Leaves of certain species of bamboo, blanched and softened and used for wrapping foods in preparation for steaming or boiling, in the same way that banana leaves are used.
Chinese mustard cabbage with pronounced green ribs and serrated leaves. The powerful flavour is reduced by parboiling.
A salty substance found inside the stems of bamboo. It is used in China both for medicinal purposes and in cuisine.
Bamboo shoots are the young, ivory-coloured, conical shoots of bamboo grasses are a good source of edible fibre. They may be treated in the same way as asparagus, used raw in salads, pickled or freshly boiled in Chinese cuisine. Larger ones are chopped and incorporated in a made-up dish. They bulk out salads but add little flavour.
The banana is a long, usually creamy yellow fruit of a tropical tree, sometimes red or green, which grows in bunches. It has sweet dense flesh which discolours quickly when peeled. This versatile fruit may be eaten as fruit, boiled, puréed, fried or served in coconut milk or custards. They are available all year round. They may also be dried and eaten as a sortof chip, or ground into banana flour. They are a valuable source of vitamin B6, vitamin C, and potassium.
A dessert apple raised in Cornwall in 1906. It is a late-season apple which is picked from October to November in South-East England.
A large, yellow chilli which is cylindrical, curved and tapered. It varies from sweet and mild to hot. It is commonly pickled, used in salads or stuffed.
