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Elsholtzia ciliata, commonly known as Vietnamese balm, comb mint, xiang ru (香薷) or kinh giới in Vietnamese, is a flowering plant in the family Lamiaceae native to Asia. In the US, it is commonly known as Crested Late Summer Mint. [1] In US Vietnamese grocery stores, it is called Kinh Gioi, Vietnamese Lemon Balm, or Vietnamese Lemon Mint. [2]
Vietnamese Balm, Vietnamese mint Houttuynia cordata giấp cá or diếp cá: fishy-smell herb Lemon grass sả: Eryngium foetidum ngò gai: Long coriander/saw tooth coriander/culantro Peppermint húng cây or rau bạc hà: Perilla tía tô: Rice paddy herb ngò ôm: Spearmint húng lủi: Thai basil rau quế: Turmeric nghệ: Vietnamese ...
Kinh gioi, Vietnamese balm (Elsholtzia ciliata) Kokum seed (Garcinia indica) (Indian confectionery) Kokum (rind of G. indica fruit), a souring agent (India) Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) Koseret leaves (Lippia abyssinica) Kudum Puli (Garcinia gummi-gutta) Kutjura (Solanum centrale)
Persicaria odorata, with common names Vietnamese coriander, rau răm, laksa leaf (calque from Malay 'daun laksa'), [2] Vietnamese cilantro, phak phai (from Thai: ผักแพว), praew leaf, hot mint, Cambodian mint [3] and Vietnamese mint, [4] is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking.
Limnophila aromatica has a flavor and aroma reminiscent of both lemon and cumin.It is used most often in Vietnamese cuisine, where it is called ngò om.It is an ingredient in canh chua, a sweet and sour seafood soup which also includes tamarind, not to be confused with ngò gai which is also added as an accompaniment to the noodle soup called phở.
Tiger Balm (Chinese: 虎 標 萬 金 油; pinyin: Hǔbiao Wànjīnyóu; Pe̍h-ōe-jī: Hó͘-phiau Bān-kim-iû) is an analgesic heat rub manufactured and distributed by Singaporean company Haw Par Healthcare. It is used for external pain relief.
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Vietnamese: ngải bún, nga truật; Uses. Fingerroot is known as temu kunci in Indonesian. It is widely used in Javanese cuisine in Indonesia.
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