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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Curry leaves
Curry leaves (not related to curry powder) come from a citrus tree found predominantly in the South Asian region. Also known as sweet neem leaves, this herb...
Curry powder
Curry powder is a ground spice mixture that can include cinnamon, cloves, cumin and coriander, mustard seeds, black pepper, chilli, fenugreek and turmeric....
Daikon
From the radish family, daikon is associated with Japanese cuisine and has a light peppery flavour. Large and white, it can be eaten raw or cooked or pickled.
Dandelion leaves
With a mild, slightly bitter taste, young dandelion leaves are good added to salads, especially when used as a contrast to a sweet ingredient. Otherwise, the...
Dariole mould
Dariole moulds are stainless steel moulds used to make creme caramels, jellies and desserts. As an alternative, use soufflé moulds or heavy duty porcelain...
Dashi powder
An instant Japanese soup stock made from dried bonito (tuna) flakes and konbu/kombu (kelp). They are simmered in water and dehydrated and powdered.
Date syrup
A natural, wholesome sweetener that you can use to replace honey, maple syrup or golden syrup. It adds richness and depth to cakes and loaves, a naturally...
Den miso
Japanese chef Nobu Matsuhisa made this umami-rich seasoning famous, using it as a marinade for his legendary grilled black cod (in Auckland a version is...
Dukkah
Dukkah is an Egyptian spice and ground nut mix. It is best known for being served with olive oil to dip bread in to. You can buy it pre-made, and there are...
Fennel
Fennel (also called saunf) seeds comes from the fennel herb plant (part of the parsley and celery family) and it imparts a sweet aroma with an aniseed...