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A priced seaweed used in a few special dishes. Remove impurities and soak before use.
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somewhat minty, aromatic and sweet and often toasted. served after meals to aid digestionn and freshen the mouth in parts of India. similar in shape(and taste?) to aniseed but lighter in color, whiter and fatter than cumin. often dry roasted. used whole or powdered. Often coupled with cumin and coriander.
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light yellowish brown, flat and sourish, particularly good in fish curries. slightly bitter so do not exceed recommended quantity. do not allow to burn. When planted produces a spinach which is used both as a herb as well as a vegetable. Fresh fenugreek has very small leaves, used without the stalks(bitterish) for meat and vegetarian dishes.
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There are a wide variety of salted and sundried fish of all sizes, some are packed whole with heads and all while others are sliced up with bones and skin removed. They maybe fried, cooked in curries, cooked in soup or used to season various dishes. A well preserved fish should not stink. Some are coated with a layer of salt that need to be washed off. Soak to remove excessive saltiness.
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Very subtle flavour used basically for its texture in Chinese influenced dishes. Soak in warm water for 5 minutes, remove all hard bits and rub to clean off dirt. Woodear fungus is the larger and thicker variety, often shredded before use.
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