Baku Kitchen! An independent reference of traditional food

spices

694 dishes.

Bonbon siwoDense molasses and ginger cookies, spiced and chewyBosnaTwo grilled bratwurst in a baguette with onion, curry and parsleysoup & stewBouyon bredquick broth of local greens and gingerBouzeloufsinged sheep's head steamed with cumin, eaten for the cheek and tonguefermented & pickledBranston PickleSweet chunky vegetable pickle in dark tangy sauce, eaten with cheddar.BratwurstGrilled pork sausage eaten in a roll with mustard.wine & spiritBrennivínCaraway schnapps nicknamed 'Black Death'.breakfastBsissaRoasted barley and chickpea flour with fennel and coriander, mixed with oilBulla cakeDense molasses and ginger cake eaten with avocado or cheeseBun and cheeseSpiced Easter bun eaten with cheddar slicescharcuterie & curedBündnerfleischAir-dried beef from Graubünden, shaved paper-thin.street foodBunny chowhollowed bread loaf filled with hot Durban currywine & spiritBush rumWhite rum steeped with roots, barks, herbs and fruit in large jarscharcuterie & curedButifarra paraguayaCoarse pork and beef sausage, boiled then grilled, sold at marketscharcuterie & curedButifarra soledeñaSmall spiced pork-and-beef balls in casing, boiled and eaten with limecharcuterie & curedBuzhenynapork studded with garlic, baked and eaten cold in slicesmainCamaronsLarge freshwater prawns curried or grilled, a river delicacymainCamel meatcamel steaks, hump and offal grilled over coals or stewed with ricesnackCamel milk chocolatepraline bars made with camel milk, dates and Arabian spicesmainCari ouriteoctopus curry simmered with thyme and spicesmainCari pouleChicken curry with thyme and curry leaves, served with rice and satinimainCarilMild chicken curry with potato and coconut paste, eaten with white ricemainCaril de caranguejocrab curry rich with coconut milkcharcuterie & curedCârnați de casăhome-made garlic pork sausages, smoked and hung to drymainCarnitasMichoacán pork confit, crisp and tender, for tacosCasareepBlack bitter-cassava syrup that flavours and preserves pepperpotCassava poneDense baked pudding of grated cassava, coconut and spices, cut in squaresbread & pastryCatalinasDark round cookies of wheat flour, papelón and spicescharcuterie & curedCervelatThe national sausage, cross-cut and grilled over campfires.Chai SabzGreen tea with cardamom, poured endlessly from a thermos for every guestChakalakaSpicy relish of grated carrot, beans, onion and curry powderstreet foodChamussascrisp meat or vegetable samosas, Indian Ocean heritageChapli KebabFlat minced-beef patty studded with tomato and coriander seed, fried in tallowChar SiuCantonese barbecued pork glazed red with honey and five-spice, served over ricesauce & condimentChermoulacoriander, garlic, cumin, paprika and lemon marinade rubbed into fishdrinkChicha de sarilDeep red hibiscus drink spiced with ginger and cloves at Christmas

  • Ambasha

    Lightly sweet decorated celebration bread flavored with cardamom. Ready in 25 min prep and 35 min cooking. 1 large loaf.…

  • Amba

    Fenugreek-turmeric pickled mango sauce, Basra’s gift to falafel stands. Ready in 30 min prep and 20 min cooking. 1 large…

  • Aluwa

    Diamond-cut sweet of rice flour and treacle, firm and lightly cardamom-scented. Ready in 20 min prep and 25 min cooking.…

  • Andouillette

    Coarse tripe sausage, grilled and served with mustard; powerfully pungent. A charcuterie & cured recipe from France.

  • Ardennes ham

    Salted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread. Ready in 10 minutes prep and none…

  • Aquavit

    Caraway potato spirit; linie barrels age crossing the equator. A wine & spirit recipe from Norway.

  • Arroz Caldo

    Ginger rice porridge with chicken, safflower and fried garlic. Ready in 15 min prep and 50 min cooking. 4 servings.…

  • Ayam Rica-Rica

    Chicken cooked with pounded bird’s eye chilli, ginger and lime leaf, searingly hot. Ready in 25 min prep and 45…

  • Ayam Betutu

    Whole chicken packed with spice paste, wrapped in leaves and steamed for hours. Ready in 1 hr prep and 3…

  • Awarma

    Lamb confited in its own tail fat, spooned into eggs and kibbeh. A charcuterie & cured recipe from Lebanon.