Rice
Rice Pronounce it: r-eye-s Rice is a grain, the seed of a type of grass, which is the most widely grown and the most important source of dietary carbohydrate on Earth. Generally grown in flooded…
Pumpkin
Pumpkin Pronounce it: pump-kin Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween lanterns. Inside the hard orange or yellow skin, the bright orange flesh is sweet and…
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…
Oregano
Oregano Pronounce it: or-ee-gar-no Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more robust flavour with a hint of thyme, and a warm aroma. Oregano goes particularly well…
Spring onion
Spring onion Pronounce it: sp-ring un-yun Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell. Both the long, slender…
Apricot
Apricot Pronounce it: ay-pree-kot A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there’s a large kernel that…
Crab apple
Crab apple Pronounce it: crab app-el A tiny sour apple that either grows wild or is cultivated. There are several varieties that grow in the UK, North America and the Far East. Most crab apple…
Green tea
Green tea Pronounce it: green tee Green tea is precisely what it says. It is the green leaf tips of the tea plant, camellia sinensis, that have been dried without any cutting or tearing (which…
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…
Rice syrup
Rice syrup Pronounce it: rais sirr-up Also known as brown rice syrup, brown rice malt and rice malt, this ingredient of Chinese origin is made by enzymic action on brown rice and, after further treatment…