Hard, dry, sweet pork sausages that are sliced into rice dishes and fillings for dumplings, or added to braised dishes and soups. If they are very hard, steam for a few minutes before using them in a dish. They keep indefinitely in the refrigerator.

A key ingredients in many Thai and other Southeast Asian dishes. Use only the lower 6 to 8 inch of the pale green lemon grass stem. To release its volatile lemon essence, slit the stem lengthwise, or bruise by beating with the side of a cleaver. Fresh lemon grass is available in good greengrocers and Asian stores. It keeps fresh in the refrigerator for 1 to 2 weeks and can be frozen. If you must resort to the dried ingredient, soak in boiling water for at least 15 minutes before using. It has a more peppery, less lemony character than the fresh.

A miniature member of the ginger family with leaves not more than 10cm long and rhizomes less than 2.5cm long. It has a very pronounced aromatic flavor.

Limes are key to good Thai cooking. Don't resort to lemon juice unless you have absolutely no choice.

These are mainly available in shops specializing in Chinese foods. They can be bought loose as well as prepared - that is, shelled, halved and with the centre germ removed.

These arrive in two forms - fresh and diced. The stoned fresh lychees are obtainable in 20oz. cans from all suppliers of Chinese products and also from most of the stores. They are also often to be found in local grocer's shops. The dried lychees come in their thin brown shells. The dark rich flesh is somewhat raisin-like in appearance and the flavor resembles that of a Muscat grape. Fruitterers as well as the above mentioned sores stock them.