CULINARY GLOSSARY

Anchovies are a small sea fish, salted and cured; they give an intense salty umami flavour.

Basil is an aromatic herb with a fresh sweetish-spicy flavour, the heart of the Italian sauce pesto.

Capers are the pickled flower buds of a Mediterranean shrub, with a piquant salty-sour flavour.

Foie gras is a refined French delicacy made from the specially fattened liver of a duck or goose.

Ghee is clarified rendered butter free of milk solids; a base of Indian cuisine with a high smoke point.

Mascarpone is a tender Italian cream cheese with a high fat content; the base of tiramisu.

Nutmeg is an aromatic spice from the seed of a tropical tree, with a warm, sweetish-spicy flavour.

Oregano is an aromatic herb with a warm, spicy flavour, a classic of Italian and Greek cuisine.

Polenta is an Italian dish of cornmeal cooked to a thick porridge; served soft or fried.

Quinoa is the nutritious seed of a South American plant with complete protein; cooked like a grain.

Rosemary is an aromatic Mediterranean herb with a pine-resinous scent, a classic with meat and vegetables.

Saffron is the world's most expensive spice, from the stigmas of the crocus flower, giving a golden colour and subtle aroma.

Thyme is an aromatic herb with a warm, spicy scent, a versatile seasoning for many dishes.

Vanilla is a refined sweet spice from the pods of an orchid, the base of countless desserts.

Zest is the thin aromatic outer layer of citrus peel, adding a bright, fresh aroma to dishes.