Mushroom - a general term.

Galangal. The rhizome of a plant of the ginger family, although it is smaller and more shrivelled. It has more translucent, flesh-coloured skin than the rhizome of ginger. It is peeled and grated or thinly sliced and used in the same way that fresh ginger is used, but has a slightly more complex flavour reminiscent of camphor. Greater galangal resembles a cross between ginger and pepper; lesser galangal is more pungent, with cardamom and eucalyptus flavours, whilst kempferia is the strongest.

Garlic

Red chillis

Long pepper. They are tiny berries which cleave to a single rod which looks similar to a dried catkin and provide a hot, sweet spice.

Green peas, split or whole, not often available fresh.

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).

Mung bean. Whole green gram. Used for soups and dhals and for bean sprouts.

Liquorice. A sweet root with an aroma reminiscent of aniseed.

Mung bean. Whole green gram. Used for soups and dhals and for bean sprouts.