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,
Indian cuisine ("elaichi"), cumin ("jeera"), turmeric ("haldi"), asafoetida ("hing"), ginger ("adrak"), coriander ("dhania"), and garlic ("lasoon"). One popular spice mix is "garam masala", a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon ("dalchini"), clove ("laung)," cumin (jeera), black peppercorns, coriander seeds and anise star. Each culinary region has a distinctive "garam masala" blend—individual chefs may also have their own. "Goda masala" is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves ("tejpat"), coriander leaves, fenugreek leaves, and mint leaves. The use of curry leaves and roots