Glossary U
Deutsch: Umami / Español: Umami / Português: Umami / Français: Umami / Italiano: Umami
Umami in the food context is one of the five basic tastes, alongside sweet, salty, sour, and bitter. Often described as a "savory" or "meaty" taste, umami is the result of the presence of certain amino acids, particularly glutamates and nucleotides, in food. It enhances the depth and richness of flavour in dishes and is naturally present in foods such as tomatoes, aged cheese, mushrooms, and meats.
Deutsch: Upperi / Español: Upperi / Português: Upperi / Français: Upperi / Italiano: Upperi
Upperi is a term used in Kerala cuisine (South India) to refer to fried vegetable or fruit chips, often prepared as a snack or side dish. The term "upperi" is particularly known for its association with banana chips (nendran upperi), made from sliced raw plantains that are deep-fried in coconut oil until crisp. Upperi is commonly served during the traditional Kerala feast called Sadya, especially for festivals like Onam and Vishu.
Deutsch: Unakkameen / Español: Unakkameen / Português: Unakkameen / Français: Unakkameen / Italiano: Unakkameen
Unakkameen (sometimes spelled "Unakka Meen") is a traditional Indian food ingredient from the state of Kerala, referring to sun-dried fish. The term comes from the Malayalam words "unakka," meaning "dried," and "meen," meaning "fish." It is a staple in many Kerala households, valued for its distinctive salty flavour, long shelf life, and versatility in cooking. Unakkameen is typically made by drying small fish such as sardines, mackerel, or anchovies, which are preserved with salt and sun-dried until they achieve a firm, dehydrated texture.
Deutsch: Uzhunnuparippu / Español: Uzhunnuparippu / Português: Uzhunnuparippu / Français: Uzhunnuparippu / Italiano: Uzhunnuparippu
Uzhunnuparippu is the Malayalam term for split black gram (split urad dal), a type of lentil commonly used in South Indian cooking. The term comes from "uzhunnu," meaning black gram, and "parippu," meaning lentil or split legume. Uzhunnuparippu is a staple ingredient in Kerala cuisine and is known for its creamy texture and mild flavour, which makes it ideal for a variety of dishes, including curries, stews, and batters.
Deutsch: Hühnerkopf / Español: Cabeza de pollo / Português: Cabeça de frango / Français: Tête de poulet / Italiano: Testa di pollo
Ulo ng Manok refers to the head of a chicken, a part often used in various cuisines around the world, including Filipino cuisine. In many cultures, the chicken head is not commonly consumed or is considered a byproduct; however, in Filipino and other Asian cuisines, it is utilized in various dishes, showcasing a philosophy of minimizing waste and appreciating the whole animal.