Asian Vegetables

Bamboo shoots are edible sprouts of numerous bamboo species, popular throughout Asia and around the world. On their own, bamboo shoots are too tough and bitter for consumption, but once properly prepared (through cooking or canning), they have a m... READ MORE

Chinese cabbage primarily refers to two types of leafy greens that are integral to Chinese cuisine and widely cultivated across the country: napa cabbage and bok choy. Originally, it was grown in the Yangtze River Delta region an... READ MORE

Gochu is a term used for Korean chili peppers, a variety of chili pepper commonly used in Korean cuisine and are integral to the distinctive flavors found in many traditional dishes. Korean chili peppers are typically slender and small, varying in... READ MORE

Ghost pepper or bhut jolokia is a hot chili pepper that's cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland, and Manipur. Due to the fact that it's one of the spiciest chili peppers in the world, the Indian A... READ MORE

Gai lan, also known as Chinese broccoli, is a leafy vegetable characterized by its large, thick, flat leaves with fat stems. It is one of the most popular leafy vegetables used in Asian and Chinese cuisine. Gai lan can be steamed... READ MORE

Chinese onion or Allium chinense is an evergreen vegetable characterized by its white, crisp bulbs, long green stalks, and tiny, purple flowers. It is cultivated in Asia and its leaves and bulbs can be consumed either raw or cook... READ MORE

The Cheongyang gochu or Cheongyang chili pepper is a popular and spicy variety of chili pepper commonly used in Korean cuisine. It's named after the Cheongyang region in South Korea, where it is widely cultivated. Cheongyang chili peppers are know... READ MORE

Sansai is a Japanese term denoting mountain vegetables or edible wild plants which mark the beginning of spring in Japan. The vegetables and plants are foraged in the wild and they shouldn't be confused with the ones that are cultivated a... READ MORE

Konjac is the widely used root, or a tuber, produced by the konjac plant, a crop native to China that is also very popular in Japan, where it has been cultivated since the 6th century. The root has an oval shape and is especially praised ... READ MORE

Kashmiri chili is an Indian hot pepper originating from Kashmir. The chili has a vibrant red color and mild levels of heat, with Scoville heat units (SHU) ranging from 1,000 to 2,000. This staple of Indian cooking is typically used dried, either a... READ MORE

Jinxiang Da Suan is a white garlic grown in Jinxing County in China, where the loamy soil and good air favourably influence the growing conditions. Jinxing has been known as the Garlic capital of China since the 1980s, and the export of this uniqu... READ MORE

Choy sum is a leafy vegetable with widespread use in both Asian and Western cuisines. It belongs to the pak choy cabbage family and is characterized by tender, white or green stalks, with oval-shaped green leaves and tiny yellow flower bu... READ MORE

Native to China, yamaimo or Chinese yam is a climbing plant that bears edible tuberous roots with hard white flesh that is encased in a thin, light brown or yellowish outer skin. The tuberous roots are similar in flavor to potatoes or water chestn... READ MORE

Shishito peppers are small, wrinkled green peppers originating from East Asia, particularly Japan, and are typically mild in flavor, although one in ten can be unexpectedly spicy. The peppers turn red when ripe but are harvested when still green. ... READ MORE

Aleppo pepper is a Syrian variety of hot pepper, characterized by its fruity, cumin-like flavor with moderate heat that builds over time. It is used as a spice in numerous dishes in order to provide them with some heat. The pepper has a s... READ MORE

Chonggak or chonggakmu is a type of white radish originating from Korea. The radishes are small, with fine and curvy-bulbous roots. The leaves and stems are both used in Korean cuisine, mostly for the preparation of a kimchi version calle... READ MORE

Kanpyō refers to dried shavings of calabash gourd. Originally, it was grown in the Osaka area, but now it's a specialty of Tochigi Prefecture. These gourd shavings are usually used as an ingredient in sushi, stewed nimono, and marinated a... READ MORE

Urfa biber is a traditional dried chili pepper originating from the city of Urfa. These peppers are distinguished by their dark burgundy color, flakes of irregular sizes, and a flavor that's best described as sweet, salty, sour, and smoky. Urfa pe... READ MORE

Bai po, mallow leaves, or jute is a popular Thai ingredient that's used as a leafy vegetable. The leaves are usually blanched and enjoyed in a dish with plain rice congee (khao tom kui). It is said that the flavor of bai po is reminiscent of samph... READ MORE

Taşköprü sarımsağı is a type of soft neck garlic that's produced in the administrative district of Taşköprü, meaning all stages of production, planting, harvesting, and drying, take place there. The Taşköprü garlic is... READ MORE

Ayaş domatesi refers to a variety of tomato that is grown in the Ayaş district, located near Ankara in Turkey. This tomato variety is known for its distinctive taste and quality, and it has gained a reputation in Turkey and beyond for its superior... READ MORE

Araban sarımsağı is a specific variety of garlic grown in the Araban district of Gaziantep province in Türkiye. It is known for its large bulb, with an average head containing 10-15 cloves. The bulb and clove skins of Araban sarımsağı are whi... READ MORE

Yeolmu is a leafy vegetable originating from Korea. This type of leafy vegetable is also known as young summer radish, and its greens and taproots are usually harvested while they are still tender. Yeolmu white radishes have tender and long greens... READ MORE

Lixian Ma Shan Yao are yam tubers, dried yam strips and chips of the "Dioscorea batatas Decne" species, produced in the Li County region, Hebei Province in China. Yams are cultivated in a traditional manner and techniques, where the sandy and loam... READ MORE

Siling mahaba is a traditional type of hot pepper that's commonly used in the Philippines. Also known as siling pangsisang and siling espada, these hot peppers are usually bright green in color, but get redder with age. The peppers pack the same k... READ MORE

Byadgi mirch is a variety of dried red chili from the Byadgi region in Karnataka, India. It is widely celebrated for its vibrant red color, mild heat (5,000 - 15,000 SHU), and slightly smoky aroma, making it a preferred ingredient in Indian cookin... READ MORE

Dunnae highland tomatoes are traditional South Korean tomatoes that grow in Dunnae in Hoengseong. These tomatoes grow in clean and rich soil, surrounded by clean environment. Due to the fact that there are big daily temperature ranges, these tomat... READ MORE

Gandana is a type of leek native to Afghanistan. It is a perennial vegetable that can grow up to 15 centimeters tall and is used in local cuisine for dishes like bolani or aushuk.

Dongshan Bai Lu Sun are white asparagus of the "Gi jnlim" and "Thielim" varieties that are cooked, peeled and canned according to the traditional production process in Dongshan County, Zhangzhou city, province of Funjian in China. Dongshan island ... READ MORE

Mishima bareisho is a potato variety that's a successor of May Queen potatoes. They're produced in Japan's Mishima City in Shizuoka Prefecture. The potatoes have a glossy surface that has no scratches. The flavor is sweet, while the texture is cre... READ MORE

Yatabe negi is a green onion variety originating from Japan's Yatabe village in Fukui Prefecture. They are characterized by a unique shape – the soft white part of the green onion is bent to look like a fishhook as a result of being replante... READ MORE

Yoshikawa nasu is an eggplant variety originating around the former Yoshikawa Village of Sabae City. The eggplant is round or slightly oval-shaped, reminiscent of old Japanese money-bags or purses, which is the reason why it's used in high-class r... READ MORE

Edosaki kabocha is a pumpkin variety originating from Japan's Ibaraki Prefecture. The pumpkin is sweet in flavor and the texture is soft, powdery, and flaky on the palate, reminiscent of boiled potatoes. The sugar content is well balanced. These p... READ MORE