Glossary R
Rasam refers to the sour, spicy and tangy clear/thin soup from Kerala, India using basic ingredients, among which is the Tamarind (Tamarind Paste) which gives Rasam its sour taste. Tomatoes and Lemon are also used to make Rasam taste sour. Other ingredients and spices used for making Rasam are onions, ginger, garlic, turmeric powder, mustard seeds, pepper, red chilies and a bit of Jaggery. Other versions make use of Cumin, Coriander and of course the Curry Leaves which seems to be a must in all the dishes from Kerala.
Rascasse refers to a type of scorpion fish which achieved glory in Provence for its starring role in the region's famed saffron-scented bouillabaisse.