Tahini: Oily paste made from sesame seeds. Used to make dips and dessert.
Tamarind: Bahasa: asem jawa. Farsi: tamarind hendi. Used for cooking, lemon juice are good substitute.
Taro: Bahasa: tales. See roots vegetables.
Turmeric: Bahasa: kunyit. Farsi: Zardchubeh. Use only small amount. has bitter flavor if used to much.
Used to remove unpleasant odor from fish, poultry and meat. Javanese people mix tumeric, tamarind and
palm sugar to make some kind of herbal drink they called "jamu".
Turnips: Farsi: Shalgham. Use for soup. Boil with salt and eaten during the winter.
Tah dig: Golden crust form on the bottom of the pot after a long hours of cooking. Choose from the lavash
potatoes or just rice itself. Bahasa: Kerak nasi.
Tareh: Chives.
Tarkhun: Tarragon.
Torobcheh: Radish.
Torshi: Persian pickle.
Urad dhal: Indian name for lentil.
Vanilla: Bahasa: vanili, farsi Vanil.
Water Spinach or Morning Glory or Swamp Cabbage: Bahasa: kang kong. Long hollow stems, poity arrowheads leaves.
Yard long beans: Bahasa; kacang panjang. Used in many cooking recipes Asian wides.
Yoghurt: Bahasa; yoghurt. Farsi: mast.
Za'feran: Saffron.
Zanjebil: Ginger.
Zard-chubeh: Turmeric.
Zereshk: Barberries.
Zireh: Cumin seeds.
Zedoary: Bahasa: kentjur. Native plant to India and China. Looks like turmeric , smell wonderful. Used alot in
Indonesia from cooking to the herbal drink under "Jamu Beras Kentcur".
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