posted by admin on Oct 31
From the pods bome by a small perennial member of the pea family native to the eastern Mediterranean and in use since early Egyptian times, fenugreek seeds are small, smooth, hard and brownish yellow.
The seeds have a pronounced aroma not dissimilar to curry or celery, and a lingering bitter and astringent flavor that mellows with dry-roasting. Used in many spice preparations- such as Indian masala pastes, sambars and condiments, and Afican Berbere are often softened in vinegar before being added to other spices to make masala or curry. They are also used extensively in pickling solutions. The leaves of the plant are used as a vegetable in Indian cooking. Fenugreek seeds are eaten to relieve flatulence, diarrhoea, diabetes and high blood pressure; they are also reputed to promote lactation.
Available : widely
posted by admin on Oct 31
Vibrant green in color when fresh and drying to a dull greenish yellow-brown with age, fennel seeds have a warm, sweet and intense liquorice flavor that mellows with dry-roasting. They look similar to but are larger than CUMIN SEEDS. The fennel plant is indigenous to the Mediterranean region, where it is grows wild, and the seeds are used extensively in Italian, Chinese, Middle Eastern and many Indian preparations, from pickles and chutneys to rich sauces, fish cooking, sausages and breads.
The sweet character of the seeds also lends itself well to dessert cooking. Recorded in Greek mythology, fennel seeds have long been favored for their medicinal properties, being reputed to aid digestion, menstruation, inflamed eyes, respiratory alments, and slimming.
Available : widely.
posted by admin on Oct 30
Dried orange, mandarin orange or tangerine peel is used in many Chinese dishes- stocks, soups, sauces, congees and stir-fries – and especially those from the Sichuan and Hunan provinces.
It adds a subtle citrus flavor that is more haunting and less obvious than that of the fresh zest, and the acidity of the peel cuts through the fat of park or duck, with which it is sometimes cooked. The peel, often used in conjunction with STAR ANISE and SICHUAN PEPPER, needs to be reconstituted in warm water before use.
Available : Asian food stores.
posted by admin on Oct 29
These small brown seeds are the dried fruit of the herb dill weed. They taste similar to the leaves but their liquorice flavor is more pungent. The seeds are used predominantly in pickling solutions, condiments and fish cookery, and initial dry-roasting brings out their flavor more fully. There are two varieties of dill seed-the European and the Indian, the latter being paler but longer and more slender.
Although interchangeable, these varieties differ slightly in flavor the warming, pungent European dill seeds resemble CARAWAY SEEDS; the Indian seeds are less sharp and cause a slight tingling on the tongue when eaten whole. A native of the eastern Mediterranean region and southern Russia, the plant and seeds were believed to have held magic powers during medieval times.
Available : widely
posted by admin on Oct 28
From a type of Cassia originating in and specific to Indonesia and Malaysia, fresh, bright-green salam leaves are as essential in Indonesian cooking as CURRY LEAVES are in Indian cooking. They are used sparingly in curries and soups, as they release an essential oil when simmered with other ingredients, giving an aromatic flavor with slight tobacco overtones.
Bay leaves are sometimes suggested as a substitute, but on no account should they be used in place of salam leaves as their flavor is completely different.
Available : Asian food stores.
