herbs
425 dishes.
Ghormeh sabzideep-green herb stew with lamb, kidney beans and dried limessnackGoi CuonFresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dipsalad & sideGotu Kola SambolaFinely shredded pennywort leaf with coconut, lime, onion and green chillidessertGrass JellyHerb jelly served iced with syrup or hot as a thick sweet soup.charcuterie & curedGravlaxSalmon cured with salt, sugar, dill; mustard-dill sauce.
Greek saladtomato, cucumber, olives, feta slab, oregano, olive oilsoup & stewGreen borschtspring sorrel soup with boiled egg, potatomainGreen CurryCoconut curry of green chili paste, chicken and Thai basilsalad & sideGreen fig saladBoiled green bananas dressed cold with onion, herbs and vinegarstreet foodGromperekichelcherCrispy shredded-potato fritters with onion and parsley; funfair essential.
GuayusaAmazonian holly leaf brewed as a caffeinated tea, drunk before dawnwine & spiritGuifitiRum steeped with roots, bark and herbs, drunk as a Garifuna tonicstreet foodGutaphalf-moon flatbread fried with greens, meat or pumpkinfermented & pickledHapukurkSalt-brined cucumbers with dill and blackcurrant leaf, eaten with potatoes.
HilbehWhipped fenugreek relish, bitter and foamy, spooned onto soups and bread.
Horchata lojanaDeep pink infusion of up to two dozen dried Andean herbs and flowersmainHuitlacocheInky corn fungus cooked with onion and epazote, folded into quesadillassauce & condimentHulbawhipped fenugreek foam stirred into stewsmainIkan SabukoGrilled mackerel with tamarind marinade, basil and capsicumdrinkInca KolaBright yellow soda flavoured with lemon verbena, drunk with every mealfermented & pickledInlagd gurkaThin cucumber slices in sweet vinegar with parsley, beside meatballswine & spiritInsamjuClear liquor steeped with a whole Kaesong ginseng root in the bottle
IshkhanLake Sevan trout grilled or poached with herbsmainIsi ewuGoat head cut up in palm-oil sauce with utazi leaves and brain
JagacidaRice cooked with beans and bay leafwine & spiritJägermeisterDark bitter herbal liqueur of 56 botanicals, drunk ice cold.
JamuHerbal tonics of turmeric, ginger and tamarind, sold bottledstreet foodJellied eelsChopped eels boiled and set in their own savoury jelly, served cold.
JocónChicken stewed in green tomatillo-cilantro saucesnackKachourieFried split-pea and herb fritters eaten with tamarind and pepper sauce
Kaeng No MaiBamboo shoot stew thickened with ground yanang leaf and seasoned with padaek
Kaftaminced lamb with parsley and onion, grilled or baked with potatoesstreet foodKai YangIsan grilled chicken with sticky rice and jaew dipping saucemainKandu KukulhuTuna simmered in coconut milk with curry leaves, chilli and pandanfermented & pickledKappariCaper shoots and buds pickled in brine and vinegar, eaten as meze.
Karkadedeep-red hibiscus infusion, drunk sweet, hot or iced-
Bikalga
Fermented roselle seeds pressed into dark balls and crumbled into sauces. A fermented & pickled recipe from Burkina Faso.
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Black pudding
Rice-stuffed blood sausage, weekend delicacy. A snack recipe from Saint Kitts and Nevis.
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Bobor
Rice porridge with fried garlic, herbs and pickles, eaten before dawn. Ready in 20 minutes prep and 1 hour cooking.…
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Boat Noodles
Intense pork or beef noodle soup enriched with blood, in small bowls. Ready in 40 min prep and 2 hr…
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Bo Kho
Lemongrass beef stew mopped up with baguette. Ready in 30 min prep and 2 hr 30 min cooking. 6 servings.…
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Bo La Lot
Minced beef rolled in wild betel leaf and grilled until the leaf blackens. Ready in 40 minutes prep and 15…
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Bois bandé
Bark-infused rum sold as a strengthening aphrodisiac tonic. A wine & spirit recipe from Dominica.
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Boquerones en vinagre
Raw anchovies cured white in vinegar with garlic and parsley. A fermented & pickled recipe from Spain.
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Bouden
Creole blood sausage with rice, herbs and hot pepper, sliced hot. Ready in 1 hr prep and 1 hr cooking.…
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Bramboračka
Rustic potato soup with forest mushrooms and marjoram. Ready in 30 minutes prep and 50 minutes cooking. Serves 6. A…