A blend of spices and aromatics usually crushed together into a paste a using a mortar and pestle. The Spanish equivalent of garam masala.
Sweet wines produced along the Mediterranean coast of Malaga. The heat is not conducive to serious cooking, so fish is usually fried and soups are cold.
A name for sapote. This is actually a different fruit from the black sapote, but black sapote is very often called sapote. The fruits of the sapote may be eaten raw and they are used for making ice creams and preserves as well as for flavouring sauces and in confectionary. In some parts of Mesoamerica, ground sapote seeds are used to give chocolate a bitter flavour.
A name for sapote. This is actually a different fruit from the black sapote, but black sapote is very often called sapote. The fruits of the sapote may be eaten raw and they are used for making ice creams and preserves as well as for flavouring sauces and in confectionary. In some parts of Mesoamerica, ground sapote seeds are used to give chocolate a bitter flavour.
A name for sapodilla. A fruit which can be round or oval. Its thin skin is slightly rough and the flesh is dull, beige to terra cotta in colour and slightly granular with flat black seeds. Peel the skin away to reveal the apricot-coloured, honey-flavoured flesh. If it is eaten slightly under-ripe it may leave a residue of gum in the mouth. This can be dispelled by eating something fatty or wiping the lips with butter. One variety provides the gum for chewing gum.
