Indian Flavorings
ajwan
allspice
asafoetida
black cardamon
black cumin
black mustard seed
black salt
Bombay duck, fried, dried fermented fish (substitute dried shrimp powder, bacon, fried thin-sliced tempeh
caraway
cardamon
chili powder
chilies, fresh green
cilantro
cinnamon
cloves
coriander powder
cumin
fennel seed
fenugreek
fresh ginger (S. Indian, Sri Lanka)
garam masala
garlic, fried light
garlic, raw
ginger powder
kalonji/black caraway
lime juice
onion paste fried dark
onion paste fried light
onion paste simmered
onions, deep-fried dark
onions, deep-fried light
onions, diced, fried golden
onions, diced, fried transparent
opium poppy seed
panch phoran
paprika
pepper, black
sandalwood powder
Sri Lankan curry powder: cinnamon, cumin, blackpepper, coriander very dark roasted
tamarind
tumeric
urad dahl
Thai Meez (Thai Flavorings)
(As in “meez en place”)
1 jar fish sauce
1 package shrimp paste
1 jar distilled vinegar
1 pound sugar
1 package cayenne
1 package tofu, salted and fermented
6 each jalapeno
1 package miso
2 packages rice noodles
1 quart chicken stock
2 bunches cilantro
5 stalks fresh lemongrass
1 package lime juice
1 can coconut milk
1 jar black beans, salted
1 jar soy sauce
1 package laos
1 package kentjur
1 package kaffir lime leaf
1 pound shallot
1 pound garlic
3 pounds onion
1 package paprika
1 package tumeric
1 package star anise
1 package cinnamon
1 each coconut
1 bunch mint
1 head red cabbage
2 each carrot
