Search

A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking.

A ground substance that is a purple colored starch made from the meat of purple yams, a tuber that has a gnarled appearance.

A mixture of spices, common in India, which is used to season a variety of different Indian foods. Dhanajiru is a combination of ground cumin, coriander, black pepper, and turmeric.

Small, dried, red peppers that are hung to dry in the sun and then dried further in old wood burning ovens.

Dehydrated onions ground to a granular form and used for seasoning purposes.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

sate, sateh,

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.