Glossary

Tamil: Podalanga

It is a tropical or subtropical vine, has a long fruit, used as a vegetable.

American: Chayote
Tamil: Bangalore kathirikkai

Roughly pear shaped, somewhat flattened and with coarse wrinkles. It has a thin green skin fused with the white flesh, and a single large flattened pip. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Has diuretic, cardiovascular and anti-inflammatory properties

Tamil: Ellu
Hindi: Til

Sesame seeds, also called bennes or gingellies, are black or white and yield an oil that resists turning rancid. The oil is used extensively in India for cooking, soap manufacture, food, and medicine and as an adulterant for olive oil.

Tamil: Javarasi
Hindi: Sabudhana

A starch extracted from the sago (and other tropical) palms that is processed into flour, meal and pearl sago, which is similar to tapioca.

Tamil: Semia
Hindi: Sevia

Hindi: Chakriphool

American: Cream of wheat
Tamil: Ravai
Telugu: Rava
Hindi: Sooji

Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas “durum semolina” used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow

Tamil: Keerai
Telugu: Aaku koora
Hindi: Palak

Tamil: Kunkuma poo
Hindi: Kesar

Saffron, the yellow-orange stigmas from a small purple crocus-is the world’s most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried-an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it’s so pricey), a little saffron goes a long way. Saffron is marketed in both powdered form and in threads (the whole stigmas). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.

Tamil: Gasagasa
Telugu: Gasalu
Hindi: Khuskhus

These small, dried, bluish-gray seeds of the poppy plant that have a crunchy texture and a nutty flavor. They’re used as a filling in various cakes, pastries and coffee cakes, as a topping for myriad baked goods, in salad dressings and in a variety of cooked dishes-particularly those originating in central Europe, the Middle East and India.There are also beige and brown poppy seeds, which are more commonly available in Asian or Middle Eastern markets. Because of their high oil content, all poppy seeds are prone to rancidity. They should therefore be stored, airtight, in the refrigerator for up to 6 months. The flavor of poppy seed is augmented by toasting.