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Welcome to the Celtnet glossary of food terms. As this recipe site has grown and the total number of recipes range across everythign from breakfast to brewing it has become obvious that a whole slew of recipe and cooking-associated terms are spread across the various pages of this site. These pages are an attempt at bringing all these recipe- and cookery-associated terms together into one place. To use this glossary simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you! |
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Below, you will find an example wild food entry produced randomly from our database:
Food Glossary Entry For: SassafrasThis is the description page for Sassafras and includes a description as well as an image, if available and a selection of recipes from this site that relates to the cookery term: Sassafras.  Sassafras, Sassafras albidum or Sassafras tzumu are two species of deciduous trees belonging to the Lauraceae (laurel) family. The trees are native to North America and eastern Asai and grow from 15–35m tall with a trunk that ranges from 70 to 150 cm in diameter. Sassafras is distinguished by having three distinct leaf types bourne on the same branch: unlobed oval, bilobed and trilobed (as most of the leavs in the image are). Young leaves produce a scent very similar to lemons when crushed. The young leaves are also mucilaginous in nature and for this reason are used to thicken sauces and soups. The dried and powdered leaves of sassafras is known as filé powder which can either be green (from the green leaves) or black (when made from the red autumnal foliage of Sassafras). It is a key ingredient in Cajun, Creole and other Louisiana-based cuisines. An example being filé gumbo. Filé powder is also a critical ingredient in authentic Cajun blackening sauces. Though generally sold as a spice (it is said that Sassafras is the only spice originating from North America) filé powder is actually a herb as it derives from the leaves of the Sassafras tree. Internal Cross-reference Herb Guide |
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Below you will find links to other pages dealing with the various cookery terms described on this site
List of Spices 'A'
List of Spices 'B' List of Spices 'C' List of Spices 'D' List of Spices 'E' List of Spices 'F' List of Spices 'G' List of Spices 'H' List of Spices 'I' List of Spices 'J' List of Spices 'K' List of Spices 'L' List of Spices 'M' List of Spices 'N' List of Spices 'O' List of Spices 'P' List of Spices 'Q' List of Spices 'R' List of Spices 'S' List of Spices 'T' List of Spices 'U' List of Spices 'V' List of Spices 'W' List of Spices 'X' List of Spices 'Y' List of Spices 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any gift you make goes towards the One Million People campaign that seeks to make a range of old and ancient recipe texts (with translations) freely available on the web. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
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Recipe Information: 114
Le Creuset, established in 1925, is one of France's most well know brands. Originating from a collaboration between a metal caster and an enameller, Le Creuset's enamelled cast iron cookware, particularly their cocottes (casseroles) are rightly famous and deserve a place in every serious cook's kitchen. Learn more about the company's history and product ranges here.
Recipe Information: 114
Two very popular juicers, the Breville BJE510XL and the Omega VRT330, are compared for speed, ease of use, consumer ratings, and range of produce they juice well.
Recipe Information: 66
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Recipe Information: 115
How to make a Christmas Bulb Cupcake, cinnamon marshmallow frosting and answers to important cupcake questions like how to freeze frosted cupcakes, how long do cupcakes last and the best way to transport cupcakes. Professional cake and cupcake decorator Leigh Wyryha stops by to share her secrets in this exclusive interview.
Recipe Information: 35
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Recipe Information: 56
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Recipe Information: 56
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Recipe Information: 114
The use of k cups makes brewing coffee fast and easy. Learn more about k cups.
Recipe Information: 115
Blending different teas can create great new flavors. Learn more about the process.
Recipe Information: 35
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
Ancient recipes, Roman Recipes, Meideval Recipes, Elizabethan Recipes, Georgian Recipes, Victorian Recipes
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