Glossary S
Saindhav also known as Black Salt or rock salt which is pink in color. It is added to Indian fruit salads and in chutneys. It is also sprinkled over the popular Indian Raitas which is plain yogurt with cucumbers and tomato. Used sparingly, it adds a special sulphur taste on the lines of garlic, onions and Asafetida. This salt is mined from the earth and not the sea. Toss a little black salt with lemon juice and cut fruits for a simple, tangy fruit Chaat (snacks).
Notes :
Black salt, or Kala Namak, is not black, but more a reddish-gray, because of the presence of trace minerals and iron. It is not interchangeable with sea salt or table salt because of it's distinct flavor- Yumana Devi, a popular Indian cook-book writer likens it to hard boiled egg yolks.
Saucisson is a large, thick French sausage, with typical firm texture and flavored with herbs.
There is a great variety of large savory sausages which are always sliced before serving. Some are made in France (and and a great number are made in other European countries.
The best-known French Saucissons which require no cooking are those coming from France , in Lyon, Arles, Lorraine, Brittany, Mortagne, Strasbourg and Luchon.
Smen refers to Morocco's preserved clarified butter that is salted, seasoned with herbs and spices and is traditionally stored and preserved undergrounds for months until it reach cheese-like consistency, and with an appearance and odor of very old cheese. In making/cooking soups and couscous, Smen may be addded in small amounts. Smen is highly appreciated by the Moroccans.