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Galangal The rhizome of a plant in the ginger family, galangal has translucent, golden skin and a sharp, peppery flavor.

Ginger This knobby, golden beige, smooth rhizome adds a clean, aromatic taste and spicy bite to foods when it's sliced, minced or grated.

Kaffir lime leaves Often used in much the same way as bay leaves—added whole to dishes and then discarded—these glossy dark green leaves have a distinct lemon-lime flavor.

Lemongrass This tropical grass has an inimitable lemon flavor, which is released when its tender inner bulb is crushed or chopped.

Tamarind The sour pulp and seeds of this large pod are pressed into soft blocks that must be soaked and strained before using. The concentrate can be used straight from the container.