Ingredient Glossary - Posts

Ingredient Glossary: Capers

Posted by Emily on 1st Dec 2019

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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