Glossary V

The food glossary +++ Popular Articles: 'Vegetable', 'Varutharacha', 'Vinegar'

Vyalenie refers to the Russian method of curing meats and fish that usually involves slow drying of a slightly salted ingredient

Vzvar is the Russian word for herb or vegetable -based sauce, that is usually served with meat and poultry. The most common in Russia

Van der Hum refers to a South African brandy-based liqueur which is flavoured with naartjie Peel and spices

Vlek is a South African term which means "to gut", clean or open out a fish or a carcase and "to cut" the meat into strips

Varak refers to a fine thin edible silver foil used to decorate or garnish Indian desserts and "paan". It has been known also to aid in digestion.