F

glossary

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FENNEL

This spice smells like aniseed and looks like a larger version of cumin. Used to add a sweet fragrance  to Malay and Indian dishes. Remember ONLY  the seeds are used in Asian cooking.

FENUGREEK

Squarish and yellowish-brown, these seeds are strongly favoured and commonly used in southern Indian dishes and frequently in pickles and fish curries. The leaves are eaten as vegetables and because to the rather bitter taste, are combined with other greens or potatoes. If not available, use spinach. The dried leaves (methi) are used as seasoning.

FISH SAUCE

The distinctive nam pla, made from salted, fermented fish or prawns, is used in Thai and Vietnamese marinades, dressing and dipping sauces. Good quality nam-pla is golden-brown in color and has a salty, pungent flavor.

FIVE SPICE

Blend of five ground spices; Szechuan peppercorns, star anise, cinnamon, fennel and cloves. Keeps on shelf for several months.