresh from the grater.

This root herb is brewed as a tonic to nourish the blood and improve blood circulation.