Chapter 14 Food Seasoning and Other Additives
Coriander leaves (cilantro)
"wansuy"
Garlic (bawang)
strong-smelling made up of small sections called cloves
Capers
the dark green buds are sun-dried and then packed in a vinegar brine
Sage
the flavor is herbaceous, savory and astringent with hints of peppermint
Rosemary leaves (romero)
the slender, pale green leaves when bruised give off an aroma that is fragrant, pine-like, cooling, minty and refreshingly head-clearing with hints of eucalyptus
Capers
the small flower buds of the Capparis shrub
Chives (sibuyas na mura)
tiny onion-like plants, growing in tuffs
Licorice
to flavor candies
Cayenne pepper
to flavor red beans, meats, fish, sauces and Mexican dishes
Coriander leaves (cilantro)
used as relish with tomato and onion
Basil
used in Italian dishes
Coriander leaves (cilantro)
used in the cuisine of China, Southeast Asia, East India, South America and Mexico
Marjoram
used interchangeably with oregano
Pandan
used to flavor tea
Tarragon
used to flavor vinegar
Sage
used usually in poultry seasoning
Marjoram
has bitter undertone but pleasant flavor
Marjoram
it complements lamb dishes, as well as beef and veal
Capers
it gives a distinctive flavor to Tartar sauce and the traditional relleno filling
Mint leaves (yerba buena or dahong maria)
leafy herb of several varieties, peppermints and spearmint being the common ones
Coriander leaves (cilantro)
leaves have a fresh, grassy, pervading, insect-like aroma and lemony, clean, appetizing taste
Tarragon
mot popular for salads
Chervil (perehil)
parsley-like flavor
Onion (sibuyas)
relatively sweet to strongly pungent
Tarragon
slender dark green leaves of a shrub
Oregano
spicy dried leaves of a type of marjoram
Garlic (bawang)
a bulbous plant of te lily family
Capers
a common ingrdient in Mediterranean cuisine
Sorrel
a deep-rooted perennial with a sharp/tart flavor and somewhat large, arrow-shaped leaves
Bay leaf (laurel)
a favorite oriental flavoring agent
Paprika (pamintang pula)
a mild, red, condiment ground
Rosemary leaves (romero)
a shrubby, sweet scented herb
Marjoram
a spice belonging to the mint family
Cayenne pepper
a very hot pungent pepper made from the dried seeds or fruit of a plant of the capsicum family
Parsley (perehil)
an annual mild-flavored herb that grows in tight clumps
Pandan
an erect branched shrub with slender and long leaves blades of grass, spirally crowded towards the base of the plant
Basil
an herb of the mint family with strong aromatic flavor, taste like pepper and cloves
Onion (sibuyas)
any variety of strongly aromatic and flavored bulbs of the lily family
Rosemary leaves (romero)
astringent, pine-like, peppery warming, woody and herby flavor, with a lingering camphor-like aftertaste
Sage
belongs to the mint family
Savory
dried, brownish green leaves of the plant of mint family
Rosemary leaves (romero)
enhances flavor of citrus fruits
Onion (sibuyas)
essential in Filipino cookery
Licorice
extract from plant containing 12-20% glycyrrhizin that give its chacteristic flavor
Chervil (perehil)
fresh, tender green leaves
Chili pepper (siling labuyo)
fruit pod of the capsicum plant
Thyme
grayish green leaves of a perrenial plant of the mint family
Sage
has a high pungency level similar to that of rosemary and thyme with an aroma that is fresh, head clearing and balsamic
Oregano
has a strong and aromatic flavor with a pleasant bitter taste
Tarragon
has astringent flavor
