Which can be used to season food, Bothriochloa or Dill?
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Bothriochloa Bothriochloa is a common and widespread genus of plants in the grass family native to many countries on all inhabited continents and many islands. They are often called beardgrass or bluestem.
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Dill Dill ("Anethum graveolens") is an annual herb in the celery family Apiaceae. It is the only species in the genus "Anethum". Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.
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Food orange 7 Food orange 7, the ethyl ester of beta-apo-8'-carotenic acid, is a carotenoid with an orange-red color. It is found in small quantities in some plants, but is often produced commercially from apocarotenal (E160e). It is used as a food coloring under the E number E160f and is approved for use in the EU and Australia and New Zealand where it is listed as food additive 160f; it is banned in the United States.
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Sichuan pepper Sichuan pepper, Sichuan peppercorn, Szechuan pepper, or Chinese coriander, is a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine. It is derived from at least two species of the global genus "Zanthoxylum", including "Z. simulans" and "Z. bungeanum". The genus "Zanthoxylum" belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or the chili pepper.
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Sago Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of "Metroxylon sagu". It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called "saksak", "rabia" and "sagu". The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a pancake. Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance as the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch, and they may be used interchangeably in some dishes.
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Baharat Bahārāt (Arabic: بَهَارَات‎ ‎ ) is a spice mixture or blend used in Middle Eastern cuisine. "Bahārāt" is the Arabic word for 'spices' (the plural form of "bahār" 'spice'). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.
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Karashi Karashi (芥子, 辛子, からし, or カラシ ) is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. "Karashi" is made from the crushed seeds of "Brassica juncea" and is usually sold in either powder or paste form. "Karashi" in powder form is prepared by mixing with lukewarm water to a paste and leaving it covered for a few minutes.
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1,1-Ethanedithiol 1,1-Ethanedithiol is a colourless but smelly liquid with formula CHCH(SH). The odour is described as meaty, rubbery or like durian, and it is found in durian also. It can be produced during fermentation of grapes. It is used as a food flavouring.
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Goldenseal Goldenseal (Hydrastis canadensis), also called orangeroot or yellow puccoon, is a perennial herb in the buttercup family Ranunculaceae, native to southeastern Canada and the eastern United States. It may be distinguished by its thick, yellow knotted rootstock. The stem is purplish and hairy above ground and yellow below ground where it connects to the yellow rhizome. The plant bears two palmate, hairy leaves with 5–7 double-toothed lobes and single, small, inconspicuous flowers with greenish white stamens in the late spring. It bears a single berry like a large raspberry with 10–30 seeds in the summer.
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Alaea salt Alaea salt, sometimes referred to as Hawaiian salt, is an unrefined sea salt that has been mixed with a red alae volcanic clay. It get its pink and brownish color from the particles of volcanic red clay. It is part of Native Hawaiian cuisine and is used to season dishes such as kalua, poke, and pipikaula (Hawaiian jerky). It was also used to cleanse, purify and bless tools, canoes, homes and temples. It was exported for use by salmon fishermen in the Pacific Northwest. It is also used in Native Hawaiian cuisine and fusion style cuisine of Hawaii and is exported.
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Turban squash Turban squash, also known as "Turk's turban" or "French turban" (""Giraumon"" in French), is a type of squash most often used as a winter squash. It is an heirloom, predating 1820. A cultivar of "Cucurbita maxima", it is closely related to the buttercup squash. It is typically 6 pounds when mature. Colors vary, but are often mottled in shades of orange, green, and white. The squash is used as both a vegetable and as an ornamental gourd. Taste is similar to other "C. maxima" cultivars, though "not as vibrant," "reminiscent to hazelnut," and "coarse, watery and insipid." Known in the nineteenth century as "the most beautiful in color, and the most worthless in quality, of all the varieties of squash;" selective breeding since then may have improved the flavor.
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Sharbat Sharbat or sherbet (] ) is a popular West and South Asian drink prepared from fruits or flower petals. It is sweet and usually served chilled. It can be served in concentrate form and eaten with a spoon or diluted with water to create the drink.
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Sorbic acid Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH(CH)COH. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the rowan tree ("Sorbus aucuparia"), hence its name.
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Açorda Açorda is a typical Portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, salt and poached eggs. It is mostly known in the Alentejo region and nationwide too. There are many types of "açorda", like those made with shrimp ("Açorda de Marisco" or "...de camarão") or codfish ("Açorda de Bacalhau").
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Thysanolaena maxima Thysanolaena maxima (amliso) (Nepali: अम्लिसो ), is a perennial grass plant found in hilly regions of Nepal, northern and eastern parts of India, Bhutan, and Philippines. The flowers of this plant are used as cleaning tool or broom, which is known as कुच्चो" kuchcho " in Nepali.
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Dibutyltin dilaurate Dibutyltin dilaurate (DBTDL) is an organotin compound that is used as a catalyst. It is a colourless oily liquid. In terms of its structure, the molecule consists of two laurate groups attached to a dibutyltin(IV) center.
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Hollandaise sauce Hollandaise sauce ( or ; ] ), also referred to as Dutch sauce, is an emulsion of egg yolk, liquid butter, water and lemon juice (or a white wine or vinegar reduction), whisked together over the low heat of a double boiler. Additional salt, white pepper and/or cayenne pepper is used for seasoning.
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Amurca Amurca is the bitter-tasting, dark-colored, watery sediment that settles out of unfiltered olive oil over time. It is also known as "olive oil lees" in English. Historically, amurca was used for numerous purposes, as first described by Cato the Elder in De Agri Cultura, and later by Pliny the Elder. Cato mentions its uses as a building material (128), pesticide (91, 92, 96, 98), herbicide (91, 129), dietary supplement for oxen (103) and trees (36, 93), food preservative (99, 101), as a maintenance product for leather (97), bronze vessel (98), and vases (100), and as a treatment for firewood in order to avoid smoke (130).
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Jeho-tang Jeho-tang (제호탕 ; 醍醐湯 ) is a traditional Korean cold drink made with honey and several ingredients used in traditional Korean medicine. The ingredients include "omae" (오매 ; 烏梅 , "smoked unripe plums"), "sain" (사인 ; 沙仁 , "medicinal cardamom"), "baekdanhyang" (백단향 ; 白檀香 , "white sandalwood"), and "chogwa" (초과 ; 草果 , "black cardamom"). The powdered ingredients are mixed together with honey and water and then boiled. After the liquid is chilled, it is diluted in cold water. It was considered the best summer drink in Korean royal court cuisine.
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Tabbouleh Tabbouleh (Arabic: تبولة‎ ‎ "taboūleh"; also tabouleh or tab(b)ouli) is a Levantine vegetarian dish (sometimes considered a salad) made of tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of bulgur.
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Diallyl disulfide Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other genus "Allium" plants. Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is a yellowish liquid which is insoluble in water and has a strong garlic odor. It is produced during the decomposition of allicin, which is released upon crushing garlic and other plants of the Alliaceae family. Diallyl disulfide has many of the health benefits of garlic, but it is also an allergen causing garlic allergy. Highly diluted, it is used as a flavoring in food. It decomposes in the human body into other compounds such as allyl methyl sulfide.
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Ground provisions Ground provisions is the term used in West Indian nations to describe a number of traditional vegetables staples that are planted in the ground, such as yams , sweet potatoes, dasheen root, eddos and cassava. They are often cooked and served as a side dish in local cuisine. Caribbean recipes will often simply call for ground provisions rather than specify specific vegetables. It is usually accompanied by stewed meat, fish or chicken or with "buljol", a dish made from salted cod, sautéed with onions and tomatoes.