-
Safflower (Carthamus tinctorius) is a
highly branched, herbaceous, thistle-like
annual plant in the
family Asteraceae. It is one of the world's oldest...
- condiments, as well as a hard-boiled egg. Most
versions also add
safflower (
kasubha)
which turns the dish
characteristically yellow.
Arroz caldo is also known...
-
black pepper with a hard-boiled egg. Most
versions also add
safflower (
kasubha)
which turns the dish
characteristically yellow. Goto –
lugaw made with...
- used
since ancient times in the Philippines,
which it has been
called kasubha by the
Tagalog people. The best
known species is the
safflower (Carthamus...
- is
instead coloured with
atsuete (anatto),
luyang diláw (turmeric), or
kasubhâ (safflower).
Paelya is also a
general term for
similar dishes in the Philippines...
-
traditionally topped with
scallions and
toasted garlic.
Dried red
safflower (
kasubha) may also be used as a topping,
mainly as a
visual garnish and to impart...
-
tripe can be
substituted with
other offal, like pig intestines.
Safflower (
kasubha) may be
added to give the dish a
yellow color,
though it is not traditional...
-
Dungon Galapóng
Gamet Gatâ
Giniling Gulaman Gusô
Kakang gatâ
Kamias Kaong Kasubha Keso de bola
Kesong puti Labóng
Landang Latik Latô Lemongr****
Liver spread/Lechon...
-
characteristically uses
achuete (anatto),
luyang diláw (turmeric), or
kasubhâ (safflower) to add
color to the rice. Like in some
parts of
Latin America...
- Asín
tibuok Biasong or
samuyao (small-fruited papeda)
Kamias (bilimbi)
Kasubha (safflower)
Dayap Kiamoy powder Kunig or
luyang dilaw (turmeric) Langkawas...
