Glossary
- Agé
- Deep-fried tofu cake
- Basil
- A fragrant cousin of mint, delicious in soups, stews, curries and stir-fries. Basil benefits the cardiovascular system and has anti-inflammatory and antibacterial effects.
- Capsicum
- Another name for red pepper.
- Cardamom
- An aromatic spice used mostly in Indian curries. It improves digestion and stimulates the metabolism.
- Chillies
- From the pepper family, chillies can be super hot or just a little bit tingly, adding heat and flavour to any meal. Chillies have a high vitamin C content which makes it a good antioxidant. It also contains B vitamins that aid in relieving stress and anxiety.
- Coconut Cream
- The thick cream extracted from the flesh of the coconut. The rich and creamy consistency is often enjoyed in Indian dishes.
- Coconut Milk
- This is the creamy milk taken from the coconut flesh after the cream has been removed.
- Coconut Water
- The liquid found inside a fresh coconut. Coconut gives a quick boost of energy and has many health-giving properties.
- Coriander
- An aromatic and flavoursome herb that is often used in curries. It has an earthy, peppery flavour, and every part of the herb can be used. Coriander is a natural relaxant and stress reliever.
- Cornflour
- Also known as cornstarch, this flour is used to coat meat when ‘velveting’, to protect the meat from the high heat of the pan.
- Cumin
- The warm earthy flavour of cumin is found in many Asian dishes. Cumin is good for relieving digestive disorders such as flatulence, indigestion, diarrhea, nausea and morning sickness.
- Daikon
- A long, white Japanese radish
- Dashi
- Japanese stock, used as a base for soups. Often made from dried bonito (fish) and kelp.
- Dried Bonito Flakes
- (katsuo bushi) These are the shavings of the bonito fish, usually used to create dashi, the stock used for soup.
- Eggplant (Aubergine)
- This delicately flavoured vegetable absorbs the flavours of a meal and can add bulk to any savoury dish. The vegetable contains a lot of vitamins and minerals.
- Fish Sauce
- This sauce is an essential ingredient in many Asian dishes. The scent is pungent, almost overpowering at times, before it is cooked. This scent and flavour mellows as it is cooked, giving a meal a gentle seafood flavour.
- Galangal
- Galangal is a cousin of ginger, and has a similar flavour. However, galangal has moreof a peppery flavour than ginger. It is good for indigestion and stomach complaints and boosts the immune system.
- Garlic
- Garlic is a strongly flavoured bulb that has an aromatic and warm flavour. Garlic boosts the immune system and clears the system of impurities.
- Ginger
- Ginger can be used in both savoury and sweet dishes, and has a spicy, peppery taste. It is good for aiding the cure of headaches, digestive problems and breathing problems.
- Itamaé San
- An Itamaé is a sushi chef. ‘San’ is a term of respect, similar to ‘mister’ in English.
- Lemon Grass
- This is a long, thin grass with a citrus flavour. Lemon grass has a relaxing effect that relieves insomnia and stress. It is also a powerful antioxidant.
- Miso
- This is a protein-rich paste made from fermented soya beans that is used to flavour soups and stews. Miso has a high vitamin content that is essential for general well-being.
- Mirin
- A sweet, low-grade sake used for cooking.
- Shiitake Mushrooms
- These mushrooms have a rich, smoky flavour and are used in soups, sushi and stir-fries. Shiitake mushrooms are good for the immune system and are good for the heart.
- Nori
- Salty sheets of dried seaweed used when making sushi. Seaweed is rich in vitamins and minerals and promotes overall well-being.
- Palm Sugar
- A sweet sugar with a gentle flavour reminiscent of palm dates. The sugar is made from the sap of palm trees and is often used in Asian dishes to add sweetness and flavour. Palm sugar can be used as a healthy alternative to cane sugar.
- Pickled Ginger
- Sliced ginger that has been pickled until it turns pink. Serve with sushi to refresh the palette between mouthfuls.
- Rice
- A small, creamy grain. There are different varieties of rice; sticky Japanese style rice commonly used for sushi, basmati rice which usually accompanies Indian dishes and long-grained Jasmine rice that is used for Vietnamese cooking. There are more varieties, but these are the universally available varieties.
- Rice Wine Vinegar
- Pale gold vinegar made from fermented rice. Rice wine vinegar is used to flavour sushi rice, stir-fries and other Asian dishes.
- Rogan Josh
- This is a buttery, spicey Indian curry. ‘Rogan’ means clarified butter and ‘josh’ means heat, therefore the name means ‘cooked in butter over a high heat’.
- Sashimi
- raw fish, taken from the most succulent section of the fish. Serve with wasabi, which acts as a bacterial and will kill any germs within the raw meat.
- Shallots
- Also known as scallions, green onions or spring onions. These are onions that have been harvested before the bulb has matured. These little onions are fragrant, with a gentle onion flavour, perfect for salads and stir-fries. Use bothe the white stems and the green tips when cooking Asian food. (For stir-fries, add the green tips after the white stems to keep them from becoming soggy.)
- Shrimp Paste
- The paste is made from dried shrimps, which gives food a salty, seafood flavour. Used as a seasoning in soups, sauces and stir-fries.
- Soya Sauce
- A salty sauce made from fermented soya beans. This versatile sauce can be used to flavour both Eastern and Western dishes as a substitute for salt. Soya sauce is good for the heart, and has antioxidant properties that can aid in weightloss.
- Spring Onions
- These are baby onions, pulled before the buld has started to form. The flavour is more subtle than onions, making it an ideal addition to salads. Spring onions are used in many Asian dishes, either as a part of the meal or as a garnish.
- Star Anise
- This is the star-shaped pod from a native Chinese tree that has an aniseed flavour, similar, but more subtle than liquorice. It is used to alleviate toothache, but is also good for the digestive system.
- Sweet Thai Chilli Sauce
- A sweet chilli sauce that is often used in Thai cooking. This popular sauce is also delicious as a dip, on sandwiches and in salad dressings.
- Su
- Japanese rice wine vinegar.
- Teriyaki
- Teriyaki is a cooking method in which meat or vegetables are grilled or broiled in a spicy sauce to create a delicious, sticky sauce.
- Tamarind
- The tamarind tree bears fat brown sticky pods that are used as a souring agent in Asian foods. It is often bought in liquid form or as a concentrated brick. Break off a piece of the brick and soak before pushing the pulp through a sieve to collect the liquid.
- Tofu
- Soybean curd, high in protein. Usually sold in blocks, either plain or smoked.
- Turmeric
- This is the ingredient that gives many curries a trademark yellow flavour. It is a root that is related to ginger, but when dried and powdered, it creates the flavour that one relates to curry. Turmeric has antiseptic properties and is used in India to treat cuts and grazes. Turmeric helps to keep the human intestinal system healthy.
- Vermicelli
- Thin noodles. Rice vermicelli is perfect for those with a wheat allergy, as it is made from rice, not wheat.
- Vindaloo
- Vindaloo is an Indian curry that is renowned for being one of the hottest curries available. However, the flavour is delicious, and a dash of the curry paste can add flavour, but not heat, to a meal.
- Wasabi
- A green paste made from Japanese horseradish that can be spicy and hot. Served with sushi and sashimi. Only a tiny bit should be used, or none at all, because the sushi chef will have used enough.
- Wakame
- A type of seaweed with a chewy texture and subtle flavour. Used in miso soup for it’s health benefits.
