Mint: Bahasa: daun kesum, Farsi: na'na. Fresh peppermint and spearmint are often used in salad. Used in
Laksa recipes,in Sabzi-Khordan. Dried mint used in a lot of dishes in Iranian cooking.
Miso: Fermented soy beans, protein-rich and salty paste. Use in Japanese cooking.
Red Miso, has reddish-brown color.
White Miso, actually is a golden-yellow in color. Has lighter flavor than
the red variety, making this variety ideal for soups and dressing. Voth variety comes in plastic bags or tubes.
Mushroom: Bahasa: jamur, Farsi: gharch. Variety of mushrooms: Shiitake Mushrooms, are priced in Japanese and Chinese cooking for the texture and flavour. Comes in fresh and dried. Soak in warm water about 20 minutes before using and discard the stem. Straw Mushrooms are excelent for soups and vegetable dishes. Button and Oyster Mushrooms are good for stir-frying. Golden Mushrooms cluster of slender cream-colored stalks with tiny caps. Choose from fresh or can and use for soups or stir-frying.
Nameko Mushrooms or Cloud Ear Fungus: Bahasa: jamur kuping. Slippery texture and attractive reddish-brown caps.
Mostly sold in jar or can.
Mahlebi: an ancient spice that is used in the Middle East and Turkey for cooking, bread and pastry. The aroma of
this spice is distinctly nutty with combinations of almond and cherry. Slightly bitter taste but pleasant.
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