Mistress of spices from A to T (PART B)
Barishap (Fennel)
Yellow flowered strong smelling plant that has a similar appearance to jeera. It tastes bitter and somewhat like aniseed. Suited for fish and savory dishes (e.g chevra). when ground it uplifts breyani masala and traditionally chewed to freshen the breath after a spicy meal
Bay leaf
Picked from the True laurel or Sweet bay tree. It possesses a slightly bitter taste and a very aromatic. Used in dishes like sosaties, denningvleis and pickled fish.
Borrie (Turmeric)
This spice is yellow and grounded originating form the dried root of a plant in the ginger family (Zingiberaceae). Bitter, peppery taste and will stain anything yellow. used to colour rice, flavouring in pickled fish, sosaties and curries