|
A
:
All spice : A combination of cinnamon, nutmeg, cloves, cardamom
and other herbs.
Aspic : A savory jelly made out of vegetable, meat or
fish stock.
Agar : Dried seaweed used as a thickening agent
like gelatin.
Ale : Alcoholic beverage brewed from malts and
hops.
Amaretto : Liqueur with the flavour of almonds
Amaretto : Liqueur with the flavour of almonds Anise
: Small plant from the parsley family with a sweet licorice
flavor.
Anisette : Clear and sweet liqueur made with anise
seeds.
Arrowroot : Tuber from the arrowroot plant; dried,
ground, and used to thicken foods.
Aspartame : Sugar substitute much sweeter than
sugar.
B
:
Baking Soda : Bicarbonate of soda used to make the
dough rise during baking.
Baking Powder : Leavener containing baking soda,
cream of tartar and cornstarch used in baking.
Balsamic : Vinegar Vinegar made from white grape juice.
Like wine, aging enhances it's flavour. Used in salad dressings.
Basil : Green or purple leaved herb. Used in Thai
cooking. Also has medicinal properties.
Bay Leaf : Herb used to flavour stocks, soups,
vegetables, meats or pilafs. Normally removed before serving.
Also called Laurel leaf, bay laurel or tej patta.
Beer : Alcohol beverage brewed from malted barley
and cereals mixed with yeast and flavored with hops.
Brandy : Liquor distilled from wine or other fermented
fruit juice.
Brown Sugar : White sugar combined with molasses.
Butterscotch : Made with butter and brown sugar and used
in desserts.
C :
Cabernet-Sauvignon : Small, thin-skinned black grapes
used to produce red-wine.
Cane Syrup : Thick, sweet syrup made from sugar cane.
Cappuccino : Italian coffee made by topping espresso
with the creamy foam from steamed milk.
Caraway Seed : Small brown seed of a herb in the parsley
family. Used to flavour breads, stews, meats and vegetables.
Also used in Indian cooking and is considered to improve digestion.
Cardamom : Strong aromatic green or black spice that
is a member of the ginger family.
Carob : Dried and roasted pulp of the tropical carob
tree, ground to create carob powder. Used to flavor candies
and sometimes used as a chocolate substitute.
Cayenne Pepper : Red pepper powder not as hot as red
chilli powder.
Celery Salt : Seasoning made of celery seed and salt.
Chantilly Creme : Mildly sweetened whipped cream sometimes
flavored with vanilla or a liqueur.
Chamomile : Aromatic flower that is dried and used to
flavour tea.
Chenin Blanc : Grapes used to produce high quality white
wine.
Chervil : Mild, aromatic herb of the parsley family.
Chicory : Endive relative with curly, slightly bitter
leaves generally used in salads or cooked as greens.
Chikuwa : Type of Japanese fish paste cake.
Chilli Powder : Hot seasoning made with dried red chillies.
Chives : Fragrant herb with thin green stems and a mild
onion flavor. Chowchow : Mustard-flavoured chinese relish
of vegetables and pickles. Cilantro : Another name for
Coriander Leaves. A popular herb resembling the parsley family.
Cinnamon : Strong sweet spice from the inner bark of
a tropical evergreen tree. Cinnamon powder is used to flavour
apple pies. Also used in Indian Curries.
Clove : Strong spice made from the dried, unopened flower
bud of evergreen clove tree. Also helps in relieving toothaches.
Cocoa : The fruit of the cocoa plant. These beans are
fermented, dried, roasted, cracked, and ground.
Coconut Water : The opaque white liquid present in an
unripened tender green coconut, generally available in
coastal areas. Serves as a refreshing beverage.
Coconut Milk : Made by combining equal parts of water
and shredded fresh or desiccated coconut and simmering until
foamy. The liquid is then strained. Used in Thai, Sri Lankan
and South Indian curries.
Colombard : Grape used to produce high quality white
wine.
Corn Syrup : Syrup made from cornstarch used in desserts,
frostings, candies. Cream of Tartar : Natural fruit acid
in the form of a fine white powder. Used in making baking sodas
and as a stabilizer.
Creme de Menthe : Mint-flavoured liqueur.
Cress : Plants belonging to the mustard family, e.g.
watercress, which has a pungent-tasting leaf. Used for salads
and as a garnish.
Cumin : Spice with thin brown seeds and is a member of
the parsley family. Cumin seeds and cumin powder are widely
used in Asian curries.
Curacoa : Orange flavoured liqueur made from the dried
peel of bitter oranges.
D
:
Dextrous Sugar : Sugar produced from grape or corn sugar.
Dill : Hard, aromatic herb.
Drambuie : This Scotch-based liqueur sweetened withhoney
and flavoured with herbs.
E :
Eggnog : Mexican alcoholic beverage made with raw eggs,
sugar and milk. Endive : Salad green related to the chicory.
Escarole : Type of endive with broad, slightly curved
leaves and a milder flavour.
F
:
Filbert : Another name for hazelnut. Used in desserts.
Flan : Round pastry tart with a sweet or savory filling.
|
>> Resources 
Advertisement
Advertisement
