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Glossary Selection
Lemon grass | |||
 | One of the most important flavorings in Thai cooking, this herb has long, thin, gray-green leaves and a scallion like base. The long, pale green stalks have a woody texture and a lemony scent; seldom eaten because of the fibrous texture; placed in sauces, soups and curries. Citral, an essential oil also found in lemon peel, gives lemon grass its sour-lemon flavor and fragrance. It's used to make tea and to flavor soups and other dishes. Lemon grass is also called citronella and sereh. | ||
Lime leaves | |||
| Kaffir lime leaves can be grown fresh or bought dried and stored in a spice jar; added to Thai dishes while they are cooking. | |||
Langosta a la Parrilla | |||
| Broiled lobster. | |||
Lengua | |||
| Tongue | |||
Langosta | |||
| Lobster | |||
Lenguado | |||
| Flounder or Sole | |||
Leche | |||
| Milk | |||
Leche Quemada | |||
| This dessert originated in Mexico is also known as Burned Milk Fudge. Milk boiled with sugar and vanilla thickened to a gravy. | |||
Lechuga | |||
| Lettuce | |||
Longaniza en Salsa Verde | |||
| Cured pork ground with chiles and spices | |||