Thai cooking calls for red, yellow and green curry paste, while most Chinese dishes use the turmeric-based yellow. You'll find it in small cans, and it should be refrigerated once opened. [Cassia Bark] 
Curry Paste
C h i l i F l a k e s
C h i l i O i l
C u r r y P a s t e
F e r m e n t e d B l a c k B e a n s
F i s h S a u c e
F i v e - S p i c e P o w d e r
H o i s i n S a u c e
M i s o
O y s t e r S a u c e
R i c e V i n e g a r