Glossary R

Randhuni is the Hindi name of celery. Celery is a popular herb and vegetable in Europe and other parts of the world. The roots, leaves are used for garnishing purposes as well as can

Ranga refers to one of Bolivia's thick soup made with the stomack of the cow.

Raparperi is the Finnish term for rhubarb

Raparperi is pronounced "rah-pahr-pay-ree"

Raparperikiisseli is a Rhubarb pudding from Finland. It is made of stewed rhubarb which is thickened and sweetened with cornstarch and then serve usually with cream

Raper is a French term which means to grate, to reduce to thin slices or powder using a grating tool, example when grating cheese.

Rärangi is the Maori term for table

Rarebit is refers to the classic Welsh Cheese sauce which is a combination cheddar, beer and milk, usually served over toast. This Cheese sauce is typically made with ale, cheese, dry mustard, black pepper, and Worcestershire sauce. The sauce is traditionally served over toast or crackers, sometimes with crumbled bacon.

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Rarebit is also called Welsh Rarebit. (see Wesh Rarebit).

Ras el hanout refers to a powdered spice mixture, used in Arabic and north African cooking, with a sweet and pungent flavor.

Ras malai is referring to an Indian cheese dumplings cooked in cream and served cold.

Rasam refers to the sour, spicy and tangy clear/thin soup from Kerala, India using basic ingredients, among which is the Tamarind (Tamarind Paste) which gives Rasam its sour taste. Tomatoes and Lemon are also used to make Rasam taste sour. Other ingredients and spices used for making Rasam are onions, ginger, garlic, turmeric powder, mustard seeds, pepper, red chilies and a bit of Jaggery. Other versions make use of Cumin, Coriander and of course the Curry Leaves which seems to be a must in all the dishes from Kerala.

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Glossary R

Randhuni

Ranga

Raparperi

Raparperikiisseli

Raper

Rärangi

Rarebit

Ras el hanout

Ras malai

Rasam

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