Information and photographs of ingredients used in the recipes and video recipes. The photographs are authentic of course. Taken at local markets, shops, kitchens or just in the country.

  • Mung beans

    Mung beans have their origin in India. They are used in many Asian dishes. In Sri Lanka, they use the green beans. They roast them first, then make flour of them and use them for preparation of various sweets and desserts.

  • Mung sprouts

    Mung beans have their origin in India. Mung sprouts are used mainly in Vietnamese cuisine. For instantce into fresh spring rolls, noodle soup Pho or various kinds of salads.

  • Mustard seeds

    Mustard seeds are used a lot in Indian and Sri Lankan cuisine. They can be white, brown or black, depending on what kind of mustard plant they come from.

  • Oyster mushrooms

    Oyster mushrooms belong to the most commonly cultivated edible mushrooms in the world. You can find them in Aisian, European, American cuisine.

  • Palm sugar

    Palm sugar is a sap from palm tree flowers like date, coconut or sugar palm. It is used in many cuisines in tropical countries, like Thailand, Indonesia, India.

  • Pandan leaves

    Pandan leaves are frequently used in Sri Lankan cuisine. Their taste is not so strong compared to other ingredients. So if you do not have it, you can skip it.

  • Paneer - Indian cheese

    Paneer is an Indian medium hard cheese made of full fat cow milk. From western commonly available cheeses I would say the closest is mozarela, paneer is just a little bit harder. It is used widely in North Indian cuisine.

  • Papaya

    Papaya is a tropical fruit used in majority of cuisines in tropical area. The mature one (orange inside) is used for juices, jellies, sweets ..... The one white/green inside (unripe) is used into salads, curries and is pickled too.

  • Peanuts are actually not nuts ;)

    Peanuts - groundnuts are surprisingly not nuts, but pulses. Seeds growing under the ground, where they move after impregnation. They are used for flour, oil, peanut butter ......

  • Prawn paste

    Prawn paste is very popular in South East Asia cuisine. It is made of fermented dried prawns with salt. It is used as a part of various sauces or as a dip or in other forms.

  • Prawns, shrimps and dried shrimps

    Prawns and shrimps are not only a seafood, but fresh water creatures as well. The difference is in size. Prawns are the larger ones.

  • Purple perilla

    Herb typical mainly for Korean, Japanese, Vietnamese, Thai or other Asian cuisines. It has a green or purple color.

  • Red and green chili peppers

    There is probably no need to introduce this ingredient. Chili peppers are grown and used in most continents. The red ones are already ripe, while the green ones are not. There are many species of them with a large variety of heat level.

  • Rice paper - sesame cracker

    Rice paper is a thin crepe made of rice, water and salt and it is dried. It is used in Vietnamese and Chinese cuisine mainly. There are many kinds of them, with various size, thickness, ingredients and purpose.

  • Saffron

    Saffron, crocus sativus, is the most expensive spice in the world. The reason for that is, that the only part which is used from the flower are the 3 pistils in the middle.