Glossary of Culinary Terms

A	B	C	D	E	F	G	H	I
J	K	L	M	N	O	P	Q	R
S	T	U	V	W	X	Y	Z

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

n
NAM PLA (NAHM-PLAH) - Popular in Thailand, this is a salty, fermented
fish sauce, made with anchovies, with an extremely strong odour. Also
known as nuoc nam in Vietnam and shottsuru in Japan, it is used as a
condiment.

NAVY BEAN - also called Boston bean, Great Northern bean, pea bean,
pearl haricot.

NOPALES (NOH-PAH-LAYS) - Long popular in Mexico, these fleshy oval
leaves are from the prickly pear cactus. They range in colour from pale
to dark green and have a delicate, slightly tart green-bean flavour.
Before use, the thorns must be removed with a vegetable peeler. The
flesh is cut into small pieces or strips, simmered in water until tender
and used in a variety of dishes, from scrambled eggs to salads.

NORI (NOH-REE) - These paper-thin sheets of dried seaweed can range in
colour from dark green to dark purple to black. They have a sweet ocean
taste and are popular at Japanese meals or are used to make sushi.

NUTELLA - A thick smooth paste made from chocolate and hazelnuts, made
by the Ferrero company of Italy. Doesn't seem to be particularly
easy/cheap to come by in much of the US, but in many countries it is
inexpensive and common. Can be spread on plain biscuits (cookies),
bread, toast, pancakes, or just eaten from the jar. There are other
brands that produce a similar product, but Nutella seems to the best
known.

Do Not Copy content from the page. Plagiarism will be detected by Asian Recipes Inc.

You can syndicate this website via RSS news feed HERE or visit our WEBLOG

Last updated :09 Jun 2008