Glossary

Appears in

Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Ingredients, names, and unfamiliar terms

© Jeffrey Alford and Naomi Duguid 2005 All rights reserved. Published by Artisan Books.

In this section

Bengali Five-Spice Mixture

Black Mustard Seed

Brown Mustard Seed

Butter, Clarified Butter

Cassia, Cinnamon

Corn, Corn Flour

Indian Millet Flour

Millet Flour; Indian Millet Flour

Mortar and Pestle

Papad, Pappadum

Sawtooth Herb, Saw Leaf Herb

Sesame Seed; Sesame Oil

Sinhalese/Singhalese

Stir-Frying, Frying

Sweetened Condensed Milk

Syrian Christian Church

Tamil Nadu, Tamil

Yard-Long Beans

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