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Aioli – mayonnaise
flavoured with garlic, from south of France and Italy
Cassava – a root
vegetable grown in tropical climates, A staple in South American
and the South Pacific cuisine. Also known as yucca.
Chorizo – spicy pork
sausage from Spain made with smoked paprika, can be made for
cooking or cured
Daikon – also known as
mooli or white radish. Used mainly in Japanese and chinese
food
Edamame
– fresh soybeans,
steamed in the pod and served with salt
Feijoa – native S
American fruit with guava like texture and pineapplely
aroma
Gremolata – a mix of
chopped parsley, lemon zest, garlic and red onion. Can also use
preserved lemon, shallots.
Laksa – SE Asian soup
varying from country to country. Commonly made with coconut
milk, rice noodles, and plenty of garnishes ie seafood, chicken,
quails eggs
Membrillo – a thick
quince paste made from slowly cooking down quince with sugar. Great
served with cheese.
Miso – a fermented
paste made from rice and soy beans. There are many varieties from
brown to red to yellow
Pandan – a leaf from
south east asia that imparts a disitinctive flavour and pale
green colour. Used in desserts and some savoury dishes
Plantain – looks like a
banana, is always cooked, served with main meals in South America.
Can be cooked green or ripe
Pomegranate
molasses – thick syrup made
from boiling down pomegranate juice. Very sweet and sour
tasting
Quinoa – a grain grown
at high altitude, a member of the corn family. Small with nutty
flavour, very high in protein and iron. Also known as the super
grain!
Smoked
Paprika – mild to hot red
chillies, smoke-dried over wood, crushed to a powder. Has a
distinct flavour and aroma
Tahini – paste made
from grounding sesame seeds and a little oil. Common in the middle
east
Tamarillo – often called
tree tomatoes, tart tasting fruit originally from S America. Cooked
with sugar, roasted or poached.
Tamarind – sour paste
from the pods of a tree in asia. Paste is removed, cooked
with water and seeds removed to leave a paste.
Tapioca
– small balls made
from the cassava plant
Umeboshi – salted,
dried ‘plums’ from Japan. Actually an apricot but taste is similar
to plum! Ume is name of the fruit, boshi means dried
Verjus – unfermented,
concentrated grape juice. Dates back to Roman times, commonly used
like lemons are today. | 