Glossary R
Rambutan in the food context refers to a tropical fruit native to Southeast Asia, often recognized by its hairy or spiky outer skin. The scientific name of this fruit is Nephelium lappaceum. Rambutan is renowned for its sweet and juicy flesh, making it a popular fruit in many countries with tropical climates. It is enjoyed fresh as a snack, used in desserts, and sometimes even processed into jams or canned fruit.
Deutsch: Reiswein / Español: Vino de arroz / Português: Vinho de arroz / Français: Vin de riz / Italiano: Vino di riso /
Rice wine, called Geo Niang, is a very popular drink in China.
Deutsch: Rettich / Indian: Mullanki
The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family, that was domesticated in Europe, in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production.
Deutsch: Rösten
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast.
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