Glossary

Appears in

Seductions of Rice

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

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In this section

African Eggplant

Himalayan Red Rice

Asafetida Powder

Basil (Asian, Holy, Sweet)

Black-Eyed Peas

Black Mustard Seed

Chinese Cooking Wine

Chinese Green Vegetables

Chinese Pickled Vegetables

Curry Paste (Thai)

Curry Powder (Indian)

Whole beans and peas

Dried Mushrooms (Chinese Black, Porcini, Shiitake)

Dried Orange Peel

Dried Red Chiles

Eggplant (African, Asian, Green Thai)

Limes (Domestic And Wild)

Mung Dal, Split Mung Dal

Peanuts, Dry-Roasted Peanuts

Pickled Chinese Cabbage

Pomegranate Concentrate

Roasted Sesame Oil

Sesame Seeds (White and Black)

Seven-Spice Powder

Shredded Cooked Pork

Tamarind Paste Or Pulp

Thai Fish Sauce

Tofu and tofu products

Vietnamese Coriander

Vinegar (Cider Vinegar, Rice Vinegar)

Wild Lime Leaves

Yard-Long Beans

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