Glossary P

The food glossary +++ Popular Articles: 'Pork', 'Pepper', 'Potato'

Poisson is the French generic word for fish.

Poitin refers to a potent alcoholic beverage made from barley, water and sugar. Poitin is popular in Ireland.

Poivrade is a French sauce prepared for game meats, that is made of Mirepoix and game trimmings, crushed peppercorns and herbs, and demi-glace.

Poivrade sauce is a French demi-glace sauce with white wine, vinegar and black peppercorns, usually used when cooking venison or hare.

Poivre is the French word for "pepper".

Poivre blanc is the French word for "white pepper".

Poivre noir is a French word for "black pepper". It is also known as "poivre gris".

Poivron is the French word for pepper (capsicum), sweet bell pepper, red or green.

Poissons