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101 zio
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102 annatto
( MEXICA)Seeds from the Yucatecan annatto tree used to make achiote paste.♦ Annatto Seed - A vegetable dye widely used in coloring cheese, especially Cheddar, and, to lesser extent, butter. Also called achiote seed, used in Latin America andin Southeast Asia. -
103 guascas
( MEXICA)The herb is rarely seen in North America, however the Colombians residing in the US substitute canned asparagus or frozen or fresh. -
104 jalapeño
( MEXICA)America's most popular pepperA medium-hot green chili pepper.very common hot chili pepper, medium size -
105 langouste
( FRANCE)rock or spiny lobsterlobster, spiny lobster or rock lobster; also called crawfish.♦ The French name for the spiny lobster, differentiating from Maine lobsters in that they have no claws. Langoustes are warm water crustaceans that can be found in the South Atlantic Ocean, the Mediterranean Sea, and off the coasts of South America, Australia and the West Indies. -
106 mixed spice
A classic mixture generally containing caraway, allspice, coriander, cumin, nutmeg & ginger, although cinnamon & other spices can be added. It is used with fruit & in cakes. (In America 'Pumpkin Pie Spice' is very similar). -
107 plátano
( MEXICA)(SPAIN / LA)Plantain or banana. (In some places Platáno macho refers to the plantain and platáno tabasco to the banana).plantain; a starchy, mild-tasting variety of banana popular in Latin America; usually cooked and served as a side dish -
108 quinoa
( MEXICA)Tiny, round, ivory colored grain, originated in the Andes Mts. When cooked it swells to four times its size and looks like a tiny disk with a C-shaped tail♦ Pronounced (KEEN-wah). A natural whole grain grown in South America. Originally used by the Incas some 5000 years ago, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids. -
109 saffron
A spice consisting of the dried stigma of the Crocus sativus plant, originating in the eastern Mediterranean, now grown as well in Spain, France, and South America. It has a characteristic pungent aroma and flavor and bright yellow color. It is also very expensive and used sparingly. The stigma of approximately 5000 crocus will yield about 1 ounce of saffron. Saffron is indispensable in dishes such as paella and bouillabaisse. A good substitute for the yellow color is turmeric, though nothing can replace saffrons unique flavor. -
110 sea urchin
A round spiny creature found off the coasts of Europe and America. The only edible portion is the coral, usually eaten raw with fresh lemon juice. -
111 swede
In the United States of America it is known as a Rutabaga. -
112 tabasco sauce
A thin spicy sauce made of vinegar, red peppers, and salt, developed in America by Edmund McIlhenny at his home on Avery Island before the U.S. Civil War. The McIlhenny Company is the sole supplier of Tabasco® Pepper Sauce to this day. This sauce is more over used with Creole food, chili con carne, and eggs. -
113 tepescuinte
( MEXICA)Sometimes called tepescuintle The paca, a small, plump rodent found more often in South America than Mexico. -
114 tournedo
A slice of beef from the heart of the tenderloin, approximately 2 inches thick, and tied around the center. This term is used less often in the United States of America today, having been replaced by filet of beef or filet mignon.
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