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,
Alcohol powder used. For drying foods, there are other methods. Typically, when considering the quality of a powdered product such as coffee, freeze drying seems to be better than spray drying, but this does not apply to alcohol powder production. In fact, ""freeze-dried beer spice"" was made by university students for their research. Carbon dioxide, water and alcohol have all been lost. Due to the volatility of alcohol, relatively higher than water, time-consuming methods, such as freeze drying, should not be used. By selective diffusion, loss of alcohol is relatively small. In 2014, an article on the website PopSci.com published instructions on