Spices Glossary P, English To Bahasa / Farsi

Spices Glossary P:

Paprika: A specially mild variety of pepper that the core and seeds are removed then the flesh is dried before ground in to a vine powder. Mild pungent and sweet with slightly bitter taste.

Parsley: Bahasa: petersely, Farsi: Ja'fary.
Padi: Bahasa: beras.
Pomegranate: Bahasa: buah delima( comes in two color, red and white) Farsi: anar. Eaten fresh and for garnish. sweet, sour and tart taste. In Persian cooking, we used the juice, (sweet, sour and thick) for their famous dish Fesenjen.

Poppy seeds: Farsi: daneh-ye khashkhashk.
Panir: Farsi: cheese. Feta Cheese is the closest one to Persian cheese.
Pistachios: Farsi: pesteh.
Pepper: Bahasa Lada, Farsi: felfel. They called this the king of the spices. The oldest known most popular spices in the world.

Black pepper: Bahasa: lada hitam, Farsi: They dried the green berries under the sun and raked several times a day for week until they become wrinkle and black.
White Pepper: Bahasa: lada putih, Farsi: The red and orange berries were picked and put in the sack, soaked under slow running water for weeks. This procces rots the outer husk of the berries so it can be moved later on by rubbing them or over strainer.

Palm Sugar: Bahasa: gula merah or gula jawa or gula aren. Sap of various palm trees boiled down. Usually sold in solid cakes or cylinders. Color range between dark brown to lighter brown.
Pandan Leafs: Bahasa: daun pandan. This fragrant leaf, member of the screwpine family used to flavor dessert and cakes.

Peppercorn: Native to the Malabar, coast of India. Generally sold black, with their skin intact and add whole to dishes.
Peanuts: Bahasa: kacang tanah. Used raw or roasted for sauce.

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