Aromatic rice is rice with natural chemical compounds which give it a distinctive scent. Numerous varietals of rice are aromatic, ranging from the famous Basmati to much lesser known Randhunipagal.
Strongly aromatic and very intensive fragrance; fiery and burning taste. Main constituents ...
Aroma
A cheese's smell or odour which can vary from lightly aromatic to ferociously overpowering. Note that while most strong smelling cheese will also be strong tasting, this does not apply to all. Limburger is a case in point.
aromates: Aromatic herbs or spices
arroser: To baste
ascorbic acid: Commonly known as vitamin C; found in citrus fruits and blackcurrants. Necessary for growth and good health ...
Aromatics - Plant ingredients, such as herbs and spices, used to enhance the flavor and fragrance of food.
Arrowroot - A fine starch extracted from the rhizomes of plants of the genus Maranta.
Aroma - describes flavor and fragrance, both closely related.
Arrack/Arak/Raki - strong liquor distilled in North Africa and in Arab lands. It is drunk in very small portions.
Aromatic Rice - Rices with a nutty or popcorn aroma and flavor.
Arrowroot - A starchy, tasteless powder used as a thickening agent. It should be mixed with cold liquid before it is added to hot mixtures. See: Ingredient Substitutions ...
Aromatic - Any herb, spice, or plant that gives foods and drinks a distinct flavor or aroma.
Assation - A French term for cooking foods in their own natural juices without adding extra liquids.
aromatized wine = flavored wine Notes: These are wines, like vermouth and retsina, that have been flavored, usually with herbs and spices.
Aroma Glossary Term
Term used to describe the smell of a young wine. More specifically, it ref...
Aromatic Glossary Term ...
Aromatherapy is a form of alternative medicine that uses volatile liquid plant materials, known as essential oils (EOs), and other scented compounds from plants for the purpose of affecting a person's mood or health.
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Aromatic - A vegetable, herb, or spice that gives food a lively fragrance and flavor. In classic cooking, a reference to "aromatics" most often means onions, carrot and celery.
Arracheras - The word used in Mexico for fajitas, or skirt steak.
aromatic - (1) A vegetable, herb, or spice used to enhance the flavor and fragrance of food and drinks. In classic cooking, a reference to "aromatics" most often means onions, carrot, and celery.
Aromatic blackeye bean curry
By Sejal Sukhadwala
Sweet potato bhuna masala
By Simon Rimmer ...
Rice, Aromatic - A broad term for a group of mostly long-grain rices with a pronounced nutty aroma. Basmati, Texmati, Wild Pecan and Jasmine are all aromatic rices.
aromatic vegetable product used as a flavoring or condiment. The term was formerly applied also to pungent or aromatic foods (e.g., gingerbread and currants), to ingredients of incense or perfume (e.g., myrrh), and to embalming agents.
Aromatics
Seasonings to enhance the flavor and aroma usually herbs and spices and some vegetables.
Aspic ...
Aromatic plant, with pale green, celery-like stems and bright green, feathery foliage.
more information
Fenugreek ...
Aromatic almond oil is obtained from the strong tasting bitter almond (Prunus amygdalus var. amara). Bitter almond contains some toxic substances, like hydrocyanic acid, which is poisonous in large amounts.
Aromatics are among the earliest commodities of prehistoric trade, and evidence of spices and perfumed oils has been found at numerous archaeological sites.
Aromatic Rice Rice with a nutty or popcorn aroma and flavor.
Arrowroot Used as a thickening agent in certain soups and sauces, bringing out a high sheen ...
Aromatic garlic bread, topped with mozzarella cheese, is served with a rich Italian tomato sauce for dipping.
Balsamic Chicken
From Prego Italian Sauce ...
Aromatic blue-black berry of an evergreen bush native to Europe and America. Juniper berries are most often found dried, as they are too bitter to eat raw, and are used to flavor meats (especially game), sauces, stews, and gin.
Aromatic seasonings from seeds, bark, roots, and stems of edible plants. Spices include cinnamon, cumin, turmeric, ginger, and pepper, among others.
Trans ...
aroma is recognizable in commercial curry powders.
Fettucine - Flat narrow pasta noodles less than wide and a bit thicker than tagliatelle.
Aroma
Term used to describe the smell of a young wine. More specifically, it refers to the distinct aroma of the grape variety.
An aromatic spice from south-western India. Cardamom seeds are contained in small pods about the size of a cranberry. The spice has a pungent aroma and a warm, spicy-sweet flavour and is widely used in Scandinavian and east Indian cooking.
An aromatic Mediterranean plant that produces long pods containing oblong, brownish seeds. These have a slightly bitter taste and are roasted and ground and used as a flavouring in curries.
Feta cheese ...
An aromatic leaf used in Indonesian cooking, it is larger than the curry leaf used in India and Sri Lanka, but has a similar flavor. Substitute curry leaves.
Dill Seed / Weed ...
An aromatic broth in which crustaceans are cooked. The shellfish is then served with this broth. The most notable of these dishes is lobster la nage.
Nam Pla:
See "Fish Sauce." ...
An aromatic, long grain brown or white rice from India and California. Basmati rice is nutty and fluffy. Use as you would regular long grain rice.
Baste ...
An aromatic concentrated natural oil suspended in alcohol, e.g., vanilla.
Fat ...
An aromatic spice with a sweet and spicy flavor. Nutmeg is a hard, oval seed about 1 inch long. It's available ground or whole.
Glossary Term
Definition ...
The aroma that will fill your house is ALMOST as delicious as the tender shreds smokey, Bar-b-Que flavored pork shoulder. Serve on warmed potato hamburger...
Recipe #140002
BBQ Pulled Pork Sandwiches - Sloooow Cooked in Your Crock Pot ...
1. An aromatic herb native to Eurasia, having finely dissected leaves and small yellow flowers clustered in umbels. 2. The leaves or seeds of this plant, used as a seasoning.
Drain
To pour off fat or liquid from food, often using a colander.
A very aromatic seed, sold in seed and ground form. Used Asian, Mexican, and Middle Eastern cooking.
curdle
The separating of milk into curd and whey (the solid and liquid. Acids, such as vinegar or lemon juice, can curdle milk, as can boiling.
A hot, aromatic Tunisian paste made from dried chillies and spices. It can be home-made or bought from Middle Eastern or gourmet food stores.
Hass avocado ...
To cook aromatic vegetables or other food, over low heat in a small amount of fat, usually in a covered pan or pot.
Tang ...
Taste and Aroma
Description
Cloves are strong, pungent, and sweet.
History/Region of Origin
Cloves are native to the Molucca Islands, now a part of Indonesia. Cloves have been used for thousands of years.
vanilla - Aromatic bean of one variety of orchid. Bean or extract are used to heighten the flavor of other ingredients. Pure vanilla is relatively expensive due to the culturing process and time consuming extraction process.
Prepare an aromatic mixture consisting of finely chopped herbs and spices that will add flavor and aroma to the stir-fry. Typical aromatics include garlic, scallions, red pepper flakes, shallots, and chili peppers to name a few.
Nutmeg - An aromatic spice often used in milk sauces
Sumac - Sumac is a much-used spice in the middle east More...
To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.
Jog ...
Sage: A aromatic herb used for flavoring.
Salt Pork: Similar to bacon but has a much higher fat content and is not smoked.
Scallop: A shellfish with firm and white flesh and an orange or pale red coral (roe).
nage (à la): aromatic poaching liquid (served in)
nantua: sauce of crayfish, butter cream and truffles; also garnish of crayfish
nappe: covered; as with a sauce ...
It has a warm, aromatic but gentle flavor, with a hint of spicey aniseed.
Sake is an aromatic, dry, clear, 30-proof liquid that is commonly thought of as Japanese rice wine but is actually brewed like beer. It is enjoyed as a beverage or used as a cooking liquid.
See recipes featuring Sake ...
Sear meats and aromatic vegetables like onions for better flavor before closing the pressure cooker and cooking under pressure.
The delightful aroma of citrus fruits comes from small sacs of volatile oils embedded just below the surface of the peel.
Papayas
Selecting ...
Fennel Seed - Aromatic anis-scented seeds. Fennel seed is the dried fruit of the Foeniculum vulgare, which has numerous variants.
Do you love the aroma of baking bread? Do you miss the taste of freshly made bread? Would you bake bread if you had more time? If you answered yes to just one of these questions, you may be a candidate for a bread maker.
Pulao (Indian): An aromatic
Pulav (North Indian): Mixture of vegetables and rice
Pule Me Arra (Albanian): Chicken with walnuts ...
Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible (see Rose Hips Recipes).
Rosemary
Rosmarinus officinalis ...
condiment Relish, pickle, or seasoning, highly aromatic, that accompanies
food at the table and stimulates the appetite.
conejo (Sp.) Rabbit.
A herb with an intense aroma and sweet flavour it is associated with Italian cuisine more than any other herb. Often used in tomato sauces, pizza, salads, soups and omelettes.
One of the most aromatic and expensive spices. Cashew nuts. Kaju Cassia bark. A corky bark with a sweet fragrance similar to cinnamon and is used extensively in Northern Indian cookery. Although cooked in the curry the bark is too coarse to eat.
Animelle Sweetbreads Anise An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use. Popularly used as a flavoring in cooking and liqueurs.
à la nage: "swimming," seafood poached in an aromatic broth
à la Niçoise: in the style of Nice, refers to dishes made with anchovies, garlic, olives and tomatoes (e.g.
Has a nutty flavor and aroma. Used in dishes such as chili and tamales. Crema Cream. Ejote String bean Elote Corn. Sometimes called helote .EmpanadaA Mexican pie made by baking meat or fruit that has been wrapped in dough.
Slow-Roasted Aromatic Shoulder Of Pork
Alehouse Steak Marinade
Jean Pare's Favorite Marinade
Coca-Cola Marinade For Flank Steak
No-Fail Boiled Shrimp
Tortilla Espanola (Potato Omelet)
Raw Kibbeh
Chocolat Chaud ...
 See also: Flavor, Cooking, Sauce, Fruit, Vegetable
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