Nutmeg

The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace.

Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 mm to 30 mm (1 inch) long and 15 mm to 18 mm (¾ inch) wide, and weighing between 5 g and 10 g (¼ ounce and ½ ounce) dried, while mace is the dried "lacy" reddish covering or arillus of the seed. This is the only tropical fruit that is the source of two different spices.

Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter (see below).

The outer surface of the nutmeg bruises easily.

The pericarp (fruit/pod) is used in Grenada to make a jam called "Morne Delice". In Indonesia, the fruit is also made into jam, called selei buah pala, or sliced finely, cooked and crystallised to make a fragrant candy called manisan pala ("nutmeg sweets").

The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia; it is also grown in the Caribbean, especially in Grenada. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India; both are used as adulterants of M. fragrans products.

Culinary uses

Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is a tasty addition to cheese sauces and is best grated fresh. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It is known as Jaiphal in most parts of India and as Jatipatri and Jathi seed in Kerala. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.

In Middle Eastern cuisine, nutmeg grounds are often used as a spice for savoury dishes. In Arabic, nutmeg is called Jawzt at-Tiyb.

In Greece and Cyprus nutmeg is called μοσχοκάρυδο (moschokarydo) (Greek: "nut that smells nice") and is used in cooking and savoury dishes.

In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine nutmeg is quite popular, it is added to vegetables like Brussels sprouts, cauliflower, and string beans.

Japanese varieties of curry powder include nutmeg as an ingredient.

In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically it is just a sprinkle on the top of the drink.

source: Wikipedia

Clove (Cengkeh)

Cloves (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisine all over the world. The English name derives from Latin clavus 'nail' (also origin of French clou 'nail') as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka; it is also grown in India under the name Lavang .

The clove tree is an evergreen which grows to a height ranging from 10-20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are harvested when 1.5-2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the centre.

Uses

According to FAO, Indonesia produced almost 80% of the world's clove output in 2005 followed at a distance by Madagascar and Tanzania.

Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia. The largest brand of kreteks in the United States is Djarum, who sells the iconic Djarum Black. Cloves are also an important incense material in Chinese and Japanese culture.

Cloves have historically been used in Indian cuisine (both North Indian and South Indian) as well as Mexican cuisine (best known as "clavos de olor"), where it is often paired together with cumin and cinnamon. In north Indian cuisine, it is used in almost all dishes, along with other spices. It is also a key ingredient in tea along with green cardamom. In south Indian cuisine, it is used extensively in biryani along with "cloves dish" (similar to pilaf, but with the addition of other spices), and it is normally added whole to enhance the presentation and flavor of the rice. In Vietnamese cuisine, cloves are often used to season pho broth.

Its essence is commonly used in the production of many perfumes.

During Christmas, it is a tradition in some European countries to make a pomander from cloves and oranges to hang around the house. This spreads a nice scent throughout the house and the oranges themselves act as Christmas decorations.

Medicinal and Nostrums

Cloves are used in Ayurveda called Lavang in India, Chinese medicine and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural antihelmintic. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract.

In Chinese medicine cloves or ding xiang are considered acrid, warm and aromatic, entering the kidney, spleen and stomach meridians, and are notable in their ability to warm the middle, direct stomach qi downward, to treat hiccough and to fortify the kidney yang. Because the herb is so warming it is contraindicated in any persons with fire symptoms and according to classical sources should not be used for anything except cold from yang deficiency. As such it is used in formulas for impotence or clear vaginal discharge from yang deficiency, for morning sickness together with ginseng and patchouli, or for vomiting and diarrhea due to spleen and stomach coldness. This would translate to hypochlorhydria. Clove oil is used in various skin disorders like acne, pimples etc. It is also used in severe burns, skin irritations and to reduce the sensitiveness of skin.

Ayurvedic herbalist K.P. Khalsa, RH (AHG), uses cloves internally as a tea and topically as an oil for hypotonic muscles, including for multiple sclerosis. This is also found in Tibetan medicine. Ayurvedic herbalist Alan Tilotson, RH (AHG) suggests avoiding more than occasional use of cloves internally in the presence of pitta inflammation such as is found in acute flares of autoimmune diseases.

In West Africa, the Yorubas use cloves infused in water as a treatment for stomach upsets, vomiting and diarrhoea.The infusion is called Ogun Jedi-jedi.

Western studies have supported the use of cloves and clove oil for dental pain, and to a lesser extent for fever reduction, as a mosquito repellent and to prevent premature ejaculation. Clove may reduce blood sugar levels.

Source: http://en.wikipedia.org/wiki/Clove

Cinnamon (Kayu Manis)

Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10–15 metres (32.8–49.2 feet) tall, belonging to the family Lauraceae, and is native to Sri Lanka.

The leaves are ovate-oblong in shape, 7–18 cm (2.75–7.1 inches) long. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. The fruit is a purple one-centimeter berry containing a single seed.

Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in colour and develops resinous compounds. Chemical components of the essential oil include ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool, and methyl chavicol.

The name cinnamon comes from Greek kinnámōmon, itself ultimately from Phoenician. The botanical name for the spice—Cinnamomum zeylanicum—is derived from Sri Lanka's former (colonial) name, Ceylon.

In Malayalam it is called as "karugapatta" and in Tamil "pattai" or "lavangappattai." In Sri Lanka, in the original Sinhala, cinnamon is known as "kurundu," recorded in English in the 17th century as Korunda. In Sanskrit cinnamon is known as "tvak" or "dārusitā. In Urdu, Hindi, and Hindustani cinnamon is called dalchini, in Assamese it is called "alseni," and in Gujarati "taj." In Arabic it is called "qerfa."

History

Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates. Cinnamon is native to Sri Lanka. It was imported to Egypt from China as early as 2000 BC. It is mentioned in the Bible in Exodus 30:23, where Moses is commanded to use both sweet cinnamon (Hebrew קִנָּמוֹן, qinnāmôn) and cassia in the holy anointing oil; in Proverbs 7:17–18, where the lover's bed is perfumed with myrrh, aloe and cinnamon; and in Song of Solomon 4:14, a song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon. It is also alluded to by Herodotus and other classical writers. It was commonly used on funeral pyres in Rome, and the Emperor Nero is said to have burned a year's supply of cinnamon at the funeral for his wife Poppaea Sabina in 65 AD.

Up to the Middle Ages, the source of cinnamon was a mystery to the Western world. It is possible that the Arabs established an early monopoly on trading in cinnamon, and kept its origin a secret for hundreds of years. In Herodotus and other authors, Arabia was the source of cinnamon: giant Cinnamon birds collected the cinnamon sticks from an unknown land where the cinnamon trees grew, and used them to construct their nests; the Arabs employed a trick to obtain the sticks. This story was current as late as 1310 in Byzantium, although in the first century, Pliny the Elder had written that the traders had made this up in order to charge more. The first mention of the spice growing in Sri Lanka was in Zakariya al-Qazwini's Athar al-bilad wa-akhbar al-‘ibad ("Monument of Places and History of God's Bondsmen") in about 1270. This was followed shortly thereafter by John of Montecorvino, in a letter of about 1292.

Indonesian rafts transported cinnamon (known in Indonesia as kayu manis- literally "sweet wood") on a "cinnamon route" directly from the Moluccas to East Africa, where local traders then carried it north to the Roman market. See also Rhapta.

Arab traders brought the spice via overland trade routes to Alexandria in Egypt, where it was bought by Venetian traders from Italy who held a monopoly on the spice trade in Europe. The disruption of this trade by the rise of other Mediterranean powers, such as the Mamluk Sultans and the Ottoman Empire, was one of many factors that led Europeans to search more widely for other routes to Asia.

Portuguese traders finally discovered Ceylon (Sri Lanka) at the beginning of the sixteenth century and restructured the traditional production and management of cinnamon by the Salagama (brahmins) caste who later held the monopoly for cinnamon in Ceylon. The Portuguese established a fort on the island in 1518 and protected their own monopoly for over a hundred years.

Dutch traders finally dislodged the Portuguese by allying with the inland Kingdom of Kandy. They established a trading post in 1638, took control of the factories by 1640, and expelled all remaining Portuguese by 1658. "The shores of the island are full of it", a Dutch captain reported, "and it is the best in all the Orient: when one is downwind of the island, one can still smell cinnamon eight leagues out to sea." (Braudel 1984, p. 215)

The Dutch East India Company continued to overhaul the methods of harvesting in the wild, and eventually began to cultivate its own trees.

The British took control of the island from the Dutch in 1796. However, the importance of the monopoly of Ceylon was already declining, as cultivation of the cinnamon tree spread to other areas, the more common cassia bark became more acceptable to consumers, and coffee, tea, sugar, and chocolate began to outstrip the popularity of traditional spices.

Cultivation

Cinnamon is harvested by growing the tree for two years and then coppicing it. The next year, about a dozen shoots will form from the roots. These shoots are then stripped of their bark, which is left to dry. Only the thin (0.5 mm) inner bark is used; the outer woody portion is removed, leaving metre-long cinnamon strips that curl into rolls ("quills") on drying; each dried quill comprises strips from numerous shoots packed together. These quills are then cut into 5–10 cm lengths for sale.

Cinnamon has been cultivated from time immemorial in Sri Lanka, and the tree is also grown commercially at Tellicherry in southern India, Bangladesh, Java, Sumatra, the West Indies, Brazil, Vietnam, Madagascar, Zanzibar, and Egypt. Sri Lanka cinnamon has a very thin, smooth bark with a light-yellowish brown color and a highly fragrant aroma.

According to the International Herald Tribune, in 2006 Sri Lanka produced 90% of the world's cinnamon, followed by China, India, and Vietnam. According to the FAO, Indonesia produces 40% of the world's Cassia genus of cinnamon.

Uses

Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It's used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon. It is also used in the preparation of some kinds of desserts, such as apple pie and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats (most notably Sholezard Per. شله زرد)

In medicine it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhoea and other problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods.

Cinnamon has been reported to have remarkable pharmacological effects in the treatment of type II diabetes and insulin resistance. However, the plant material used in the study was mostly from cassia and only few of them are truly from Cinnamomum zeylanicum (see cassia's medicinal uses for more information about its health benefits). Recent advancement in phytochemistry has shown that it is a cinnamtannin B1 isolated from C. zeylanicum which is of therapeutic effect on type II diabetes, with the exception of the postmenopausal patients studied on C. cassia. Cinnamon has traditionally been used to treat toothache and fight bad breath and its regular use is believed to stave off common cold and aid digestion.

Cinnamon is used in the system of Thelemic Magick for Solar invocations, according to the correspondences listed in Aleister Crowley's work Liber 777. In Hoodoo, it is a multipurpose ingredient used for purification, luck, love, and money.

Cinnamon has been proposed for use as an insect repellent, although it remains untested. Cinnamon leaf oil has been found to be very effective in killing mosquito larvae. The compounds cinnamaldehyde, cinnamyl acetate, eugenol and anethole, that are contained in cinnamon leaf oil, were found to have the highest effectiveness against mosquito larvae.

It is reported that regularly drinking of Cinnamomum zeylanicum tea made from the bark could be beneficial to oxidative stress related illness in humans, as the plant part contains significant antioxidant potential.

An urban legend holds that it is impossible to eat a tablespoon of powdered cinnamon without choking or vomiting. This has prompted the circulation of a large number of daredevil videos on the internet. Cinnamon is a strong desiccant, which resists swallowing, instead causing an irritating dry layer to form on the tongue, pharynx, and esophagus. The excess cinnamon remains in fine powder form and is usually inhaled into the lungs, where it causes irritation and choking.

Side effects

Excessive use of cinnamon bark may cause inflamed taste buds, tender gums, and mouth ulcers. Large quantities can change breathing, dilate blood vessels, and cause sleepiness, depression, or even convulsions.

Cardomom (Kapulaga)

The name cardamom is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.

Types and distribution

The two main genera of the ginger family that are named as forms of cardamom are distributed as follows:

• Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia.
• Amomum (commonly known as black cardomom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) is distributed mainly in Asia and Australia.

The Sanskrit name for cardamom is "elā" or "truṭī." In Urdu/Hindi/Gujarati and some Southern Indian languages It is called "elaichi" or "elchi."

Varieties

There were initially three natural varieties of cardamom plants.

1. Malabar (Nadan/Native) - As the name suggests, this is the native variety of Kerala. These plants have pannicles which grow horizontally along the ground.
2. Mysore - As the name suggests, this is a native veriety of Karnataka. These plants have pannicles which grow vertically upwards.
3. Vazhuka - This is a naturally occouring hybrid between Malabar and Mysore varieties, and the pannicles dont grow vertically nor horizontally, but in between both.

Recently a few planters isolated high yielding plants and started multiplying them on a large scale.

The most popular high yielding variety is Njallani. Njallani, also known as "rup-ree-t" is a unique high-yielding cardamom variety developed by an Indian farmer Sebastian Joseph at Kattappana in the South Indian state of Kerala. Sebastian Joseph and his son Regimon let bees cross-pollinate the cardamom plants and came up with a new high-yielding variety that he named Njallani, after his ancestral home. This variety yields 1500 kg/hectare as compared to the conventional 200 kg/ha. The increased yield revolutionised cardamom cultivation in the state of Kerala.

Uses

Both forms of cardamom are used as flavorings in both food and drink, as cooking spices and as a medicine. Elettaria cardamomum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked sometimes; it is used as a food plant by the larva of the moth Endoclita hosei. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet-bread pulla. It is one of the most expensive spices by weight and little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom. In the Middle East, green cardamom powder is used as a spice for sweet dishes as well as traditional flavouring in coffee and tea. Cardamom pods are ground together with coffee beans to produce a powdered mixture of the two, which is boiled with water to make coffee. Cardamom is also used in some extent in savoury dishes. In Arabic, cardamom is called al-Hayl. In Persian, it is called hel. In Hebrew, it is also called hel (הל). In Gujurati (a derivative of Hindi), it is "Ē-lī-chē". In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar and cooked together in a mihbaz, an oven using wood or gas, to produce a mixtures that are as much as forty percent cardamom.

In South Asia, green cardamom is often used in traditional Indian sweets and in Masala chai (spiced tea).

Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes. It is often referred to as fat cardamom due its size ('Moti Elaichi'). Individual seeds are sometimes chewed, in much the same way as chewing-gum. In Northern Europe, cardamom is commonly used in sweet foods, pastries or cakes. It has also been known to be used for gin making.

In traditional medicine

Green cardamom in South Asia is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom bite. Amomum is used as a spice and as an ingredient in traditional medicine in systems of the traditional Chinese medicine in China, in Ayurveda in India, Korea, Japan, and Vietnam.

Species in the genus Amomum are also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum cultivated in China, Laos and Vietnam is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. "Tsaoko" cardamom Amomum tsao-ko is cultivated in Yunnan, China and northwest Vietnam, both for medicinal purposes and as a spice. Increased demand since the 1980s, principally from China, for both Amomum villosum and Amomum tsao-ko has provided a key source of income for poor farmers living at higher altitudes in localized areas of China, Laos and Vietnam, people typically isolated from many other markets. Until recently, Nepal has been the world's largest producer of large cardamom. Guatemala has become the world's largest producer and exporter of cardamom, with a staggering export total of US$137.2 million for 2007.

Etymology

In Hindi, Urdu, and Gujarati cardamom is called elaichi, and "yelakki" in Kannada and other South Indian languages. It is called Elakka in Malayalam, which is the language of Kerala an Indian province that accounts for 70% of Indian cardamom. In South Asia green cardamom, called "Elaichi" in Marathi, Hindi and Urdu. It is called "Yalakulu" in Telugu, "elam" (ஏலம்) in Tamil. In Hebrew, it is known as Hel (הל). In Persian it is also known as Hel (هل). In Arabic, it is called Hayl (هیل).

source:http://en.wikipedia.org/wiki/Cardamom

COCONUT MILK (Santan)

Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. In Malaysia, Brunei and Indonesia coconut milk is called santan and in the Philippines it is called gata. In Thailand it is called ga-ti and used in many of the Thai curries. It should not be confused with coconut water (coconut juice), which is the naturally-occurring liquid found inside a coconut.

Preparation

Two grades of coconut milk exist: thick and thin. Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is used mainly to make desserts and rich, dry sauce. Thin milk is used for soups and general cooking. This distinction is usually not made in western nations since fresh coconut milk is usually not produced, and most consumers buy coconut milk in cans. Manufacturers of canned coconut milk typically combine the thin and thick squeezes, with the addition of water as a filler.

Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness. Some brands sold in western countries add thickening agents to prevent the milk from separating inside the can, since the separation tends to be misinterpreted as a sign of spoilage by people who have no experience with coconut milk.

Once opened, cans of coconut milk must be refrigerated, and are usually only good for a few days. Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.

Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It should not be confused with the coconut water discussed above, and has a fat content of approximately 17%. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk.

Cooking

Coconut milk is a common ingredient in many tropical cuisines, most notably that of Southeast Asia (especially Filipino, Indonesian, Burmese, Cambodia, Malaysian, Singaporean, Sri Lankan, Thai) West African, Caribbean and Polynesian cuisines. Frozen coconut milk tends to stay fresh longer, which is important in dishes in which the coconut flavor is not competing with curries and other spicy dishes.

Coconut milk is the base of most Thai curries. To make the curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate. The curry paste is then added, as well as any other seasonings, meats, vegetables and garnishes.

Medicinal properties

The monolaurins in the coconut oil have been found to be very powerful antibacterial, antiviral, and antifungal agents in Ayurveda. Some people believe that coconut milk can be used as a laxative. It is also used for healing mouth ulcers

Alcohol

In Rennell Island Solomon Islands local home-brew is made by fermenting coconut milk, yeast and sugar in a bin and leaving it hidden in the bush for about a week.

Plant growth usage

In 1943, Johannes "The Moobze" van Overbeek discovered that coconut milk actively encourages plant growth. This was later discovered to be due to a number of factors, but predominantly the existence in the milk of a cytokinin known as zeatin The addition of 10% coconut milk to the substrate in which wheat is grown has shown substantial improvements in yield.

Dishes

Chinese

• Various sweet dim sum dishes
• Various sweet soups (tong sui)

Thai

• Red curry
• Green curry
• Red "Gang Dang" curry
• Yellow "Gang Leong" curry
• Panang curry
• Pineapple curry
• Massaman curry
• Tom Kha "coconut soup"
• Satay peanut sauce
• Tapioca pudding
• Ice Cream
• Coconut Pudding
  
• Thai Shaved Ice or Nam Kang Sai, known as snow cone in the US. Another name is 'Wan-Yen'. In Thailand, this kind of cold dessert is very popular as well. The differences from other countries' shaved ice is that in the Thai version the toppings (mixings) are in the bottom and the shaved ice is on top. There are between 20-30 varieties of mixings that can be mixed in. Among them are young coconut that have been soaked in coconut milk, black sticky rice, chestnuts,sweetened taro, red beans, cheng-sim-ee (special flour that is very chewy and slippery) and many more.
• Coconut rice
  

Malaysian and Singaporean

• Gula melaka
• Laksa
• Nasi Lemak
• chicken curry
• curry vegetables

Indonesian

• Opor Ayam
  
• Nasi liwet
• Nasi Uduk
• Rendang
• Gulai Kepala Ikan
  
• Javanese gudeg
• sayur lodeh
• soto betawi/soto jakarta
• sop kaki kambing ( goat soup)
• es putar (ice cream)
• es teler (dessert)
• es bumi hangus (dessert)
• es shanghai (dessert)
• es cendol (dessert)
• es doger (dessert)
• es dawet ayu (dessert)
• kolak (dessert)
• bubur kacang hijau (dessert)
• bubur ketan hitam (dessert)
• Manadonese pisang ijo cake
• Medanese bika ambon cake
• mangkuk cake
• dodol candy

Sri Lankan

• Spicy chicken curry
• Spicy beef curry
• Spicy and non-spicy fish curry
• Potato curry
• Tomato sambol
  
• Green bean curry
• Coconut milk (Pol kiri) - a dish in itself, usually used for gravy with Pittu
• Milk gravy (Kiri hodi) - Coconut milk with a dash of saffron and onion, usually used for gravy with String-hoppers

West Indian

• Rice and peas
• Callaloo

Hawaiian

• Haupia (a gelatin-like pudding flavored with coconut milk)
• Kulolo
• Lu'au (taro leaves simmered in coconut milk)
  

Indian (Kerala)

• Gothampu payasam (Wheat Payasam)
• Ada Prathaman
• Parippu Prathaman
• Mutton Stew
• Kerala Curries
• Molugootal (sometimes used in conjunction with fresh grated coconut to enhance flavour)
• Paal-Appam (sweetened coconut milk in the center of the Aapam for taste)
• Puttu (Steam cake) Grated coconut is mixed with rice powder for taste

Indian (Goan and Konkani cuisine in Karnataka, and Maharashtra)

• Almost all dishes have coconut milk and paste as its base (called as "Aapros" in Konkani)
  • Human (fish curry)
  • All vegetable and fish curries
  • Payasa, Mangane, Kheer
  • Coconut Rice

Indian (Northern)

• Korma
• Halwa

Filipino

• Adobo sa Gata (Meat sauteed in soy sauce, garlic, and pepper, thickened with coconut milk)
• Ginata (Various entrees or desserts simmered in coconut milk)
  • Ginataang Bilo Bilo (Rice dumpling dessert)
  • Ginataang Tilapia (White fish in creamy coconut)
• Gulaman at Sago (Tapioca with coconut milk)
• Laing (Spicy taro dish seasoned with shrimp, pork, and ginger)
• Pancit Butong (Coconut noodles)
• Halo-halo (Shaved ice in coconut milk with sweet beans, ice cream, fruits, condensed milk, and other sundries)

Burmese

• Halawa (a snack made of sticky rice, butter, coconut milk, similar to Indian halwa)
• Kyauk-kyaw (coconut jelly)
• Mont let saung (tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggery syrup in coconut milk)
• Ohn-no hkauk-hswe (curried chicken and wheat noodles in a coconut milk broth)
• Shwegyi mont (unsweet cake of semolina, coconut milk, and poppy seeds)
• Ngyuenea hakushelat (coconut milk)

Vietnamese

• Cháo cá lóc nước cốt dừa
• Chè đậu xanh nước cốt dừa
• Thịt kho nước cốt dừa
• Chuối rim mật nước cốt dừa
• Ốc len xào dừa

Drinks

In Hong Kong and Southern China, sweetened coconut milk is served on its own as a drink during spring and summer. It is made by adding sugar and evaporated or fresh milk during the process of preparing the coconut milk. It is served chilled.

Drinks using coconut milk as an ingredient include

• Pina Colada and its nonalcoholic variant Virgin Pina Colada (Coconut cream may also be used)
• Coquito con Ron
  

Source: http://en.wikipedia.org/wiki/Coconut_milk

SPICE DICTIONARY: THAI CHILI (Cabe Rawit)

Thai pepper (Thai: prik ki nu) refers to any of three cultivars of chili pepper, found commonly in Thailand, and also in neighbouring countries, such as Vietnam, Malaysia, Indonesia, the Philippines and Singapore. It is also found in India, mainly Kerala, and is used in traditional dishes of kerala cuisine (pronounced in Malaylam as kanthari mulagu).

Bird's eye chili pepper (chili padi/ cabe rawit)

The hottest form is the bird's eye chili pepper, which is also known as chili padi. This refers to the small size of the chili that reminds people about the small size of paddy (rice), the staple food in the region. It is also known as cili padi (Malay), cabe rawit (Indonesian), phrik khii nuu (พริกขี้หนู, literally "mouse shit chili"), Thai hot, Thai dragon (due to its resemblance to claws), Siling Labuyo (Filipino), Ladâ, and boonie pepper (the Anglicized name).

These tiny little fiery chilis point downward from the plant and their colors change directly from green to red. This type of chili can be found in Malaysia, Brunei, Indonesia, and the Philippines but most commonly in Thailand. Although small in size compared to other types of chili, the chili padi is relatively strong at 50,000 to 100,000 on the Scoville pungency scale. Malaysia consumes about RM140 million worth of chilies each year.

Malay and Indonesian proverb

This chili is commonly found in Malaysian and Indonesian markets sold alongside the larger chili. As the small chili turns out to be hotter than the larger counterpart, this often surprises people that don't expect such a small chili would pack a very hot taste. This is the source of the Malay proverb "Kecil-kecil cili padi" and Indonesian proverb "Kecil-kecil cabe rawit", which refers to something small in size or stature that contains something unexpected for its size.

source:http://en.wikipedia.org/wiki/Thai_pepper

SPICE DICTIONARY: K-LIME (Jeruk Purut)

The kaffir lime (Citrus hystrix DC., Rutaceae), also known as kieffer lime and limau purut is a type of lime native to Indonesia and Malaysia, commonly used in Southeast Asian cuisine, and widely grown worldwide as a backyard shrub.

The kaffir lime is a rough, bumpy green fruit that grows on very thorny bush with aromatic and distinctively shaped "double" leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).

Naming

Other names for Citrus x hystrix:

• Burma: shauk-nu, shauk-waing
• Cambodia: krauch soeuch
• China: (檸檬葉) ning meng ye (Mandarin), fatt-fung-kam (Cantonese), thai-ko-kam (Hokkien/Minnan)
• Malaysia: limau purut
• Indonesia: jeruk purut, jeruk limo, jeruk sambal
• Philippines: swangi
• Sri Lanka: kahpiri dehi, odu dehi, kudala-dehi
• Thailand: makrud, som makrud
• Laos: makgeehoot

The Oxford Companion to Food (ISBN 0-19-211579-0) recommends that the name kaffir lime should be avoided in favor of makrud lime because kaffir is an offensive term in some cultures, and also has no clear reason for being attached to this plant. (For this reason, some South Africans refer to the fruit as K-lime.) However, kaffir lime appears to be much more common.

Uses

Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai cuisine (for dishes such as tom yum), Lao cuisine, and Cambodian cuisine, for the base paste known as "Krueng". The leaves are also popular in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam - literally sour vegetables, and are also used along with Indonesian bay leaf for chicken and fish. They are also found in Malay and Burmese cuisines.

The leaves can be used fresh or dried, and can be stored frozen.

The juice and rinds of the kaffir lime are used in traditional Indonesian medicine; for this reason the fruit is sometimes referred to in Indonesia as jeruk obat - literally "medicine citrus". The oil from the rind also has strong insecticidal properties.

The zest of the fruit is widely used in creole cuisine and to impart flavor to "arranged" rums in the Reunion island and Madagascar.

In Popular Culture

• In the 2007 motion picture No Reservations, Catherine Zeta-Jones' character (Kate, a chef) uses kaffir lime leaves as the secret ingredient in her saffron sauce recipe.
• Smirnoff makes a ready-to-drink mojito flavored with Kaffir lime.
• MolsonCoors produces Blue Moon Rising Moon beer, flavored with kaffir lime leaves.

Source: http://en.wikipedia.org/wiki/Kaffir_lime

SPICE DICTIONARY: CORIANDER (Ketumbar)

Coriander (Coriandrum sativum), also commonly called cilantro, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.

The name coriander derives from French coriandre through Latin “coriandrum” in turn from Greek “κορίαννον”. John Chadwick notes the Mycenaean Greek form of the word, koriadnon "has a pattern curiously similar to the name of Minos' daughter Ariandne, and it is plain how this might be corrupted later to koriannon or koriandron."

Uses

All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.

Leaves

The leaves are variously referred to as coriander leaves, cilantro (in the United States and Canada, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly in Britain), kindza (in Georgia), Chinese parsley or Mexican parsley. The leaves have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones. Some people perceive an unpleasant "soapy" taste and/or a rank smell. Contrary to popular opinion, there is no evidence that there is a genetic basis to this taste perception; instead, it appears to be linked to exposure. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys) and Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.)

Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes.

Fruit

The dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green.

It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Like most spices, ground coriander seed loses its flavour quickly in storage and is best when ground as needed. For optimum flavour, whole coriander seed should be stored in a tightly sealed container away from sunlight and heat.

Coriander seed is a key spice (Hindi name: धनिया dhania) in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.

Outside of Asia, coriander seed is an important spice for pickling vegetables, and making sausages in Germany and South Africa (see boerowors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are uncommonly used in European cuisine today, though they were more important in former centuries.

Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a citrus character to these styles of beer.

Roots

Coriander roots are used in a variety of Asian cuisine. They are commonly used in Thai dishes.

source: http://en.wikipedia.org/wiki/Coriander

SPICE DICTIONARY: CARAWAY (Jintan)

Caraway or Persian cumin (Carum carvi) is a biennial plant in the family Apiaceae, native to Europe and western Asia.

The plant is similar in appearance to a carrot plant, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm stems. The main flower stem is 40–60 cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) are crescent-shaped achenes, around 2 mm long, with five pale ridges.

The plant prefers warm, sunny locations and well-drained soil.

Cultivation and uses

The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads especially rye bread, which is denser because of the yeast-killing properties of the essential oil, limonene. Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Northern European cuisine, for instance sauerkraut. It is also used to add flavor to cheeses such as havarti. Akvavit and several liqueurs are also made with caraway. A carminative, a tisane made from the seeds is used as a remedy for colic, loss of appetite and digestive disorders and to dispel worms. Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes.

The roots may be cooked as a root vegetable like parsnips or carrots.

In one of the short stories in Dubliners by James Joyce, a character eats caraway fruits to mask the alcohol on his breath.

Similar herbs

Caraway thyme has a strong caraway scent and is sometimes used as a substitute for real caraway in recipes.

Source: http://en.wikipedia.org/wiki/Caraway

SPICE DICTIONARY: ALPINA GALANGA (Lengkuas/Laos)

Alpinia galanga, a plant in the ginger family, is an herb used in cooking, especially in Indonesian cuisine and Thai cuisine. It is one of four plants known as galangal, and is differentiated from the others with the common name greater galangal. The galangals are also called blue ginger or Thai ginger.

A. galanga is called laos in Indonesian and is the most common form of galangal used in cooking. It is also known as Langkwas and galanga root.

Description

The plant grows from rhizomes in clumps of stiff stalks up to two meters in height with abundant long leaves which bears red fruit. It is native to South Asia and Indonesia. It is cultivated in Malaysia, Laos, and Thailand. A. galanga is the galangal used most often in cookery. The robust rhizome has a sharp, sweet taste and smells like a blend of black pepper and pine needles. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.

Culinary uses

The rhizome is a common ingredient in Thai soups and curries, where is used fresh in chunks or thin slices, mashed and mixed into curry paste, or dried and powdered. Indonesian rendang is usually spiced with galangal. Greater galangal is used in Russia as a flavoring for beverages, including a liqueur called nastoika.

Source: http://en.wikipedia.org/wiki/Alpinia_galanga

SPICE DICTIONARY: KEMANGI (Lemon Basil)

Ocimum × citriodorum) is a hybrid between basil (Ocimum basilicum) and African basil (Ocimum americanum)

It is an herb grown primarily in northeastern Africa and southern Asia, for its strong fragrant lemon scent is used in cooking.

Lemon basil has stems that can grow to 20-40 cm tall. It has white flowers in late summer to early fall. The leaves are similar to basil leaves, but tend to be narrower. Seeds form on the plant after flowering and dry on the plant.

Lemon Basil usually eaten as lalapan. The leaves had a typical strong lemon fragrance. Lemon Basil also one of the ingredients that used in Pepes.

source: http://id.wikipedia.org/wiki/Kemangi
http://en.wikipedia.org/wiki/Lemon_basil

SPICE DICTIONARY: KEMIRI (Candlenut)

• The candle nut is similar (though "rougher") in flavor and texture to the macadamia nut, which has a similarly high oil content. It is mildly toxic when raw.
  
• The nut is often used cooked in Indonesian cuisine and Malaysian, where it is called kemiri in Indonesian or buah keras in Malay. In Java of Indonesia, it is used to make a thick sauce which is eaten with vegetables and rice.
• Several parts of the plant have been used in traditional medicine in most of the areas where it is native. The oil is an irritant and purgative and sometimes used like castor oil. It is also used as a hair stimulant or additive to hair treatment systems. The seed kernels have a laxative effect. In Japan its bark has been used on tumors. In Sumatra, pounded seeds, burned with charcoal, are applied around the navel for costiveness. In Malaya, the pulped kernels or boiled leaves are used in poultices for headache, fevers, ulcers, swollen joints, and gonorrhea. In Java, the bark is used for bloody diarrhea or dysentery.
• In ancient Hawai'i, the nuts, named kukui were burned to provide light. The nuts were strung in a row on a palm leaf midrib, lit one end, and burned one by one every 15 minutes or so. This led to their use as a measure of time. One could instruct someone to return home before the second nut burned out.
• In Tonga, still nowadays, ripe nuts, named tuitui are pounded into a paste, tukilamulamu, used as soap or shampoo.
• Candle nuts are also roasted and mixed into a paste with salt to form a Hawaiian condiment known as inamona. Inamona is a key ingredient in traditional Hawaiian poke. It's the Hawaiian state tree.
• Dead wood of candlenut is eaten by a larva of a coleoptera called Agrionome fairmairei. This larva is eaten by some people.

Modern cultivation is mostly for the oil. In plantations, each tree will produce 30–80 kg of nuts, and the nuts yield 15 to 20% of their weight in oil. Most of the oil is used locally rather than figuring in international trade.

Source: http://en.wikipedia.org/wiki/Candlenut

Pic Source: http://id.wikipedia.org/wiki/Kemiri

SPICE DICTIONARY: PANDAN LEAF

Pandan (P. amaryllifolius) leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya ('jam') preserves, and desserts such as pandan cake. Pandan leaf can be used as a complement to chocolate in many dishes, such as ice cream. They are known as daun pandan in Indonesian and Malay; and (bān lán) in Mandarin. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. Dried leaves and bottled extract may be bought in some places.
"Kewra" is extract distilled from the Pandanus flower, used to flavor drinks and desserts in Indian cuisine.
Throughout Oceania almost every part of the plant is used, with various species different from those used in Southeast Asian cooking.

Source: http://en.wikipedia.org/wiki/Pandanus

SPICE DICTIONARY: SERAI (Cymbopogon/Lemon Grass)

Lemon grass is widely used as an herb in Asian cuisine. It has a citrus flavour and can be dried and powdered, or used fresh.

Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African and Latino-American countries (e.g., Togo, Mexico, DR Congo).

East-Indian Lemon Grass (Cymbopogon flexuosus), also called Cochin Grass or Malabar Grass, is native to Cambodia, India, Sri Lanka, Burma,and Thailand while the West-Indian lemon grass (Cymbopogon citratus), also known as serai in Malay, is assumed to have its origins in Malaysia. While both can be used interchangeably, C. citratus is more suited for cooking. In India C. citratus is used both as a medical herb and in perfumes.

source:http://en.wikipedia.org/wiki/Cymbopogon

SPICE DICTIONARY: GARLIC

Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including Eastern Asia, South Asia, South-East Asia, the Middle-East, Northern Africa, Southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.
Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of boyulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.

In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In Eastern Europe the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.

Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil and soaked bread produces ajoblanco.
About 1/4 teaspoon of dried powdered garlic is equivalent to one fresh clove.

Storage
Domestically, garlic is stored warm (above 18 °C or 64 °F) and dry, to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called "plaits" or grappes. Garlic is often kept in oil to produce flavoured oil, however the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil at room temperature can support the growth of deadly Clostridium botulinum. Peeled cloves may be stored in wine or vinegar in the refrigerator
Commercially, garlic is stored at 0 °C, also dry.

source: http://en.wikipedia.org/wiki/Garlic

SPICE DICTIONARY: SHALLOT (Bawang Merah)

The term shallot is used to describe two different Allium species of plant. The French grey shallot or griselle, which has been considered to be the “true shallot” by many, is Allium oschaninii, a species that grows wild from Central to Southwest Asia. Other varieties of shallot are Allium cepa var. aggregatum (multiplier onions), also known as A. ascalonicum.

This ambiguity is further confused with scallions, also known as spring or green onions. In some countries, green onions are called shallots, and shallots are referred to by alternative names such as eschallot or eschalotte.

The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. They tend to be more expensive than onions, especially in the United States, however they can be stored for at least 6 months.

Shallots are called 'bawang merah kecil' (small red onions) in Bahasa Melayu, an official language of Indonesia, Malaysia, Brunei, and Singapore,also called Brambang in Java, and "hom" (หอม - literally "fragrant") in Thai. In South East Asian cuisines, such as Thai, Malaysian and Indonesian cuisines, both shallots and garlic ('bawang putih', white onions) are very often used as elementary spices. Raw shallot can also accompany cucumbers when pickled in mild vinegar solution. It is also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called 'bawang goreng' (fried onions) in Indonesian language, which can be bought ready-made from groceries and supermarkets. It enhances the flavor of many South East Asian dishes, such as fried rice variants. In Indonesia, sometimes it is made into pickle which is usually added in variable kinds of traditional food. Its sourness increases one's appetite.

It is widely used in the southern part of India. In Kannada language it is known as 'Eerulli' and used extensively in snacks, salads, curries and rice varieties. In Tamil it is called Sambar Vengayam and Kochulli in Malayalam and is used in Sambar (a type of curry) and different types of kuzhambu(curry).

Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.

Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine.

Shallots are propagated by offsets, which, in the Northern Hemisphere are often planted in September or October, but the principal crop should not be planted earlier than February or the beginning of March. In planting, the tops of the bulbs should be kept a little above ground, and it is a commendable plan to draw away the soil surrounding the bulbs when their roots have taken hold. They should not be planted on ground recently manured. They come to maturity about July or August, although they can now be found year-round in supermarkets.

Similar to onions, raw shallots release chemicals that irritate the eye when sliced, resulting in tears. See onion for a discussion of this phenomenon.

Shallots appear to contain more flavonoids and phenols than other members of the onion family.

In Australia, the foodstuff industry has renamed a number of vegetables. The name shallot has been applied to scallions, normally called spring onions in Australia, and shallots have been renamed eschalotte. The term French shallot has also been used for Allium oschaninii.

There is a very specific region of shallot gardening in southeastern Ghana.

The name of the shallot derives from the name of the city of Ashkelon (Latin ‘Ascalon’) in ancient Canaan, in Italian its name is "scalogno".

Shallots in South East Asian Cooking

Shallots are called 'bawang merah kecil' (small red onions) in Bahasa Melayu, an official language of Indonesia, Malaysia, Brunei, and Singapore,also called Brambang in Java, and "hom" (หอม - literally "fragrant") in Thai. In South East Asian cuisines, such as Thai, Malaysian and Indonesian cuisines, both shallots and garlic ('bawang putih', white onions) are very often used as elementary spices. Raw shallot can also accompany cucumbers when pickled in mild vinegar solution. It is also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called 'bawang goreng' (fried onions) in Indonesian language, which can be bought ready-made from groceries and supermarkets. It enhances the flavor of many South East Asian dishes, such as fried rice variants. In Indonesia, sometimes it is made into pickle which is usually added in variable kinds of traditional food. Its sourness increases one's appetite.

It is widely used in the southern part of India. In Kannada language it is known as 'Eerulli' and used extensively in snacks, salads, curries and rice varieties. In Tamil it is called Sambar Vengayam and Kochulli in Malayalam and is used in Sambar (a type of curry) and different types of kuzhambu(curry).

source: http://en.wikipedia.org/wiki/Shallot

SPICE DICTIONARY: TURMERIC (Kunyit)

In non-Indian recipes, turmeric is sometimes used as a coloring agent. It has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powdwers.

Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/ polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.

In combination with annatto (E160b), turmeric has been used to color cheeses, yogirt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).

Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric.

source: http://en.wikipedia.org/wiki/Turmeric

SPICE DICTIONARY: GINGER (Jahe)

Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to add spiciness to gingerbread and other recipes. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground.

Ginger is also made into candy and used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale-- a sweet, carbonated, non-alcoholic beverage, as well as the similar, but somewhat spicier beverage ginger beer which is popular in the Caribbean.

Fresh ginger should be peeled before using to cook. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be stored in a refrigerator for about three weeks and up to three months if storing in a freezer.

Indonesia has a famous beverage that called Wedang Jahe, which is made from ginger and palm sugar; Indonesians also use ground ginger root, called jahe or djahe, as a frequent ingredient in local recipes.

source: http://en.wikipedia.org/wiki/Ginger