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.
Taurine
Deutsch: Taurin / Español: Taurina / Português: Taurina / Français: Taurine / Italiano: Taurina
Taurine is an amino acid-like compound found naturally in the body and in various foods, particularly animal-based products like meat, Fish, and dairy. In the food context, taurine is commonly added to energy drinks and dietary supplements because of its role in supporting energy metabolism, cardiovascular health, and muscle function. It is often included as an ingredient in functional foods and beverages targeted at athletes and individuals seeking enhanced physical performance.
Thorax
In the food context, thorax refers to the chest portion of certain animals, particularly seafood like crabs, lobsters, and other Crustaceans, where a significant amount of edible meat can be found. In these animals, the thorax is part of the main body section that includes the head and the legs. This area is often rich in flavour and contains meat that can be more challenging to extract compared to the claws or legs but is nonetheless prized in many culinary traditions.
Mead
Deutsch: Met / Español: Hidromiel / Português: Hidromel / Français: Hydromel / Italiano: Idromele
Mead is an alcoholic beverage created by fermenting honey with water, often with the addition of various fruits, spices, grains, or hops. It is one of the oldest known alcoholic beverages, with a history that can be traced back thousands of years across multiple cultures and continents. Mead is sometimes referred to as "honey wine," though the production process and flavor profiles can vary greatly from traditional grape wine.
Manchatti
Deutsch: Manchatti (selten; regionaler Snack aus Südindien) / Español: Manchatti (tentempié regional del sur de India) / Português: Manchatti (lanche regional do sul da Índia) / Français: Manchatti (en-cas régional du sud de l'Inde) / Italiano: Manchatti (spuntino regionale del sud dell'India)
The term Manchatti refers to a traditional deep-fried snack originating from the Kerala region of South India, prized for its crispy texture and savory-spicy flavor profile. Often prepared during festivals or as a street food, it exemplifies the culinary fusion of rice flour, lentils, and aromatic spices, reflecting the area's agricultural abundance and cultural heritage.