Glossary S

Saenggang-cha (Ginger Tea) this refers to Korean tea made from slices of fresh ginger cooked in boiling water. Powdered instant versions are also now widely available. It is called Salabat in the Philippines.

Saengseon-chobap (Raw Fish on Rice) is a Korean dish similar to Japanese Sushi which is made from thin slices of raw fish and a small amount of Wasabi are placed on top of bite-sized lumps of white rice that has been cooked with a little vinegar and sugar

Saengseonhoe is a Korean culinary term for "raw fish".

Saeu jeot (Salted Shrimp) . A Korean food made of white shrimps which are salted and fermented used for making Kimchi, seasoning for stew dishes (Jjigae ) or served as a dipping sauce for boiled pork.

Saeujeot is Korean for Salted fermented shrimp, It is also spelled Saewoojut, Saewoojeot Saeujeot is a variety of Korean Jeotgal, salted and fermented food which is a common and versatile ingredient in Korean cuisine.

Deutsch: Safran / Español: Azafrán / Português: Açafrão / Français: Safran / Italiano: Zafferano

Saffron is a highly prized spice derived from the dried stigmas of the crocus flower, specifically Crocus sativus. It is renowned for its distinctive golden-yellow hue, subtle flavor, and aroma. Saffron is one of the most expensive spices in the world due to its labor-intensive harvesting process, where each flower provides only three stigmas that must be handpicked.

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Safranli Pilav refers to a Turkish rice dish cooked with saffron; a saffron Pilaf. This is a variety of Pilav in Turkey.

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Safrit Payes is one of the favorite dishes of the Ibizan. It is a hearty stew made of chicken and goat seasoned with garlic

Saft is a German word for juice

Sagabo is another name for Tô in Mooré. Sagabo is a stiff white porridge made of millet, sorghum or maize flour and is a staple food of the country. Moore is a tonal language spoken primarily in Burkina Faso by the Mossi. Moore is spoken in Central Burkina Faso. Sagabo is also known as Wu in Bissa.

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