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Bird eye chilli  is used as a spice and as a chili condiment in Filipino, Indonesian, Malaysian and Thai cuisine. The chilies can also be used to flavor vinegar.

Lemon grass  has a citrus flavor and can be dried and powdered, or used fresh and is commonly used in teas, soups, and curries. Lemon Grass Oil is used as a pesticide and preservative.

One medium green chile has as much vitamin C as 6 oranges. Hot chile peppers speed up the metabolism to help with weight loss. Teas and lozenges are made from chile peppers to help sore throats. The Capsaicinoids in chile peppers are used to treat sore muscles.

Water spinach  has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A, C, E, K, B2, B6, iron, calcium, potassium, vitamin B6, folic acid and many more minerals.

Pandan leaves  are used for handicrafts. Weavers produce basic pandan mats of standard size or roll the leaves into pandan ropes for other designs.

Galanga  is used in various Asian cuisines. Though it is related to and resembles ginger, there is little similarity in taste. In its raw form, galangal has a citrusy, piney, earthy aroma, with hints of cedar and soap (saponins) in the flavor.

Bitter gourd melon  has been used in various Asian traditional medicine systems for a long time. Like most bitter-tasting foods, bitter melon stimulates digestion.