Glossary P

Peppered Beef refers to a term used to describe a beef that has been cured, smoked, coated, injected, etc., with pepper or similar spices and flavorings.

Pepperpot Soup refers to a peppery soup as its name implies. Pepperpot Soup is made from a spinach-like Callaloo which gives the soup its green colour Pepperpot Soup also includes pig tails, salt pork or salt beef, coconut milk, okra and plenty of spices.

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Pera is the Italian word for pear, a type of fruit. Pera is eaten out of hand in place of sweets or desserts, and can also be made into jams, preserves, Sorbetto and added into fruit

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Perdreau à l' Auvergnate is French culinary term which literally means "Partridge in the style of the Auvergne." It refers to Auvergne dish made of young partridge stewed in white wine. Perdreau is the French word for "young partridge".

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Perdrix is the French term for "Partridge". In France, Perdrix is cooked into various kind of dishes.

Perdrix à l' Auvergnate is French culinary term which literally means "Partridge in the style of the Auvergne." It refers to Auvergne dish made of partridge stewed with white wine. Perdrix is the French word for "partridge"

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Perets (?????) is the Russian word for "Pepper"

Deutsch: Parfüm / Español: Perfume / Português: Perfume / Français: Parfum / Italiano: Profumo

Perfume in the food context refers to the aromatic qualities of a dish or ingredient, describing the way certain foods emit pleasant, fragrant scents that enhance the overall sensory experience. The term is used to highlight the bouquet of smells that can influence taste, evoke memories, or create a more appealing dining experience. This concept of perfume in food often involves the natural aromas released by herbs, spices, fruits, and other ingredients during preparation or consumption.

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Peria is Bahasia Malaysian word for bitter gourd.

Bitter gours is Fu kwa in Chinese and in Tamil it is known as Pavakkai

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Perico is the Colombian term for cafe con leche, white coffee, or coffee with milk

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