Tayberry
Tayberry Pronounce it: tay-berree Like the loganberry, the tayberry is a cross between the red raspberry and blackberry. It is a cone-shaped fruit that can be 4cm (1½ inches) long. It has a strong aromatic…
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Tabbouleh
Tabbouleh Pronounce it: tab-oo-lay Originally from Lebanon, but now popular throughout the Middle East, tabbouleh is a salad made from bulghur wheat (tender, chewy wheat kernels that have been steamed, dried and crushed), tomatoes, onion,…
Tannin
Tannin Pronounce it: tah-nin Tannins are found in the skins, pips and stems of grapes. They add a texture in your mouth which is like the drying effect on your gums of stewed tea. In…
Turnip
Turnip Pronounce it: tern-ip Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has been exposed to sunlight. Like swedes, turnips are a root vegetable and member of the…
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,…
Tomato
Tomato Pronounce it: toe-mart-oh A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed…
Tempeh
Tempeh Pronounce it: tem-pay Originally devised in Indonesia, tempeh is made from cooked soya beans that are then fermented in sliceable, oblong patties in which you can see whole beans. It is a very important…
Tarragon
Tarragon Pronounce it: ta-ra-gon A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from…
Toffee
Toffee Pronounce it: toff-ee There are few secrets to toffee. It is simply sugar that has been heated until caramelised, to a lesser or greater degree, and then allowed to cool and set. Depending on…
Teff
Teff This tiny grass seed is a staple food in Ethiopia and Eritrea. The seeds produce a harvest proportionally hundreds of times greater than wheat or other staple grains. This, combined with its ability to…