Botanical Name: Momordica dioica, M. cochinchinensis
Other Names: Spiny gourd, Teasle gourd, Kakrol, Kankro, Kartoli, Kantoli, Bhat korola

After peeling the spiny skin the vegetables are cut into quarters and usually curried. In some parts of India they are used to make pickle or hollowed, stuffed with spices and steamed. Kantola has a bitter taste but not as bitter as karela, and therefore has an acquired taste.

Botanical Name: Momordica charantia
Other Names: Bitter gourd, Bitter melon, Hanzal, Nigauri, Peria, Karawila, Balsamina, Foo gua

The seeds and pith of karela is intensely bitter and must be removed before cooking. The skin is tender and edible. The fruit is most often eaten green, it becomes more bitter as it ripens. Karela is used in many Asian dishes despite its very bitter taste. It is de-seeded and salted for a few hours and then washed in preparation for cooking. It is used to make curries, pickles and used in stir-fries. It can be stuffed with a spicy filling and steam cooked.

Botanical Name: Actinidia deliciosa
Other Names: Chinese gooseberry, Kivi, Macaque peach, Wood berry

In addition to eating out-of-hand, they are served as appetizers, in salads, in fish, fowl and meat dishes, in pies, puddings, and prepared as cake-filling. Ice cream may be topped with kiwifruit sauce or slices, and the fruit is used in breads and various beverages. Kiwifruit cannot be blended with yogurt because an enzyme conflicts with the yogurt process.

Botanical Name: Lansium domesticum
Other Names: Langsa, Lanzon, Duku, Kokosan

The peel of the langsat is easily removed and the flesh is commonly eaten out-of-hand or served as dessert, and may be cooked in various ways.Varieties with much latex are best dipped into boiling water to eliminate the gumminess before peeling.The peeled, seedless or seeded fruits are canned in syrup or sometimes candied.

Botanical Name: Lens culinaris
Other Names: Dhal, Masoor, Adas, Heramame, Lentille, Lenteja, Lins

Lentils are very nutritious and can be cooked on their own or added to soups, stews and made into a curry (dhal). They should be soaked for 12 hours in warm water before cooking. Lentils are more digestible than many legumes. The dried seed can also be ground into a powder and used with cereal flours in making bread, this greatly enhances the value of the protein in the bread. The seed stores better if it is left in its husk. Young seedpods can also be used fresh or cooked like green beans.

Botanical Name: Citrus latifolia, C. hystrix, C. aurantifolia, C. limetta
Other Names: Limbu, Makrut, Limeon, Limone, Limette, Lima, Limon verde, Kalka

Lime fruit, and particularly their juice, are used in beverages, such as limeade (akin to lemonade). Alcoholic beverages prepared with limes include cocktails such as gin and tonic, margarita, mojito, and Cuba libre, as well as many drinks that may be garnished with a thin slice of the fruit or corkscrew strip of the peel (twist). One customary consumption of tequila is in shots accompanied by lime wedges and salt. Beer is often served with limes in Mexico, as well as some other countries. Lime juice is also used in commercial soft drinks.In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a very common ingredient in authentic Mexican and Southwestern American dishes. It is also used for its pickling properties in ceviche. Additionally, the leaves of the Kaffir lime are used in southeast Asian cuisine. The use of dried limes as a flavouring is typical of Persian cuisine. Lime extracts and essential oils are frequently used in perfumes, cleaning products, and in aromatherapy.