A collection of links to posts I’ve made on various ingredients that will help you get to know both the familiar and the unusual that we find here in the Buenos Aires markets.
Herbs
Ciboulettes/Cebollínes – chives, garlic chives, flowering chives
Huacatay – Amazon Black Mint
Quirquiña – Bolivian coriander
Condiments
Mirin (Japanese sweet rice wine)
Chilies
Ajies peruanos – Peruvian chilies (limos, rocotos, amarillos, mirasol, panca)
Roots/Tubers
Mandioca – Cassava, Manioc, Yuca
Nabo Japones – Daikon
Oca – New Zealand Yam
Papalisa/Olluquito – small Andean tuber
Papañame/Malanga/Ocuma – taro root
Vegetables & Fruits
Acelga – Swiss chard
Arvejas y Habas – peas, snowpeas, and broad beans
Berenjena – eggplant
Brócoli – broccoli
Cascara de Limón Acaramelizada – Candied lemon peel
Chamoe (melón coreano) – Korean melon
Habas – broad beans
Lao huang gua (pepino coreano) – Old Yellow Melon/Korean Cucumber
Melón amargo, o balsamina – bitter melon
Papas del aire – chayote, christophene, custard marrow
Zapallitos redondos – globe zucchini, eight-ball zucchini
Meat
Cortes – Cuts of beef
Pescados del mar 1 – ocean fish 1
Pescados del mar 2 – ocean fish 2
Pescados del río – river/freshwater fish
Mollejitas de pollo – chicken giblets
Other Stuff