Glossary          ( A to D)     ( E to K )      ( L to P )      ( Q to S )      ( T to Z )

 
 African Aubergine
  juicy, flattish, spherical fruits, greenish-white ripening to shiny orange-yellow or brownish-yellow, mostly with a crackled surface.  The fruit has a thick skin and a green core.  It's usually the unripe fruits on sale, with a rather bitter flavour.
 Can be eaten raw, otherwise use as Aubergine.

Ajowan   ( ajowain / anise / carum )
 related to the caraway and cumin, these small brown seeds are valued for their digestive
properties.  They are used in vegetable dishes, especially in southern Indian, and in breads.

Anise
 see Ajowan

Aniseed
 similar to fennel seeds,these small seeds are a popular ingredient in food from the Bengali and Kashmiri regions of Asia.  They taste and smell similar to liquorice.  They are also available
ground from Indian food stores.

Arial Yam
  see Potato Yam

Arrowroot
   used mostly for thickening.

Asafoetida
  a strong and aromatic spice obtained from the gum of a plant and for use in only the smallest quantities.

Asiatic Yam
  see Winged Yam

Asparagus
  white, violet or green straight stems of even length, non-fibrous, with a well-closed head.  The stems, 4³/₄ - 8³/₄ inches (12 - 22 cm) long and ¹/₄ to 1¹/₈ inches (8 - 28 cm) thick, are graded after harvesting by length and thickness.

Asparagus Pea
  winged, light-green pods, the young stem shoots, without leaves, can be eaten just like asparagus.  The young pods are also edible.  They have an almond flavour.

Aubergine  ( eggplant )
  oblong, pear- or egg-shaped, fleshy berry fruits, 4-12 inches (10-30 cm) long and generally deep purple.  

Balsam Pear
  greyish-green fruits with a warty skin, becoming orange when ripe.  The blood red flesh of the ripe fruits is slighty sweet in taste.

Bamboo
  short, tapering, herbaceous, with leaves like scales.

Banana Flower
  a spadix,shaped like a maize ear, up to 2 feet (60 cm) long, with a reddish-brown to purplish-red protective leaf.  The spadix contains the stamens and a quantity of yellowish-white flesh.

Basella
  large, glossy, rather fleshy leaves, dark green or red, depending on species, heart shaped, round or oval.
  Use:
Wash the leaves and prepare like spinach or purslane.  As it is rather slimy this vegetable becomes revolting if overcooked.

Bee Balm
  see Bergamot in Herbs

Beetroot
  there are flat, round, long and intermediate beetroots.  The most important type is the round, red beet, but there are also varieties with white, yellow  or reddish-white ringed flesh.
  Use:
On sale both raw and cooked.  Raw beets should be boiled; ready-cooked beets can be sliced and used in salads or pickles.

Belgian Endive
   see Chicory

Bergamot
  see Herbs

Bhindi  ( Bindi )
  see Okra

Bicarbonate of soda ( baking soda )

Bitter Cucumber
  see Balsam Pear

Bitter Gourd
  see Balsam Pear

Black bean sauce
  made from fermented whole and crushed soy beans, water and wheat flour.

Black Mexican Beans
  see Kidney Beans

Black Radish
  shortish or round black skinned root, eclipsed by white skinned varieties.

Borage
  see Herbs

Brazilian Beans
  see Kidney Beans

Broad Bean
  large, green, woolly pods, with two to five thick, flat, oblong to eliptical seeds, soft and greenish.  The beans are eaten; during cooking brown, white, or green, depending on variety.
 Remove the fresh beans from the pod and boil.  The pod is sometimes boiled and eaten if picked very young, before the seed nucleus has formed.  Broad beans should never be eaten raw because of  toxic substances.

Brown Beans
  see Kidney Beans

Brussel Sprouts
  sprouts are very small cabbages growing in the leaf axils of erect, long stemmed plants.

Buckshorn Plantain
  a fine leaf vegetable, when young, with tender, oblong, grass like leaves.  Later the leaf becomes sharply indented  and is tough and fibrous.

Burdock
  These strong plants have bare stems and large, fairly rough leaves.  They form long, straight, fleshy, edible roots.
  Uses:
Wash, peel and boil the roots.  Also used in the drink Dandelion and Burdock.

Burghal  ( Cracked wheat )
  wheat which has bean cracked by boiling, then re-dried; used in middle eastern cooking.

Butter Bean
  see Lima Bean

Calabrese
  see Sprouting Broccoli

Caraway
  see Herbs

Cardamom ( eliachi )
 these small pods contain numerous tiny black seeds which have a warm flavour, and are highly aromatic.  Used in both sweet and savory dishes, cardamom pods are usually lightly crushed prior to use to allow the full flavour of the seeds to be appreciated.
Whole or crushed cardamom pods are not meant to be eaten as part of the dish, and should be removed before serving ( or left to the side ).

Some recipes specify using just the seeds rather than the whole pod.  To remove the seeds, use the end of a rolling pin or pestle and mortar to break open the pod and take out the seeds.

Green Cardamoms are considered the best because of their fine, delicate flavour.  Green Cardamoms are also prized for their digestive properties, and some Indians chew them raw after they have eaten extra-spicy curries, to aid digestion and sweeten the breath.
Black Cardamom pods make an adequate substitute, but they have a much stronger flavour.

Carrots
  numerous varieties, the most common being an orange-red colour.

Carum
  see Ajowan

Cassava Root
  thick, irregularly shaped roots, rich in starch, brownish or dirty-white.  There are sweet and bitter varieties.

Cassia
(related to the laurel family)
 this spice comes from the bark of the cassia tree.  It is similar in appearance and flavour to cinnamon, but it is not as uniform in shape.  Cinnamon can be used in it's place.

Catmint
  see Herbs

Catnip
  see Catmint in Herbs

Cauliflower
  a firm spherical brassica made up of short stems with florets.  There are green and yellowish-green varieties as well as the more common white.

Cayenne pepper
 orange-red in colour, this ground pepper is extremely hot and pungent, being made from dried red chilies.  

Celeriac
  large fleshy tubers, and dark green, strongly aromatic leaves.  Used in soups, grated in salads, mashed with potatoes ( classic )

Ceylon Spinach
  see Basella

Chervil
  see Herbs

Chick peas  ( garbanzos, grams, channa dall )
  high in protein and fibre, a popular ingredient in mediterranean an asian cooking.  Dried or canned, the dried ones need prolonged soaking and cooking.

Chicory  ( see also Green Leafed Chicory  & Red Leafed Chicory)
   vegetable, it has a delicate slightly bitter flavour, cook on it's own or with other vegetables. Much used raw in salads.

Chilies  ( mirchi )

The oils of chilies, concentrated  in the seeds and ribs, contain a highly irritating substance, capsaicin, which, depending on the hotness of the chili, can cause a rash or even a burn.  When handling all chilies - fresh, dried, canned, or powdered - take very great care to protect your skin.  Work with whole chilies under cold running water.  ( hot water can release irritating vapors ).  Wear thin rubber gloves or generously oil your hands.  Do not touch your face, especially your eyes, until you have thoroughly washed your hands with soap and warm water.  If you touch your eyes, flush them with cold water immediately.

 the quickest way to add heat to a dish is to add dried chili, be it flakes, powdered, or otherwise.
Fresh chilies are used in many dishes. They will keep well in airtight containers stored in the fridge (refrigerator)
For information on types :  Click Here

Chinese Artichoke
  see Japanese Artichoke

Chinese Peas
  see Mange Tout

Chinese Spinach
  rapid growing annual with two main varieties, green and reddish, producing plentiful large dark green soft leaves on juicy stems.  It has a fresh flavour.
  Uses:
As spinach.

Chinese Yam
  oblong, white tubers, about 16 inches long / 40cm

Chives
  see Onions

Cinnamon shavings / sticks
 these are obtained from the bark of the cinnamon tree and are processed and curled to form the sticks of this fragrant spice.  The sticks are not edible, although they make an attractive garnish, as well as, adding flavour to sweet and savory dishes.  Cinnamon is also available ground.

Claytonia
  see Herbs

Cloves
 these dried, unopened flower buds are used to give flavour and aroma to both sweet and savory dishes, but should always be used with caution, as the flavour can be overwhelming if to much / many are used.
Whole cloves are not meant to be eaten.
Cloves are one of the spices traditionally used in garam masala.

Coriander  ( cilantro, dhaniya , Chinese parsley)
  the whole plant is used in Indian and South East Asian cooking.  The seeds are used whole or ground and the leaves and roots are chopped for use as a flavouring or garnish.  The fresh leaves are also known as Chinese parsley.
Coriander seeds are often dry roasted before use to develop the flavour.

Cornflour  ( cornstarch )

Cornmeal
  ground corn ( maize ), similar to polenta but pale yellow and finer.  
One can be substituted for the other, but the results will be slightly different.

Corn Salad
  see Lamb's Lettuce

Courgette
  pulpy berry-fruits, usually harvested in a young and unripe stage.  Shape varies from round to oblong,  the colour varies from creamy-white to dark green, often with grey speckles.

Cowpea
  see Yardlong Bean

Cracked Wheat
  see Burghal

Crosne
  see Japanese Artichoke

Crown Gourd
  see Custard Marrow

Cucumber
  long, fleshy, berry fruits with a smooth, ribbed or knobbly skin.  Green, yellow or white.  A good specimen has a small core of jell-like texture containing the seed pods, a thick wall of firm, greenish white flesh, and around it the skin.

Cumin  ( jeera )
 these small long seeds, black or white, are popular with Indian cooks because of their warm, pungent flavour and aroma.  The seeds are sold whole or ground, and are usually included as one of the flavourings in garam masala.

Curly Kale
  see Kale

Curry Leaf  ( kari patta )
 small, dark green and shiny aromatic leaves, grown extensively in the foothills of the himalayas, these leaves have quite an assertive flavour, and are used to flavour vegetables, pulses, soups and stews.  Available both fresh ( preferred ) and dried.

Custard Marrow
  saucer-shaped fruits, often with lobed edges, harvested when young.  Most are white, but some are light green or yellow.

Dasheen
  a root vegetable similar to yams, but not as widely available.

Dill
  see Herbs

Dwarf Snapbean
  the fairly long pods are usually green, but can sometimes be purple or butter-yellow, depending on variety.  In cross-section they can be round, oval or flat.  The most modern varieties have no string on either side.  There are white-seed and Coloured-seed varieties.