Glossary P
Deutsch: Petersilie
Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 25 cm long with numerous 3 cm leaflets, and a taproot used as a food store over the winter. Parsley is widely used in Middle Eastern, European, and American cooking.
Deutsch: Pasta
Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes.
Deutsch: Pflanze
Plants, also called green plants (Viridiplantae in Latin), are living multicellular organisms of the kingdom Plantae. They form a clade that includes the flowering plants, conifers and other gymnosperms, ferns, clubmosses, hornworts, liverworts and mosses, as well as, depending on definition, the green algae. Plants exclude the red and brown seaweeds such as kelp, the fungi, Archaea and bacteria. Green plants have cell walls with cellulose and characteristically obtain most of their energy from sunlight via photosynthesis using chlorophyll contained in chloroplasts, which gives them their green color.
Deutsch: Kartoffel
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Nightshade family. The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat and maize.
Deutsch: Gebäck
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.