A to Z


Coriander: Coriander is an herb heavily used throughout the world in cuisine such as Mexican, Thai and Indian. In the states coriander comes dried and can be found in the spice aisle and we call fresh coriander, cilantro. In other parts of the world, fresh or dried it is referred to as coriander or Chinese parsley.


Daal (Dahl or Dhal): Daal is from Indian & Pakistani regions of the world. It is traditionally made from lentils or split peas. It is like a thick stew served over rice or with a type of flat bread such as roti or naan.


Naan: Naan is an oven-baked flatbread usually found in India or other surrounding countries. It may be considered by some as a common word meaning flatbread but I have found that naan is associated mainly with Indian cuisine. You can use it for dipping in hummus or use it as a form of utensil for eating curries.


Raita: Raita is a yoghurt-based condiment from the Middle East. It comes in many varieties but is usually is made up of yoghurt, cucumber, carrot, cumin and other spices. You can use it as a garnish or as a dipping sauce. It is absolutely delicious.


Temph or Tempe: Temph is a soy product used like Tofu that supposedly originated in Indonesia but is used widely throughout all of Asia. It is a fantastic thing to use in dishes in a substitution of meat. Themph is made of soybeans that bind into a firm patty or cake like texture. It has a very earthy flavor and can be found in most markets today. I have found that temph comes in different varieties such as flaxseed, veggies, rice & grain or the original version of just soy.


Yucca: Yucca is a root similar to potatoes but not as starchy that is considered a staple in places such as Central and South America. You can mash it, fry it or put it in soup. It is one of my favorite things I was introduced to in South America and it is absolutely delicious. Here in the states you can find yucca in a can usually in the international food section.


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