cook's glossary

A fragrant, sweetish vinegar from Modena, Italy, made from concentrated grape juice and aged in wooden barrels for at least 10 years.

With 'ali' meaning garlic and 'oli' meaning oil, this Provencal classic marries well with fish, meats and vegetables.

A low-fat, high-fibre bran-based breakfast cereal.

Also known as pimento or Jamaican pepper; so-named because it tastes like a combination of nutmeg, cumin, clove and cinnamon - all spices.

flat, pointed ended nuts with pitted brown shell enclosing a creamy white kernel which is covered by a brown skin
BLANCHED brown skins removed
ESSENCE extract
FLAKED paper-thin slices
MEAL also known as ground almonds; nuts are powdered to a flour-like texture, for use in baking or as a thickening agent
SLIVERED lengthways-cut, small pieces
VIENNA toffee-coated nuts

A synthetically produced substance used sparingly to impart an almond flavour to foods.

Also known as ground almonds; the nut is powdered to a flour-like texture, for us in baking or as a thickening agent.

Paper-thin almond slices.

cruchy or soft small Italian-style macroons based on ground almonds.

Well-trimmed mid-loin ribs.