Maple syrup
Maple syrup Pronounce it: may-pul sir-rup The rising spring sap of a number of varieties of maple tree native to northeast America, mainly in Canada but also in such US states as Vermont. The syrup…
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Muscat
Muscat Pronounce it: muss-cat The ‘grapey’ wine Muscat has a long history. The islanders of Samos in Greece are part of that history and still make sweet and fortified wines much as they did centuries…
Miso
Miso Pronounce it: mee-soh One of the best-loved and most delicious fermented foods, miso is a Japanese flavouring made by the action of fermenting steamed soy beans with salt and the fungus aspergillus oryzae (kōji). It…
Mint
Mint Pronounce it: mi-nt There are several types of mint, each with its own subtle difference in flavour and appearance. The most popular type is spearmint, with its pointed, serrated leaves and a familiar refreshing…
Malbec
Malbec Pronounce it: marl-bek The Argentinian hero Malbec was once one of the regular participants in Bordeaux blends. Today it has fallen out of favour. Further south in Gascony it still has a role to…
Marrow
Marrow A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber, squash and courgette. The marrow is actually a courgette that has been left on the plant to grow a little longer; likewise, if…
Maca
Maca Pronounce it: makka A root native to Peru, maca grows in a variety of colours and each is said to offer different health benefits. It is available dried in individual types or mixed together…
Mushroom
Mushroom Pronounce it: mush-room The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct types: cultivated and wild. In myth and folklore mushrooms have always had something…
Mustard
Mustard Pronounce it: muss-tard A condiment made by mixing the ground seeds of the mustard plant with a combination of ingredients usually including water, vinegar and flour. There are three varieties of mustard plant: black,…
Molasses
Molasses Pronounce it: moh-lassiz More commonly known as treacle or black treacle or, in the US as blackstrap molasses, molasses are essentially what is left over after cane sugar is boiled to produce sugar and…