Nutritional superstar, enjoyed both raw and cooked. Raw amaranth has a mild, slightly sweet taste but becomes more robust when cooked.
In Malaysia, bamboo shoots are cooked with coconut milk to mute its edgy tones. One of the fastest growing plants in the world, bamboo is also used for furniture or scaffolding.
This tender fruit-pod shaped similar to cucumber is native to Asia. It's famed for its bitter taste hence its exclusion in typical meals. However when fried, it becomes sweet.
Native to South America, this root crop was first introduced to Malaysia during the Spanish occupation of the Phillipines in the 19th century.
Typically consumed raw; or paired up with other raw leafy vegetables and various types of sambal as part of a popular Malay salad (Ulam-ulaman). Also used in traditional medicine for high blood pressure and diabetes.
The longer, variety is most commonly eaten in Malaysia. Their soft, sponge-like flesh tends to absorb the flavours of the dish.
Thought to have been spread by the Arabs as their name 'kacang botol' is derived from Arabic. All parts of the plant are actually edible but the beans are delicious when stir-fried with sambal or eaten raw.
Originally from Ethiopia, this pea pod was brought to Asia through India. Eaten raw or cooked, it is commonly used as a natural thickening agent for stews and soups because of its gummy texture.
Well-known for their sweet, cool, fresh taste, Mint is also used often to enhance the flavour of a dish or as a garnish.
Taro root, is the thick, tuber stalk of the taro plant and is consumed in both sweet and savoury dishes. Due to its high content of oxolates - which can cause kidney stones, it should not be eaten raw.