Bay Leaf: Farsi: barg-e bu. Pungent flavors and used sparingly. Can be purchased fresh or dried. Used in soups, poultry, curry and South American cooking. The closest subtitution for daun salam.
Banana Leaves: Used to wrap food or dessert. From steaming, baking. grilling or roasting. This large, pliable green leaves available in most Asian store frozen. What I do after I got this, took out from the plastic, tear the hard corner of the leaves and tear the leaves (just enough to fit in the Ziploc bag) Wipe well with paper towel cause of the dirt on it. To make the leaves soft just rub it on top of the hot stove and you will see, they become soft.
Basil: (Lemon basil) Bahasa: daun kemangi, Farsi: Reyhan. Used in Asian, Middle Eastern and Italian cooking. Choose from Thai basil, Holy basil, Lemon Basil or Sweet Basil. The combination flavor of minty clove-like are unforgettable. Eaten raw for Sabzeh, The Holy basil usually are used in cooking because they have more pungent. Used the basil seeds for dessert.
Bean Sauce: Fermented soybeans. Choose from black soybeans or the regular soybeans(tauco). Comes in the jar, high in salt, use just Little it in cooking because they are very strong.
Bean Curd: Bahasa: tahu. Other name Tofu, widely used in Southeast Asian cooking. Choose from firm, extra firm and
soft.
Deep-fried bean curd: is available in plastic bag, rinse in boiling water to remove the excess oil before using.
Bean Curd Skin: Bahasa: kembang tahu. When the soy milk brought to simmer, the skin forms on top of it then skimmed
off and dried. Soak in warm water before use.
Bean Sprouts: Bahasa tauoge. Sprouted mung beans. Eaten raw, stir fry or salads.
Beans: Bahasa: sejenis kacang-kacangan. Farsi: lubia
Navy beans and Lima beans: Farsi: baqali.
Pinto Beans: Farsi: lubia chiti.
Yellow split peas: Farsi: lapeh
Split Pea: Farsi: lapeh-sabz.
Lentil: Farsi: adas.
Red lentil: use a lot in Indian cooking.
Kidney or Red Beans: Bahasa: kacang merah. Farsi: lubia germez.
Chick-peas or garbanzo beans: Farsi: nokhod. Dried chick-pea flour use to make cookies in Iranian pastry.
Soy beans: Bahasa: kacang kedelai.
Blackbeans: use a lot in South American cooking.
Mung beans: Bahasa: kacang hijau. Farsi: mash. Also known as green beans, golden or green gram. Mung beans always
use in dessert recipes in Asian cooking.
Sweet peas: Bahasa: kacang kapri/kacang polong.
Bitter Melon or bitter gourd: Bahasa: paria/pare. Staple vegetable in Asian cooking. To remove the bitterness,
after sliced, sprinkle with salt, rubs and let sit for 10 minutes, rinse and ready to use.
Baqali: Fava beans.
Beh: Quince.
Bok Choy: Comes in two sizes, dark green leaves on milky white stalk and the other called baby bok choy, shorter
versions and sweeter. Other name will be Chinese Cabbage.
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