Sesame Seeds © Denzil Green Sesame Seeds are oil-rich seeds with a mild, nutty flavour. European recipes generally want white sesame seeds, while Indian or Asian recipes may mean black sesame seeds which have more aroma. The seeds can also be brown or red. In North America, they are popular on hamburger buns and on…
Roman Food
Silphium
Silphium is an herb that grew near Cyrene in what is now Libya on the north coast of Africa. It was highly prized for culinary and medicinal purposes. The herb is now presumed to be extinct.
Snails
Snails are a something that people either can’t get enough of, or swear they will never pass their lips.
Spices
Spices can be almost any part of a plant used for flavouring or aromatic purposes: the bark, the seed, the fruit, the bud, the root, the flower, even a secretion from the plant. Leaves, however, are classified as herbs.
Sweet-and-Sour
Chinese Sweet-and-Sour Sauce © Denzil Green Sweet-and-Sour is a term used to describe a dish whose taste contains elements of both a sweet taste and a sour taste. Usually the balancing is done with an added sauce. The sweet can come from something such as sugar, syrup or fruit. The sour can come from something…
Tartar Sauce
Tartar Sauce is a thick, whitish fresh sauce that has mustard, tarragon and finely chopped vegetables in it such as onions, capers, and pickles. These days, it is mostly used as a condiment accompanying fish or seafood. It is served room temperature or chilled. You can buy jars of Tartar Sauce concentrate, which you then…
Tractum
Tractum was a Roman flat bread used as a thickener in dishes, rather than as a bread in its own right. It was made from raw dough rolled out into round discs, and let dry naturally. It was then crumbled as a thickener into sauces, soups, stews. Had it been cooked first, it couldn’t have…
Truffles
Truffles are funguses that grow underground near tree roots. They are found in Asia, North Africa, North America and of course, Europe. There are also false Truffles, some of which are poisonous, that resemble the edible ones. Truffles are round. They can be in size anywhere from a walnut to a lemon. They are the…
Turnips
Turnips are actually a member of the cabbage (or “brassica”) family. In fact, there are a few varieties of turnip, which have no root to speak of, are grown only for their leafy tops. But for the most part, they are root vegetables. Most of a turnip is white or yellowish from having ground in…
Verjuice
Verjuice is unfermented grape juice made from unripe green grapes. It is very acidic, making it tart like sour apples, but less tart and acidic than vinegar. It is currently enjoying a small amount of popularity, as it can be used in places where vinegar can’t be. A salad with a vinaigrette dressing can’t be…
Vinegar
Vinegar is an acidic liquid used in cooking for its sour taste, as well as its cleaning, sanitizing, and preservative qualities. The vinegar making process starts with fermented liquids such as wine, ale, beer, cider, or fermented fruits and grains. The alcohol level must be less than 18%, or the process won’t start: if necessary,…
Water
Water © Robert Owen-Wahl / pixabay.com / 2007 / CC0 1.0 Water is a naturally-occurring liquid chemical substance. Around 3% of the earth’s water supply is fresh (non-saline) water, which is needed for food-growing and kitchen use. Brazil, Russia, Canada and the United States are the countries, in that order, with the greatest freshwater supplies….
Wine
Wine is an alcoholic beverage made from fermented juice. Unless otherwise specified, the juice will be from grapes. Wine can also be used as an ingredient in cooking, and occasionally, in food preservation. See also: Drink Wine Day, Wine Day, Wine and Cheese Day Wine corks “Cork taint” is when the taste and smell of…