Garlic Extremely odorous bulbous plant related to leeks,
chives, onions, and shallots.
Gelatin Odorless, tasteless, and colorless thickening agent
used in jellied desserts, salads, and cold soups.
Gherkin Small variety of dark green cucumbers grown especially
Gin Liquor made using distillates from barley, corn, or
rye, and juniper berries.
Ginseng Sweet licorice-flavoured chinese root
with medicinal properties.
Grape Leaves Large green leaves of grapevines. Also called
vine leaves. These are stuffed with filling in Middle eastern
and Greek cookery. Grenadine Red colored syrup made from
the juice of pomegranates. Used in drinks and desserts.
Horseradish Pungent root of the horseradish tree. Use for
making pungent horseradish sauce.
Iodized Salt Table salt to which iodine has been added.
Kahlua Sweet mexican coffee liqueur.
Kirsh Liquer distilled from cherry juice and pits. Used
in desserts like black forest cake and fondues.
Mace Spice made from the membrane that covers the nutmeg
seed. Tastes like a stronger version of nutmeg.
Maple Sugar Sugar made from the sap of the sugar maple.
Maple Syrup A syrup made by boiling the sap of the maple
tree. When boiled long enough, it becomes maple
Marinade Seasoned and flavoured liquid (like yoghurt, lemon
juice) in which foods are soaked so that they absorb the flavour
of the marinade. Marinades for meats to be grilled generally
tenderize them also.
Marjoram Herb from the mint family with a mild flavor like
Meringue A mixture of stiffly beaten egg whites and granulated
sugar. Mocha Strong, hot coffee based beverage with chocolate.
Molasses Thick brown syrup separated from raw sugar during
the refinement process.
Monosodium Glutamate Also called MSG or Ajinomoto. Used
to enhance flavour in Chinese cooking.
Nutmeg The spice of the nutmeg tree with a mild, sweet flavour.
Onion Salt Mixture of onion powder and salt.
Oregano Popular culinary herb of the mint family. Also
called wild marjoram and is stronger than marjoram.
Used a lot in Italian cooking and in pizzas.
Paprika Mild seasoning powder made by grinding dried
red or bell pepper pods.
Parsley Peppery herb related to coriander, anise, dill,
celery, and carrots.
Rennet Extract from the stomachs of calves and lambs which
contains the enzyme rennin, used to curdle milk in foods
such as cheese and junket.
Rosemary Highly aromatic herb from the mint family. Used
in dressings, fruit salads, soups, vegetables, meats, poultry
Rum Mildly sweet liquor distilled from fermentedsugar-cane
juice or molasses.
Saffron Most expensive herb made from the dried stigmas
from the tiny blossom of the small crocus, Corcus
satirus. Few strands of good quality saffron are enough to impart
Savory Strong flavoured herb of the mint family.
Tapioca Starchy substance derived from the root of the cassava
plant. Used as a thickening agent for soups and desserts.
Tempeh A fermented soybean cake used in Indonesian cooking.
Tequila Mexican pale-colored liquor made by fermenting
and distilling the sap of the agave plant.
Tia Maria A dark-brown, rum-based coffee liqueur. Gives
a wonderful flavour to Tiramisu.
Tonic Carbonated water that is sometimes flavoured withfruit
extracts, sugar, and a small amount of quinine
Thyme Herb from the mint family.
Tofu A low-calorie, high-protein, cholesterol-free food
made from curdled soy milk used in oriental cooking. Much lesser
calories than cottage cheese cubes.
Tumeric Yellow colored spice taken from the root of a
plant in the ginger family. Used in powder form to flavour and
color curries and gravies.
Vodka Clear liquor made from potatoes, and sometimes from
corn or wheat.
Wasabi Japanese horseradish that is dried, powdered, and
made into a pale green paste with a sharp, pungent, extremely
potent flavor. Often mixed with soy sauce and served as a condiment
in Japanese cooking.
White Chocolate A blend of sugar, cocoa butter, milk
solids, lecithin and vanilla. Y :
Yeast Fermenting agent. Used for fermenting dough in making
breads, pizza bases.