Glossary E

E kai is the Maori term which means "eat

Read more …

Earthnuts is another name of Chufa or Chufa Nuts, a tiny, tuberous roots of an African plant of the sedge family that is a primary base for Horchata.

Read more …

Deutsch: Osterei / Español: Huevo de Pascua / Português: Ovo da Páscoa / French: Å’uf de Pâques / Italiano: Uovo di Pasqua /

Easter Egg in the food context refers to a delightful and often decorative treat associated with the Easter holiday. These eggs are typically made from chocolate or sugar and are designed to resemble real eggs. Easter Eggs are a cherished tradition in many cultures, where they symbolize rebirth and new beginnings. They come in various sizes, colors, and designs, making them a popular treat during the Easter season.

Read more …

Eau is the French term for water

Ebed is the Hungarian word for lunch

Écaler (Ecaler ) is the French word which means "to shuck" (nuts); to remove the outer covering of nuts, like peanuts, walnuts. etc. It also means to peel, to pare (shell, eggs, etc).

Écaler is synonymous with the word "Decortiquer" which means to husk; to shell or; to core.

Écaler is pronounced "e ka le"

Echalote is the French word for "shallot"

- Echiré (Butter) : Echiré refers to the brand of the finest French butter, preferred by French chefs, with an AOC pedigree, from the region of Poitou-Charentes along the Atlantic coast, specifically in Echiré, a village in the Deux-Sèvres Department of the Poitou-Charentes. Echiré has a delicious, unique flavor. Experiments were said to demonstrate that this flavor comes directly from the grass the cows graze on and not from the milk that goes to make the butter. However, no theories have been put forward further as to why Echiré grass should produce a different taste to any other, though the soil in this area is geologically different from that of neighbouring areas, and it may be in this soil that the secret is buried. The terrain and climate of Echiré village are certainly well suited to dairy farming which has taken place in the area for many centuries, the Romans named it first, calling it Scauriacum and later Escauriacus and then in around 1208 the name changed for the last time to Echiré. In 1894, the Société de Laiterie Coopèrative d’ Echiré was set up on the banks of the river Sèvre. Over a hundred years later the butter they produce has come to be widely regarded as the best in the world. Not only has it been granted a prestigious label of Origin – AOC Beurre des Deux-Sèvres - but the Coopérative has been granted International Organisation for Standardisation (ISO) certification for the entire process of manufacture from the collection of the milk to the sale of the finished product. Echiré butter can be purchased unsalted, slightly salted or as cooking/pastry butter. Now I wonder, where I can buy Echiré Butter in Germany, I love butter so much and a very good butter will make my day.

Read more …

Ecossaise is the French term which means "the way of the Scottish" or is in Scottish style or manner.

Read more …

Deutsch: Edamame / Español: Edamame / Português: Edamame / Français: Edamame / Italiano: Edamame

Edamame are young soybeans that have been harvested before they have ripened or hardened. Typically found in East Asian cuisines, they are available in the pod or as shelled beans and are known for their sweet, slightly nutty flavor, and firm texture.

Read more …