Linseed (also flaxseed)
Linseed (also flaxseed) Pronounce it: lin-seed Linseed is the small, reddish-brown or golden-yellow seed of the common flax plant, linum usitatissimum, exactly the same plant as is used to grow the fibre from which true…
Glossary
Risotto rice
Risotto rice To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It comes in various forms and is usually very pale in colour, stubby and smooth in texture. Grains range…
Pecan
Pecan Pronounce it: pee-kan Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red oval shell. The kernel inside shares the walnut’s trademark grooved surface but has a slightly…
Body – light, medium, full
Body – light, medium, full Pronounce it: bo-dee One of the useful ways to distinguish between wines is to indicate the body of the wine. It’s an indicator of the way the wine feels in…
Moringa
Moringa Pronounce it: moor-ing-gah Promoted as one of the most nutritionally dense foods on the planet, the Moringa, Drumstick or Horseradish tree is credited with everything from sorting out sleep patterns to increasing libido and…
Hummus
Hummus Pronounce it: hoom-iss, hum-iss Hummus or houmous is a staple of Middle Eastern diets. It’s a purée of cooked chickpeas, flavoured with tahini (a paste of roasted sesame seeds) plus olive oil, lemon juice…
Mulled wine
Mulled wine Pronounce it: mulld w-eye-n Like ice-cold Spanish sangria, warm mulled wine is essentially red wine that is slightly sweetened, flavoured with citrus, lightly spiced and, usually, finished with a spirit or liqueur. However, mulled wine…
Turmeric
Turmeric Pronounce it: term-er-ik Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and ground. Although sometimes suggested as an alternative to saffron, these flavours have nothing in common,…
Shallot
Shallot Pronounce it: shal-lot Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and…
Frisée
Frisée Pronounce it: free-zay Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a mixture of baby greens). The attractive pale green leaves are narrow and curly with…