The Glorious Food Glossary
The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary is all about different kinds of food from all over the world and how they are prepared and what their main ingredients are.
Moreover, the glossary is all about what people all over the world are eating and drinking and their activities, festivities, marriages, etc that involves food.
This Food Glossary is all about food . . . glorious food. We tell you about the food, some stories about them and we try our best to make photos of them as we travel around the world. As of now, we are featuring extensively foods from Germany, the Philippines and the State of Kerala, India, but we will add more pictures for you to enjoy as we discover the food of the world... as we travel around the globe.
All articles are available through the search function or via the A to Z line at the top of every page.
Masala Podi
Masala Podi is the Malayalam term for Masala Powder which is used extensively in Indian cooking, especially in Kerala, India for making curries and other foods.
Masala Podi is sometimes referred to as Garam Masala, but based on my experience Masala Podi from Kerala, India is tasting much, much better than the Garam Masala I bought in Germany.
Masala Podi is used in such dish as Egg Masala, Beef Masala. I can guarantee you that you will also love this spice (Masala) when i have tasted dishes cooked with it. I have grown to love it and I am searching for Indian stores in Bremen, Germany to find the right Masala so I can again cook my favorite Masala Beef.
Masala Podi is available in spice shops around Kerala and also available plastic bottles in groceries.
Pictures below are Masala Podi bought from a spice shops in Allepey, Kerala, India and Masala Podi in plastic bottles in supermarkets and groceries.
Hungarian cuisine
Deutsch: Ungarische Küche / Español: Gastronomía húngara / Português: Culinária húngara / Français: Cuisine hongroise / Italiano: Cucina ungherese
The Hungarian cuisine represents a rich and historically layered culinary tradition that has evolved under the influence of Central European, Balkan, and Ottoman cultures. Characterized by its bold flavors, generous use of spices, and hearty ingredients, it reflects Hungary's agricultural heritage and its position as a crossroads of empires. While often associated with iconic dishes like goulash, its diversity extends far beyond, encompassing soups, stews, pastries, and preserved meats that vary by region and season.
Mellowing
Deutsch: Milderung / Español: Suavización / Português: Amaciamento / Français: Adoucissement / Italiano: Ammorbidimento
Mellowing in the food context refers to the process of softening, reducing bitterness, or balancing flavours in food and beverages over time. This can occur naturally through aging, resting, or marinating, or it can be achieved with specific cooking techniques that allow flavours to develop and integrate. Mellowing is commonly applied in processes like aging spirits, fermenting foods, or letting dishes rest after cooking to enhance their taste and texture.
Kurumulaku
Kurumulaku, also known as black peppercorn, is a spice with a rich history and wide-ranging culinary applications. This article delves into the significance of Kurumulaku, provides examples of dishes that use it, discusses potential risks, and explores its historical and legal aspects, if applicable. Additionally, we'll list some spices similar to Kurumulaku.
Braising
Deutsch: Schmoren / Español: Estofado / Português: Refogar / Français: Braisage / Italiano: Brasatura
Braising is a cooking method that involves two key steps: searing food at a high temperature and then cooking it slowly in liquid at a lower temperature. This technique is particularly suitable for tougher cuts of meat and hearty vegetables, as the slow cooking process helps to tenderize the ingredients and enhance their flavors.