Glossary V

The food glossary +++ Popular Articles: 'Vegetable', 'Vinegar', 'Vitamin'

Deutsch: Wodka / Español: Vodka / Português: Vodca / Français: Vodka / Italiano: Vodka

Vodka is a clear distilled alcoholic beverage with origins in Eastern Europe, typically composed of water and ethanol. In the food context, vodka is not only consumed as a beverage but also used as an ingredient in various culinary applications.

Deutsch: Vitamin / Español: Vitamina / Português: Vitamina / Français: Vitamine / Italiano: Vitamina

Vitamin is an organic compound and an essential nutrient that an organism requires in limited amounts. An organic chemical compound (or related set of compounds) is called a vitamin when the organism cannot synthesize the compound in sufficient quantities, and it must be obtained through the diet; thus, the term vitamin is conditional upon the circumstances and the particular organism.

Vanpayar, also known as red gram or red cowpea, is a versatile legume that plays a significant role in many cuisines around the world. This nutritious ingredient is packed with essential nutrients and is commonly used in a variety of dishes. In this article, we will explore Vanpayar's definition, culinary uses, nutritional benefits, potential risks, and provide a popular recipe. We'll also touch upon its history and legal considerations and suggest some similar legumes for your culinary adventures.

Vefa Bozacisi refers to Turkey's tavern-like Boza outlet where Ottoman culinary tradition of drinking Boza has been protected since 1876 when Vefa Bozacisi was first opened by the current owner’s great grandfather in the Istanbul district of Vefa.

Indian: Semiya
Vermicelli is a traditional type of pasta round in section which is thinner than spaghetti.

Deutsch: Essig
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria.