Glossary
Here you will find cooking terms, techniques and ingredients explained. Bear with us, it’s an incredibly large work in progress. Glossary terms are sorted alphabetically from A to Z.
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Jalapeno
Jalapenos are most commonly seen pickled and sliced. When smoked and dried, the ripe jalapeno is called a chipotle and is the base for many smoky barbecue...
Jamon
Jamon Iberico (also called pata negra) is a cured ham made from black Iberian pigs. There are a number of different categories but the ultimate one is the...
Japanese rice
Two short-grained japonica rices, the first is commonly sold as sushi rice and the second is glutinous rice which is very sticky and chewier in texture....
Japanese tree raisins
Bizarre looking, it's the swollen ends of the stalks which are the fruit - pinched off and eaten raw or added to dishes as you would dried fruit. As the name...
Jerusalem artichoke
Jerusalem artichokes (called sunchokes in North America) are in season from May until September. Despite the name, they are not artichokes at all but a...
Juniper berries
Not a true berry but the seed cone of various species of juniper. Used as a flavour for gin, juniper has a woody, resinous, pine-like taste. It is used in...
Kaffir lime leaves
Widely used in South East Asian cuisines, their distinctive shape looks as if two leaves have been joined together. Kaffir lime leaves are added to flavour...
Kai lan (gai lan)
Also known as Chinese broccoli or kale, kai lan means "mustard orchid" in Cantonese and is closely related to cabbage. With emerald green stems and thick,...
Karengo
A mild-flavoured, slightly salty, purplish indigenous New Zealand seaweed. Usually sold naturally dried in bite-size fronds or as a powdered seasoning, it is...
Kawakawa
Known as Maori bush basil, this native New Zealand plant was traditionally brewed into tea to make a tonic and was used externally as an analgesic and...