Lime (Click for larger image - 22 KB JPEG Image)
Mexican and Southeast Asian cooking would not be the same without aromatic and refreshing limes. They are less acidic than lemons, with a flavor all their own. A squeeze of lime will make a slice of ripe papaya come alive. Most of the limes found in markets are the large, green Tahiti strain. Also found are smaller, thin-skinned Mexican limes and sometimes the similar Key lime from Florida. Look for limes that are heavy for their size, have a smooth, uniformly colored skin, and plump shape. Although limes are available year-round, prices may vary throughout the year.


Asian Fish Sauce (Click for larger image - 22 KB JPEG Image)
Also known as nam pla in Thai and nuoc-mam in Vietnamese, this thin brown sauce is an essential ingredient in both cuisines. It is made by pressing all the liquid out of salted, fermented fish or shrimp. The liquid is then bottled. Salty and only mildly fishy, its smell is more pungent than its taste. It blends well with other flavors and adds interest to salad dressings—soy sauce diluted with water makes a fair substitute, but the fish sauce is worth seeking out in Asian grocery stores.


Cilantro (Click for larger image - 22 KB JPEG Image)
Known also by the names coriander and Chinese parsley, cilantro adds a complex flavor to marinades, curries, and salsas in a variety of Latin American, Middle Eastern, and Asian cuisines. It is also a currently popular garnish. People seem either to love or hate the musty, citrusy flavor carried in both the stems and leaves. When you shop, look for perky bunches of cilantro, free of wilting or yellowed leaves. Store it with root ends in a jar of water, covered with a plastic bag. Dried cilantro lacks the zesty bite of fresh. The plant's seeds have a different taste and purpose: They are the source of the spice coriander.

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