The stigma from a type of crocus flower (check), this spice is probably worth its weight in gold, if not more. Has a delicate flavour and imparts a rich golden colour to whatever it is added to.

 

A bitter aromatic herb that is used sparingly with meat and vegetable dishes.

 

French, to continuously toss food in a little fat over heat, so that it browns evenly.

 

Most commonly used in Chinese cooking. The ‘Sesame’ oil referred to in Indian cooking is different, and is probably best referred to as gingelly oil in order to avoid confusion.
Sesame oil is used in small quantities as the flavour is very strong.

 

Flat seeds that are usually lightly roasted to enhance the flavour, and coarsely pounded for maximum flavour.

 

Miniature onions, reddish-purple, used in curries or sliced in salads. A must have for Thai and Malay cooking.

 

Thai – Kapi, Malay - Belacan, Indonesian - Trasi. Has a very strong smell when raw and when it is being dry roasted. If used in dipping sauces, it has to be dry roasted first (wrap in foil and heat over a flame).

 

Remove surface layer or scum or oil from a liquid such as a stock while cooking.

 

See Sugar Peas below

 

Tow Cheong in Chinese. Available in bottles, use as specified otherwise it will overwhelm the dish with its distinctive salty flavour. Common in Chinese and Nyonya cooking.

 

Made from fermented soya beans. Light soy sauce is salty, used in stir-fries, soups, marinades. Dark soy sauce is thicker, not as salty and has a sweetness to it, and is used in noodles dishes and some Chinese and Indonesian dishes.

 

Also known as scallions,have long green stems. Mild flavour, used extensively in stir-fries and soups. Also a key ingredient in Jamaican Jerk dishes.

 

Dried, hard, brown and star shaped, it has a liquorice like flavour and is used sparingly. Often 2 or 3 segments of a star will do.

 

Known as khao niaw in Thailand, this is commonly eaten in the North and North-East. Famous especially with mango, or Barbecued ckicken.

 

Also known as Snow Peas or Mangetout. Common in Chinese stir fries.

 

Cook vegetables in a little fat over low heat in order to release juices, and thus flavour, without allowing the food to brown. When making soup, sweating vegetables before adding the stock enhances the flavour of the soup.