Dictionary of special food products
Achiote- ground annato seed, vinegar, salt and spices made into a
Allspice- a spice made from the berries of the jamaican pepper tree.
††††††††††† Dried and ground, which tastes like a combination of cloves,
††††††††††† nutmeg and cinnamon.
Annato- A red dye from the fruit of a south american tree, used to color
††††††††††† cheese,butter, and confections.
Arborio- Short, fat-grained italian rice that is perfect for risotto and
Rice†††††† similiar moist rice dishes.
Arugula- An aromatic salad green(herb) with a peppery piquant flavor.
Asiago- A scalded curd cheese usually made from skimmed milk and
†††††††††† aged for up to 2 years.
Anaheim- a greenish yellow chili pepper, about 4 in. long and 1 in. wide
Peppers†† and pointed. It is fairly hot, with some variation, and is usually
††††††††††††† used fresh.
Blini- † † † Russian for pancake, maked from buckwheat four and served
†††††††††††† with sour cream and caviar.
Belgian-† A specially cultivated chicory whose leaves are cut and
Endive††† shielded from light, so that new pale leaves grow back in their
†††††††††††† characteristic cigar shape.
Bitters-† An alcoholic liquid steeped with aromatic herbs and roots,and
††††††††††† used as a tonic.
Capers- the bud or young fruit of a climbing plant, native to africa and
†††††††††† the mediterranean, which is pickled to make a condiment.
Carambola a.k.a. starfruit, thin skinned glossy fruit that forms a golden
††††††††††† star shape when sliced. The flavor combines that of mcintosh
††††††††††† apples, plums, and concord grapes.
Cardoon- A relative of the globe artichoke, they grow in bunches like
†††††††††††† celery. The taste is complex, bitter-sweet with hints of
†††††††††††† artichoke hearts.
Carpaccio- Very thin slices of raw beef or fish, often served with a caper
††††††††††††† mayonnaise or some other relish.
Celeriac- celery root. a variety of celery cultivated for itsí fat bulbous
Chanterelle- a wild mushroom, yellow or black, trumpet shaped with a
†††††††††††††††† ruffled edge.
Chayote- a vegetable of the melon/gourd family, with a prickly ribbed
†††††††††††† skin, and pear shape. Native to mexico and the antilles, it is
†††††††††††† often used in spanish cooking.
Cherimoya- a tropical south american tree of kthe custard apple family,
†††††††††††††† † with large green skinned fruit. The flavor is between that of a
†††††††††††††††† pineapple and strawberries.
Chipotle- A brownish red chili pepper with wrinkled skin, dried, smoked
†††††††††††† and often canned. This chili is very hot and has a distinctive
†††††††††††† smoky flavor.
Compote- Fresh or dried fruit stewed slowly in syrup, made of sugar,
††††††††††††† water and often wine.
Confit- Pork, goose, duck or other meat cooked and preserved in itsí
††††††††† own fat. Also fruits and veggies cooked and preserved in
††††††††† brandy or liquored syrup.
Cous cous- A dish from morocco, tunisia and algeria, prepared a
†††††††††††††† number of ways, but mostly consisting of steamed semolina,
†††††††††††††† and served over meat and veggies.
Anglaise- A custard sauce made from cream, egg yolks, and flavored
†††††††††††† with vanilla, liquor and/or nuts.
Brulee-††† A rich custard topped with a brittle layer of caramelized sugar.
Guinea pepper- Tropical west African evergreen tree bearing pungent
††††††††††††††††††††† aromatic seeds used as a condiment in folk medicine.
Cilantro- Herb made from the fresh leaves of the coriander plant.
Fraiche- Heavy cream with a lactic culture introduced. The culture
††††††††††† acts as a preservative and gives a characteristic tangy
Hoisin- A thick, rich, dark brown sauce made from fermented soy
††††††††† beans, garlic, sugar, and salt.
Vert- †† French term for green beans.
Jicama- A root vegetable, crisp and slightly sweet, that
†††††††††† resembles the turnip.
Jalapeno- A green chili pepper, very hot, about 2 1/2 in. long
††††††††††††† mostly used fresh.
Base- † †† Pungent korean condiment of pickled garlic, salt, chili,
††††††††††††† and ginger.
Mache-†††† Lambís lettuce.Has rounded spoon-shaped leaves that
†††††††††††††† have a soft, buttery flavor.
Masa-††††† A dough of dried cornmeal and water, used in making
††††††††††††† tortillas etc. Masa harina is cornmeal.
Mayonnaise- The classic french emulsion of egg yolks seasoned with
††††††††††††††††† vinegar and mustard, with oil added very slowly to form
††††††††††††††††† a thick sauce. There can be many variations of this
††††††††††††††††† basic sauce.
Morels- A wild fungus with a sponge- like hollow cap, prized for
†††††††††† itsí fine nutty flavor; this mushroom appears in the
†††††††††† spring. They are never eaten raw.
Nopales- (cactus pads) vegetable that is soft, yet crunchy, with the flavor of green †††††††† † † peppers, string beans, and asparagus,
†††††††††††† with a citrus touch.
Palm- A large family of trees and shrubs, mostlly tropical,
†††††††† many of whose parts are edible; dates are itsí fruit,
†††††††† coconut is the seed or nut. Palm hearts are the new buds
†††††††† or shoots, and sago; a starch from itsí trunk.
Pasilla- †† A long, thin, blackish brown chili pepper, med. hot, about 6-8 in. Chile †††† † † † † † † † negro.
Persimmon- The fruit of a tree native to u.s. and china, though thru
††††††††††††††††† cultivation the chinese variety are sweeter and larger.
††††††††††††††††† The deep orange fruit ripens in mid to late fall, until then
††††††††††††††††† it is pleasantly astringent.
Pine nuts- The seeds of the pine cone from the stone pine tree.
Poblano- A large dark green chili pepper, mild, but varying in
†††††††††††† flavor; about 5 in long and 3 in wide.
Polenta- A cornmeal pudding eaten as a porridge or more often
††††††††††† cooled, sliced, fried, grilled or baked with various other
Pomegranate- A small tree native to the middle east with a golden red
††††††††††††††††††† fruit whose interior chambers hold itsí many edible
††††††††††††††††††† seeds embedded in pith, the crimson juice in the seed
††††††††††††††††††† sacs is refreshingly acid.
Pear-††††† An edible cactus, with a spiny exterior and soft interior
†††††††††††† flesh. The fruit is shaped like a pear and tastes rather
†††††††††††† sweet and mild.
Epices-†† 4 spices. A mixture of finely ground ginger, cloves,
††††††††† †† nutmeg and pepper
Ramp- A wild leek, that looks like a scallion, but with a stronger flavor.
Risotto- Rice cooked in butter with a little chopped onion to
†††††††††† which stock is gradually added as it is absorbed. Arborio rice gives the †††††††††† proper texture, tender and creamy, but never sticky.
Sapsago- A skimmed milk cheese, uncooked but hard. It is
††††††††††††† flavored with blue melicot clover to give it a pungent
††††††††††††† flavor and green color, and is shaped in truncated cones.
Szchechwan- Not a true pepper, these are reddish brown dried berries
††††††††††††††††† with a strong, pungent smell, which distinguishes it
††††††††††††††††† from the hotter black peppercorn.
Saffron- The deep orange dried stigmas of a crocus plant which
††††††††††† must be gathered by hand, hence itsí high price.
Tabasco- A fiery hot commercial sauce made of red chili perppers, vinegar, salt, †††† † † † † † †† and aged in oak barrels.
Turmeric- A spice obtained from the dried and powdered rhizome
††††††††††††† of an indian plant. In the middle ages itsí color made it a substitute for ††††††† † † † saffron.
Tamarind- The pod or fruit of a large tropical tree native to india;
†††††††††††††† when fresh, itsí pulp is white, crisp, and sweet/sour.
†††††††††††††† When dried it turns brown and very sour.
Wasabi- Plant oftern called japanese horseradish, whose root is
††††††††††† used as a spice. It comes fresh, powdered and as a paste
††††††††††† It is very hot and brilliant green in color.
Zest-† The gratings of the outer colored skin of citrus fruits
†††††††† where the essential oils are concentrated.