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.
Montmorency
Deutsch: Montmorency-Kirsche / Español: Cereza Montmorency / Português: Cereja Montmorency / Français: Cerise Montmorency / Italiano: Ciliegia Montmorency
Montmorency is a variety of tart cherry, scientifically known as Prunus cerasus, that is widely recognized for its bright red color and tangy flavor. Originating from the Montmorency region in France, this cherry variety has become a staple in culinary applications, particularly in baking and preserves. Its distinct taste and vibrant hue make it a popular choice among chefs and food enthusiasts alike.
Persimmon
Deutsch: Kaki / Español: Caqui / Português: Caqui / Français: Kaki / Italiano: Cachi
Persimmon is a type of fruit that comes from trees belonging to the genus Diospyros. Known for their bright orange color and sweet, honey-like flavor when ripe, persimmons are popular in many parts of the world, especially in East Asia, where they originated.
Bell
Deutsch: Paprika / Español: Pimiento / Português: Pimentão / Français: Poivron / Italiano: Peperone
Bell in the food context commonly refers to the bell pepper, a sweet, mild-flavoured fruit from the Capsicum annuum species. Bell peppers are widely used in global cuisines due to their versatility, vibrant colours (green, red, yellow, and orange), and nutritional value. Unlike other peppers in the Capsicum family, bell peppers are not spicy because they lack capsaicin, the compound responsible for heat in peppers.
Spatchcocked
Deutsch: Schmetterlingsschnitt / Español: Pollo abierto / Português: Frango aberto / Français: Poulet en crapaudine / Italiano: Pollo Spatchcock
Spatchcocked in the food context refers to a method of preparing poultry, typically a chicken or turkey, by removing the backbone and flattening the bird. This technique allows the bird to cook more evenly and quickly, particularly when grilling or roasting. By spreading the bird out flat, the heat reaches all parts more uniformly, ensuring crispy skin and moist, tender meat. Spatchcocking is a popular method for achieving faster and more efficient cooking, especially when grilling or roasting whole poultry.