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1 curry powder
This is a mix of spices that we have come to know of by the Muslim variety found in stores. Yet this is a mixture that is unique to everyone's kitchen. They may be mild with spices like cumin, fennel, and coriander; or heated up a bit with chiles and pepper; or fragrant with cinnamon and saffron. All of these are considered curry powders and all of them have distinctly different applications. Look under the definition for garam masala for more information. -
2 panpepato
* * *[pampe'pato]sostantivo maschile = cake flavoured with spices, honey, almonds, orange peel and candied citron* * *panpepato/pampe'pato/sostantivo m.= cake flavoured with spices, honey, almonds, orange peel and candied citron. -
3 kimchi
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4 achiote paste
( MEXICA)Achiote ground with spices and lime juice or vinegar -
5 beef bacon
Beef bacon is a product made from a steer’s belly meat, close to the flank area. It is smoked and flavored with spices to taste like bacon. It is generally made by producers of healthier, grass fed beef, who create a “leaner, healthier bacon” (beef bacon is up to 90% leaner than pork bacon). Beef bacon also contains the Omega 3’s and CLA of grass fed beef. It can be found at health food stores, special-ordered from butchers, and ordered online from producers such as GrasslandBeef.com. -
6 capirotada
( MEXICA)A dessert pudding served in the Easter season♦ A pudding of bread fruit and syrup flavored with spices such as cinnamon and allspice, commonly prepared during Lent. -
7 galantina di pollo
( ITALY)chicken with spices and herbs served in gelatine -
8 kofta
( INDIA)balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts -
9 masala
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10 terasi
A kind of pungent shrimp paste, used in very small quantities. May be crushed with spices, grilled or fried before adding to other ingredients. Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi (Burma). -
11 mole
( MEXICA)Complex dark sauce with chiles, nuts, spices, fruits, vegetables, chocolate and seasonings. Mole Poblano. Buy your Mole sauce here at Mole sauce Mollete: The Mollete is a bolillo roll of bread that is toasted and smothered with refried beans, cheese and salsa. Birote.♦ From the Nahuatl word molli, or sauce. Now refers to traditional stews which are thickened by their own ingredients including chiles, nuts, fruit and seeds.Complex sauce made of many ingredients and having many variations. Ingredients may include unsweetened chocolate, chiles, spices, nuts, fruits and seeds. May be served over chicken, turkey, or enchiladas.A spicy, rich sauce consisting of nuts, seeds, spices, chilies and a small amount of chocolate.(SPAIN / LA)sauce; most often a thick, dark sauce made with mild chilies and chocolateAn assortment of thick sauces used in Mexican cooking made of chilies. These sauces are made with one or many chilies, and flavored with cumin, coriander, cinnamon, nuts, seeds, and chocolate. Their flavor is rich, smoky, and very complex. Some recipes are made with fresh herbs and have a green color. Chicken, turkey, and pork are then simmered in this sauce. -
12 chilorio
( MEXICA)A meat filling from northern Mexico (Culiacan, Sinaloa) made with boiled, shredded pork that's fried with ground chiles and spices. Chilorio en Espanol: Especialidad norteña de Sinaloa, a base de carne de puerco desmenuzada condimentada con chiles y especias.♦ Usually made with pork but sometimes with beef, that is boiled, shredded, then fried with ground chiles and other spices. -
13 chorizo
( SPAIN)Spicy sausage.( MEXICA)Spicy pork or beef sausage flavored with garlic and spices♦ Fresh, highly seasoned sausage flavored with chiles and spices.♦ Mexican or Spanish style sausage. The Spanish version is usually dried and flavored with paprika, while Mexican style chorizo is usually sold fresh either in links or in bulk and is flavored with chiles such as the ancho and pasilla.♦ A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green color. Portugal makes a cousin to this sausage called the linguisa, that is smoked and much hotter. -
14 zampone
m gastronomy stuffed pig's trotter* * *zampone s.m.1 ( grossa zampa) big paw2 (cuc.) 'zampone' (pig's trotter stuffed with seasoned mincemeat).* * *[tsam'pone]sostantivo maschile gastr. = pig's trotter stuffed with minced pork meat and spices* * *zampone/tsam'pone/sostantivo m.gastr. = pig's trotter stuffed with minced pork meat and spices. -
15 adobo
( MEXICA)A spicy paste used while cooking meats, poultry and fish or storing chipotles. A smoky, chile-based sauce with tomatoes, onions, garlic and spices.• A seasoning paste, usually containing ground chiles, vinegar, garlic and spices that is used to coat meats, poultry and seafood prior to cooking or drying to preserve. Similar to the Yucatan recado or recaudo, and achiote.• Smokey chile marinade made of chile peppers, garlic, vinegar or citrus juice, garlic and spices. Often served on pork or chicken.• Paste or sauce made from chiles, vinegar, and other seasonings. Used as a seasoning for meats. -
16 pozole
( MEXICA)Soup made of hominy, pork and spices.♦ Robust, medium spicy soup with pork or chicken, hominy, onions and spices. Also called posole.♦ Soup made with meat (usually pork) and nixtamalized corn kernals called cacahuazintle, and flavored with chile. A speciality of Jalisco. There is also a wheat pozole common to the state of Sonora. -
17 achiote
( MEXICA)Annato tree seed• Yucatan-style paste made from ground annatto seeds, spices and lime juice or vinegar.• The seed of the annato tree which is used to make a seasoning paste of the same name in the Yucatan. The paste is made by grinding the seeds with garlic, spices and lime juice or vinegar.• Red paste made by grinding annatto seeds and adding garlic and lime juice or vinegar. Popular in the Yucatán Peninsula. -
18 guacamole
( MEXICA)A mashed avocado condiment often served as a dip♦ Dip served with tortilla chips of mashed avocado with onions, chiles, tomatoes, lime juice and spices.♦ Avocado ground to a paste, sometimes mixed with onions, chiles, tomato, lime juice and cilantro.♦ Mashed avocado, often mixed with tomatoes, onions, cilantro, chiles, garlic and/or lime juice. May be served as a dip with tortilla chips or as a garnish with a meal.♦ A dish made from mashed avacado and lime or lemon juice, with onions, chilies, and seasonings added. Often used as a condiment in Mexican dishes.(SPAIN / LA)an avocado dip or filling, with mashed tomatoes, onions, chilies and citrus juiceA dip made of mashed avocadoes seasoned with onions, tomatoes, chilies, and cilantro. This is mostly eaten as a dip for fried corn chips, but it is also very good with raw vegetables. You may also use it as a filling for burritos and tacos. -
19 fougasse
( FRANCE)a type of breadA flatbread from France that was once served sweetened with sugar and orange water. It is now more commonly seen as a bread eaten with savory dishes. In this case, the dough is brushed with olive oil and sprinkled with herbs or salt before baking.♦ a crusty lattice-like bread made of baguette dough or puff pastry often flavored with anchovies, black olives, herbs, spices, or onions; specialty of Provence and the Mediterranean. Also, a sweet bread of Provence flavored with orange-flower water, oil, and sometimes almonds. -
20 menudo
( SPAIN)Offal.a stew featuring tripe( MEXICA)Tripe soup, considered a hangover cure in Mexico.Robust, medium spicy soup with tripe, hominy, onions and spices.♦ Soup or stew made with tripe and flavored with chiles. A specialty of northern Mexico, that is considered a cure for hangovers.♦ A soup similar to pozole with the addition of tripe and meat broth. This, too, is served with assorted condiments for the diners to choose from.
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