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Mexican Food Encyclopedia

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Indian ginger
Mango powder used in Indian cuisine.
Indian Pickle
Indian parsley.
Indian Celery seed.
Indian Carom seed.
Indian Emblica or Gooseberry.
Indian pomegranate seed.
Indian fennel.
or Carum Seeds are related to caraway and cumin seeds and used primarily in Indian cuisine. The taste has a hint of thyme. Ajowan seeds are often boiled in water and this liquid is given to treat upset stomachs.
comes from a berry that is picked from a forty-foot evergreen tree. It has an aroma that is similar to cloves and the flavor suggests a blend of spices. Try Chef Merito Allspice to flavor a variety of your favorite vegetables, or use it to spice up your appetizers. Allspice can be used on anything from beets, carrots, sweet potatoes, to cranberry juice, apple pie, and rice pudding. You should only use 1/8 tsp of ground allspice to flavor 2qt of soup, stew, or marinade.
is a bushy plant in which all parts are edible (fruits, flowers, stems, rhizomes, and roots). When the leaves are cooked they look much like spinach, but with a much more bitter taste. Salads, soups, sauces, and tea may include fruits, leaves and stems of the angelica plant.
Anise Seed
is a grayish-green brown small seed that grows in the anise plant. The aroma and flavor of this seed ground is sweet and licorice like. It is used in German and Italian style cookies, coffee cakes, sweet rolls, Scandinavian rye bread, and French pancakes and in many Indian dishes. You can purchase and use Chef Merito Anise Seed whole or ground but it should be used with caution since a little goes a long way. Anise, which contains the chemicals Alpha-pinene, creosol and dianethole, has been said to aid in digestion, clear mucous from air passages and promote milk production in nursing mothers.
or Hing, a relative of the fennel family, is another spice used primarily in Indian vegetarian cuisine. Asafoetida is obtained from the gum or a tropical plant. It is sold in pieces or ground. It should be used sparingly since it has a very strong flavor and odor.