Other than the ambiguous term "Chinese cabbage", the most widely used name in North America for the "chinensis" variety is simply "bok choy" (Cantonese for "white vegetable") or "siu bok choy" (Cantonese, for "small white vegetable"; as opposed to "dai bok choy" meaning "big white vegetable" which refers to the larger Napa cabbage). It can also be spelled "pak choi", "bok choi", and "pak choy". In the UK and South Africa, the term "pak choi" is used. Less commonly, the descriptive English names "Chinese chard", "Chinese mustard", "celery mustard", and "spoon cabbage" are also employed.