In Indian cookery anise is not often used, though fennel seeds are. The two spices are often called by the same name.
Fennel is a relation of celery which flowers in summer and is a relation of sweet cumin, which name it is given in some languages. When young it has an appearance rather similar to dill, but when crushed, the leaves give off the familiar anise scent of fennel. The flowers are yellow, umbelliferous and produce elongated aromatic seeds. It should not be grown close to dill as they will hybridise and produce useless seedlings. The seeds are excellent with fish and with pork.
Fenugreek seeds impart a distinctive, smoky flavour to dishes. Both the leaves and seeds are used, in the same way as they are for coriander (US: cilantro).
Bean curd fermented with rice wine and spices, coloured red or white and kept in brine. It has a strong cheesy flavour and is served as a side dish or condiment.
Chinese preserved eggs. Eggs are covered with lime, salt and ash and buried in shallow holes for 100 days. They are then served uncooked with a sauce of soy sauce and chopped ginger.
