Almond, Kacang KenariFeb 03 2014
Local almonds are generally sweeter than almond available in the US and Europe. Also grown extensively on the spice islands, Ternate and Tidore.
Amchoor, wild dried mango, asam gelugurFeb 28 2014
In India, amchoor is in powder form but in North Sumatera, it is in
sliced mango pieces which made of unripe mangoes which are sliced and sun-dried. It used as a souring agent in curry dishes to give tangy flavor.
Andaliman, SzechuanFeb 11 2014
Andaliman or batak Sichuan pepper is very important ingredients for Arisk, a fish dish of the Batak people in Lake Toba, North Sumatera. Normally fresh green andaliman is used not dried one. Sichuan pepper is not actually pepper, but the dried red-brown berries of a type of ash tree that have a lemony, peppery aroma. Sichuan pepper has the characteristic ‘mouth-numbing’ quality. It is also one of the spices used in Chinese five-spice powder and important ingredients in Sichuan cuisine.
Asam SuntiFeb 11 2014
Asam Sunti can be found not in many cuisines, only in Aceh, regional Indonesian cuisine. Aceh is located in the northern part of Sumatera Island and the western end of Indonesian archipelago. Asam Sunti is a preserved belimbing wuluh or bottle shape star fruit. Often it is called ‘belimbing sayur’ or vegetable star fruit. The belimbing wuluh is sliced around less than half centimeter, salted and dried in the sun for long time. It is interesting that the concept to preserve the ‘belimbing wuluh’, similar to Italian sun dried tomatoes. Asam Sunti has intense sour and salty flavor and tamarind has distinctive sour taste and fragrance. Asam sunti has light brown colour with kind of chewy texture and tamarind paste has darker colour with very sticky texture. Asam sunti is the key ingredients in many Acehnese dishes such as curry, sambal or soup.
Avocado, AvokadFeb 03 2014
Butter avocados have a smooth, green and shiny skin.