Lotus root. The long fleshy root of the lotus. It has a reddish-brown skin around crisp white flesh, and should be peeled before use. It tastes a little like coconut.

Lotus root. The long fleshy root of the lotus. It has a reddish-brown skin around crisp white flesh, and should be peeled before use. It tastes a little like coconut.

Coriander (US: cilantro). Both the leaves and seeds are used.

Star fruit or carambola

Sichuan pepper. A very hot and peppery Chinese spice.

Unripe jack fruit. Immature jackfruit provide a starchy vegetable which needs to be cooked.

Onion