This is an on-growing list of food and cooking related terms I collect. If I see a product or recipe with a word or name I am not familiar with, I look it up and I will add it to this list.
Fresh anchovies are an oily fish that look and taste similar to sardines. They vary in size and can be bought either fresh or cured. Cured anchovies were originally left whole and packed in salt, but now they tend to be boned, cleaned and preserved in salt or oil and sold in cans or jars. Adding anchovies from a jar to a dish add to the salt content. Thus you can reduce or illuminate adding salt.
Flaxseeds (also called linseeds) are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and the essential fatty acid alpha-linolenic acid, also known as ALA or omega-3. The seeds come from flax, one of the oldest fiber crops in the world – known to have been cultivated in ancient Egypt and China.
Flaxseed is a source of healthy fat, antioxidants, and fiber; modern research has found evidence to suggest that flaxseed can also help lower the risk of diabetes, cancer, and heart disease.
The American Nutrition Association highlighted the importance of this “neglected food,” stating that flaxseed is not only “an excellent source of two fatty acids that are essential for human health – linoleic acid and alpha-linolenic acid,” but also, “an excellent source of fiber and a good source of minerals and vitamins.”
HalloumiHalloumi or hallumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. Wikipedia
Harissa (Arabic: هريسة) is a Tunisian hot chili sauce whose main ingredients are red roasted peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. Wikipedia
LegumeA legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed, for livestock forage and silage, and as soil-enhancing green manure. WikipediaMany legumes (clover, peas, beans, lentils, soybeans, peanuts and others) contain symbiotic bacteria called Rhizobia within root nodules of their root systems. These bacteria have the special ability of fixing nitrogen from atmospheric, molecular nitrogen into ammonia. Ammonia is then converted to another form, ammonium, usable by (some) plants.
This arrangement means that the root nodules are sources of nitrogen for legumes, making them relatively rich in plant proteins. All proteins contain nitrogenous amino acids. Nitrogen is therefore a necessary ingredient in the production of proteins. Hence, legumes are among the best sources of plant protein.
Moroccan seasoning mix
Moroccan seasoning mix is a mild blend of herbs and spices including garlic, rosemary and paprika. You can find it in the spice section of your supermarket.
Quinoa, a species of goosefoot, is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. Wikipedia
Quinoa grain has been called a superfood. Protein content is very high for a cereal/pseudo-cereal (14% by mass), but not as high as most beans and legumes. The protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats.
Stilton is an English cheese, produced in two varieties: Blue known for its characteristic strong smell and taste, and the lesser-known White. Both Blue Stilton and White Stilton have been granted the status of a protected designation of origin by the European Commission, two of only ten British cheeses currently produced to have such protection.
The PDO status requires that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and made according to a strict code may be called “Stilton”.