Tamarind pods contain several shiny black seeds surrounded by tart flesh. As a seasoning tamarind gives an appetizing citric tang to sauces and gravies. It is sold as whole seeds compressed into a block, which must be steeped in boiling water, mashed, and strained. As a strongsly flavored liquid concentrate, it can be added directly to a dish. Look also for bottled tamarind sauce, which is a treat with fried Indian snacks like pakoras and samoosas .

This is simply dried tangerine (mandarin or Clementine) orange peel. It can be bought from the above-mentioned emporia as well as those departments of the stores where oriental products are stocked. But one can dry one's own. Simply putting the peel in the oven after it has been in use, with the heat switched off, and leave them to dry slowly in it.

The leaves are dark green and palm-shaped with serrated edges. The cold leaves are usually washed and used as a natural tenderizer for meat, while the very young leaves are used in spicy salads.

This edible leaf stalk belongs to a taro family of Colocasia. It is known as batang keladi in Malay. The stalks are porous and are delicious in gravy-type dishes. Please make sure you buy the right kind and not to forage yourself.

Usually not a flower but the bud from the wild ginger plant. It adds a lovely fragrance to dishes when used.

A mountain yam, one of several types of edible tubers used in Japanese cooking. It has snowy white fish which when grated develops a sticky, viscous texture not unlike lightly cooked egg white. It is said to be an excellent digestive. It can sometimes be purchased from Japanese specialty-food suppliers.

Turmeric is a knobby rhizome that imparts a bright orange color to foods. Reputed to have antiseptic and medicinal value, it can be bought fresh or powdered.