Many world cuisines use distinct ingredients that originate in a specific region or country. Some of the most common of these ingredients are curry powder, a staple spice combination used in many Indian meals; miso, a condiment used in Japanese cuisine; and paprika, the fiery spice used in Hungarian goulash.
Paprika
Paprika has been a staple of Hungarian cuisine since the plant was first introduced to the country by the Turks in the sixteenth century. It has a vibrant red to warm brown color, and a heat range from mild to hot. The full flavor of this spice is released by cooking it in oil. It is used in a range of traditional Hungarian dishes, including the traditional hearty soup known as goulash, fisherman's soup and stuffed cabbage.
Miso
Miso is a salty condiment made from fermented soybeans. It is an essential ingredient of traditional Japanese cuisine. Many Japanese people start their day with a bowl of warm miso soup. It is a versatile ingredient that can be used to flavor a range of sauces, soups and marinades. It is quite high in salt, so if you are on a low-sodium diet, use it sparingly.
Curry Leaves
Curry leaves are a valued ingredient in southern and western Indian, as well as Sri Lankan, cuisines. The leaves come from a small subtropical tree called Murraya koeniggi, which is native to India. They are used to make many Indian dishes, including kadhi, a vegetarian sauce served with dumplings; rasam, a spiced soup with a tomato and tamarind base; and vada, spiced cakes made from lentils and potatoes.
Basil
Basil is possibly the most common herb in Italian cuisine. It lends a smoky, sweet flavor to dishes, and has a strong peppery aroma. Fresh, chopped basil is an ingredient in most Italian dishes that incorporate tomatoes, as basil complements tomatoes and enhances their flavor. Basil is also an ingredient in traditional Italian dishes such as pesto, pizza, soups and salads.
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