Glossary R

The food glossary +++ Popular Articles: 'Ripening', 'Restaurant', 'Ribeye'

Reduire is a French term which means to reduce or to heat a liquid in or to reduce it in volume by boiling.

Rondelle is a French term for small round slice.

Roncal refers to the smoky flavored ewe's milk cheese from Navarra, Spain.

Rocca is referring to Arabia's aromatic salad green with a peppery mustard flavour, used in salads or mixed with hot yoghurt

Red eye coffee refers to a mixture of half brewed coffee and half brewed espresso

Rotlo refers to millet bread which is a typical Cutchi/Gujarati food.

Page 32 of 54

Reduire