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There are 20 entries in the glossary.

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Term Definition
Achillea
achilleaAchillea is a genus of about 85 flowering plants, in the family Asteraceae, commonly referred to as yarrow. They occur in Europe and temperate areas of Asia. A few grow in North America. These plants typically have frilly, hairy, aromatic leaves.These plants show large, flat clusters of small flowers at the top of the stem. These flowers can be white, yellow, orange, pink or red. A number of species are popular garden plants.
 
Alga Nori
Alga NoriAlga Nori is the Japanese name for various edible seaweed species of the red alga Porphyra. Originally, the term nori was more generic and referred to various kinds of seaweeds including Hijiki. One of the oldest descriptions about nori is dated back to around the 8th century. Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption.
 
Aloe vera
aloe veraAloe vera, also known as the Medicinal Aloe, is a species of succulent plant that probably originated in northern Africa. It is a stemless or very short-stemmed succulent plant growing to 60–100 cm. Aloe vera extracts may be useful in the treatment of diabetes and elevated blood lipids in humans. These positive effects are thought to be due to the presence of compounds such as mannans, anthraquinones and lectins.
 
Angelica
angelicaAngelica is a genus of about 50 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far North as Iceland and Lapland. They grow to 1-3 m tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers.Some varieties are grown as flavoring agents or for their medicinal properties. The most notable of these is Garden Angelica, which is commonly known simply as angelica.
 
Anise
anice stellatoAnise or Aniseed is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region. Containing liquorice-like components, anise is sweet and very aromatic. Aniseed is also used to make the Mexican drink "atole de anís" or champurrado which is similar to hot chocolate, the Turkish drink Raki, the Greek Ouzo, the Italian Sambuca, the spirit absinthe, the favourite for Arabic Arak, some root beer such as Virgil's Root Beer in the United States and as a digestive in India.
 
AsparagusasparagiAsparagus officinalis is a flowering plant species in the genus Asparagus from which the vegetable known as asparagus is obtained. Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound. CALORIE: 100 gr -> 29 kcal
 
AvocadoAvocadoThe avocado (also known as aguacate, butter or alligator pear) is a tree native to Mexico, Central and northern South America, classified in the flowering plant family Lauraceae. Avocados are a commercially valuable crop whose trees and fruit are cultivated in tropical climates throughout the world, producing a green-skinned, pear-shaped fruit that ripens after harvesting.
 
Banana
casco di bananeBanana is the common name for a fruit and also the herbaceous plants of the genus Musa which produce the commonly eaten fruit. They are native to the tropical region of Southeast Asia and Australia. Today, they are cultivated throughout the tropics. CALORIE: 100 gr -> 66 kcal.
 
Basilbasilico Basil is a tender low-growing herb that is grown as a perennial in warm, tropical climates. In cooked recipes it is generally added at the last moment, as cooking quickly destroys the flavour. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay. Basil is one of the main ingredients in pesto - a green Italian oil-and-herb sauce from the city of Genoa.
 
Broccoli
broccolThe word broccoli comes from the Italian broccolo, the diminuitive of brocco, meaning shoot, stalk. It is a cultivar of wild cabbage, remaining exactly the same species. There are three commonly grown types of broccoli. It is a cool-weather crop that does poorly in hot summer weather. It is high in vitamin C and soluble fiber and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium.