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,
Iranian cuisine and stew dishes, but also to simmer a type of squash dolma. Unripe grapes are also used whole in some dishes such as "khoresh e qure" (lamb stew with sour grapes). As a spice, verjuice powder ("pudr e qure") is sometimes reinforced by verjuice and then dried. "Advieh" or "chāshni" refers to a wide variety of pungent vegetables and dried fruits that are used in Iranian cuisine to flavor food. One of the traditional and most widespread Iranian spices is saffron, derived from the flower of "Crocus sativus". Rose water, a flavored water made by steeping rose petals in water,