Asian basil. Asian basil is slightly coarser than the sweet basil of Europe, and with a more robust aroma. It survives cooking in stews, adding a fresh menthol, camphor end of the spectrum.
Chirongi nuts. They are similar to pine nuts and are small, rounded nuts resembling Egyptian lentils. They are used in India to garnish halvas, cakes and creams and in puddings and pillaos.
Sago. It is made from the viscous sap of a tall palm tree. It is collected in the same way as rubber, by making an incision in the trunk.
Rue. A very bitter herb, best added to cooking and removed quite rapidly. The better part of its flavour is then imparted and the bitterness reduced.
Millet. Pearl millet. After rice and wheat this is the most important grain crop of India. It is used to make flour which is often used in the making of poppadums. Two types of millet are available, bulrush or bajra bajra (pearl millet - Pennisetum typhoideum) and finger millet (Eleusine coracana).
Sago. It is made from the viscous sap of a tall palm tree. It is collected in the same way as rubber, by making an incision in the trunk.
