Myrtle. Usually the bitter fresh or dried leaves of the plant are used, although the berry fruits are used as a subsitute for black pepper. The aroma of the leaves is sweetly pungent and it is used as the basis of many perfumes.
Fennel seeds. In Indian cookery anise is not often used, though fennel seeds are. The two spices are often called by the same name.
The woodapple or elephant apple is a jungle fruit about the size of an orange from India and Sri Lanka. The shell is hard and woody, not surprisingly, and rough grey in appearance. The best way to get into it, rather as for a coconut, is by throwing it onto a concrete floor. It can be eaten raw or mashed with sugar and water to make into sherbets. The pulp is used, grated, with chilli powder, onions, salt and lime juice to make a sour sambal. It is also known as the elephant apple because elephants are thought to consume the woodapple whole. When their droppings are examined they are found to contain whole shells which, when opened, are found to be empty of their contents. Could it be that the elephant digests the pulp without the shell?
Bael fruit; a close relative of the citrus. The fruit is about the size of, and has the appearance of a greyish-yellow orange with a thin woody rind. The floury pulp is pale orange in colour and has numerous seeds. Dried slices are soaked and boiled and the resulting liquid sweetened and drunk. Used for medicinal purposes.
From the Portuguese for 'wine of garlic' vindalii is a very hot curry created in Goa. Originally it consisted of pork marinated in rice vinegar with potato, although the name is sometimes said to have originated from the Portuguese words for wine and garlic, vinho and alhos. Spices used include turmeric, cumin, paprika, coriander (US: cilantro)), cayenne pepper, mustard seeds, fenugreek seeds, currly leaves, ginger, garlic and onions.
Bitter apple. Colocynth. A type of gourd about the size of an orange. It has bitter, spongy flesh and is used as a laxative. It is drought resistant so grows well in sandy places.
Spiced semolina cooked with or without tiny cubed potatoes, peas, garnished with grated coconut and coriander (US: cilantro). Shrimps are sometimes included. It is served as a savoury breakfast dish.
