- Used mainly as a starch
- Bland in taste and becomes clear when cooked
- Sold as dried arrowroot powder or as whole fresh root
- Used in biscuits, puddings, jellies, cakes, sauces, soups, stews and noodles
Asafoetida
- Also known as Devil's Dung, Stinking Gum, Asant, Food of the Gods, Kaayam, Hing, Ingua, Ingu, Perungayam, Hilteet, and Giant Fennel
- Made from the roots of the Ferula plant, a species of giant fennel
- Has a unique, pungent and unpleasant smell when raw, due to the presence of sulphur
- Acrid and bitter in taste, it delivers a smooth flavor when cooked, reminiscent of leeks, onions and garlic
- Sold in a compounded form, comprising of asafetida resin (30%), wheat / rice flour and gum arabic
- Used as digestive aid, in pickles and often in Indian cuisine, particularly in Indian vegetarian cuisine, where garlic and onions are prohibted
Avocado Leaves
- Used in Mexican cuisine
- Light, musty and bitter flavour with an anise tasting overtone
- Used as both fresh and dried
- Used in meat dishes, bean dishes, soups and stews
- There are concerns over toxicity in some species of avocado leaves
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