Glossary D
Deutsch: Dahi / Español: Dahi / Português: Dahi / Français: Dahi / Italiano: Dahi
Dahi is a traditional Indian fermented yogurt made by curdling milk with natural bacterial cultures. It has a slightly tangy flavor and a creamy texture. Dahi is a staple in Indian cuisine and is used in a variety of dishes, from curries and drinks to desserts. It is rich in probiotics, which promote gut health, and provides essential nutrients like calcium and protein.
Deutsch: Taro-Blätter / Español: Hojas de Taro / Português: Folhas de Taro / Français: Feuilles de Taro / Italiano: Foglie di Taro
Dahon ng Gabi in the food context refers to the leaves of the taro plant (Colocasia esculenta), commonly used in various cuisines around the world, particularly in Filipino cooking. Taro leaves are large, heart-shaped, and green, known for their ability to be cooked into a variety of dishes. They are often used in stews, curries, and as wrappers for steamed or baked dishes. Rich in vitamins and minerals, taro leaves must be cooked before consumption to eliminate oxalates, substances that can cause irritation and discomfort if ingested raw.
Deutsch: Pandan-Blätter / Español: Hojas de Pandan / Português: Folhas de Pandan / Français: Feuilles de Pandan / Italiano: Foglie di Pandan
Dahon ng Pandan in the food context refers to the leaves of the Pandanus amaryllifolius plant, widely used in Southeast Asian cuisine for their unique, sweet, and fragrant aroma. These leaves are typically used to infuse rice, desserts, and drinks with a distinct flavor and a subtle grassy note. The vibrant green color of pandan leaves can also be extracted and used as a natural coloring in foods, making dishes not only flavorful but visually appealing as well.
Dahon ng Saging is a Filipino term for "Banana leaf", Dahon means "leaf" and Saging which "Banana". Banana leaves are very abundant in the Philippines as there are many banana plantations all over the country. Dahon ng Saging is used for wrapping sweet delicacies in the Philippines, like Suman and Kakanin , as it imparts a certain flavor to the dishes. It is used as a substitute for plate during traditional feast and used to wrap fish about to be grilled, like Relyenong Bangus (stuffed milkfish).