Eat Your Words. Paul Convery

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СКАЧАТЬ * a.k.a. santol, a fruit used in numerous Thai salad and curry dishes

      couverture * cooking chocolate, made with added cocoa butter for extra gloss

      cowcake * an old Scots dialectal term for the wild parsnip

      cowcumber * the cucumber of yore, the fruit being regarded as mere animal fodder

      crabapple * any small sour apple, better cooked than eaten in the hand

      cremini * a meaty immature button variant of the portobello mushroom

      crestmarine * a rare culinary herb also referred to as sea fennel or rock samphire

      crookneck * a sweet-fleshed yellow summer squash

      cubanelle * a long, thin sweet pepper much used in Caribbean and Italian cuisine

      cumin * a popular kitchen spice ground or whole; known in its native India as jeera

      cush-cush * tropical American yam tuber, consumed as a vegetable

      cydon * the quince, or “apple of Cydonia”

      cymling * the pattypan squash, in American English

      dactyl * a date, in older coinage

      daikon * cooked radish, a popular item in East Asian cuisine

      damascene * an earlier name for the damson, the “plum of Damascus”

      dasheen * the edible starchy corm of the taro plant

      demerara * natural, unrefined crunchy cane sugar; known in the US as turbinado

      dewberry * the edible blueish-black fruit of the eponymous bramble

      dilex * seaweed as a food resource, specifically dulse

      dillseed * a pungent seed used to spice and season numerous dishes

      dittander * a historical mystery herb; variously pepperwort, dittany of Crete, or cress

      duqqa * Egyptian spice mix

      duracine * a firm-fleshed peach

      durian * a tasty tropical fruit notorious for its foul and off-putting aroma

      durum * a hard wheat whose flour is used to make premium breads and pastas

      earthapple * a term variously denominating the potato, cucumber, or artichoke

      edamame * a foodstuff prepared from fresh green soybeans boiled in their pods

      eddoes * edible taro tubers or cormlets

      eggplant * the aubergine, in American English; so named for the vegetable’s shape

      einkorn * man’s first wheat, indeed one of the earliest food plants ever cultivated

      elderflower * a British berry fruit primarily used today to produce juices and jams

      elecampane * a root used in classical times as a condiment, and latterly as a candy

      emblic * the edible fruit of the Indian gooseberry tree

      emmer * a hulled wheat in the style of farro; one of the first crops to be domesticated

      endive * a leaf vegetable called chicory in its curly form, and escarole when broad-leaved

      enokitake * golden needle mushrooms, a mainstay of East Asian gastronomy

      epazote * an aromatic herb strongly featured in traditional Mexican cuisine

      eryngo * the sea holly parsley plant, especially its edible root which is often candied

      farina * a fine carb-rich cereal food made from milled wheat or other vegetable meal

      faverel * an old English provincial term for the onion

      fecula * powdered starch extracted from food plants, used in cooking as a thickener

      fenugreek * a herb whose seeds are typically ground as a spice for curry powder

      fenwort * an archaic term for the cranberry

      fiddleheads * the edible tips or fronds of certain ferns, consumed as a vegetable

      filberts * large, cultivated hazelnuts

      fines herbes * a classic balanced fresh herb mix, integral to French haute cuisine

      fingerroot * a gingerish culinary herb perhaps better known as Chinese keys

      finocchio * Florence fennel, a herb with a bulbous stalk base eaten as a vegetable

      five-spice * Chinese spice mix

      flageolet * the common French kidney bean

      flaxseed * edible linseed oil, used culinarily in Europe to lift the flavour of quark

      floweret * the clustered flowering head, or floret, of such as broccoli or cauliflower

      forastero * an inferior cocoa bean often used to produce commercial-grade chocolate

      frais * strawberries, in the formal context of cookery

      framboise * raspberries, in the formal context of cookery

      freekeh * a cereal food made from unripened durum wheat, roasted and rubbed

      frijoles * any beans, such as the pinto, commonly featured in Tex-Mex cuisine

      funori * an Asian aquatic plant food, or polysaccharide extract of edible seaweed

      galangal * a generic term for a group of aromatic spice roots found in Asian cuisine

      gamboge * a fruit used as a condiment in the preparation of Thai sour curries

      garam masala * Indian hot spice mix

      garbanzo * the humble chickpea

      genipap * the succulent fruit of a Caribbean evergreen, useful for making preserves

      gillyflowers * a once-popular name for cloves

      gingelly * sesame oil, variously used to cook with or as a table condiment

      glycyrize * “sweet root”; liquorice as a confectionery flavouring or culinary spice

      gochugaru * a smoky red pepper spice from Korea

      goji * a native Asian berry lately promoted in the West as a purported health food

      granadilla * a somewhat larger, sweeter, and more exotic cousin of the passion fruit

      greengage * a small dessert plum

      grisette * a common edible woodland toadstool

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