Roselle. Jamaican sorrel. A 2 meter (6 ft) high plant producing peppery leaves with a flavour similar to sorrel. The small scarlet flowers are used to make jams (US: jellies) and jellies (US: jellos) or dried and used to colour foods.
Roselle. Jamaican sorrel. A 2 meter (6 ft) high plant producing peppery leaves with a flavour similar to sorrel. The small scarlet flowers are used to make jams (US: jellies) and jellies (US: jellos) or dried and used to colour foods.
Little puffed up puris filled with tamarind, pomegranate seeds, chickpeas and potato and served with a sauce of lime and black salt.
Ivy gourd. A small crunchy gourd reminiscent of a gherkin, green ripening to red, popular in the cuisines of India, Thailand, Indonesia and other South East Asian countries. The shoots and leaves can also be eaten.
Black peppercorns, the fruit of a perennial vine with large leaves and white flowers. Green peppercorns are the unripe fruits picked early and pickled. Black peppercorns are picked just before they ripen and white peppercorns are the ripe, black peppercorns with the black skin flaked off. They are best kept whole and ground when required. Historically, pepper was one of the world's most important spices. Columbus sailed West, not East, in search of pepper in the East Indies. Instead he found the Americas and allspice.
Edible gum. A resin from the axle wood tree which is primarily used to thicken sauces and bind ingredients together. It is extensively used in small scale ice cream production to prevent formation of ice crystals. Mithai shops generally fry the granules before adding it to any mithai.
