Adobo Sauce is a tangy sauce whose basic ingredients include vinegar, soy sauce, Garlic, Pepper and chiles. Adobo is a national dish in the Philippines. It is also a cooking style and is used in preparations with pork, chicken , Fish and even vegetables.
Ajwain seeds are similar in appearance and fragrance to cumin seeds. However, these seeds taste bitingly hot and bitter. This spice goes best with green beans, root vegetables and in dishes that are flour based like roti and mathri. This spice comes attractively packed in a clear, easy to store jar.
Green mangoes are dried and powdered to make amchur, a tart powder used in dishes where acidity is required. In particular, it is used for sprinkling over crisply roasted or fried lentil snacks. Amchur is used to add tartness without moisture. Substitute lime or lemon juice or tamarind pulp where the addition of a wet ingredient does not jeopardize the consistency of the dish.
Also known as Monosodium Glutamate (MSG). A flavor enhancer for a large variety of processed foods including meat, poultry and vegetable entrees; provides exceptional advantages in the formulation of snacks, soups, sauces and gravies.
Acetic acid is formed when common airborne bacteria interact with the alcohol present in fermented solutions such as wine, beer or cider. Acetic acid is the constituent that makes vinegar sour.
Almonds are oval shaped nuts brown color with sweet flavor. To blanch almonds hold in boiling water for two minutes. Remove and when cool enough hold between fingers and press the hard skin will peel off. To toast bake in preheated oven at 325 deg Fahrenheit (166 deg centigrade) for about six minutes till begins to change color and allow to cool.
Asafetida (Hing) is the dried latex from the rhizome of plant of fennel family. Produced in Afghanistan and Iran. It has a very strong pungent and a unpleasant flavor. Used in lentils, vegetables and pickles. It is available as fine yellow powder and only a pinch is to be used because of its very strong aroma