cook's glossary

BEAN dried, long, thin pod from a tropical golden orchid grown in Central and South America and Tahiti; the tiny black seeds inside the bean are used to impart a luscious vanilla flavour in baking and desserts.
ESSENCE obtained from vanilla beans infused in water. A non-alcoholic version of essence.
EXTRACT, CONCENTRATED essence that ghas been reduced in a sugar syrup to a more concentrated from. Use 1:2 in place of essence/ extract or 2:1 in place of beans.

an inexpensive substitute for pure vanilla extract, made with synthetic vanillin and other flavourings

(frozen) consists of frozen corn, peas, capsicum, carrot and other vegetables

unfermented grape juice, with a delicate lemon-vinegar flavour. Available from delicatessens.

Also known as sen mee, mei fun or bee hoon. Similar to bean threads, only are longer and made with rice flour instead of mung bean starch.

Toffee-coated nut.

not a mint at all, this narrow-leafed, pungent herb, also known as Cambodian mint and laksa leaf (daun laksa) is widely used in many Asian soups and salads

BALSAMIC authentic only from the province of Modena, Italy; made from a regional wine of white trebbiano grapes specially processed then aged in antique wooden casks to give an exquisite pungent flavour
CIDER made from fermented apples
MALT made from fermented red wine
RICE made from fermented rice, colourless and flavoured with sugar and salt. Also known as seasoned rice vinegar
WHITE WINE made from white wine RED WINE based on fermented red wine