Glossary     ( E to K )      

 
Eggplant
  see Aubergine

Elephant Yam
  perrenial plant with a thick tough long leaf stalk, long or spherical tubers compressed together with a diameter varying widely.
  Use:
Wash the tubers, cut into slices and boil or bake.

Fennel
  see Herbs

Fenugreek
 the seed of this herb is used for it's bitter flavour and pronounced aroma, especially in vegetarian dishes and pickles.  You will find both the seeds and a ground version.
  The leaf is used in many Asian recipes.

Fish sauce
  strong-flavoured, oily sauce which is an essential ingredient in South East Asian cooking. Made from the liquid drained
from the salted, fermented anchovies.

Florence Fennel
  herbaceous plant with finely devided green leaflets.  The lower ends of the leaf stems thicken to form a tuber.  The shape varies from flat to spherical, the colour from pure white to greenish-white.  The tubers have quite a strong aniseed flavour.  There are two types, the Bolognese, with short, tender leaf stems, eaten raw, eaten Florentine, with longer leaf stems, that must be cooked.
 Use
Shred the tubers raw for use in salads, or boil, bake or stew.

Flour
  Plain ( white ): all purpose flour
  Rice
flour made from rice; ground rice can be substituted.
  Self Raising
Substitute plain ( all purpose ) flour and baking powder in the proportion of ³/₄ metric cup plain flour to 2 level metric teaspoons of baking powder.  Sift together several times before using.
If using 8oz imperial measuring cup, use one cup plain flour to 2 teaspoons baking powder.
   Wholemeal Plain
wholewheat flour without the addition of baking powder.

French Bean
  see Kidney Bean

Garam Masala
  varied combinations of spices ground together.  Can be bought ready ground or made at home.

Garden Beet
  see Beetroot

Garden Cress
  very young plants are sold growing in small boxes. Each small plant consisting of a small stem and two small leaves.

Garland Chrysanthemum
  rapid-growing, annual herbaceous plant. if regularly pruned the plant keeps on forming the new young edible shoots.
  Uses:
Cook the young leaves as a vegetable or use in soups.  Later the flowers are edible also.

Garlic
  see Onions

Ghee
  clarified butter

Gherkin
  small oblong green fruits with a smooth or thorny skin, according to variety.  The prickly varieties generally have a bitter flavour.
 Uses
Mainly pickled, and eaten or used as garnish.

Ginger
  Fresh, Green or Root Ginger
scrape away the outside skin and grate, chop or slice the root as required.
To preserve fresh, peeled ginger, cover with enough dry sherry in a jar and refridgerate.  It will keep for months.
   Ground
Is available but should not be substituted for fresh ginger.

Greater Galangal
  yellowish-white or light red rootstocks with reddish side shoots, and a very hot, strong flavour when raw.

Green Gram
  see Mung Bean

Green Leaved Chicory
  large loose leaves with a rather bitter taste.  The leaves are usually green, unless they have been forced in the dark, when they are virtually white.  Depending on the variety the leaves can be smooth, indented or form heads.
  Use:
Mainly in salads.  Often used with various types of lettice, because of it's bitter taste.

Green Peas
  thick bulbous pods, green except for the purple-podded marrowfat pea.  Only the fresh seeds are eaten.

Green Shallots
  see Spring Onions in Onions

Guinea Sorrel
  see Roselle

Herbs

Hoi Sin Sauce
   is a thick sweet Chinese barbecue sauce made from a mixture of salted black beans, onion and garlic.

Horseradish Cream
   paste of horseradish root, oil, mustard and flavourings

Humus
   a paste of chickpeas, tahini, lemon juice and olive oil.

Hyssop
  see Herbs

 Ice Plant
  annual low growing herbaceous plant with green stems and thick, fleshy, juicy leaves.  The flavour is similar to spinach, but with a piquant, rather acid aftertaste.
  Use:
Cook like spinach or blend into soups. Can also be eaten raw.

Jamaica Sorrel
  see Roselle

Japanese Artichoke
  small, oblong, ring-like white tubers without skin.  
 Use
wash and scrub the tubers, use raw in salads or boil for a short time and then fry or bake them.

Juniper Berries
   dried berries of an evergreen tree, it is the main flavouring ingredient in gin, but is also used to season game and rich meat dishes, and, added to wine marinades, give a delicious flavour to slowly cooked meat dishes.  Patès and terrines made from pork or goose are improved by the addition of a few crushed berries.

Kale
  large plants with largish oblong leaves forming an open leaf rosette.  The leaves are curled, and the colour and curliness of the leaf depend on the variety.

Kidney Bean
  dried beans, not eaten fresh because of their hard skin, tough string, and parchmenty membrane in the pod.  There are a few exceptions, like flageolets, that are harvested, shelled, and eaten fresh.  Dried types include white beans, brown beans, lemon beans, plover beans, black Mexican, Brazilian beans, red kidney beans and pinto beans.

Kohlrabi
  flat to oval tuber shows above ground due to the thickening of the stem.  Pale green or bluish-violet.  Both the tuber and the young leaves (grown under glass) are eaten.

Kumara
   a sweet potato with orange coloured flesh