Asafetida
If you've heard of Kurma, chances are you've heard of asafetida...
[Read More]
Black Salt
A special type of Indian rock salt, mined from the volcanic regions
of Pakistan and India. It's full of therapeutic benefits, and is
recommended for patients with high blood pressure...
[Read More]
Bulgur
A grain that's been around for a very long time, Bulgur is today
much loved in Armenia and Syria, as well as amongst the Kurds...
[Read More]
Fenugreek
An erect annual herb of the bean family, indigenous to
western Asia and south-eastern Europe, and cultivated for its seeds,
which, although legumes, are used as a spice...
[Read More]
Mustard Seeds
Of the many varieties of mustard, the three most prominent are the
tiny, round, brownish-black seeds from the plant known as Brassica
nigra, the purple-brown seeds of Brassica juncea,
and the yellow seeds from Brassica alba...
[Read More]
Pandan Leaves
These long, thin, green leaves are popular in Malaysia, Sri Lanka,
Indonesia and Thailand as an important flavouring agent for savoury
and sweet dishes. The flavour of pandan is hauntingly aromatic and
delicate, and it is as important to Asians as vanilla is to Westerners...
[Read More]
Quinoa
"While no single food can supply all of the essential life-sustaining
nutrients, quinoa comes as close as any other in the vegetable or
animal kingdoms...”
[Read More]
Turmeric
Its large leaves are sometimes simmered in Malaysian Nyonya cooking.
In Thailand the young tender shoots are boiled and used as a vegetable...
[Read More]
Urad Dal
One of the most versatile of all legumes,
urad dal can be cooked into thick purees and liquid soups, sauces,
stews, pillow-soft fried savouries, moist raw chutneys, crispy pancakes,
feather-light steamed dumplings, and sprouted salads, to name but
a few...
[Read More]
Yam Bean
Known also as sweet turnip as well as by its Mexican name, jicama
(pronounced hee-kama), yam bean is a tuber native of tropical
America as well as South-East Asia...
[Read More]
|