List of ingredients in Burmese cuisine

Pa-O women selling vegetables

Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines.

Ingredients used in Burmese dishes are often fresh. Many fruits are used in conjunction with vegetables in many dishes. The Burmese eat a great variety of vegetables and fruits, and all kinds of meat.

List

The following is the list of ingredients in Burmese cuisine. Burmese names are given in parentheses.

Archidendron pauciflorum (Danyinthee)
Asiatic pennywort (myin hkwa ywet)
asparagus (ka nyut)
bamboo shoot (hmyit [m̥jiʔ])
banana stem (nga pyaw u [ŋə pjauʔ u])
bean sprouts (pè bin bauk)
beef (a mè tha)
bitter gourd (kyet hin ga thee)
black-eyed pea (pè loon)
bombay duck (a byè jauk)
butter bean (htaw bat pè)
cabbage (gor bi dohk)
carrot (hka jet u)
catfish (nga hku [ŋə ku])
cauliflower (paan gor bi)
cha-om, Acacia pennata leaves (soo bohk ywet)
chayote (gorakha thee)
chicken (jet tha)
chick pea (kala bè [ka la pɛ])
chickpea flour (pè hmohnt[pɛ m̥ounʔ])
chilli (nga youk thee [ŋə jouʔ θi]), dried as well as green
Chinese cabbage (monnyin byu)
Chinese chives (ju hpu), roots (ju myit)
coconut (ohn thee [oũ θi])
coriander leaves/cilantro (nan nan bin [nã nã pĩ])
cucumber (tha hkwa thee)
Daggertooth pike conger (nga shwe)
drumstick, Moringa oleifera (dunt dalun thee)
duck (bè tha)
eel (nga shik)
egg (kyet u), duck egg (bè u), quail egg (ngohn u)
eggplant (hka yan thee [kʰa jã θi])
fermented bean paste (poun yeiji)
fermented bean sprouts (pè di jin)
fermented sesame cake (hnan bat chin)
fish (nga)
fish sauce (ngan bya yay [ŋã bja jei])

fish paste ( nga pi sayn za)
garlic (jet thun phyu [tʃʰeʔ tũ pʰju])
ginger (jin [dʒĩ])
glutinous rice (kao hnyin), purple variety (nga chayk)
goat mutton (hsayk tha)
gourd (bu thee) and the young vine (bu nyunt)
green bean (pè thee)
haricot bean (pè gyi [pɛ dʒi]
hilsa (nga tha lauk)
kaffir lime (shauk thee), leaves (shauk ywet)
kohlrabi (no ko u)
lemongrass (za ba lin [zə ba lĩ])
lentils (pè ni lay or pè yaza)
lettuce (sa lat ywet)
lime (than baya thee [θan ba ja θi])
luffa (Daboot Thi)
mahseer (nga jin)
masala
mango (tha yet thee [θa jeʔ θi]), green as well as ripe
mint (pusi nan)
mooli or daikon (mohn la u), pickled (mohn la jin)
mudfish (nga yah)
mushrooms (hmo [m̥ou]
mustard greens (monnyin zayn), pickled (Mon nyin jin)
neem leaves, margosa (ta ma ywet)
Ngapi (fermented fish paste)
Notopteridae fish (nga phe)
okra, lady's finger (yohn ba di thee)
onion (jet thun ni [tʃʰeʔ tũ ni])
peanut (myay bè [mjei be])
peanut oil (pè zi [pɛ sʰi]
pepper (nga yohk kaung [ŋə jouʔ ɡaũ])
plumeria alba (Tayoke sagar bin)
potato (ah loo [a lu])

pork (wet tha [weʔ θa])
prawns and shrimp (ba zun)
pumpkin (shway hpa yon thee)
dried fermented bean cake (pè bouk)
dried fish (nga chauk [ŋa tʃʰauʔ])
dried shrimp (ba zun jauk [bə zũ dʒauʔ])
rice flour (hsan hmohnt [sʰã m̥oũʔ])
ridged gourd (hka wè thee)
Rohu (Nga gyin)
roselle leaves (chin baung ywet [tʃʰĩ maũ jweʔ])
salted fish (nga hsa ne or nga pi gaung)
sambar (hsat tha)
santol (Tit to Thi)
sea bass (ka kadit)
sesame seeds (hnan [n̥ã])
sesame oil (hnan zi [n̥ã sʰi])
sesbania grandiflora (pauk pan pyu)
shrimp paste, belacan (hmyin nga pi)
snake gourd (pè lin mwe)
sour fermented bamboo shoot (hmyit chin)
sour fermented fish, pressed (nga chin)
sour fermented green mango, pressed (tha yet chin)
sour fermented shrimp, pressed (ba zun jin)
spring onions (kyet thun meik [tʃʰeʔ tũ meiʔ])
sweet basil (pin zayn)
tamarind (majee thee [ma dʒi θi]),green as well as ripe
tamarind leaves (majee ywet)
taro corm (payn U)
taro shoot (payn swe)
tindora (kinn mon thee)
tomatoes (hka yan jin thee [kʰa jã dzĩ θi])
turmeric (sa nwin [sʰə nwĩ])
urad dal, black lentil (mat pè)
water spinach (ga zun ywet)
winged bean (pè saun yah)
winter melon (kyauk hpa yon thee)

List of ingredients in Burmese cuisine

List

See also