Asian Online Recipes (Food Glossary)
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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
| Fennel Seed | Fennel Seed is the oval, green or yellowishbrown dried fruit of Foeniculum vulgare, a member of the parsley family. | |
| Fenugreek | An important ingredient in Indian cooking, the dried seeds from this plant of the pea family are small, oblong and orange-brown. They are usually gently dry-fried, then ground and added to curry paste. in Sri Lanka, a few seeds are often used whole in seafood curries. Use sparingly, as the flavor can be bitter. |
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| Fish sauce | This thin, clear, brown, salty sauce, with its characteristic 'fishy' smell and pungent flavor, is an important ingredient in Thai, Vietnamese, Laotian and Cambodian cooking. It is made from shrimp or small fish that have been fermented in the sun. Its strong flavor diminishes when cooked with other ingredients. |
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| Five spice powder | Blend of five ground spices; Szechwan peppercorns, star anise, cinnamon, fennel and cloves. Keeps on shelf for several months. This fragrant, ready-mixed ground spice blend is used extensively in Chinese cuisine. Use sparingly as it can overpower lesser flavors. |
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| Fukkien noodles | See Noodles Hokkien |
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