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Bananas
Horn bananas and plantains are both types of bananas from the Musa genus, but they have some differences.
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Flavor and texture: Horn bananas are large, starchy, and slightly sweet. Plantains are also starchy but are usually less sweet than regular dessert bananas.
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Appearance: Horn bananas have a distinctive curved, horn-like shape. Plantains are usually larger, with thicker, tougher skin and a more angular shape.
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How they are used: Both are mainly used for cooking rather than eating raw. They can be fried, boiled, baked, or mashed and used in sweet or savory dishes.
In simple terms: Horn bananas are a specific type of cooking banana with a distinctive shape, while plantains are a broader and more widely known type of starchy banana used in cooking.
Pandan leaves
Pandan leaves, also known as screw pine leaves, are aromatic leaves commonly used in Southeast Asian cooking to impart a unique sweet fragrance to various dishes. Originating from the Pandanus plant, these long, narrow leaves are popular for their use in desserts, beverages, and savory dishes. In addition to its aromatic qualities, pandan leaves are valued for their natural green color, often extracted for culinary purposes.
Turmeric
Turmeric is a versatile spice used for cooking, coloring, traditional practices, and possible health benefits. Its unique qualities and cultural importance have made it one of the most widely used spices in the world.
Galangal
Galangal is a plant from the ginger family that is commonly used as a spice in Southeast Asian cooking. It has a unique flavor that is citrusy, earthy, and peppery. It is often used in curries, soups, and stir-fries, especially in Thai, Indonesian, and Malaysian dishes.
Although galangal looks similar to ginger, it has a stronger and more distinct taste. It has also been traditionally used in medicine for its possible digestive and anti-inflammatory benefits.
