|
|
|
Reply
| |
Hispanic Herbs | avocado leaves = hoja de aguacate Notes: Mexican cooks use these to impart an anise-like aroma to foods. They're often used as wrappers, or crumbled into stews. Toast the leaves before using. Substitutes: banana leaves (as a wrapper) OR hoja santa OR fennel (if chopped leaves are called for) OR maguey leaves (as a wrapper) | | boldo leaves Notes: These small leaves have a strong woodsy aroma. They're hard to find, but Hispanic markets sometimes carry dried leaves in cellophane bags. Substitutes: Indian bay leaves (also hard to find) OR ordinary bay leaves | culantro = culentro = recao = spirit weed = long coriander = false coriander = Mexican coriander Latin: Eryngium foetidum Notes: This herb is popular throughout the Caribbean. It's similar to cilantro, but more bitter. Substitutes: cilantro (not as bitter) | epazote = goosefoot = Jerusalem oak = lamb's quarters = Mexican tea = wormseed = stinkweed Pronunciation: eh-pa-ZOH-teh Notes: This strongly-flavored herb is commonly used in Mexican bean dishes, partly because it's supposed to reduce flatulence. Fresh epazote has dark green leaves with serrated edges. If you can't find it, the dried version is an acceptable substitute. Substitutes: savory (Like epazote, savory pairs well with beans.) OR omit it from the recipe OR ajwain seeds OR parsley (not as bitter) OR cilantro (not as bitter) | goosefoot | guajes = cuajes Notes: These green or purple flat pods contain seeds that impart an unusual, garlicky flavor to Mexican dishes. The seeds are terrific with scrambled eggs or beans, but they have a reputation for causing flatulence. Substitutes: garlic | | hoja santa leaves = hierba santa = rootbeer plant leaves Notes: These heart-shaped leaves impart a root beer flavor to dishes, and they're great for wrapping tamales and other foods. They're hard to find; your best bet is a Hispanic market. Substitutes: unsprayed avocado leaves OR chopped fennel (if recipe calls for leaves to be chopped) OR Swiss chard (if recipe calls for leaves to be chopped) OR banana leaves (as a food wrapper) OR corn husks (for wrapping tamales) OR epazote (Large leaves are great for wrapping tamales.) OR Swiss chard (If recipe calls for hoja santa leaves to be chopped.) | | huauzontle Notes: This Mexican vegetable looks like a long, skinny broccoli stick. Mexican cooks dip them in batter and deep-fat fry them. Substitutes: broccoli | Jerusalem oak lamb's quarters | safflower = Mexican saffron = saffron flower = American saffron Notes: Marketers often call safflower "saffron," but it bears little resemblance to the real thing, except that it imparts a weak, saffron-like color to food. It has very little flavor. Substitutes: saffron (use just a pinch; better flavor but more expensive) OR annatto seeds | Mexican tea | papalo = pápalo = papaloquelite Notes: This Mexican herb is similar to cilantro. It's often added raw to tacos, sandwiches, salads, and guacamole. It doesn't handle heat well, so add it to cooked dishes at the last minute. Substitutes: cilantro | | pipicha = pepicha Notes: This Mexican herb tastes a bit like cilantro and mint. Substitutes: cilantro | | romeritos Notes: This Mexican herb has succulent leaves and is used as a seasoning or cooking green, especially during Lent. Substitutes: nopalitos OR purslane | wild spearmint wormseed | yerba buena = wild spearmint = hierba buena Pronunciation: YER-buh BWAY-nuh Notes: The Spanish name "yerba buena" ("good herb") is used to describe several varieties of mint, including Satureja douglasii, Satureja chamissonis, and Mentha spicata (spearmint). Substitutes: spearmint | |
|
First
Previous
2 of 2
Next
Last
|
|
Reply
| |
HEY! This is so cool! I live in an area where very nearby there are two neighborhoods that are one, primarily hispanic and the other primarily Thai ... I LOVE shopping for ingredients in their specialty stores. So often I see things in there that I have zero idea of what they might be used for. This thread is already helping me out! Take for instance yesterday, I was standing in one'a the Hispanic stores and wishing I had SOME idea of how I could use ANY of this great variety of herbs!! The biggest problem was that I don't speak Spanish ~ at all ~ and the two ladies working in the store didn't really speak English aside from a very few words (enough to basically understand transactions, but not enough to understand or answer questions) I felt kinda bummed... NOW... I'ma impress 'em when I go back and purchase things without trying to say "What's this for???" Or... "Waddo I do with this??" Thanks. Y'know... I also live near the State School for the Deaf and speak American Sign Language fluently - (college minor) - and I've seen hearing people go through such hassles trying to communicate with them - The other day I completely sympathized with the Deaf. Now I feel the "need" to drag a few of my Deaf friends to the hispanic and Thai stores with me. LOL Honestly... they'd probably love it.... they LOVE to see "hearies" go through some'a the stuff they deal with every day. lol It's always looked at as such a learning experience for the hearies! |
| |
|