” Â Star anise is the dried fruit of an evergreen tree that is a member of the magnolia family and grows wild in southern China, reaching a height of about 25 feet. Â The tree starts to bear fruit at about six years of age and can continue to produce over the next one hundred years. History: Â Chinese cooks were pickling cabbage in wine (as early as 200 B. soy sauce – Soy sauce is a staple condiment and ingredient throughout all of Asia. Â After threshing, spelt is cooked like rice and can be found as an ingredient in certain country soups, especially in Provence. scalloppine (skah-luh-PEE-nee ska-luh-PEE-nee) – Scalloppine is an Italian term for a thin cutlet of meat (small thinly-sliced pieces of meat), typically veal.
sugar – Sugar or sucrose, is a carbohydrate that occurs naturally in every fruit and vegetable in the plant kingdom. shallot (SHAL-uht) – Has a flavor more subtle than that of the onion and less pungent than that of garlic. ” sorghum – It is different from molasses, although many people use the terms interchangeably. Â All can be used interchangeably, but true scallions have a milder flavor than immature onions. sushi (soo-shee) – It is a Japanese word, which originally meant “sour” or “vinegary” and later came to mean “pickled fish. A Dictionary of Cooking, Food, and Beverage Terms An outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking, food, and beverage terms.
Â The longer you boil the mixture, the thicker it will become. Serrano pepperÂ – Meaning âfrom the mountains. Â These are known as the oldest of all English desserts... ... .