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|\N \N||A World of Curries|
|\N \N||by Dave DeWitt and Arthur J. Pais|
|\N \N||ISBN 0-316-18224-9|
Ajowan (carum copticum) Called bishop's-weed in some parts of Africa, it is a hairy herb with pungent seeds; an occasional spice in some African curry mixes.
Almonds (prunus amygdalus) The familiar cultivated nut; an occasional ingredient in curries around the world.
Allspice (pimenta dioca) The dried berries of a tropical tree, grown mainly in Jamaica, whcih suggest the aroma of cinnamon, nutmeg, and cloves . An ingredient in West Indies curries and some commercial curry powders.
Amchar In India, powdered mango; in the West Indies, a masala used to curry mangoes.
Anise (pimpinella anisum) The licorice-flavored seeds of an annual herb. An occasional ingredient in Indian curry powders.
Annatto (bixa orellana) An orange-colored extract of the seeds of the annatto tree. Also called achiote, it is used as a coloring agent and seasoning. An ingredient in some commercial curry pastes.
Asafoetida (ferula asafoetida) A gum resin from the giant fennel plant, used as a seasoning in home and commercial Asian curry pastes.
Basil (ocimum basilicum) A common herb native to Central Asia. Fresh basil is an ingredient in curries from the Malaysian state of Selangor and in curried butters in Ethiopia.
Bay leaf (laurus nobilis) The leaf of the sweet bay or laurel tree. An ingredient in Indian and South African curries and some ommercial curry powders.
Black pepper (piper nigrum) The pungent berry that is perhaps the most famous spice in the world. it is ubiquitous in curry blends all over the world.
Bombay duck This ingredient is not duck at all, but rather a small salted dried fish that accompanies curries in India and is a curry ingredient in Malaysia. Substitute anchovies.
Buttermilk A low-fat milk treated with bacteria, this could be alled a thinner version of yogurt; remove the butter from milk and you have buttermilk. Buttermilk is used in curries in southern Indian. it is also made into a refreshing summer drink, with green chilies, black pepper, and salt thrown in.
Candlenuts (aleurites moluccana) Fleshy nuts of the candleberry tree of southeast Asia, used as a thickening agent in curries. Substitute macadamia nuts, Brazil nuts, almonds, or cashews.
Cardamon (elettaria cardamomum) The seeds of a relative of ginger, primarily grown in India and Guatemala. Unripe (green or white) cardamon pods are also sold; the seeds must be removed before using.
A common ingredient in home and commercial curry powders.
Cashews (anarcardium occidentale) Nuts of a small evergreen tree (cashew apple) that are laden with fat, up to 48 percent. They are commonly used in South Indian urries and snacks. They are an occasional ingredient in Nepalese curries.
Cassia (cinnamomum cassia) The scraped, dried bark of a relative of cinnamon. It is often used in place of cinnamon in the curries of Malaysia and elsewhere in Southeast Asia.
Cayenne (capsicum annuum) One of the hotter dried chilies; its powder commonly appears in curries worldwide.
Celery seed (apium graveolens var. dulce) The seed of the common salad egetable. An ingredient in some commercial curry powders.
Submitted By DIANE LAZARUS On 01-19-95