Dried Limes: Farsi: limu-omani. Choose from whole or ground. Used mostly for Khoresh.
Dill Weed: Farsi: Shivid. Aniseed-like flavour Use fresh for Khoresh, rice and soup. Use the dried kind if the
fresh Dill Weed unavalaible. Dried Dill use for yougurt as well.
Dough: A yogurt drink with dried mint crushed in it.
Edadame,Fresh soybean: Grown green pods, fresh or frozen. Fresh comes in their shells.
Eggplant: Bahasa: terong, Farsi: bademjan. Chinese Eggplant are thin, long and pale purple while Japanese Eggplant
looks like Western version but short. The Thai eggplant is round size of a ping-pong ball. Italian Eggplant are rounded
and bigger, use this if the other 2 kind are unavalaiable.
Eggplant Pea: Bahasa: leunca. It isn't actually an eggplant. Slightly bitter taste. Use in curry mostly but we
Indonesian use it in chili sauce with shrimp paste or stir fry.
Fennel: Bahasa: adas manis. Used a lot in Indian cooking
Fenugreek: Farsi: shanbalileh. Very strong aroma. Used fresh or dried in khoresh or in Indian cooking.
Feta: Greek origin. Soft texture, crumbly white cheese. Made from goat milk. Great substitute for Iranian Cheese
(panir) To keep feta cheese for long time, sterilized the glass jar, fill with hot water( place a knife underneath the jar
when you pour the hot water to prevent the jar from breaking) Wait until the water cool off, add salt and place the cheese
in. Store in refrigerator.
Fife spice powder: Chinese spice blend, combined flavor of star anise, fennel, shichuan peppercorns, cloves and
cinnamon
Fish Sauce: Bahasa: kecap ikan. This sauce made from salted fermented fish, shrimp or squid. The good quality Fish
Sauce is golden-brown in color. Use in dressing, dipping sauce and to marinated. Other name for this sauce are Nouc mam
or Nam pla.
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