Eat Your Words. Paul Convery

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СКАЧАТЬ * a highly productive American crop cultivar of the blackberry

      marjoram * a general term covering a number of aromatic herbs, oregano included

      marsall * any compound of complementary culinary spices as a powder or paste

      masa harina * dough flour obtained from maize, used to make tortillas and tamales

      massecuite * a semi-solid mix of sugar cane juice obtained during refining

      matoke * a green cooking banana found in Uganda; also, the flesh of same as food

      maypops * the edible fruit of the passionflower vine, native to the United States

      mazagan * an early variant of the broad, or fava, bean

      mazzard * a wild sweet cherry

      mealie-meal * coarse South African corn meal, a staple; a mealie itself is a corncob

      medjool * a large moist date, widely harvested and highly prized

      medlar * a small stone fruit which only becomes edible once it has started to decay

      melopepon * literally “apple-gourd,” a cover term for any of various kinds of squash

      millet * a Eurasian cereal grass producing small grains used chiefly to make flour

      mirasol * a mild to medium strength chilli pepper, no stranger to Mexican cuisine

      mirliton * a succulent tropical “fruit-vegetable,” known as chayote in Cajun cooking

      miso * fermented soybean seasoning paste, a mainstay of Japanese gastronomy

      mizuna * edible salad “water greens,” a variety of oriental rape

      molasses * concentrated sugar cane syrup or treacle; useful in cooking and baking

      mongcorn * an old mix of rye and wheat grains reserved for making the best breads

      morello * a sour cherry cultivar, more often dried and cooked than eaten in the hand

      morels * a genus of gourmet sac fungi, especially prized in Provençal cuisine

      mousseron * an edible bonnet or button “fairy ring” mushroom of the agaric family

      mugwort * a bitter herb used as a flavouring agent, more rarely as a dish ingredient

      munyeroo * a salad vegetable and enduring staple of the Aboriginal Australian diet

      muscovado * raw brown sugar suffused with flavour through contact with molasses

      muskmelon * essentially a large, sweet cantaloupe with a distinctive musky aroma

      myrobalan * a cherry plum usually prepared for eating in preserves and compotes

      naga jolokia * the “ghost pepper,” a fearsomely fiery chilli registering one million units plus on the Scoville heat scale

      nameko * a nutty “butterscotch” mushroom, ideal for traditional Japanese stir-fries

      nannyberry * a rare wild edible berry native to North America

      naranjilla * literally “little orange,” an edible citrus found in South American uplands

      navew * an obscure English word referring to a variety of small, wild turnip, or rape

      neeps * Scots turnips, especially when consumed with haggis and tatties as a supper

      nigella * cookery’s “blessed seed,” the pungent seeds of the black cumin spice plant

      nopales * the edible fleshy pads of the prickly pear cactus

      nostoc * a genus of jelly-like algae eaten historically in China as famine fare

      nuciprune * an early modern name for the walnut, being “betwixt a plum and a nut”

      oatmeal * a flour prepared from ground or rolled oats, as typically used in porridge

      ogbono * the African wild mango; alternatively, the aromatic oily nuts of said fruit

      oilberry * an Old English olive

      okra * edible mucilaginous seed pods, also known as bhindi, gumbo, or ladyfingers

      oleaster * any wild-growing olive or one of markedly inferior palatability

      orangelo * a naturally occurring orange and grapefruit, or pomelo, citrus fruit cross

      orgament * a bygone name for oregano, the popular culinary herb

      oronge * Caesar’s mushroom, an edible fungus for the connoisseur

      ortanique * a Jamaican food fruit, promoted as a “unique” orange and tangerine cross

      palmetto * palm hearts eaten as a vegetable

      panch phoron * a five-way whole spice masala of fenugreek, fennel, cumin, and nigella with either mustard or radhuni seeds from the Indian Subcontinent

      pandan * “Asian vanilla,” an aromatic leaf widely used as a flavouring ingredient

      paprika * a ground table spice obtained from sun-dried sweet and hot red peppers

      paranut * the Brazil nut, an oily edible seed and common ingredient in mixed nuts

      partminger * a Nigerian culinary herb with qualities similar to basil

      passata * Italian tomato purée

      passionberry * a sweet wild tomato bushfood found in the arid parts of Australia

      pastillage * a thick sugar-based setting paste ideal for decorating or sculpting pastry

      pawpaw * the “hillbilly mango,” an American fruit often confused with the papaya

      pearmain * any of a range of red-skinned English dessert apples, of ancient lineage

      peasemeal * flour derived from roasted field peas, a staple of old Scots cookery

      pekmez * Turkish molasses; a cooking syrup derived from grape must or carob pods

      pellitory * a herb used by the pinch in medieval cooking to lend spice to bland meals

      peppercress * an edible mustard grass, typically sautéed or eaten raw in salads

      pepperoncini * chilli peppers in general, as featured in Italian cuisine

      pepyn * an archaic name for the common pea

      perdrigon * a long-established variety of culinary plum

      perilla * the name in English for the Japanese mint herb shiso

      persic * an archaic name for the common peach

      persillade СКАЧАТЬ