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| Ajwain Seed (aka Ajowan) from Pakistan, a traditional addition to many Indian and Pakistani dishes |
| Annato Seed a must for South American, Caribbean, Mexican, and Spanish cooking |
| Charnushka (aka Nigella Sativa) tiny, black, smoky flavored seeds found atop Jewish rye bread in New York |
| French Four Spice a salt-free seasoning, traditionally used for pork, beef and rabbit |
| Galangal close relative of ginger, has a flavor that is similar to ginger, but more flowery and intense |
| Kala Jeera prized by Indian and Pakistani cooks, it is used in small amounts due to its exotic flowery flavor |
| Mahlab the pit of a sour cherry, it is a sweet/sour, nutty addition to breads, cookies and biscuits |
| Sumac it has a flavor that is similar to that of lemon juice or vinegar, but is milder and less acidic |
| Zatar a traditional, popular blend of the Middle East |