Eat Your Words. Paul Convery

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СКАЧАТЬ to be a “superfruit”

      bulgur * a Levantine cereal food made from the parboiled groats of durum wheat

      bullace * a small wild English plum

      burdock * a root vegetable relative of the artichoke, with wide culinary application

      burnet * a pot herb traditionally used as an item in salads and dressings

      butterbeans * lima beans as grown in the Southern US, notable for their large flat edible seeds

      cabelluda * an exotic yellow food fruit indigenous to Brazil

      calabash * a fleshy bottle gourd squash of both cultural and culinary significance

      calamint * a herb and condiment often appearing in Middle Eastern za’atar spices

      calamondin * a Southeast Asian citrus fruit usually cooked or used as a preserve

      cale-flory * the original English-language name for the cauliflower

      calendula * a genus of edible flowers also known as pot marigold

      cambuca * the edible “flying saucer fruit” of the Brazilian rainforests

      candlenut * a nut used in Indonesia and Malaysia as a thickening agent in curries

      canella * a now obsolete term for cinnamon

      canistel * a widely cultivated food fruit known in Taiwan as “peach of the immortals”

      cannellini * a type of large white kidney bean frequently used in Italian cooking

      canola * a variety of oilseed rape yielding a palatable and healthier cooking oil

      cantaloupe * a small muskmelon, informally classified as a “fruit-vegetable”

      capers * pickled flower buds or young shrub berries used as a flavouring or garnish

      capsicum * a genus of chillies including especially the milder sweet bell peppers

      carambola * a juicy tropical fruit enjoyed fresh or cooked; also known as the starfruit

      caraway * Persian cumin, an everyday culinary seed-spice

      cardamony * an older variant spelling of cardamom, an expensive yet popular spice

      cardoon * a thistly plant whose roots, stalk, stems and buds alike are entirely edible

      carob * the “locust bean,” trumpeted as a healthy substitute for cocoa in chocolate

      cascabel * a moderately pungent chilli pepper cultivated across its native Mexico

      cassabanana * a sweet, fragrant melon fruit containing nary a hint of banana

      cassareep * a West Indies condiment made from the bitter root of the manioc tuber

      cassonade * unrefined, or brown, sugar

      cedrate * a variety of citron fruit much used in jams

      celender * Old English coriander, the oldest of all the culinary herbs

      celeriac * celery knob; an aromatic root eaten either raw or cooked

      celtuce * stem lettuce; a celery-like cultivar of lettuce with edible stalks and leaves

      chanterelle * a class of wild, woodland mushrooms, widely consumed

      charlock * a wild mustard green and common cornfield weed, it was a widespread food source of last resort during the years of Ireland’s “great hunger”

      checkerberry * an edible American fruit sometimes called the teaberry or boxberry

      cherimoya * a conical, white-fleshed food fruit known to some as a “custard apple”

      chervil * French parsley seasoning; etymologically, it means “the happy herb”

      chibol * a dialectal term for the sybee, or spring onion

      chilgoza * an edible Himalayan pine nut, and rich local source of carbohydrates and proteins

      chiltepin * a Texan chilli pepper packing significantly more intense heat than its state neighbour the jalapeño

      chinkapin * the “dwarf chestnut,” an edible nut gleaned or foraged gourmet-style

      chipotle * smoked jalapeño, a popular Mexican culinary spice and sauce base

      chives * the smallest members of the onion family used in the kitchen

      chokecherry * an edible fruit requiring to be cooked well due to its cyanide content

      choricero * a fleshy red pepper with an important role in northern Spanish cuisine

      cicely * any of several culinary herbs of the celery family, most notably sweet cicely

      cilantro * coriander, as it is better known stateside

      cipollini * the “wild onion” bulbs of grape hyacinth, a staple of Italian gastronomy

      citrangequat * a trigeneric citrus fruit hybrid, crossing the citrange with the kumquat

      clavers * white clover when used as a salad ingredient

      clementine * a citrus fruit cross between the Seville orange and the tangerine

      cloudberry * a northern bramble fruit popular across Scandinavia as a base for jam

      coco de mer * the sea coconut, often encountered as a flavouring in Cantonese soups

      cocoa * the fermented seed of the cacao tree, and basis of all chocolate preparations

      cocoyam * a common name for the taro and malanga tropical root vegetable crops

      colewort * an older name for the cabbage, notably young cabbage reserved for salads

      collards * kale leaves, eaten as a vegetable; a staple of Southern US “soul food”

      colombo * West Indies curry powder

      coloquinty * an edible gourd variously known as “bitter apple” and “vine of Sodom”

      colythron * a ripe fig

      copra * coconut oil, a versatile if high-fat, high-calorie cooking product

      cornflour * corn meal or starch ground to a powder for use as a thickener in cooking

      cornichons * immature cucumbers or miniature gherkins, pickled French-style

      costard * an ancient British ribbed cooking apple

      costmary * a popular medieval pot herb prized for its spearmint astringency

      cottonfruit СКАЧАТЬ