Glossary N
Deutsch: Kaisergranat / Español: Cigala / Português: Lagostim / Français: Langoustine / Italiano: Scampo
The Norway Lobster, scientifically known as Nephrops norvegicus, is a commercially significant crustacean species primarily harvested for its delicate, sweet-tasting meat. Often marketed under names such as Dublin Bay prawn, langoustine, or scampi, this species plays a crucial role in European fisheries and culinary traditions. Its distribution spans the northeastern Atlantic Ocean and adjacent seas, where it inhabits muddy seabeds at depths ranging from 20 to 800 meters.
Nougat de Montelimar refers to French nougat which is made from almonds, pistachios, honey and egg whites. It is soft, chewy, sticky and rich with nutty flavor.
French nougat candy has its origins in the Orient many thousands of years ago when honey and nuts were first combined and France has been making its own version for many hundreds of years. In the 17th century, near Montelimar in the south of France, Olivier de Serres began growing almond trees and using the nuts along with honey to make his nougat which is now called Nougat de Montelimar . Over the years, the recipe for the candy changed to include egg whites to make this nougat candy more airy and light.
These days the Nougat de Montelimar is sanctioned by an AOC (Appellation d'Origine Controlee) - a product that marks itself with the appellation must contain a minimum of 30 percent almonds or 28 percent almonds and 2 percent pistachios and 25 percent honey.
This French candy is featured as one of the thirteen (13) desserts at Christmas eve celebrations in Provence, but it is available all year round in southern France.
Nsaamè refers to Mali's rice dish with meat and vegetables. Nsaamè is usually prepared to celebrate life-cycle rituals, such as, naming ceremonies, weddings) and other ceremonial and festive events.
Nsaamè is also known as Riz au Gras.