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,
Maharashtrian cuisine asafoetida, turmeric, mustard seeds, coriander, cumin, dried bay leaves, and chili powder. Spices used especially for "garam masala" include cinnamon, cloves, black pepper, cardamom and nutmeg.Other spice blends popular in the cuisine include goda masala and Kolhapuri masala.Common herbs to impart flavor or to garnish a dish include curry leaves, and coriander leaves. Many common curry recipes call for garlic, onion, ginger and green chilli pepper. Ingredients that impart sour flavor to the food include yoghurt, tomatoes, tamarind paste, "amsul" skin or unripe mangoes. Chicken and goat are the most popular sources for meat in Maharashtrian cuisine. Eggs are popular