CULINARY DICTIONARY
A – F
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Cardamom
Cardamom
A spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
Clove
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. It is a commonly used spice with a warm, sweet & intense flavour.
Creole Seasoning
Creole Seasoning
Creole seasoning recipes vary but generally contain leafy herbs like oregano, bay, basil, thyme, rosemary and parsley. Today, Creole seasoning overlaps with Cajun seasoning in its use of salt, paprika, granulated onion & granulated garlic.
Churrascaria
Churrascaria
A place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for barbecue.
Dashi
Dashi
A cooking stock used in Japanese cuisine. It is a type of fish stock made with kombu (kelp) and shaved katsuobushi (fermented skipjack tuna). Dashi is the base of many Japanese dishes such as miso soup or the broth for noodles like udon.
Fish Sauce
Fish Sauce
A condiment with a recognizable umami flavour – made from fish coated in salt and fermented from weeks to 2 years. Fish sauce is very commonly used in Thai & Vietnamese dishes and is a staple seasoning in Southeast Asian cuisine.
Five Spice
Five Spice
Five spice is a mixture of five very commonly used spices that is predominantly used in Chinese cooking. The five spices include: star anise, cloves, chinese cinnamon, sichuan pepper & fennel seeds.