Ingredients

Spring onion

A young onion with a mild allium flavour; the white and green parts can be used differently.

Star anise

A warm, aromatic spice used whole to perfume some slow-cooked broths and stews.

Sunflower oil

A neutral cooking oil suited to frying and high-heat cooking.

Sweet basil

A fragrant leafy herb used fresh as a garnish or stirred into soups shortly before serving.

Tamarind

A tart fruit pulp used to give soups, sauces and stir-fries a rounded sour note.

Tomato ketchup

A sweet-sour tomato condiment used in some contemporary stew and sauce recipes.

Turmeric

A golden rhizome used for colour and an earthy aroma in Cambodian pastes, marinades and rice dishes.

Water

Clean water used for cooking, soaking and preparing ingredients.

Water spinach

A leafy vegetable with hollow stems, commonly stir-fried or added to soups in Cambodia and neighbouring cuisines.

White fish

White fish is a broad label; choose a mild, firm fillet that holds together during cooking.

White pepper

A peppercorn seasoning with a warm, earthy heat, often used where a pale finish is preferred.