Taro. Colocasia. A plant grown both for its leaves and tuberous, potato-like roots, or corms. The roots, the flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.e flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.
Ivy gourd. A small crunchy gourd reminiscent of a gherkin, green ripening to red, popular in the cuisines of India, Thailand, Indonesia and other South East Asian countries. The shoots and leaves can also be eaten.
Safflower. A thistle-like plant which is a major producer of a high polyunsaturated, flavourless, colourless oil which is good for deep frying and in salad dressings. The flowers are reddish-orange and the styles are sometimes sold as saffron.
Cloves. The unopened flower buds of a tree, dried in the sun. They are very aromatic and widely used in Indian cooking.
Indian bay leaf, which is not bay leaf at all. It is actually cassia leaf, an aromatic herb.
Asiatic pennywort, the leaf of which is used as the base for a drink or eaten in salads and cold dishes,
Fenugreek. The seeds impart a distinctive, smoky flavour to dishes. Both the leaves and seeds are used, in the same way as they are for coriander (US: cilantro).