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CULINARY DICTIONARY

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Sichuan Peppercorn Oil

Sichuan Peppercorn Oil

Chili oil made from none other than the Sichuan peppercorn. The Sichuan peppercorn is a very commonly used spice in Sichunaese cuisine and is described to have a unique taste with lemon overtones and creates a tingly numbness in the mouth, which is referred to in Chinese as ‘ma la’.

Star Anise

Star Anise

A spice native to China that is star-shaped & dark brown. It is a pod that contains a pea-size seed in each of its eight segments. A whole star anise is slightly more bitter than a regular anise seed. Star anise gives a licorice flavor to savoury dishes, & pairs well with pork or poultry.

Tapioca Flour

Tapioca Flour

Tapioca is a type of starch extract that’s derived from the starchy vegetable called cassava root (Manihot esculenta). Today cassava, also sometimes called yuca root, is mostly grown in parts of Africa, Asia and South America.

Vermicelli

Vermicelli

Vermicelli is used to described various types of noodles in Asian cuisine, mostly from Southeast Asia. These noodles are typically made from rice or mung beans, and turns translucent when cooked. They don’t have much flavour of their own, but absorbs the flavours of whatever they are cooked with.