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1. Kalo (Taro) (*Colocasia esculenta*): A staple root vegetable central to Hawaiian cuisine, often used to make poi, a traditional dish. It thrives in wet, taro paddies and is integral to Hawaiian culture and agriculture.
2. ‘Uala (Sweet Potato) (*Ipomoea batatas*): Introduced by Polynesians, this nutritious tuber is an important food source in Hawaiian diets and adaptable to various growing conditions.
3. ‘Ulu (Breadfruit) (*Artocarpus altilis*): A versatile fruit used in many traditional dishes, praised for its starchy, potato-like texture when cooked.
4. Kukui (Candlenut) (*Aleurites molucana*): Known for its oil-rich nuts, kukui was used historically for lighting and medicinal purposes, as well as in food preparation.
5. Noni (Noni Fruit) (*Morinda citrifolia*): Used traditionally in Hawaiian medicine for its purported health benefits, noni fruit is also used in some traditional dishes.
6. Hala (Pandanus) (*Pandanus tectorius*): Its leaves are used for weaving traditional Hawaiian mats and baskets, and the fruit is eaten in various forms.
7. Pau (Wild Sugar Cane) (*Saccharum officinarum*): Early Hawaiians cultivated various types of sugar cane, which was used to produce sweet treats and beverages.
8. Lūʻau (Young Taro Leaves): The young, tender leaves of the taro plant are used in a dish called lūʻau, often cooked with coconut milk.
9. Kī (Ti Leaf) (*Cordyline fruticosa*): The leaves are used in traditional Hawaiian cooking for wrapping foods and in ceremonial practices. Ti plants are also used for medicinal purposes.
10. Pilo (Wild Ginger) (*Zingiber zerumbet*): This plant, with its edible flowers and rhizomes, was used in traditional Hawaiian food preparation and medicine.
11. ‘Awa (Kava) (*Piper methysticum*): Known for its calming effects, ʻawa is used in traditional ceremonies and as a social beverage in Hawaiian culture.
12. Turmeric (Curcuma longa) Used in cooking, particularly in dishes that incorporate its distinctive yellow color and earthy flavor. It is also valued for its medicinal properties, including anti-inflammatory and antioxidant benefits.
    

These crops not only form the basis of traditional Hawaiian diets but also hold cultural and ceremonial significance, reflecting the deep connection between the Hawaiian people and their land.