green mango

mango, green

Green mangos are used in salads, pickles and curries. It is different to ripe eating mango – the flesh is a pale green…

dried shrimps

shrimp, dried

Dried shrimps in Burma have a lovely smoky smell and there is always a jar of pounded dried shrimps in the cupboard for a thote (salad)…

saffron

saffron

Saffron is the stigmas of the saffron crocus which imparts a distinctive aroma and an intense yellow colouring…

white poppy seeds

poppy seeds, white

White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds…

palm sugar

palm sugar

Sometimes referred to as jaggery, the palm sugar is sold in tubes, blocks or tin cans. The colour ranges from a deep toffee to golden brown…

okra

Okra is also known as ladyfinger, choose firm, brightly coloured green pods no longer than 7-10cm. When they are fresh and young…

soy sauce

soy sauce

There are two types of soy sauce used in Burma. Dark soy sauce can be distinguished by shaking the bottle. It is thick in consistency…

sago pearls

sago pearls

Sago pearls are almost identical to tapioca but they come from a different plant. The pearls are cooked and eaten with coconut milk…

sticky glutinous rice

rice, sticky / glutinous

As the name suggests the rice becomes sticky when cooked. It is made into a variety of dishes both savoury and sweet…

papaya

papaya

Ripe papaya with its rich orange flesh has a soft, butter like consistency and a sweet aromatic taste. Known to aid digestion…

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