A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Fennel, stem and leaf
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Fennel green used as vegetables are grown for both its bulbous stem as well as its leaves. Its fragrance is due mainly to the presence of the anethol. A cold weather plant, its used in tropical Asia is limited.
Fennel Seed
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Greenish in colour and somewhat minty, aromatic and sweet. Often served after meals to aid digestionn and freshen the mouth in India. Used whole, crushed or powdered. Often roasted and coupled with cumin and coriander.
Fenugreek Seeds
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Trigonella foenum-graecum
Light yellowish brown, flat and sourish, particularly good in fish curries. slightly bitter so do not exceed recommended quantity. Do not allow to burn or it turns bitterish. When planted produces a herb 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.
fermented black bean Ferment black beans
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Sometimes referred to as salted black beans, fermented black soya beans are a basic flavouring in the Chinese kitchen. Spiced up versions are sold as black bean sauce.
fig Fig
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Of Western Asian origin, fresh fig is not so common in tropical Asia but the dried fruit is often used in Chinese soups.
French bean
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Phaseolus vulgaris
Fresh green pods of this native American bean is delicious and popular in Southeast Asia.
preservedredbeancurd Furu
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Salted and fermented bean curd usually comes in brine and keep well without refrigeration, add rice wine to keep it submerged to prevent mould and discolouration. Known as furu or doufuru in Chinese, the red variety contains red rice yeast as an ingredient and is known as nanru. Used as a seasoning in stir fry dishes, stews or in sauces.

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