Glossary P

Deutsch: Pinangat na Galunggong / Español: Pinangat na Galunggong / Português: Pinangat na Galunggong / Français: Pinangat na Galunggong / Italiano: Pinangat na Galunggong

Pinangat na Galunggong is a Filipino culinary dish that features galunggong (round scad) cooked in a tangy and savory sauce made from tomatoes, vinegar, and sometimes coconut milk. This dish utilizes the pinangat cooking method, which involves simmering fish in a mixture of vinegar or souring agents and spices, highlighting the Filipino cuisine's preference for combining sour and savory flavors.

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Pinapaitan (Ilokano) is a filipino term for a dish of goat meat with goat bile.

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Pinausukan is a Filipino term which means to smoke fish and meats for added flavor.

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Pincage refers to the French cooking technique. Pincage is pronounced pin-sahge and derived from the French word pincer, or to stiffen or pinch, this technique refers to what happens to tomato paste when it is cooked for a few minutes.

Deutsch: Zange / Español: Pinza / Português: Pinça / Français: Pince / Italiano: Pinza

Pincer in the food context refers to a cooking technique where ingredients, typically meat or bones, are browned in fat to enhance their flavour and colour. This technique is commonly used as part of the base for making stocks, sauces, or stews, as it intensifies the depth of the dish.

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Pinchos refers to tiny morsels of food or small tapas which are enjoyed most in the Basque region of Spain.

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Pincinelli is a a kind of pasta which is synonymous with Bigoli and Bigui Pasta. Pincinelli thick spaghetti with rough surfaces which is suitable for absorbing sauces. Pincinelli is also described as coarse, home-made, hollow wholemeal spaghetti from Bassano del Grappa in the Veneto in north eastern Italy. It is made using a special press called a Torchio and was traditionally made as one long continuous piece for a meal.

Pinda is Bengali word which literally means "lump". It actually refers to a cooked rice and fish made into light balls (like a "lump") which is made as an offering to appease the ancestors and the dead persons during a Hindu funeral.

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Pindur refers to a traditional mild or spicy relish of red peppers, tomatoes, aubergines and different spices which is popular in Balkan countries, like Serbia. Aubergines, red peppers and tomatoes chunks combined with spices give Pindur an appetising flavor, appealing color and pleasant aroma. Pindur is commonly used as a summer spread. Pindur which is also knowns as Pindjur is similar to Ajvar but is generally made with aubergines. In some regions, Ajvar and Pindur are used interchangeably because they basically used the same ingredients. The process of creating this relish is very long, just like the creation of Ajvar. The process involves baking some of the ingredients for hours, also roasting the peppers and aubergines and peeling them. Pindur is a tasty way to consume vegetables as it can be consumed as a salad, but it works well with about anything, as a sandwinch spread or a dip for raw vegetables. Pindur is pronounced "pind-zhur". A relish is a cooked, pickled, or chopped vegetable or fruit food item which is typically used as a condiment and Ajvar is relish, made principally from red bell peppers, with eggplant, garlic and chili pepper. Ajvar originated from Serbia, and was therefore for long time known as "Serbian salad" or "Serbian vegetable caviar".

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Deutsch: Ananas / Indian: Kaithachakka
The pineapple (Ananas comosus) is a tropical plant with edible multiple fruit consisting of coalesced berries, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit,[possibly flowering in 20 to 24 months and fruiting in the following six months. Pineapple does not ripen significantly post-harvest. Pineapples are consumed fresh, cooked, juiced, and preserved, and are found in a wide array of cuisines.

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