Spices Glossary A

Spices Glossary A - Z :

This English-Bahasa-Farsi Spices Glossary page will help you to find any of the spices listed or used in my recipes.
Allspice: Combine flavor of clove, cinnamon and nutmeg.
Annatto Seeds: triangular seeds that create bright deep orange color, fragrant flavor, used in meat dishes, Philippine cuisine.

Aniseed: Bahasa: adas manis.
Angled loofah/Chinese okra: Bahasa: oyong. Looks so unattractive but if you fix this vegetables right, it is so delicious.
Advieh: Seasoning that used alot in Persian cooking. Combine flavor of dried rose petals, cinnamon, cardamom, black pepper, angelica, nutmeg and cumin seeds.

Ajil: Persians always eat this as snacks, it is a combinations of nuts, dried fruits and seeds.
Albalu: Sour cherries.
Alu zard and Alu siah: Golden plums and black plum (usually dried) for khoresh

Agar-agar: Bahasa: ager-ager. Setting agent derived from seaweed. Used for cakes or desserts.
Anchovies Dried: Bahasa: ikan teri or ikan bilis.This less than 1 inch long fish used to season many Southeast Asian cooking.
Asam Gelugur: This slices of sour fruit used in place of tamarind. Other name will be asem keping.

Spices Glossary B

Spices Glossary C

Spices Glossary D, E & F

Spices Glossary G

Spices Glossary H, I, J & K

Spices Glossary L

Spices Glossary M

Spices Glossary N & O

Spices Glossary P

Spices Glossary Q & R

Spices Glossary S

Spices Glossary T, U, V, W, Y & Z


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