Glossary of Culinary Terms

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Click on a letter for links to glossary of culinary terms.

m
MALANGA - the word used in the Spanish-speaking parts of the Caribbean
for Taro root (or a close relative of Taro). It is prepared by either
boiling and mashing like potatoes, or slicing and frying into chips. It
is also used in soups as a thickening agent.

MARROW - US summer squash. Also 'vegetable marrow'.

MASA HARINA - Masa is a paste made by soaking maize in lime (similar to
the method for preparing hominy) and then grinding it up. Masa harina
is the flour made by drying and powdering masa. It is used in Mexican
cooking for items such as corn tortillas. The literal meaning is "dough
flour".

MASCARPONE - A soft Italian cheese (similar to cream cheese) with around
50% butterfat. An important ingredient in Tiramisu.

MELON - a family of fruits. All have a thick, hard, inedible rind,
sweet meat, and lots of seeds. Common examples: watermelon, cantaloupe
(aka rock melon).

MESCLUN (MEHS-KLUHN) - Also called salad mix and gourmet salad mix, it's
simply a potpourri of young, small salad greens.

MIRIN - sweetened sake (Japanese rice wine)

MIXED SPICE - A classic mixture generally containing caraway, allspice,
coriander, cumin, nutmeg & ginger, although cinnamon & other spices can
be added. It is used with fruit & in cakes. (In America 'Pumpkin Pie
Spice' is very similar).

MUSTARD OIL - This spicy oil is extensively used in Bengali and some
other Indian cuisines. It is said that it is very hard, if not
impossible, to find good quality mustard oil outside of India. In the
'Western' countries, mustard oil is required to be sold with a "for
external use only" warning, since it contains allyl isothiocyanate and
erucic acid, both of which have been implicated in some health problems.
(This entry is based on Shankar Bhattacharyya's postings)

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Last updated :09 Jun 2008