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Question 1

Lemongrass

Answer 1

HERB. aromatic, tastes lemon-y.(Aromatic perennial plant.)

Question 2

Kaffir Lime Leaves

Answer 2

HERB. citrusy flavor. similar to bay leaves, they’re removed before serving.(Impart an aromatic citrus flavor. Whole leaves are used to infuse flavor into broths, soups, and curries. Like bay leaves, the tough leaves are not eaten, but rather removed before serving the dish.)

Question 3

Thai Basil

Answer 3

HERB. bolder and spicier than regular basil.(Flavor is reminiscent of anise and cinnamon.)

Question 4

Perilla

Answer 4

HERB. lemony flavor, produces a cooling sensation on the palate.(A strong herb. Fuzzy surface, lemony flavor. Produce a cooling sensation on the palate.)

Question 5

Galangal

Answer 5

UNDERGROUND STEMS. looks like ginger but doesn’t taste like ginger. mustardy, earthy, citrusy.(Sometimes called “blue ginger.” Mustardy, citrusy, earthy. Rarely eaten raw; more commonly made into a paste or infused into soups and sauces.)

Question 6

Turmeric

Answer 6

UNDERGROUND STEMS. bright yellow. peppery. includes in almost all curry powders.(Unlike other rhizomes, turmeric is often used in its dry, powdered form. Vivid yellow color. The fresh leaves may also be used. Included in almost every commercial curry powder.)

Question 7

Coriander

Answer 7

SPICE. Seeds of the cilantro plant. Lemon-like scent.

Question 8

Cardamom

Answer 8

SPICE. aromatic.Seeds grow within a pod; whole pod, ground pod, or just seeds can be used.

Question 9

Thai Bird Chili

Answer 9

Medium-hot. Used red (ripe) or green (immature).

Question 10

Fish Sauce

Answer 10

Salty, pungent, brown sauce made from salt-fermented anchovies.

Question 11

Hoisin Sauce

Answer 11

soy-based sauce that’s sweet and salty.Soy-based sauce with sesame, garlic, sugar, sweet potato starch, cornstarch, wheat flour, and spices. Sweet and salty.

Question 12

Sriracha

Answer 12

Popular Thai chili sauce made with chilies, garlic, sugar, and salt.

Question 13

Mirin

Answer 13

A kind of rice wine similar to sake, but with a lower alcohol content.

Question 14

Ponzu

Answer 14

Citrus-based sauce made by simmering mirin, rice vinegar, bonito flakes, and seaweed.

Question 15

Dashi

Answer 15

Japanese soup stock.

Question 16

Kombu

Answer 16

Edible sea kelp.

Question 17

Sambal

Answer 17

A coarse chili paste. A broad term that includes many chili-based condiments.

Question 18

Shaoxing Wine

Answer 18

Fermented rice wine.

Question 19

Shrimp Paste

Answer 19

Small shrimp are ground, combined with salt, and fermented.

Question 20

Tamarind

Answer 20

Sweet and sour tree pod.

Question 21

Palm Sugar

Answer 21

Harvested from the palm tree, boiled down into an aromatic syrup, and solidified.

Question 22

Oyster Sauce

Answer 22

Versatile sauce used in marinades, sauces, soups, vegetables, stir-fries… slightly salty, slightly sweet sauce made from oyster extract, sugar, cornstarch, wheat flour.

Question 23

Chinese Bacon

Answer 23

Cured with soy sauce and spices.