Special Ingredients basil—A rich and fragrant herb whose leaves are used in cooking. The many varieties include Thai or holy basil, which has purplish stems. bean sprouts—Sprouts from the mung bean. For best flavor and texture, use fresh sprouts. black mushrooms—Dried, fragrant mushrooms available at Asian gro ceries. Black mushrooms are sometimes labeled black fungi. cayenne pepper—A hot, pungent powder made from dried tropical chili peppers. Cayenne pepper may also be labeled red pepper. cellophane noodles—Fine, clear,thin noodles made from mung beans. They are also called mung bean threads or transparent noodles and are sold in bundles. chilies—Small red or green hot peppers used for seasoning. The smaller the chili pepper, the hotter the taste. cilantro—Another name for fresh coriander (see definition below) coconut milk—The white, milky liquid extracted from coconut meat, used to give a coconut flavor to foods. Regular and lite (reduced fat) coconut milk are available canned in large supermarkets. collard greens—A dark green, leafy plant that gives crunchy texture and valuable vitamins to main dishes, vegetable combinations, and salads coriander—A leafy herb, also known as cilantro or Chinese parsley. The leaves have a strong flavor and a distinctive aroma. Ground corian der, made from dried seeds, adds spice to curries. curry powder—A mixture of up to twenty herbs, seeds, and spices. It is usually yellow due to the turmeric that is added to the chilies, gar lic, pepper, fennel, and other herbs. extra-long-grain rice—A type of rice with large grains. It is dry and fluffy when cooked. fish sauce—A fragrant bottled sauce made of processed fish, water, and salt. It adds a sweet-salty flavor to many Thai dishes and is available at Asian groceries and many supermarkets.
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