achiote seed
[ah-chee-OH-tay]
Achiote is the musky-flavoured seed of the annatto tree. It is used for both colouring and flavouring food, usually as a base of seasoning pastes for meat and fish dishes. Buy whole seeds when they’re a rusty red color; brown seeds are old and flavourless. Achiote seed is also called annatto which, in its paste and powder form, is used as a colouing agent for margarine and cheese.

ajowan; ajwain
[AHJ-uh-wahn]
Ajowan tastes similar to thyme, but stronger and less subtle.A native of southern India, it's light brown to purple-red seeds resemble celery seeds in size and shape. Ajowan is most commonly added to chutneys, curried dishes, breads and legumes. Coming from the same botanical family as cumin and parsley, it is also known as carom and bishop’s weed.

Aleppo pepper
[ah-LEHP-oh]
These moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper, it is the preferred capsicum for adding the gentle edge of authentic Mediterranean flavour and fragrance.

allspice
Allspice is a member of the myrtle family, grown primarily in Jamaica. The berry is a sort of reddish-greenish-brown, and is about the size of a pea and can be purchased whole or ground. The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves.

amchur
[AHM-choor]
Unripe mangoes are sun-dried and ground to a powder which is used to give a sour tang to many East Indian dishes including meats, vegetables and curried dishes. It is also called simply mango powder.

Anaheim chile
[AN-uh-hime]
Named after the California city, the generally mild Anaheim is one of the most commonly available in the United States. It is usually medium green in color and has a long, narrow shape. The red strain is also called the chile Colorado. Anaheim chiles can be purchased fresh or canned and have a sweet taste with just a hint of bite. Anaheims are frequently stuffed and commonly used in salsas.

ancho chile
[AHN-choh]
This broad, dried chile is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a poblano chile.

anise
[AN-ihss]
Anise leaves and seeds both have a distinctive, sweet licorice flavour. The greenish brown, oval-shaped anise seed is generally used though, flavouring a variety of confections as well as stews, vegetable dishes and drinks.

annatto
[uh-NAH-toh]
see achiote.

arroz
[ah-ROHS]
The Spanish word for “rice.”

asafetida; asafoetida
[ah-sah-FEH-teh-dah]
A flavouring obtained from a giant fennel-like plant that grows mainly in Iran and India. It’s used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.

avocado leaves
Avocado leaves can be used whole, though we recommend toasting them slightly in a pan, then grind with a mortar and pestle to release their subtle fragrance of anise and hazlenut. Use in moles, stews, and chicken or fish dishes.

bay leaves
The large dried leaves of the bay laurel tree are one of the oldest herbs used in cookery.

Bengal gram
Bengal gram is used whole in lentil curries. The flour (besan) is used to prepare bhajias and may be used to flavour and thicken curries.

besan
Flour made from Bengal gram or channa dal, sometimes called gram flour. Indian cooks use besan to make batter for vegetables or fish, or as a thickening agent for sauces.

black cumin
Black cumin (kali jeera) is a rare variety, smaller and sweeter than regular cumin. Preferred in Northern India for meat dishes (kormas) and rice dishes (biryani). It is also known as Imperial cumin referring to its popularity with visiting Moghul emperors.

black-eyed peas
These white kidney shaped beans with a black “eye” are available dried or canned.

b’steeya
[bs-TEE-yah]
A Moroccan dish of phyllo pastry filled with shredded chicken, ground almonds and spices. The “pie” is baked until a crisp golden brown, then sprinkled with confectioners’ sugar and cinnamon. Also spelled bastela, bastila and bisteeya.

baba ghanoush; baba gannoujh
[bah-bah gah-NOOSH]
A Middle Eastern puree of eggplant, garlic, olive oil, lemon juice and tahini. It’s used as a spread or dip for pita bread.

borage
Bright flowers and hairy leaves distinguish this European herb whose flavour is reminiscent of cucumber. Both the flowers and leaves are used in salads, but the leaves must be chopped finely so their hairy texture isn’t offputting. The leaves are also used to flavour teas and vegetables.

burnet
[BER-niht]
Native to Europe, burnet includes any of several herbs, the most common being salad burnet. Its leaves are used in salads and with vegetables, having a fragrance similar to cucumber.

cardamom
[KAR-duh-muhm]
A member of the ginger family, cardamom grows in many tropical areas including India, Southeast Asia and South and Central America. Cardamom pods contains about 20 tiny seeds. Cardamom has a pungent aroma and a warm, spicy-sweet flavor. It’s widely used in Scandinavian and East Indian and mid-Eastern cooking. This aromatic spice has a warm, spicy-sweet flavour. Cardamom seeds may be removed from the pods and ground, or the entire pod may be fried in ghee or oil for several minutes to release its oils. Usually cardamom is added before a dish’s other ingredients are browned. The pod is quite bitter and should be discarded after frying..

cascabel chile
[KAS-kuh-behl]
A dried, plum-shaped, dark red coloured chile, about 1“ in diameter. Cascabel means “little round bell” or “rattle” in Spanish, a name alluding to the rattling sound this chile makes when shaken. With its rich nutty flavour and medium heat, it is excellent in sauces, soups and other cooked dishes. The cascabel chile is also known as chile bola .

cassia
From the dried bark of the cassia tree, it is similar to cinnamon, but with a more robust flavour, appropriate for combining with the intensity of other Asian spices. Cassia is also known as Chinese cinnamon.

cayenne chile
[KI-yehn]
An extremely hot bright red chile, 3” to 5” long and about 1/2 an inch in diameter. Cayennes are generally sold dried as cayenne pepper and used in soups, sauces and stews.

cellophane noodles
[SEHL-uh-fayn]
These translucent threads are not really noodles in the traditional sense, but are made from the starch of green mung beans. Sold dried, they must be briefly soaked in hot water before using in most dishes, except when added to soups. They can also be deep-fried. Other names for cellophane noodles include bean thread, Chinese vermicelli, glass noodles and harusame .

chana dhal
This is a round split yellow lentil, similar in appearance to the smaller moong dhal and the larger yellow split pea, which can be used as a substitute. It is used as a binding agent in some dishes and is widely available from Indian stores.

chapati (ata) flour
This is a type of wholemeal (whole-wheat) flour available from Indian stores and is used to make chapatis and other breads.

Charleston hot chile
A variety of cayenne, this fiery hot chile is 3” to 4” long, changing from yellow to orange to crimson red as it ripens.

chervil
[CHER-vuhl]
A delicately-flavoured parsley, this aromatic herb has curly, dark green leaves with a hint of anise flavour. It is one of the main ingredients in “fines herbes”.Chervil is also called cicily and sweet cicily .

chilaca chile
[chih-LAH-kuh]
A mild to medium-hot chile that, when dried, is known as the pasilla. The narrow chilaca can measure up to 9 inches long and often has a twisted shape. It turns from dark green to dark brown when fully mature.

chile; chili pepper
There are over 200 varieties of chiles, varying in length from a 1/4-inch to 12 inches and in shape from long and narrow to plump and round. Their heat quotient varies from mildly warm to fiery hot. A chile’s colour can be anywhere from green to yellow to red to black. As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Those seeds and membranes contain most of the chile’s capsaicin, the oil that gives chiles their heat. Removing a chile’s seeds and veins is the only way to reduce its heat.

chiles rellenos
[CHEE-lehs rreh-YEH-nohs]
This Mexican specialty literally translates as “stuffed peppers,” consisting of cheese-stuffed mild green chilies, covered with batter and fried until the outside is crisp and the cheese inside is melted.

cloves
Cloves are the dried, unopened flower buds of a type of evergreen found only in the Moluccas, the spice islands of Indonesia. The dark brown spice is named for its nail shape— clavus being the latin word for nail. The cloves pungent flavour goes well with baked ham, mulled wines etc.

chipotle chile
[chi-POHT-lay]
This hot chile is a dried, smoked jalapeño. The brown chipotle has a wrinkled, dark brown skin and a smoky, sweet, almost chocolate flavour. The chipotle morita is slightly hotter and smaller. Use sparingly to add heat and an exquisite smoky flavour to a soup, salsa or sauce. Chipotles come dried, pickled and canned in adobo sauce.

coriander
[KOR-ee-an-dur]
A native to the Mediterranean and the Orient, coriander is known for both its seeds and for its leaves. The small round beige seeds are fragrant with a unique flavour. Whole coriander seeds are used in pickling and for mulled drinks. Ground, it is used in curries, baked goods, soups and in many spice blends. Fresh coriander leaves, commonly called cilantro or Chinese parsley, have a distinctive flavour that lends itself well to the highly seasoned cuisines of India, the Caribbean, Mexico, and the Orient

cumin
[KOO-hihn]
These aromatic, nutty flavoured seeds is one of the most frequently used spices in Middle Eastern, Indian, Asian, Mediterranean and Mexican cuisines. It is used whole or ground to make a powder. It is recommended that cumin be fried or roasted before using to release its full flavour.

curry
The word ‘curry’ is said to derive from the Tamil word ‘keri’ meaning bazaar. Others claim it is from the southern Indian word ‘kari’, meaning sauce. Curries exist throughout Asia in many different dishes. Thailand, China, India, Japan, Singapore etc. all prepare curries, each is different, but all are pungent and spicy, although the level of heat (from peppers) varies.

curry leaf
This fragrant herb looks like a small shiny bay leaf, with a strong fragrance. Choose fresh bright green leaves when possible, or frozen leaves. Dried leaves have little of the flavour.

daikon
[DI-kuhn]
A large Asian radish with a sweet fresh flavour and crisp white flesh. The skin can be creamy white or black, ranging in size from 6” to 15”long with a 2” to 3” diameter. Daikon is used raw in salads or cooked in a stir-fry.

epazote
[eh-pah-ZOH-teh]
Epazote is a pungent herb with pointed serrated leaves, a native of tropical America. Epazote is essential for making Mexican bean dishes, with a unique flavour best described as aromatic and pungent, slightly citrus and bitter. Epazote is a perfect addition to bean dishes because it is carminative, which means it reduces gas. Also known as Mexican tea and wormseed.

Fenugreek - fresh leaves
[FEHN-yoo-greek]
Sold in bunches, fenugreek has very small leaves and is used in salads or to flavour meat and vegetarian dishes. Discard the bitter stalks. Native to Asia and southern Europe.

fenugreek seeds
[FEHN-yoo-greek]
When roasted, fenugreek seed tastes vaguely like maple syrup. Its pleasant bitter flavour lends itself to curry blends, chutneys and rich vegetarian stews.

fennel
[FEHN-uhl]
There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated throughout the Mediterranean and in the U.S. It has a broad, bulbous base that’s treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a variety of methods such as braising, sauteing or in soups. The greens can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. When cooked, its anise-like flavour becomes lighter than in its raw state. Common fennel is the variety from which the greenish-brown fennel seeds come. The seeds are available whole and ground and are used in both sweet and savory foods and drinks.

fines herbes
A mixture of very finely chopped herbs. The classic combination is chervil, chives, parsley and tarragon though marjoram, savory, burnet or watercress may be included as part of the blend. Because they quickly lose their flavor, fines herbes should be added to a cooked mixture shortly before serving. Unlike Bouquet Garni they are not removed from the dish before serving. Its primary use is in egg dishes, but it is also good with lighter-flavoured fish. In dishes where you add parsley for color, this is a nice variation — you will get the same brightness with a little different flavour. Since the flavor is very light, like parsley, this blend won’t overwhelm any dish.

five-spice powder
Also known as Chinese five-spice, this powerful blend of spices includes cinnamon, cloves, fennel, szechwan peppers and ginger. Try adding a teaspoon or two with a half cup of liquid (water, wine or broth) to flavour a stir-fry. It’s also an interesting addition to fruit desserts.

Fresno chile
[FREHS-noh]
Short and cone-shaped, the Fresno ranges in color from light green to bright red when fully mature. Because of its heat, the Fresno is best used in small amounts as a seasoning.

galangal; galangale
[guh-LANG-guhl]
Galangal is a rhizome that has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambals or in fish dishes with coconut milk. Also known as laos (Indonesian) and kha (Thailand). Greater galangal is most widely available with a creamy colour, while Lesser galangal has an oranger flesh and a hotter flavour.

garam masala
A blend of several strongly aromatic spices designed to add flavour and fragrance to many Indian dishes. It also often used as a garnish. The literal Hindi translation of garam masala is “hot spices”.

ginger; gingerroot
The gnarled root comes from Jamaica, India, Africa and China. It’s flavour is peppery and slightly sweet, while the aroma is pungent and spicy. Fresh gingerroot is used in a variety of forms in Asian cuisine; grated, ground and slivered. Europeans and most Americans are more likely to use the dried ground form of ginger, usually in baked goods. The flavour of dried ground ginger is very different from that of its fresh form and is not an appropriate substitute for dishes specifying fresh ginger.

golden needles
The delicate dried golden buds of the tiger lily have a pungent-sweet flavour for use as a vegetable and garnish for a variety of stir-fried dishes.

goma
[GOH-mah]
Japanese for “sesame seed.” Shiro goma is unhulled white sesame seed, muki goma is hulled white seed and kuro goma is black sesame seed. Goma abura is sesame seed oil. All four products are available in Asian markets.

grains of paradise
[GOH-mah]
Although they are related to cardamom, the flavour of this spice is very peppery and is also known as Guinea Pepper or Melegueta Pepper. Used primarily in West African cooking and ras el hanout.

guajillo chile
[gwah-HEE-yoh]
The skin of this dried CHILE is shiny-smooth and a deep, burnished red. The chile is very tough and must be soaked longer than most dried chiles. The flavorful guajillo is pointed, long and narrow (about 4 inches by 1 inch). Because it can be quite hot, the guajillo is also sometimes called the travieso (“mischievous”) chile in reference to its not-so-playful sting. It’s used in both sauces and cooked dishes.

güero chile
[GWEH-roh]
The generic term for yellow chiles such as banana chile or Santa Fe grande.

habanero chile
[ah-bah-NEH-roh]
An extremely hot chile, it is native to the Caribbean, the Yucatan and the north coast of South America. Small and lantern-shaped, the habanero ranges from light green to bright orange when ripe . It’s generally used for sauces in both its fresh and dried form.

harissa sauce
[hah-RISS-ah]
A hot Tunisian chili sauce of dried red chilies, garlic, caraway, coriander, cumin, mint and oil. Also found in Algeria and Morocco, it is used in cooking, particularly in the vegetable or meat tagines, though more frequently as a table condiment, rather like Indonesian sambals.

Hungarian wax chile
A large yellow chile (4” to 6” long) that ranges in flavor from mild to medium-hot. Hungarian wax chiles, which have a distinctly waxy flavor, are also called banana chiles .

jalapeño chile
[hah-lah-PEH-nyoh]
Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from mildly hot to very hot. They have a rounded tip and are about 2” long . jJalapeños are quite popular because they’re so easily seeded (the seeds and veins are extremely hot). In their dried form, jalapeños are known as chipotles.

Jamaican hot chile
Extremely hot, this bright red chile is 1” to 2” in diameter and has a distorted, irregular shape.

juniper berries
Juniper berries were first used by Indians in the Pacific Northwest, who crushed the berries and cooked them with wild buffalo. They have a rather tart flavor which cuts back some of the powerful wild gaminess of venison. The distilled oil of these berries is what flavours gin. Juniper berries are a necessity for marinades for wild boar, venison, and pork dishes; and are often used in stuffing for all types of fowl. They might be thrown in a stew, whether beef or rabbit; and of course you cannot make an authentic sauerbraten without the addition of juniper berries.

kaffir lime leaves
Unlike ordinary citrus leaves, kaffir lime leaves have a pronounced flavour and fragrance that combines well with rich coconut milk and hot chili spices in Thai dishes. Very good with fish.

kebsa spice
The traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon, cumin, cloves, nutmeg, coriander, loomi, red and black pepper.

lemon grass
Essential to Thai cooking, this aromatic grass has a small bulbous root with a light lemonlike flavour and aroma that mixes well with strong Asian spices. It can be used fresh by chopping or bruising its scalion-like base, or use it dried. Lemon grass is also known as ‘citronella’ and ‘sereh’.

lentil
[LEHN-tuhl]
A staple in India and much of the Middle East, this small oval pulse comes in three main varieties: The most common is the European lentil, sold with the seed coat on, with a gray-brown exterior and cream coloured interior. The Egyptian or red lentil is smaller and rounder, an orange-red colour without the seed coat. Also there is the yellow lentil. All lentils are used after having been dried once ripened.

loomi
[LOOM-ee]
In Iraq and Oman, ripe limes are boiled in salt water and sun-dried until their interior turns dark. The resulting spice, called loomi, is often used to impart a distinct citrus odour and a sour tang to legumes and meat dishes. In Iran powdered loomi is also used to flavour basmati rice. Also called leimoon Basra, leimoon aswad and leimoon omani. Dried limes can be used in powdered form or whole (usually pierced).

mace and nutmeg
Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - and once dried are known as mace blades. The flavor of both spices is very similar - warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.

Mexican oregano
Mexican oregano has a considerably stronger flavour (with more anise flavour) than its European cousin. It is very aromatic and sweet smelling, combining well with chiles, cilantro and epazote.

molcajete and tejolote
[mohl-kah-HEH-teh] [teh-hoh-LOH-teh]
A molcajete is a Mexican mortar made of black basalt, for grinding chilies and sauces. The tejolote is the pestle.

mulato chile
[moo-LAH-toh]
This long dark brown chile is a type of dried poblano. It has a light fruity and smoky flavour. The mulato is essential for making MOLE.

mung bean
Widely used in both China and India, mung bean is most commonly used to grow bean sprouts. A small dried bean with yellow flesh and a skin that is normally green but sometimes yellow or black. Dried mung beans are ground into flour, which is used to make noodles in China and a variety of dishes in India.

nigella seeds
[ni-JELL-ah]
These tiny black seeds have a nutty, slightly bitter, peppery flavour. They are used in India and the Middle East as a seasoning for vegetables (eggplant, pumpkin) and breads. It should be fried or dry roasted before use to enhance its flavour. Also called black onion seeds or kalongi.

orange-blossom water
Sold bottled, the essence distilled from orange-blossom petals and used principally to perfume desserts.

panch phoron; panch phora
Panch phoron is a Bengal classic mixture of five spices; cumin, black cumin, mustard, fenugreek and fennel seeds. It is rarely ground, though should either be toasted or fried in oil before using in vegetable dishes and chutneys.

pasilla chile
[pah-SEE-yah]
In its fresh form this chile is called a chilaca. It’s generally about 7” long and 1” in diameter. The rich-flavored, medium-hot pasilla is a blackish-brown color, which is why it’s also called chile negro. It’s particularly good for use in sauces.

pepitas
[puh-PEE-tahs]
Pumpkin seeds are a popular ingredient in Mexican cooking. With their white hull removed, they are a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted. Pepitas are sold salted, roasted and raw, and with or without hulls.

peppercorn
Pepper is a berry that grows in grapelike clusters on a climbing vine (Piper nigrum) native to India and Indonesia. The berry is processed to produce three basic types of peppercorn — black, white and green. Black peppercorns are picked when the berry is not quite ripe, then dried until it shrivels and the skin turns to black. It’s the strongest and hottest flavoured of the three. Among the best black peppers are the Tellicherry and the Lampong. The white peppercorn has been allowed to ripen, after which the skin is removed and the berry is dried, resulting in a smaller, light-tan berry with a milder flavour. White pepper is usually used in light-coloured sauces or foods where black pepper would stand out. The green peppercorn is the soft, underripe berry that’s usually preserved in brine. It has a fresh flavour that’s less pungent than the black or white.

pepperoncini
[pep-per-awn-CHEE-nee]
Also called Tuscan peppers , these thin, 2” to 3” chiles have a bright red, wrinkled skin. They have a slightly sweet flavor that can range from medium to medium-hot.

pequín chile
Tiny (about 1/2-inch-long), oval, dried chiles are a beautiful red-orange color. Their flavor is slightly sweet and smoky and their heat quotient fiery. The pequín is also called chile pequeño . Its wild form is known as tepín or chiltepín .

pimiento; pimento
[pih-MYEHN-toh, pih-MEN-toh]
A large, red, heart-shaped sweet that measures 3 to 4 inches long. Pimiento is the Spanish word for “pepper”. It is sweet though more aromatic than that of the red bell pepper. Canned and bottled pimientos (halves, strips or pieces) and are the familiar red stuffing found in green olives. Much of the pimiento crop is used for paprika. Pimento is the name of the tree from which allspice comes.

poblano chile
[poh-BLAH-noh]
This dark green CHILE has a mild rich flavour. It is about 4 to 5 inches long, tapering from top to bottom in a triangular shape. Poblanos are found in central Mexico, though they are now also grown in the U.S. Southwest. In their dried state they’re known as ancho or mulato chiles.

ras el hanout
[raz-el-HAHN-ut]
The exotic Moroccan spice blend that translates as “head of the shop”, indicating this is the spice merchants best. The mixture consists of at least 12 ingredients, but often it has as much as 50! Spices in the mix may include: cumin, ginger, black pepper, cinnamon, cayenne, allspice and cloves, to the rarer monk’s pepper, xylopia pods, grains of paradise and rose petals. Depending on the occasion, the mixture may include hashish or aphrodisiacs like the Spanish fly beetle.

ristra
[REES-tra]
A Spanish term referring to a handstrung rope of foods, usually chiles or heads of garlic.

rose water
Sold bottled, the essence distilled from rose petals and used principally to perfume desserts.

saffron
[SAF-ruhn}
The yellow-orange stigmas from the crocus sativus, a small purple crocus, is considered the worlds most expensive spice. Each flower has only three stigmas which must be hand-picked and dried. It takes 14,000 stigmas for a single ounce of saffron. Saffron is grown in a number of regions, though the Spanish saffron “Mancha First Quality” is considered the cream of the crop. Always buy saffron whole because most ground product has been cut with something like turmeric. There is no good reason to grind it before you use it (let it soak in a few tablespoons of warm water for 10 minutes or more.)

Santa Fe Grande chile
These small, tapered, conical peppers are yellow, orange or red, depending on maturity. Santa Fe Grandes have a slightly sweet taste and are medium-hot to hot in spiciness

sansho
[SAHN-show]
A mildly hot Japanese seasoning made from the dried and powdered berries of the prickly ash tree. It’s from the same berry that the Chinese call szechwan pepper..

saté; satay
[sah-TAY]
An Indonesian favorite consisting of small marinated cubes of meat threaded on skewers and grilled or broiled. Saté is usually served with a spicy peanut sauce.

Scotch bonnet chile
This small (1 to 1 1/2 inches in diameter), irregularly shaped chile ranges in color from yellow to orange to red. The Scotch bonnet is one of the hottest of the chiles and is closely related to the equally fiery habenero.

Scoville units
Chile hotness is rated in Scoville units. Scoville Units are the measurement of capsaicin level (the oil that makes chilies hot).The hottest pepper on record is the habañero/Scotch bonnet which some claim are the same pepper and others claim are slightly different varieties. Habañeros are rated at 100,000 to 350,000 Scoville units. By contrast, the lowly Serrano comes in at about 5,000 to 15,000 Scoville units.

serrano chile
[seh-RRAH-noh]
A small (about 1 1/2 inches long), slightly pointed chile that has a very hot, savory flavor. As it matures, its green skin turns bright red, then yellow. Serranos can be used fresh or cooked in various dishes such as guacamole and salsa. The dried serrano chile is called chile seco, and is generally used in sauces.

spearmint
One of the oldest of culinary herbs, spear-mint is used in a variety of Mediterranean dishes. It is the variety used in mint tea.

star anise
This dried, star-shaped fruit grows on small evergreen trees in China and Vietnam. A dark brown pod that contains a pea-sized seed in each of its eight segments. Its smokey, licorice flavour makes it a distinctive ingredient in Chinese braised dishes and Malaysian curries. Or, use it as a garnish.

sumac; sumaq
[SOO-mak]
This tart red-purple spice is ground from the berries of the Middle Eastern sumac shrub. Sumac is very popular in Turkey and Iran, where it is sprinkled liberally over rice. It is often mixed with freshly cut onions and eaten as an appetizer.

Szechwan pepper; Szechwan
[SEHCH-wahn]
Though not related to the peppercorn family, Szechwan berries resemble black peppercorns. From the Szechwan province of China, this mildly hot spice comes from the prickly ash tree. Szechwan pepper has a distinctive flavor and fragrance, slightly reminiscent of camphor. Szechwan pepper is also known as fagara, sansho and Sichuan pepper. Dry roast before using.

tahini
[tah-HEE-nee]
Tahini is a thick paste made of ground sesame seed It’s used in Middle Eastern cooking to flavouring base in various dishes such as hummus.

tamarind
[TAM-uh-rihnd]
The pulp of tamarind pods, which grow as the fruit of large trees native to Asia, India and north Africa. The pulp is dried and frequently concentrated. It is used to add a fruity sourness to many East Indian and Middle Eastern dishes. Tamarind pulp, which keeps indefinitely on the shelf, should be soaked in warm water for about 5 minutes, then squeezed through a sieve. In the west, tamarind is used as a key ingredient in Worcestershire sauce.

tandoori
[tahn -DOR-ee]
Tandoori spices are made into a paste which is rubbed directly onto the surface of meats and the powder is often used as a marinade. It gives foods the traditional red-orange colour of Indian tandoor cooking. The traditional rounded-top tandoor oven is made of brick and clay. It’s used to bake foods over direct heat. Naan bread is baked by slapping the dough directly onto the ovens clay walls. Tandoori meats are usually cooked on skewers.

Thai chile
[TI]
The Thai chile ranges in color from green to red when fully ripe. Only about 1 to 1 1/2 inches long and 1/4 inch in diameter, this small, thin-fleshed chile is fiery hot and is a popular addition in many Southeast Asian dishes..

tajeen
[TAHJ-een]
A braised or stewed meat dish from North Africa. Also, the traditional clay pot with its cone-shaped cover in which the tajeen is simmered.

tofu
[TOH-foo]
Popular throughout the Orient, tofu, or soybean curd is made from curdled soy milk. The curds are drained and pressed similar to the way cheese is made. The firmness of the tofu cake depends on how much whey has been pressed out. Tofu’s texture is smooth and creamy, yet firm enough to slice. It has very little flavour of its own, but takes on the flavour of the food with which it’s cooked.

togarashi
[toh-gah-RAH-shee]
A small, hot, red Japanese chile available fresh and dried. Also known as ichimi.

turmeric
Turmeric, or haldi, is a pungent underground root. Ground turmeric is used to flavour and colour curries: its brilliant yellow colour gives an appetizing look to a dish. Don’t over do it with turmeric, a quarter teaspoon is often enough to flavour an entire dish.

zatar; zahtar; za’atar
[ZAH-tar]
In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats. It combines the nutty taste of sesame with sumac and dried thyme. Similar mixtures are reported from Syria and Israel. Zatar is often mixed with olive oil and spread on pita bread.

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