Chilli
Chilli Pronounce it: chill-ee Part of the capsicum family, chillies come in scores of varieties and colours (from green through to yellow, orange and red) and are one of the most popular spices in the…
Salsify
Salsify Pronounce it: sal-suhf-eye A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a…
Gooseberry
Gooseberry Pronounce it: gooz-bear-ree The size of large grapes, but with a more spherical shape, gooseberries are related to the blackcurrant, and have been a popular British fruit since as far back as Elizabethan times….
Nebbiolo
Nebbiolo Pronounce it: nebby-oh-low Terrific Italian hunk Nebbiolo is the James Dean of the Italian wine industry – the moody, brooding teenager that turns into a fine, elegant wine if only it is given the…
Rosemary
Rosemary Pronounce it: rose-mar-ee Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it’s also suited to fish and bean dishes. Its shrub has light blue or pink flowers and…
Sauerkraut
Sauerkraut Pronounce it: sow-er-krowt A diet staple of Germany and much of Central Europe, this is finely sliced cabbage subjected to lactic-acid fermentation. The process begins by adding salt to prepared cabbage; this draws liquid…
Zinfandel
Zinfandel Pronounce it: zin-fan-del The American hero Zin was originally thought to be or to be related to southern Italy’s Primitivo, a variety that also produces dark, plummy wines. It has now been proved that…
Tortilla
Tortilla Pronounce it: tor-tee-ya In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked potato and onion. However, over in Mexico, a tortilla is a kind of flat unleavened…
Watercress
Watercress Pronounce it: wort-er-cress With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of the strongest-tasting salad leaves available. It has a pungent, slightly bitter, peppery flavour and…
Tahini
Tahini Pronounce it: ta-hee-nee Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an absolutely basic ingredient and flavouring of Middle Eastern foods. It can be used in savoury…