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Tamarind |
The
tropical tamarind tree bears fruit in pods like large, brown beans. The
fruit is tart-tasting and has fibrous flesh and a flat stone at the
centre. An essential flavor in many Asian dishes, tamarind is available in
bottles as tamarind concentrate (also known as tamarind puree), a rich
brown liquid and as blocks of compressed pulp that has to be soaked,
kneaded and seeded. |
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Tarragon |
Tarragon is a small, shrubby herb, Artemisia
dracunculus, in the sunflower family. Two species are cultivated, Russian
and French. Leaves of the French variety are glossier and more pungent.
Most commercial Tarragon comes from dried leaves of the French Tarragon
plant. |
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Thyme |
Thyme is the leaf of a low-growing shrub in
the mint family called Thymus vulgaris. Its tiny grayish-green leaves
rarely are greater than one-fourth inch long. For use as a condiment,
Thyme leaves are dried then chopped, or ground. |
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Tiger lily
flowers |
Dried golden brown tiger lily
flowers; about 5cm (2 in) long. Soak in warm water about 15 min and rise
before use. Keeps indefinitely on shelf when dry. |
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Tofu |
Also
called bean curd, tofu is a processed extract of soy beans. It is an
excellent source of protein and is available fresh or deep-fried. Fresh
tofu comes in two forms : a soft, white variety also known as silken tofu,
which is cut into cubes and used in Japanese dishes. Another type is a
firmer variety which is cut into cubes, wedges or slices and deep-fried.
Both are available in blocks sealed in plastic. Once opened, store in the
fridge in water and change the water daily. Use within a few days. |
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Tofu pouches |
Also
known as inari, are deep-fried, thin slices of tofu, crisp on the outside
and dry on the inside than can be cut open to form bags. In Japan, inari
are stuffed with vegetables or vinegar-seasoned rice. They can also be
added whole or shredded to soups and other dishes. |
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Tofu puffs |
They
are cubes of tofu that have been deep-fried until they are puffed and
golden. |
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Torch ginger |
Also known locally as Bunga Kantan. It
is pink in color and a lovely fragrance is provided by this ingredient.
Almost an essential requirement for some spicy recipes. |
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Tulsi seed |
This is the tiny black seed of a plant of the
Basil family. The seeds look like poppy seeds when dry, but when soaked in
water, they develop a slippery and translucent coat. They are floated on
cool, sweet drinks, for they are said to cool the body (a highly regarded
attribute in hot countries), and although without flavor, they add an
intriguing texture. |
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Turmeric |
This
is a bitter-tasting spice which comes from the root of a plant related to
ginger. it is used for its intense, bright yellow-orange color, dried and
ground. It is the main ingredient in many curry powders. The fresh root is
used in the same way as fresh ginger root. Store in a plastic bag in the
refrigerator. |
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Turnip,
Chinese (lo bok or daikon) |
Crisp large white root vegetable
resembling a large carrot. Peel skin and slice or shred before cooking.
Store in the refrigerator. |
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