Ingredient Glossary - Posts

Ingredient Glossary: Capers

Posted by Emily on 1st Dec 2019 Reading Time:

Capers are petite, brined flower buds with a unique salty character. Learn how to choose the finest ones and integrate them into your recipes. But be aware that they may be small but full of flavou … read more

Ingredients Glossary: Quinoa

Posted by Emily on 1st Dec 2019 Reading Time:

What is Quinoa? Quinoa consists of tiny, bead-like seeds, which are more commonly categorised alongside grains. These seeds sprout a tiny tail when cooked and boast a subtly nutty flavour as w … read more

Ingredient Glossary: Quince

Posted by Emily on 1st Dec 2019 Reading Time:

The dual forms of quince, resembling both apples and pears, provide an evident hint towards their closely related fruits. When mature, quinces emanate a strong fragrance and boast a sleek, golden-y … read more

Ingredients Glossary: Beansprouts

Posted by Emily on 1st Dec 2019 Reading Time:

What are Beansprouts? The two most prevalent beansprouts are the green-topped mung bean and the larger, yellow-topped soya bean. Often regarded as a primary, somewhat mystical ingredient, bean sp … read more

Ingredient Glossary: Quark

Posted by Emily on 1st Dec 2019 Reading Time:

What is Quark? Quark is a soft, velvety curd cheese with a pleasingly light tartness. It varies from low-fat versions made from skimmed milk to richer varieties enhanced with cream. Traditionally … read more

Ingredient Glossary: Beetroot

Posted by Emily on 1st Dec 2019 Reading Time:

What is Beetroot? Once a staple in 1970s British salads where it was typically cooked and pickled in vinegar, beetroot is a vibrant root vegetable with a deep purple exterior and a rich pink t … read more

Ingredient Glossary: Quail

Posted by Emily on 1st Dec 2019 Reading Time:

What Are Quails? Initially indigenous to the Middle East, quails are now widespread across Europe. These small birds typically serve one person as a starter dish; for a main course, you would … read more

Ingredient Glossary: Anchovy

Posted by Emily on 1st Dec 2019 Reading Time:

Commonly sold in tins or jars, anchovies bring a savoury, umami touch to various sauces and dressings. Here's your comprehensive purchasing guide for storing, preparing, and cooking this versatile … read more

Ingredient Glossary: Agar-Agar

Posted by Emily on 1st Dec 2019 Reading Time:

Comparable in texture to jelly, agar-agar serves as a setting agent for terrines, custards, and creams. Learn how to buy, store, and prepare dishes using agar-agar. Originally discovered in Ja … read more

Ingredient Glossary: Tahini

Posted by Emily on 1st Dec 2019 Reading Time:

Tahini, a paste crafted from ground sesame seeds, is more than a mere auxiliary ingredient; it stands tall as a sauce and condiment in its own right. Often overshadowed by the likes of chickpe … read more

Ingredient Glossary: Arrowroot

Posted by Emily on 1st Dec 2019 Reading Time:

Arrowroot powder serves as a versatile starch substitute for cornflour. It's particularly effective for thickening liquids and is the go-to choice for creating transparent jellies. While its use in … read more

Ingredient Glossary: Asparagus

Posted by Emily on 1st Dec 2019 Reading Time:

What is Asparagus? A cultivated lily plant yields the young shoots known as Asparagus, a delicacy vegetable. These shoots have a unique, potent, savoury flavour and are relatively expensive. T … read more

Ingredient Glossary: Hen Eggs

Posted by Emily on 1st Dec 2019 Reading Time:

What Are Eggs? Eggs are a nutritional powerhouse, rich in protein and 18 essential vitamins and minerals. They are incredibly versatile in cooking, serving as binding agents and flavour enhancers … read more

Ingredient Glossary: Banana

Posted by Emily on 1st Dec 2019 Reading Time:

Originating from what is believed to be the Arabic word for 'finger', 'banan', bananas have comfortably claimed the title of the most sought-after tropical fruit worldwide. There's a delightful arr … read more

Ingredient Glossary: Asafoetida

Posted by Emily on 1st Dec 2019 Reading Time:

What is Asafoetida? Asafoetida is a resinous gum derived from a species of giant fennel, and it is well-known for its intensely pungent aroma, akin to decaying garlic. It is an invaluable spice f … read more

Ingredient Glossary: Mincemeat

Posted by Emily on 1st Dec 2019 Reading Time:

What is Mincemeat? A quintessential component in Christmas mince pies, mincemeat also lends well to year-round baking. Originating as an age-old concoction of dried fruits, ground almonds, spi … read more

Ingredients Glossary: Bamboo Shoots

Posted by Emily on 1st Dec 2019 Reading Time:

Originating from the heart of Asia, bamboo shoots are the tender offshoots of various bamboo species. Before consumption, it's imperative to cook them comprehensively, as many contain toxins that c … read more

Ingredient Glossary: Baking Powder

Posted by Emily on 1st Dec 2019 Reading Time:

Baking powder acts as a leavening agent frequently utilised in the world of baking, particularly in the creation of cakes. Its core components include bicarbonate of soda (an alkali) and cream of t … read more

Ingredient Glossary: Basil

Posted by Emily on 1st Dec 2019 Reading Time:

Basil, though commonly linked with Mediterranean cuisine, has made significant inroads into Asian culinary traditions. This aromatic herb is cherished for its captivating, sweet scent and robust fl … read more

Ingredient Glossary: Balsamic Vinegar

Posted by Emily on 1st Dec 2019 Reading Time:

Authentic Balsamic vinegar hails from Modena, situated in Emilia Romagna, Italy. It is meticulously crafted using grape must (juice) that undergoes a reduction process, followed by fermentation. Su … read more

Ingredient Glossary: Bavette

Posted by Emily on 1st Dec 2019 Reading Time:

What is Bavette? Bavette is the French term for flank steak. Similar to onglet, it is a loosely textured and flavourful flat cut. It's often referred to as the butcher's cut, as it's believed tha … read more

Ingredient Glossary: Dates

Posted by Emily on 1st Dec 2019 Reading Time:

Dates are among the most ancient fruits ever to be cultivated. Dates were believed to be a fundamental component of the Babylonian diet nearly 8,000 years ago. Predominantly grown in North Africa a … read more

Ingredient Glossary: Dark Chocolate

Posted by Emily on 1st Dec 2019 Reading Time:

What is Dark Chocolate? Dark chocolate refers to the glossy, dark-reddish brown confection made from the cacao bean, scientifically known as Theobroma cacao. It is commonly available as pre-fo … read more

Ingredient Glossary: Damson

Posted by Emily on 1st Dec 2019 Reading Time:

A petite fruit featuring a vivid, dark blue hue, damsons resemble plums and belong to the rose family. They possess a substantial stone and are frequently juicy, although they are seldom consumed r … read more

Ingredient Glossary: Avocado

Posted by Emily on 1st Dec 2019 Reading Time:

What is an Avocado? Although technically classified as a fruit, the mildly flavoured avocado is more commonly used as a vegetable. Originating from Central America, the primary types include t … read more

Ingredient Glossary: Aubergine

Posted by Emily on 1st Dec 2019 Reading Time:

What are Aubergines? Although it's technically a fruit (a berry, to be exact), the Aubergine is used as a vegetable. It's native to Southeast Asia but is grown worldwide, with many varieties. The … read more

Ingredient Glossary: Bacon

Posted by Emily on 1st Dec 2019 Reading Time:

Etymology The term "bacon" traces its origins back to the early 14th century, describing meat taken from the back and sides of a pig. This meat could be fresh or cured, although it was particu … read more

Ingredient Glossary: Za'atar

Posted by Emily on 1st Dec 2019 Reading Time:

Za'atar is a renowned spice blend in Middle Eastern and Levantine cuisine. An Introduction to Za'atar Za'atar is transformative; once tasted, it's easy to see why it has become a staple in n … read more

Ingredient Glossary: Arborio Rice

Posted by Emily on 1st Dec 2019 Reading Time:

What is Arborio Rice? Arborio is a variety of superfine rice originating from Italy, precisely one of the largest types within the short Italian rice variants in the species Oryza sativa japon … read more

Ingredient Glossary: Apricot

Posted by Emily on 1st Dec 2019 Reading Time:

A close cousin to the peach, nectarine, plum, and cherry, apricots exude a delightful aroma and soft, velvety skin ranging from a subtle yellow to a rich orange hue. The interior houses a large sto … read more

Ingredient Glossary: Sumac

Posted by Emily on 1st Dec 2019 Reading Time:

Description: A drupe that is sun-dried and ground Flavour Profile: Vibrant, citrusy, tart, floral Associated Cuisines: Native American, Middle Eastern and Mediterranean cuisines such as Pale … read more

Ingredient Glossary: Amaranth

Posted by Emily on 1st Dec 2019 Reading Time:

Amaranth is a versatile, protein-packed pseudo-cereal similar to quinoa, and it's distantly related to leafy greens like Swiss chard and spinach. The plant produces numerous seed heads, each yieldi … read more

Ingredient Glossary: Apple

Posted by Emily on 1st Dec 2019 Reading Time:

Grown in temperate climates, apples are among the most extensively cultivated tree fruits. Over 7,000 varieties exist, many of which are produced in the UK. Nonetheless, a mere dozen or so types ar … read more

Ingredient Glossary: Almond

Posted by Emily on 1st Dec 2019 Reading Time:

What Are Almonds? Sweet almonds possess a delicate aroma that is well-suited for baking, and also complements fish and chicken dishes. Classic almond recipes include trout with almonds, Ba … read more

Ingredient Glossary: Aduki Bean

Posted by Emily on 1st Dec 2019 Reading Time:

What Are Aduki Beans? The Aduki Bean is a tiny, reddish-brown bean with a cream-coloured seam and sweet, nutty flavour. It is particularly popular in Asian cooking, often used for sweet dishes … read more

Ingredient Glossary: Agave Syrup

Posted by Emily on 1st Dec 2019 Reading Time:

What Is Agave Syrup? Agave syrup (also known as agave nectar) is a naturally occurring sweetener akin in texture to honey, albeit slightly thinner. It's derived from various species of the aga … read more

Ingredient Glossary: Duck

Posted by Emily on 1st Dec 2019 Reading Time:

What is Duck? Duck meat is rich and robust in flavour, offering a high nutritional value. It's a good source of protein, B vitamins, and minerals such as zinc, potassium, magnesium, and iron. … read more

Ingredient Glossary: Udon Noodles

Posted by Emily on 1st Dec 2019 Reading Time:

What Are Udon Noodles? Udon noodles are a staple of Japanese cuisine, known for their thick, white, and somewhat ribbon-like appearance. These noodles are primarily crafted from strong white w … read more

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