Glossary T

Deutsch: Tinktur / Español: Tintura / Português: Tintura / Français: Teinture / Italiano: Tintura

Tincture in the food context refers to a concentrated liquid extract made by soaking herbs, spices, or other plant materials in alcohol or a combination of alcohol and water. This process allows the active compounds and flavours from the plant material to infuse into the liquid, creating a potent extract that can be used to flavour foods and beverages.

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Tinda (Citrullus lanatus var. fistulosus / Praecitrullus fistulosus) also called Punjabi Tinda or Gourde Ronde de l'Inde refer to a variety of gourd small round fruits, about apple size, pale green and covered with soft fuzz and has a white flesh similar to zucchinis. Tinda is prepared in India in a number of ways, like cooking it with curry or served with eggplant, potatoes or other vegetables. Tinda is also listed in the menu of many indian restaurants. Tinda is also known as Akra Tinda, Baby Indian Pumpkin, or Apple Gourd.

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Deutsch: Laden / Español: Tienda / Português: Loja / Français: Magasin / Italiano: Negozio

In the food context, Tindahan refers to a small store or shop in the Philippines that sells a variety of food items alongside other everyday necessities. These can range from small, family-run corner shops to slightly larger grocery outlets. In many Filipino communities, the tindahan is a crucial source of daily essentials, offering everything from fresh produce, snacks, and canned goods to beverages and household items.

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Deutsch: Tinola / Español: Tinola / Português: Tinola / Français: Tinola / Italiano: Tinola

Tinola is a traditional Filipino soup that is both nourishing and flavorful, primarily made with chicken, green papaya, and chili pepper leaves or malunggay (moringa) leaves. It is a staple dish in Philippine cuisine, known for its soothing broth flavored with ginger, onions, and fish sauce.

Traditionally, it is made from chicken meat, a vegetable like green papaya or chayote, and a dark leafy vegetable like the leaves of the pepper plant (Dahon ng Sili) or malunggay, ginger and onion. However, since the Philippines is composed of many regions, there are several varities of Tinola made of other kinds of meat and vegetables

Other vegetables added to the Tinola are: Upo as a substitute for papaya and spinach as a substitute for the leaves of the pepper plant,

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Tinta Roriz refers to a grape variety which is also known as Tempranillo in Spain and is the only key 'Port' variety that is widely planted outside of Portugal. Tinta Roriz produces large crops that can vary widely in quality depending on the vintage and the vineyard site. Its wines can range from light in body to full bodied with heavy tannins. It is not a grape that makes very good wine on its own but it can be useful when used as a "spice grape" in a blend. Tinta Roriz is the only classic variety of the Douro not indigenous to Portugal. It is known in Spain, its birthplace, as Tempranillo. The name, from "temprana," or "early," refers to its trait of ripening early. Of the top varietals, Tinta Roriz is the most variable in in quality. High in vigor, moderate in productivity and highly resistant to heat and aridity, Tinta Roriz grows best on hot, dry south-facing schist slopes, away from water, with shelter from wind. Such siting helps curb the vine’s vigor and also helps it avoid rot, to which it is susceptible. The Tinta Roriz produces thick-skinned, deeply-colored grapes not too high in acidity which yield masculine wines of firm tannic structure, excellent complexity and distinctive resiny fragrance. It constitutes 12.1% of plantings in the Douro Valley, the second most prevalent vine. Alternate name of Tinta Roriz are: Tempranillo; Aragonez; possibly the Valdepeñas of California

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Tintenfisch also known as zehnarmiger Tintenfisch, is a German word for Squid, calamari, octopus, or cuttlefish.

Tintenfische is the German word for "Squids".

English: Pork blood stew / Deutsch: Blutwurst / Español: Estofado de sangre de cerdo / Português: Ensopado de sangue de porco / Français: Ragoût de sang de porc / Italiano: Stufato di sangue di Maiale /

Tinumis refers to the Nueva Ecija's version of Diniguan (Blood Stew) . The only difference is that in Nueva Ecija they use tamarind young leaves as a souring agent instead of the usual vinegar (Suka) used in other places in the Philippines when cooking the Dinuguan (Blood Stew)

English: Steamed meatloaf / Deutsch: Gedämpfter Hackbraten / Español: Estofado al vapor de Carne / Português: Bolo de carne cozido a vapor / Français: Terrine de viande cuite à la vapeur / Italiano: Polpettone al vapore /

Tinumok refers to a dish from the Philippines, particularly from the Bicol Region made from Gabi known in English as Taro leaves filled with mixture of shrimps, flaked fish or fish, young coconut ,onion, shrimp paste and boiled in coconut milk spiced with ginger, chili and lemon grass.

Tinumok can also be made using meat (pork or chicken) rolled in Taro (Gabi in Filipino) leaves and cooked with coconut milk. This dish is almost similar to Laing and Pinangat which is also made from the leaves of Taro.

Tinumok, like any other Philippines dishes has many variations, considering that the Philippines is made up of many Regions and each Region has its own version of the dish. Tinumok is called Tinuktok and Pinangat in some Visayan Regions, like Iloilo.

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Tinürü refers to the name of the old ovens where traditional breads were mostly baked at home in the earlier times. Tinürü is now called "Tandir". Based on Turkey's historical records, assorted flavored breads were created with the addition of butter, spices and fragrant herbs during the feast days of the olden days. Flavorings used were usually spices and herbs, such as salt, cumin, nigella seed, fennel, saffron, sesame, mustard and watermelon seeds. Delicious flavored breads, sesame, watermelon, sunflower and poppy seeds are still being used nowadays in Germany, Bread with watermelon seeds is my favorite, especially when it is freshly baked, even the watermelon seeds are crispy. I can not resist these breads, one of my favorite things in Germany.

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