Mexican Food Encyclopedia

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Sarson: Indian Mustard seed.

Saunf: Indian fennel seed.

Shahi Jeera: Indian black cumin seed.

Soa sag: Indian dill.

Suwa: Indian aniseed.

Saffron: has been cultivated for over 4000 years in such countries as China, France, Great Britain, Italy, Kashmir, Iran, Portugal, and Spain. Saffron has an intense color and was used by early civilization as a dye. The Egyptian Pharaohs anointed their kings with oils scented with saffron. Saffron is considered to be the most expensive spice on earth. In 1984, its wholesale market value was $600 per kg. The short plant (one-foot) has bulb-shaped roots with smaller fiber roots and a stem with purple flowers. Saffron consists of the dried stigma located in the purple flowers. There are three types of saffron: a yellow-orange that is light in flavor, an orange saffron that is stronger in flavor, and a reddish-orange that has the strongest flavor. Saffron has a pleasant floral odor with a somewhat bitter herbaceous flavor, but it is better known for its intense, yellowish coloring characteristics. Just a few strands of saffron are enough to color and flavor several servings of paella or rice. The well-known Spanish dish of Arroz con Pollo (chicken and rice) depends on saffron for its color. It may be used in chicken, fish or veal casseroles and soups, sauces, and cheeses. Today, many cooks and food companies use the less expensive, yet equally colorful, anatto seed or achiote to color rices and soups. Chef Merito offers consumers a variety of natural yellow food colorants: Chef Merito Anatto Seeds , Chef Merito Ground Anatto, Chef Merito Achiote Salt , Chef Merito Achiote Paste, and Chef Merito Saffron. While excessive doses causes uncontrollable laughter, saffron, the stigmas of the crocus flower, can be fun in other ways! It has stimulating properties on the erogenous zones and it has similar effects to that of hormones.

Sage: grows white, woody stems that are approximately one foot long. They bear oval leaves and many purple flowers. The dried ground leaves are spicy, with a bitter taste, fragrant and sharp. The United States imports most of its sage from Albania and Yugoslavia. The Dalmatian Islands (off the coast of Croatia) produce the highest quality sage. Sage is used in many poultry stuffing, roasts, gravies, casseroles, and soups. Try Chef Merito Sage on hamburgers, roast lamb, pork, and veal. It also adds a great zest to a number of other vegetables.

Salt- Fleur de Sel: Not all salt is the same. Fleur de Sel, or "flower of salt" is a naturally ocurring sea salt which occurs during the summer months along the european coastal areas which have shallow beach-salt-lagoons which allow light salt crystal to float to the top of the water. Each morning, salt-workers, use wooden or non-mechanized materials, to gather or "skim" the Fleur de Sel from the top of the sea water. Without any processing, the salt is sold for consumption and due to the rarity and heavy-manual-labor it is the most expensive type of salt on the market. Fluer de Sel is considered a gourmet salt. The most famous comes from the Brittany shores of France, but other nations, such as Portugal, also "harvest" Fleur de Sel crystals. The taste is milder and smoother than other salts, including sea salt. Some would even say that it has a sweet-salty flavor balance with a light crispy texture. Fleur de Sel is not "organic" because it is a "mineral," however, it can be used with "organic" ingredients to create an organic end product.

Savory: is a low growing annual that bears bright green leaves that are used for the spice. The taste is spicy and peppery. It makes a good substitute for pepper. There are two types of savory: summer savory and winter savory. Summer savory is cultivated throughout the Mediterranean region and winter savory grows wild in southern Europe. Savory is outstanding with scrambled eggs, deviled eggs, and other egg dishes. It goes well with chilled vegetables, salads, and dishes containing mostly beans, lentils, or peas. Summer savory should be added just before the end of the cooking cycle.

Sesame Seed: is native to the Sunda Islands in Indonesia where it has been under cultivation for over 4000 years. Today the United States imports most of the seed from Mexico and Central America. Sesame plants grow to a height of approximately four feet and bear pods containing the small white seeds. The aroma and the flavor is nutty. Sesame seed may be purchased either plain, decorticated, untoasted, or toasted. The decorticated seed may be used in quick breads, rolls, coffee cakes, cookies, or pies that are going to be baked. One should lightly toast sesame seed if they will be used on salads or in salad dressing. Toasted sesame seed and butter make a good spread for bread. It is interesting to note that sesame seeds have properties which assist in the digestion of wheat, and may explain why, ever since the ancient Romans, cultures have been baking bread with sesame seeds.