Uses: 96 to 99 of 99 PreviousPage Go to Page: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 | |
Turmeric
Botanical Name: Curcuma longa, Curcuma domestica Tumeric is a spice commonly used in curries and other South Asian cuisine. Its active ingredient is curcumin. It is a significant ingredient in most commercial curry powders. Turmeric is also used to give a yellow colour to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron). It makes a poor fabric dye as it is not very lightfast. | |
Vanilla
Botanical Name: Vanilla planifolia, V. fragrans, V. tahitensis, V. pompona Vanilla is a sweet flavouring which has many culinary uses. Vanilla can be used in its pod form (once dried), as a powder or as an extract. Its major use is in flavouring ice cream but it is also used in chocolate, custard, caramel, coffee and cakes. | |
Wood Apple
Botanical Name: Feronia Elephantum, Limonia Acidissima Wood apple is eaten plain, mixed into a variety of beverages and desserts, or preserved as jam. The rind of the fruit is so thick and hard it can be carved and used as a utensil such as a bowl or ashtray. The bark also produces an edible gum. The tree has hard wood which can be used for woodworking. | |
Zalacca
Botanical Name: Salacca zalacca, Salacca edulis The zalacca fruit consists of lobes, each lobe containing a large inedible seed. The taste is usually sweet and acidic, but its apple-like texture can vary from very dry and crumbly to moist and crunchy. It is usually eaten out of hand. | |
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