Foods Glossary

Glossary of Food and recipes

• Anchovy or Alice
  The anchovies are fish momentum and thin, long by 16-19 cm to 21. The economic value of their meat is quite good, because food is appreciated for its particular taste and unique. It is eaten fresh and salted milk shake that can be achieved even anchovy paste. When they are small are called anchovies. "
• Achillea
  It 'a herbaceous plant of the family Composite, perennial, like dandelion and Calendula. Presents white roses and flowers taste bitter, spicy and astringent.
• Albumen
  The albumen or clear-and part white. E'composto protein, water, mineral salts, glucose and vitamin B. CALORIE: 100grammi of albumen - 49 kcal.
• Alchechengi
  The Alchechengi is part of the grass family Solanaceae. The fruit is pleasant to be mature. The leaves and the rhizome are poisonous, containing solanina.
• Aloe vera
  Aloe vera plant is a small but succulent of Aloeacee. The leaves are willing to tuft and 50-55 cm long., With acute apex and are fleshy and yellow.
• Corn Starch
  The corn starch derived from corn wet ground. It appears as a whitish powder. In the kitchen is used for desserts, creams, chocolates and puddings.
• Pineapple
   The Pineapple is an exotic tropical fruit. It can be eaten fresh or preserved. The stem of pineapple contains the enzyme bromelina, which helps digestion.
• Angelica
  The Angelica presents love and aromatic properties useful for treating gastric dispepsie. It is a tonic cordial and can stimulate appetite and digestion.
• Anice Stellate
  The star anise is an evergreen shrub large high 4 or 5 meters, produces yellow flowers in summer. It is used in extracts and essential oils. E 'aromatic and digestive
• Asparagus
   Asparagus has important diuretic properties and is commonly used in the kitchen for salads.
• Avocado
  The Avocado, tropical fruit of varying shapes, colored purple and green flesh and rich in fat and buttery.
• Baguette
  La Baguette is typical of the French tradition, but also widespread in Italy.
• Bananas
  The Banana is a tropical fruit, has a slightly elongated and vaulted
• Basil
  Basil is aromatic and is a plant that is used in cooking. It is recognized medical properties and strong aphrodisiac powers.
• Bayles
  The Bayles is the typical cream whiskey from sweet flavor. It is often used to flavor coffee or chocolate or essence to flavor prepared by pastry.
•  Beans
  Beans are seeds of leguminous plants enclosed by a pod. You can collect and consume fresh or dried.
• Butterflies
  The Butterflies are a type of wheat paste. It is in the form of Fiocchetti and then back at the end of butterfly.
• Brandy
  The Brandy is a liqueur that is produced by the pulp, peel or fruit juice.
• Bresaola
  The Bresaola is a typical and traditional sausage of beef, seasoned and salted. E 'typical of the Valtellina and has been recognized PGI.
• Brie
  The Brie cheese is a well-known in France, and is named after the area east of Paris. E 'derived from raw milk and not exceed 37 ° C. crust and has flourished. It has a curing period is 7 weeks, twice the Camembert. There are many types of Brie, more flavorful or more delicate, made with milk coagulation without rennet or goat milk. Usually a cheese is soft and tasty, suitable for eating but also spread to you.
• Broccoli
  The cabbage or broccoli cabbage reminiscent of cauliflower but far more edible inflorescences. Nutritious food, is considered a popular vegetable and is eaten raw or steamed to preserve its nutritional properties, which are vitamins C and A, calcium and potassium, phosphorus, iron and sulfur.
• Bucatini
  I Bucatini are one of the many kinds of Italian pasta made with durum wheat, presented in the form long and thin.
• Butter
  The butter is a fat food. E 'proceeds from the manufacture of cow's milk in its cream.
• Chives
  The Erba Cipollina is aromatic and if they use the stalks. You use usually kept in jars or fresh.
• Cocoa
  Cocoa originated in South America and is a powder of red-brown color that is derived from the plant, Theobroma Cacao. From there we get chocolate.
• Cocoa Powder
  The Cocoa Powder is a product of cocoa beans. E 'highly stimulating food and energy, and has a stimulating action on the nervous system and the appetite. E 'in this trade is that bitter sweet.
• Dado
  Dado from the broth for cooking is a concentration of fat and salt, used to flavor dishes. May be of meat or vegetables.
• Dates
  The dates are fruits originating in North and come from the date palm, are often a main source of livelihood for many of these people (Algeria, Tunisia and Morocco), where they are intensively cultivated.
• Erica
  The Erica is an evergreen shrub of the family ericaceous. It 'a strong urinary antiseptic, diuretic and Antidiarrhoeals. Decoction and infused for diarrhea and cystitis, and to stimulate elimination uric acid. It can be used for gargling to the inflamed mucous membranes, skin inflammation and foruncoli.
• Echinacea
  The Echinacea is a perennial herbaceous plant, the family of Asteracee. Presents a repository of the head and conical-shaped flowers with external ligula folded down and out. The flowers are tubular interior and bract sharp and hard, which explains their name. E 'often used for teas and infusions.
• Edam
  The Edam cheese is a Dutch semi-paste yellow and low in fat but delicate flavor. Characteristic for the red crust, the wax coating that covers.
• Eucalyptus
  The Eucalyptus includes many species of evergreen shrubs and trees originating in Australia. The leaves contain aromatic essential oil, used in herbal medicine and the pharmaceutical industry. The leaves of eucalyptus are also used to prepare teas and aromatic schnapps.
• Filling
  It 'a filling made up of various ingredients and other stuff used to hatch.
• Flour
  The meal is the product produced from crushing and milling of grains. The most common and used in cooking are those of wheat and maize. They are made from starch and protein, fat and fiber.
• Garlic
  Garlic comes from the center and west is much used in cooking segments. Significant therapeutic properties. CALORIES: 100 grams of garlic - 45 kcal.
• Green beans
  The Beans are a variety of beans consumed in the immature pods and seeds still in their infancy.
• Laurel
  The aromatic Alloro is widespread in temperate areas. Its flavor is intense and makes enough to use aromatize few leaves for fish and meat.
• Nori seaweed
  The Nori seaweed or Porphyra yezoensis, is part of rodoficee. You un'alga red sea that grows near the coast. It has the properties to reduce cholesterol.
• Oranges
  Abaut orange,  consumed is that the pulp and juice and peel as the essence.
• Persimmons
  The Loti or Persimmons are ripe sweet fruit orange, Acerbi have much flavor agree. The khaki are rich in potassium and sugar, Vitamin C and beta-carotene.
• Vinegar
  Vinegar is a liquid that is obtained from wine, commonly used to dress salads. The vinegar is used in cooking for flavor acid that gives food. The Balsamic Vinegar of Modena vinegar is a very valuable original of Emilia.