Areca nuts. The hard nut of a palm tree. They have come to be known as betel nuts, rather than areca nuts, because these red and brown seeds are part of the betel chew.
Curry leaves. Sweet or bitter margosa leaves. They are similar to bay leaves in appearance but have a dry, spicy flavour.
A deep, wide-mouthed, flat-bottomed pot made from tinned brass. It has a well-fitting cover but no handles. It is used for 'sealed pot' curries or dum, heating milk, boiling water, cooking rice and generally for any cooking over flame.
A deep-fried fritter, often highly spiced, usually of onion, but may use other vegetables, served as an accompaniment or as a starter.
Long coriander. Stinkweed. A herb widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but it has a much stronger taste. This name sometimes leads to confusion with coriander.
