Cambodian cuisine distinctive and complex spice blend called "kroeung." Other ingredients for kroeung used by Khmers in America are lemongrass, turmeric powder, garlic, prahok, and lemon leaf. This is an important aromatic paste commonly used in Cambodian cooking. Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Vegetables such as winter melon, bitter melon, luffa, water spinach and yardlong beans can be found in soups and stews. Oriental squash can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables like mushrooms, cabbage, baby corn, bamboo shoots, fresh ginger, "kai-lan" ("Chinese kale"), snow peas,
Armenian cuisine types of sausages, toasted pumpkin seeds, pistachios, pine nuts, "basturma", and dolma. Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish. Salads are served with a lemon-cinnamon dressing alongside as an accompaniment to meat kebabs.In a survey of Armenian-American cuisine, ginger was rated an important spice. There are many Turkish loanwords used in Armenian for various foodstuffs: "tel paynir", "su byorek", "tarkhana", "fasulya", "basturma" and "kadaif" are examples. In her 1989 book "Russian Food" Jean Redwood wrote the following about Armenian cuisine: A long unbroken religious cohesion and