Philippine Herbs and Spices

Question 1

The strong and pungent taste gives depth and fragrance to any dish.

Answer 1

Bay Laurel Leaf (dahon ng laurel)

Question 2

he wide use of this echoes how the Spanish influenced Filipino cooking methods, particularly sautéing and onions.

Answer 2

garlic (bawang)

Question 3

• They are medium to large in size and have a mild, sweet flavor.
• are good to eat raw, used to add color to salads, and grilled or lightly cooked with other foods.

Answer 3

Red onion (sibuyas na pula)

Question 4

provides a pleasant sharp acidity that balances out the richness of meat dishes.

Answer 4

ginger (luya)

Question 5

• often associated with cooking white rice
• this spice is also often used in rice cakes, like steamed puto and glutinous bibingka.

Answer 5

pandan

Question 6

most commonly added to tea and dipping sauces in Asian cuisine

Answer 6

lemongrass (tanglad)

Question 7

a spice with pleasantly contrasting sweet and sour notes.

Answer 7

tamarind (sampalok)

Question 8

Also known as “wild chili” or Philippine Bird’s Eye Chili

Answer 8

Chili Pepper (sili)

Question 9

The most distinct feature of this pepper is its length, as it usually grows from 5 to 7 centimeters long. It’s much milder than the siling labuyo

Answer 9

siling haba

Question 10

leaves have a distinctly different smell, a deeper emerald color, and a much stronger flavor

Answer 10

cilantro (wansoy)

Question 11

It is more citrusy in aroma

Answer 11

Chinese celery (kinchay)