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,
Naga cuisine is a popular spice used by the Nagas. Naga cuisine Naga cuisine is the traditional cuisine of the Naga people. It features meats and fish, which are often smoked, dried or fermented . The various Naga tribes have their own cooking varieties, but they often exchange recipes. A typical Naga meal consists of a meat dish, a boiled vegetable dish or two, rice and a chutney (Tathu). Nagas tend to prefer boiled edible organic leaves. Some common dishes are "fermented bamboo shoot" (made from the tender shoot of the Bamboo tree) with fish and pork. "Axone" (soybean boiled, fermented and