Glossary S
Deutsch: Speisesalz
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent.
Deutsch: Sardinien
In the food context, "Sardinia" refers to the Italian island of Sardinia, which has a rich culinary tradition that is influenced by its unique geography and history. Sardinian cuisine is known for its hearty, rustic dishes that feature local ingredients, such as seafood, meat, cheese, and bread.
Deutsch: Gewürz / Español: Especia / Português: Especiaria / Français: Spice / Italiano: Spezia
A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to hide other flavors.[1]
Spices are distinguished from herbs, which are parts of leafy green plants also used for flavoring or as garnish.
Deutsch: Sauce
Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans. Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.
Sauce refers to richly flavored stock or liquid used to complement a food. The kinds of foundation sauces are: brown, tomato, white, cream, egg, and butter. Sauces can be savory or sweet. Gravies is a kind meat-flavored savory sauces made from roasted meat drippings, while Sweet sauces include whipped cream, sugar syrups, fruit , caramel and custards.
Deutsch: Suppe
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
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