Spices Glossary S

Spices Glossary A - Z :

Salam Leaves: Bahasa: daun salam. Fresh or dried, Use in cooking and flafour the curry. Bay leaves is the closest to subtitute.
Shallots: Bahasa: bawang merah, Farsi: musir. Fresh or dried.
Shrimp: Bahasa: udang. Farsi: Meygu. Big shrimp: Bahasa: udang galah.

Shrimp Dried: Bahasa: ebi. Salty dried, soaked in hot water before using or grind it to sprinkle on some of the dish. Choose for ones that are bright pinkish orange.
Shrimp Chips:Bahasa: kerupuk udang. Available ready to serve or buy dried and fry it yourself until puffy.
Shrimp Paste: Bahasa: terasi or belachan. Dried, ready to use, most often sold in hard block. Don't confuse the paste with the shrimp sauce.

Shrimp Sauce: Bahasa: petis. Thick syrupy paste, sold in the jar or plastic tubes, with strong shrimpy flavor. Added to rujak, a fruit and vegetables salad.
Squid: Bahasa: cumi-cumi. Big hard shells Squid: sotong.
Salted Fish: Bahasa: ikan asin. Salted and dried under the sun fresh water fish. No need to soak them before cooking. Fry until crispy and eaten or cook as tumis.

Soy Sauce: Bahasa: kecap asin. An aging soybeans along with wheat, salt and water.The kind from Indonesia: Sweet soy sauce: kecap manis or Medium Sweet: kecap manis sedang.
Sriracha Sauce: Ready to use hot sauce in the bottle.
Star Anise: Bahasa: bunga lawang. Used a lot in Vietnamese, China, for making curry and soup.

Sugarcane: Bahasa: tebu. Tall and long bushes tree-like bamboo, key ingredients to make sugar. Grow a lot in Jawa and Sumatra. My Grandma Bupoh had this tree in front of my Aunt bedroom. Every time we "kids" woke up from nap, She was always have this tebu ready to eat. It was sweet and refreshing to have this in the afternoon. Some vendor sale this "Ice Sugarcane/ Es tebu" but they have the machine that they push the cane to squish them so the juice "nira" comes out.

Soybean Cake: Bahasa: tempe. Lot like tofu: high in protein, vitamin. Indonesian used a lot of tempeh, it is easy to cook. Nice and good food for vegetarian.
Sesame seed: Bahasa: wijen. Farsi: konjed. Used for cooking, garnish, dessert. The sesame oil comes in variaty. 100% sesame oil, toasted sesame oil or mix with soybeans oil. Paste of saseme seeds called Tahini.

Sprouts: Bahasa: tauge. Farsi: sabzeh. Asian choices: mung beans or soybeans. Persians: lentils or wheat. Other choice alfa-alfa sprouts.
Saffron: Bahasa: kuma-kuma. Farsi: Za'feran. The most expensive spice on the planet. Iran export saffron after their oil. (Luckly for me, Mama always provided me with this wonderfull spice) The flavor of Saffron is very different than tumeric. Their deep yellow color, beautifully on top of the rice.

Sumac: Farsi: somaq. Dried crushed berries from sumac tree. Sour taste, sprinkle on top of the rice to eat with Kabob. Available at the Midlle East store.
Scallion: Bahasa: daun bawang, Farsi: piazcheh. Also known as spring onion.
Sabzi Khordan: Mix of fresh herb to accompany each meals.

Shanbalileh: Farsi. Fenugrek.
Shivid: Farsi. Dill.
Shiah-daneh: Farsi. Nigella seeds.
Szechuan Pepper: This spice is different tha the pepper. This spice is the berry of the prickly ash tree. Used in the Szechuan region of China.

spices glossary, cake decorating, asian cooking, cake recipes, cooking recipes

SiteSell Web Hosting!