 |
Cookery Class >>> Glossaries |  |
|
Asafoetida An extremely pungent spice from a plant of the giant fennel family, commonly used in Indian and Middle Eastern cooking. Use: It's used in many Indian dishes, also, vegetable dishes, meat stews and fish. |
 |
All listings under 'A' in A-Z OF INGREDIENTS |  |
- Aubergine or eggplant
- Acidulated water
- Amaranth
- Anchoiade
- Agnolotti
- Arborio rice
- Aniseed
- Albumen
- Artichoke
- Anchovy
- Asafoetida
- Aspic
- Annato seeds
- Arrowroot
- Angelica
- Anchovy essence
- Agar- Agar
- Allspice
