Category Archives: Glossary

We have lived around the world and use some interesting ingredients. To try and help you find alternatives and to locate the ingredients we use, we keep a glossary.

Sago

29th March 2015Glossaryglossary, pearls, sagoGenevieve

Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. A type of flour, called sago flour, is made from sago.

The largest supply of sago comes from the East Indies. Large quantities of sago are sent to Europe and North America for cooking purposes.

It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of “pearls”. Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding.

Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes.

Kaffir Lime Leaves

29th March 2015Glossaryglossary, kaffir, leaves, limeGenevieve

The kaffir lime is a fruit native to tropical Asia including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. It is used in Southeast Asian cuisine. If the recipe calls for kaffir lime leaves and you can’t find any, skip the leaves. Don’t substitute. The fragrance is so distinct that it is irreplaceable.

Coconut oil

28th March 2015Glossarycoconut, glossary, oil, virginGenevieve

Coconut oil contains short term medium-chain saturated fatty acids (MCFAs), which is a “healthy” form saturated fat compared to trans fat. Because coconut oil is a medium-chain saturated fatty acid, it gives it a higher smoking temperature than most polyunsaturated or monounsaturated oils. If you’re preparing recipes that require high temperatures you should consider Virgin Coconut Oil for this type of cooking. Unlike olive oil which will oxidise at high temperatures, creating free radicals. Olive oil is better as a dressing or on salads (not heated).

The Asian and Pacific Coconut Community (whose members produce 80% of the world’s coconut oil) defines Virgin Coconut Oil as being “obtained from fresh and mature kernel (12 months old from pollination) of the coconut by mechanical or natural means with or without the application of heat, which does not lead to alteration of the nature of the oil. VCO has not undergone chemical refining, bleaching or deodorizing. It can be consumed in its natural state without the need

for further processing. Virgin coconut oil consists mainly of medium chain tryglycerides, which are resistant to peroxidation. The fatty acids in virgin coconut oil are distinct from animal fats which contain mainly of long chain saturated fatty acids. Virgin coconut oil is colorless, free of sediment with natural fresh coconut scent. It is free from rancid odor or taste.”

We suggest you look for a “Virgin Coconut Oil”, rather than only “Coconut Oil” on the label as it is regulated by the above code of practice for labeling.

Ras el Hanout

28th March 2015Glossarycondiment, east, el, glossary, hanout, middle, mix, morocco, powder, ras, spiceGenevieve

Ras el Hanout is a spice mix from Northern Africa which translates as “top of the shop” – a reference to the relatively expensive ingredients that are used in the mix.

There is no definitive composition of spices that makes up Ras el Hanout. Each shop, company, or family may have their own blend.

Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

We have also included a Ras El Hanout spice mix recipe so that you can make your own if you are unable to find it in your supermarket or local asian speciality stores.

Lebanese Seven Spice Powder

28th March 2015Glossary7, east, Lebanese, lebanon, middle, mix, powder, seven, spiceGenevieve

A staple in any Lebanese kitchen, Lebanese seven spice powder is to the Lebanese kitchen what Garam Masala is to the Indian kitchen – a ubiquitous spice mix. The aromatic blend is very versatile and works wonders as a dry rub on fish, chicken and especially meats such as lamb.

Lebanese 7 spice powder is a blend of allspice, black pepper, cinnamon, clove, nutmeg, ground fenugreek, and ginger. All of these spices are readily available in most supermarkets.

We have included a recipe for Lebanese Seven Spice Mix so that you can make it at home.

Coconut Aminos

28th March 2015Glossaryaminos, coconut, gluten free, sauce, soyGenevieve

Coconut Aminos is a Gluten Free replacement for Soy Sauce. It often comes as a shock for people who are new to their Gluten Free lifestyles that Soy Sauce contains Gluten (wheat is often the first ingredient), but not all soy sauces are created equal. There are Gluten Free Soy Sauces available (including from popular Soy Sauce brand Kikkoman), but Coconut Aminos is also a useful replacement and has the added advantage of also being Soya free. It is available from good Health Stores.

Cardamon

28th March 2015Glossarycardamom, cardamon, glossary, spiceGenevieve

Cardamon (also known as cardamom) is a spice native to India, Pakistan, Nepal, and Bhutan. They are recognised by their small seed pods, triangular in cross-section, with a thin outer shell and filled with small black seeds. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma. Cardamon is used in both sweet and savoury dishes, and can also be added to tea as is commonly done in India when making Masala Chai (tea).