Purslane. Stems and fleshy leaves are generally cooked but are sometimes used in salads. Can also be pickled.
The gamboge, sometimes know as fish tamarind, is a bright yellowish-orange fruit with an acid flavour. The segments are cut out and dried until they are almost black. They should be soaked before adding to fish curries or pickles. Sometimes used instead of tamarind to provide the sourness.
Asiatic pennywort. A bitter leaf vegetable slightly similar in appearance to a pale, flimsy water cress. The leaves are used as the base for a drink or eaten in salads and cold dishes.
A fish very similar to the anchovy. Sometimes used to describe dried fish. These are marine fish not longer than 20 cm (8 inches) with a greenish-blue back and silver sides.
Jaggery or gur. Palm sugar, obtained from the sap of, usually, the date or Palmyra palm. It is used extensively in Indian cooking and has a flavour reminiscent of Demerara sugar (US: light brown (granulated) sugar). Palm sugar is the better quality of the two.
