Herb and Spice names in Spanish

Desideria (Moderator) says on Apr 17, 2007, 10:23:

I can only fill in a few basil = albahaca
bay leaves= hojas de laurel
cumin= cominos
coriander= cilantro
dill= eneldo
marjoram=mejorana
mint= menta, hierbabuena
nutmeg= nuez moscada
oregano=oregano
paprika=pimenton
parsley=perejil
rosemary=romero
sage=salvia
tarragon=estragón
thyme=tomillo

You're welcome,
Desi

"None are more hopelessly enslaved than those who falsely believe
they are free." —Johann Wolfgang von Goethe

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

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kat1 (Moderator) says on Apr 17, 2007, 10:30:

clove= clavos, but not the steal ones, :)
bay leaves are laurel
celery seed maybe semillas de apio

I know what is turmeric but i can't remember wait be back

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webmanco says on Apr 17, 2007, 10:39:

Jengibre Is not in any of the lists Jengibre

Celery seed = semmillas de Apio
Cilantro !!

...A yo, déjenme queto y no me jodan má! ...

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JMCana says on Apr 17, 2007, 10:55:

Gracias Thanks everyone.
Ok webmanco what is Jengibre?

Desideria, I always thought cilantro was different from coriander.

And can anyone recommend a place to purchase the semillas de apio?

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vicshere says on Apr 17, 2007, 11:01:

Des?? Question
paprika=pimenton
is pimenton not green peppers?


listo
"con mucho gusto"
Vic

listo

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Desideria (Moderator) says on Apr 17, 2007, 11:03:

ginger

=jengibre.
Cilantro is coriander (the plant),
Coriander seeds are not used in Colombia.

Cheers,
Desi

"None are more hopelessly enslaved than those who falsely believe
they are free." —Johann Wolfgang von Goethe

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

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Desideria (Moderator) says on Apr 17, 2007, 11:05:

paprika is basically

the same thing...or not? Paprika=bell pepper=pimenton? That's what we call "paprika" here anyway.

Cheers,
Desi

"None are more hopelessly enslaved than those who falsely believe
they are free." —Johann Wolfgang von Goethe

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

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webmanco says on Apr 17, 2007, 11:05:

Yes Pimenton is green peepers and Paprika is Paprika, I don´t know under what category will you put Valeriana.

...A yo, déjenme queto y no me jodan má! ...

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vicshere says on Apr 17, 2007, 11:11:

Paprika i think come from a flower or something

listo
"con mucho gusto"
Vic

listo

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vicshere says on Apr 17, 2007, 11:12:

i stand correctted http://en.wikipedia.org/wiki/Paprika
red bell peppers right on DES

listo
"con mucho gusto"
Vic

listo

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webmanco says on Apr 17, 2007, 11:25:

Then Paprika is the processed green pepper, although Paprike is red power, like red pepper

...A yo, déjenme queto y no me jodan má! ...

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kat1 (Moderator) says on Apr 17, 2007, 11:33:

i though paprika was color
i though paprika was color

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Miguel_Clavo says on Apr 17, 2007, 12:08:

You sure dont want to put nails in your recipe when it calls for cloves......unless you have a relative who is a doctor or dentist...or you are in a circus as a nail and sword swallower......jajaj..




Just my opinion...

Miguel_Clavo =)..aka, DragonSlayer...Colombia es pasión!

"F.A.R.C..S.U.C.K.S"

"I would rather die living life, than to live a dying life."........ Oh, and my PM is always ON. Great Bumper Sticker: "Home of the Free, Because of the Brave"

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kat1 (Moderator) says on Apr 17, 2007, 12:17:

clavos

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oldbongo says on Apr 17, 2007, 12:21:

the best herb is...cannabis sativa
marijuana

legalize it, don't criticize it.

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oldbongo says on Apr 17, 2007, 12:22:

kat.. cloves are essential for pastrami.

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kat1 (Moderator) says on Apr 17, 2007, 12:29:

oldbongo yes, and also if you have a toothache :)



Lemon grass ·is limonaria

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webmanco says on Apr 17, 2007, 12:48:

Un Clavo saca otro Clavo

...A yo, déjenme queto y no me jodan má! ...

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raulinho says on Apr 17, 2007, 12:49:

paprika =pimentón , pepper(you sprinkle on food) =pimienta, green pepper= pimiento verde, red pepper=pimiento rojo
chives =cebolletas

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kat1 (Moderator) says on Apr 17, 2007, 12:58:

pablito clavo un clavito
que pablito clavo un clavito
que clavo clavo pablito? :)))

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oldbongo says on Apr 17, 2007, 13:01:

and the best spice is ...old. no need for clove oil kat,...no teeth.

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Desideria (Moderator) says on Apr 17, 2007, 13:03:

cloves are sometimes called "clavos de olor" in Spanish.

Paprika is red bell pepper but the kind grown in southeast Europe (Hungary, the Balkans) that is called paprika is a slightly different kind, smaller and not as round, more pointed and has stronger taste.

Cheers,
Desi

"None are more hopelessly enslaved than those who falsely believe
they are free." —Johann Wolfgang von Goethe

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

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Desideria (Moderator) says on Apr 17, 2007, 13:09:

turmeric is

cúrcuma.
Not to be taken mistakenly as azafrán (saffron).

All three orangey spices (turmeric, saffron and paprika) are sometimes just ladrillo molido (powdered brick).

Cheers,
Desi

"None are more hopelessly enslaved than those who falsely believe
they are free." —Johann Wolfgang von Goethe

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

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jaramillo says on Apr 17, 2007, 14:05:

Sesame seed is Semilla de Ajonjolí Carawyy seed is alcaravea (hard to find in Colombia I think).

Turmeric is cúrcuma.

Although we have an afro-colombiam population I've never seen okra in Colombia.

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oldbongo says on Apr 17, 2007, 14:15:

oldbongo buys okra.. from the vendors on the street in front of vivero san diego.

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Man Tequila says on Apr 17, 2007, 14:37:

Herbs and spices are pretty easy to grow. If there were spices I couldn't find, and I lived in Colombia, I'd consider this. I'm willing to bet galanga is galanga. Wonder where ThaiCo gets it from?

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

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Man Tequila says on Apr 17, 2007, 15:09:

Just found this cool link. Spice names in spanish, french, german, swedish, italian and arabic.

http://www.apinchof.com/herbindex1071.html

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

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kat1 (Moderator) says on Apr 17, 2007, 15:16:

curcuruma never heard of it in Colombia, actually never heard of turmeric in Colombia, i have heard of azafran

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Man Tequila says on Apr 17, 2007, 15:18:

Most of 'em! Allspice -- Pimienta gorda
Basil -- Albahaca
Bay leaves -- Laurel
Caraway seed -- Alcaravea
Celery seed -- Apio
Chives -- Cebolleta
Cloves -- Clavo
Cumin -- Comino
Coriander -- Cilantro
Dill (part?) -- Eneldo
Galanga
Marjoram -- Mejorano
Mint -- Menta
Nutmeg -- Nuez Moscada
Okra
Oregano -- Orégano
Paprika -- Pimentón
Parsley -- Perejil
Rosemary -- Romero
Sage -- Salvia
Sesame seed -- Ajonjolí
Tarragon -- Estragón
Thyme -- Tomillo
Tumeric

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

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kat1 (Moderator) says on Apr 17, 2007, 15:21:

never heard of, caraway
dill
galanga and okra

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JMCana says on Apr 17, 2007, 15:34:

No Dill Pickles Well Kat1, since you never heard of Dill, it explains why I can't find any good dill pickles in Colombia. And I do enjoy them with a good ruben sandwich. Hold it, I have not found sauerkraut here either.
Well, there goes the ruben sandwich.

I use Galanga and lemon grass in much of my Thai cooking. You can't have a good Tom Yum soup without galanga.

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Man Tequila says on Apr 17, 2007, 15:36:

Tom Yum Goong rocks. Fresh galanga is hard to find. The preserved stuff isn't nearly as good.

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

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analyzethis1 says on Apr 17, 2007, 15:37:

Turmeric makes food turn yellow to dark yellow. Common usage in Indian curries and filipino dishes.

There are two kinds of gratitude: The sudden kind we feel for what we receive, and the larger kind we feel for what we give. E.A. Robinson

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Man Tequila says on Apr 17, 2007, 15:41:

Caraway is a seed that is quite tasty with breads, especially rye bread. Can't say I often use it in my cooking, though. Tumeric is a staple, though.

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

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JMCana says on Apr 17, 2007, 15:42:

Forgot Okra Kat1 I forgot to tell you about okra. I learned to use in when doing cajun cooking. It thickens soup and is used in soups like gumbo. Oh now I am hungry for some good Louisiana gumbo. Hmm guess a cajun restaurant would not be too popular in Bogota. Oh and blackened catfish also sounds good about now.

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jaramillo says on Apr 17, 2007, 15:50:

The problem with okra is that it can be mucilaginous (mucous that is!). Definitely an acquired taste for some. I like the taste but not the texture, although I hear some people can avoid this. I've had battered, deep frid okra and I love gumbo!! I think I also heard gumbo is native african for okra, but don't know for sure.

How about some crawfish etouffe jmcana?

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kat1 (Moderator) says on Apr 17, 2007, 15:51:

what the hell is gumbo? jajaja all of these things are foreign to me :))

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jaramillo says on Apr 17, 2007, 15:55:

Gumbo is a thick soup but not quite a stew. it starts with the Louisiana trinity:onion, celery and green pepper, sauteed. Add flour and make a VERY dark roux using chicken/fish stock. Add diced tomatoes, andouille sausage, and when its about to be ready shrimp or other seafood such as crawafish. Recipes vary, but that's basically it. Chicken gumbo is not as interesting.

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analyzethis1 says on Apr 17, 2007, 15:56:

Hey JM...have you tried "noodling" (catching by hand) catfish down south? I wonder if there's something similar in Colombia. Maybe the piranhas will get you first?

There are two kinds of gratitude: The sudden kind we feel for what we receive, and the larger kind we feel for what we give. E.A. Robinson

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JMCana says on Apr 17, 2007, 18:14:

no good at it analyzewthis 1 - I am terrible at noodling. Though raised in the North, my whole family is Southern and proud. In the back woods down there it is a different world. But I do not plan on fishing in Colombia, though I must admit that I like the trucha. But it is not a fish that you would blacken.

What other fish are native to Colombia that you can recommend. I have seen many at the big supermarkets, but not tried them yet.

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kat1 (Moderator) says on Apr 18, 2007, 06:22:

JMCana, I think is you go to Corabastos or in the plaza of paloquemao you will find different kind of herbs and spices, i think big supermarkets and little street shop won't sell them because some are not popular, but when i go to the plaza de mercado here in Villavo i find theses little carts full of different types of spices and herb that i have never try and seen before , maybe you can find dill there and the rest.

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Desideria (Moderator) says on Apr 18, 2007, 07:26:

I buy dill = eneldo in Cali with no problem. Not the seeds, though, just the herb. You can also buy it dried in a a jar.

Cheers,
Desi

"None are more hopelessly enslaved than those who falsely believe
they are free." —Johann Wolfgang von Goethe

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

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analyzethis1 says on Apr 18, 2007, 17:08:

Sorry JM...not the person to ask about the different types of fish avail. there. Kat? Desi?

There are two kinds of gratitude: The sudden kind we feel for what we receive, and the larger kind we feel for what we give. E.A. Robinson

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elk says on Apr 18, 2007, 18:07:

Spice list - English/Spanish Spice list and cooking terms


Apple Manzana
Avacado Aquacate
Basil Albahaca
Bay Leaves Hojas de Laurel
Beets Betabel
Bologna (like in lunch meat) Mortadella
Brown Sugar Azucar Obscura
Cabbage col blanco (repollo)
Califlower Coleflor
Caper Alcaparra
Caraway Alcaravea
Cardamon Cardamomo
Carrots Zanahoria
Cayenne Pepper Pimenton
Celery Apio
Cherry Cereza
Chervil Perifollo
Cheese Queso
Chives Cebollin
Cinnamon Canela
Cloves Clavo (ground is Molido)
Coconut Coco
Coriander Cilantro (seeds are Semillas)
Corn Maize or Elote
Cranberry Arandano
Cream of Tarter Cremor Tartaro
Cucumber Pepino
Cumin Comino
Dill Eneldo
Dill Weed Hojas de Eneldo
Fennel Hinojo
Fish Pescado
Garlic Aho
Ginger Jengibre
Grapes Uva
Green Beans Ejote Verde
Green Pepper Marron or Pimento verde
Ham Jamon
Horseradish Rabano fuerte (only found fresh)
Jitomate Small Tomato
Lemon Very hard to find
Lemon Peel Cascara de Limon
Lettuce Lechuga
Lime Lemon
Mace Macis
Majoram Mejorana
Milk Leche
Mint Yerbabuena
Mushroom Champiniones
Mustard Mustaza
Nutmeg Nuez Moscada (Molida = ground)
Nuts Nuez
Onion Cebolla
Orange Naranja
Oregano Oregano
Paprika is Paprika or Pimienton Molido
Parsley Hojas de Perejil
Peas Chicharo
Pepper Pimienta
Poppy Seeds Semilla de amapola ( adormidera)
Prune Ciruela Pasa
Raisin Uva Pasa
Rice Arroz
Rosemary Romero
Sage Salvia
Saffron Azafran
Salt Sal
Savory Ajedrea
Sea Food Mariscos
Sesame Seed Ajonjoli
Sour Cream Creama Acido (very mild just don't use this in Kalaha and cream)
Sugar Azucar
Tarragon Estragon
Tender Suave
Thyme Tomillo
Turmeric Cucumo
Turkey Pavo
Water Agua
White Pepper Pimienta Blanca Molida

Spanish to English cooking terms
Adobado - This sheets of prok or beef, marinated in vinegar, seasoned and dried
Adobar -To marinate, season, and rub dry meat, especially pork
Adobo - Seasoning; the sort that are rubbed on meat before further preparation
Al Horno baked or roasted in the oven. This always done without a cover
Asado - Meat roasted on top of the heat in a covered container
Asar - To raost something quickly, generally over an open flame; used commonly with chili's, tomatoes and onions
Chamuscar - to sear, singe or scorch
Cocer - to cook used to describe something cooked in water
Colar - to strain, sieve or filter
Confeccionar - preparation (not as common as guisar)
Cuajar - to coagulate or curdle
Deshebrar - to shred or ravel into threads
Desleir - Dissolve or thin in liquid
Empanizar - to bread something
Enharinar - roll in flour
Enjuagar - to rinse
En Nogada - with nuts (like chilies en nogada)
En parilla - grilled
Escabeche - a pickling marinade
Espersar - to thicken or coagulate
Estilar - to drain
Estofado - a meat or veggie stew
Freir - to fry
Frito - Something fried, e.g. "huevos fritos" fried eggs
Gratinar - Cover with cheese, etc., and brown
Guisado - The main dish of any comida; meat; or meat and veggies I have also seen this refered to stew on a menu
Guisar - To prepare any meal, used like our cook
Lamprear - to dressor season with wine, etc
Machacar - Pound, shred or crush
Macerar - Marinate and mash
Mechar - to wrap meat in bacon or ham, a-la-fillet
Menear - to stir or shake
Moler - to grind
Picar - to shop, mince or hash
Raller - to grate
Rebanar - to slice
Rebozar - bathe in beaten eggs and fry
Recalentar - reheat; Certain Mexican dishes are cooked; allowed to cool, then reheated
Reducir - Cook until volume is is reduced
Refreir - to re-fry, as in "frijoles refritos" refried beans
Rellenar - To stuff, as in "Chilies rellanos" stuffed Chilies
Removar - to stir by shaking or rocking
Requemar - to parch or overcook purposely
Retazar - To tear in pieces and roughly shred
Saltear - Fry rapidly without liquid
Sancochar - boil in salted water
Sofreir - fry lightly
Tatemar - to cook food under ground - little used
Trabajar - To beat sauce, etc until smooth
Untar - To oil or butter an item
Vertir - beat or whip in an item

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webmanco says on Apr 18, 2007, 19:20:

Remolacha? Beets Betabel, acaso beets no es Remolacha?

...A yo, déjenme queto y no me jodan má! ...

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Desideria (Moderator) says on Apr 18, 2007, 22:07:

si, webmanco beets is remolacha

There are smal mistakes on elk's list but nothing really incorrect; except that the correct word for "turmeric" is "curcuma" not cucumo.

Cheers,
Desi
"None are more hopelessly enslaved than those who falsely believe
they are free." —Johann Wolfgang von Goethe

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

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kat1 (Moderator) says on Apr 19, 2007, 06:33:

and brown sugar we call it Azucar Morena, no oscura.

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kat1 (Moderator) says on Apr 19, 2007, 06:34:

I wonder about meat? what is
costilla
lengua
caderas
lomo
ternera
sobrebarriga

if you think in some more
how can i made chicharron?

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mecca says on Apr 19, 2007, 08:23:

azucar morena, okay thanks Kat, so what is azucar negra???? I thought that was brown sugar.???????????????????

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Desideria (Moderator) says on Apr 19, 2007, 09:40:

I've never heard of "azúcar negra" only "azúcar morena" which is brown sugar.

I don't know all the names for US. cuts and they are not the same as in Colombia.
Lomo is sirloin
costilla is ribs
lengua is tongue
ternera is veal
sobrebarriga is flank steak (I think)

I'm not good at identifying fish either by their US names. I'm familiar with trout (trucha), salmon, tuna (atún) but I don't have the faintes idea what the common and popular fishes like corvina, pargo rojo, or róbalo could be in English. Fisher guys?

Cheers,
Desi

"None are more hopelessly enslaved than those who falsely believe
they are free." —Johann Wolfgang von Goethe

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

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Miguel_Clavo says on Apr 19, 2007, 10:27:

Off topic: Kudos to the mods for deleting BM's lame posts... he/she obviously just came across the aguila beer models, and must have thought he found something new to share...kudos to either Desi or Tinto......=)

Just my opinion...

Miguel_Clavo =)..aka, DragonSlayer...Colombia es pasión!

"F.A.R.C..S.U.C.K.S"

"I would rather die living life, than to live a dying life."........ Oh, and my PM is always ON. Great Bumper Sticker: "Home of the Free, Because of the Brave"

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quindioman says on Apr 19, 2007, 10:29:

kat for chicharron just get a nice cut of belly of pork make the cuts and deep fry.....the healthier option is to smother with olive oil and grill or oven.

Taking an educated guess at pargo rojo I would say it could very well be red snapper

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kat1 (Moderator) says on Apr 19, 2007, 10:50:

THANKS QM. i am trying to THANKS QM and Desi. i am trying to make a bandeja paisa a lo Ingles :)

and desi I have the book of the recetas colombianas, but the meat is something I don't know the names here. la the sobrebarriga or lengua... I wonder if i can find it here in the UK?

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quindioman says on Apr 19, 2007, 10:51:

Desi corvina = sea bass (white)
Robalo = Snook

PS you are right about sobrebarriga being flank steak

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kat1 (Moderator) says on Apr 19, 2007, 10:52:

and what is Cod?
and what is Cod?

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Desideria (Moderator) says on Apr 19, 2007, 10:57:

cod is

bacalao.
Common ingredient in recipes from the Iberian peninsula. Also popular in Scandinavia, especially Norway.

Cheers,
Desi
"None are more hopelessly enslaved than those who falsely believe
they are free." —Johann Wolfgang von Goethe

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

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Man Tequila says on Apr 19, 2007, 22:59:

Róbalo is sea bass, corvina is a different type of sea bass (Chilean sea bass), pargo rojo is red snapper. In Mexico they call it huachinango.


You might also know these.

anchoas anchovies
atun tuna
bacalao codfish
bonito bonito
dorado mahi mahi
huachinango red snapper
jurel yellow tail
lenguado flounder
lisa striped mullet
mero grouper
mojarra bluegill/sunfish
pampano pampano
pargo snapper
pescado blanco white fish
robalo snook / sea bass
salmon salmon
sardina Spanish sardine
sierra Spanish makerel
tiburon/cazon shark
trucha trout

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

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JMCana says on Apr 20, 2007, 04:46:

Great list Man Tequilla - Great list, thanks. And to everyone else for the other lists, I am now getting requests from people around me for copies. In fact the local small grocery is thinking of making signs in both languages.

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