| Definition/Meaning | Word/Phrase |
|---|
| native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery |
anise
,
anise plant
,
Pimpinella anisum
|
| fish whose flesh is dried and flaked for Japanese cookery; may be same species as skipjack tuna |
bonito
,
Katsuwonus pelamis
,
oceanic bonito
|
| cookery and cooking, concerning |
culinary
|
| (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice |
curry
|
| particular style of cookery (as of a region) |
gastronomy
|
| clarified butter used in Indian cookery |
ghee
|
| pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Oriental cookery |
ginger
,
gingerroot
|
| erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus |
golden gram
,
green gram
,
mung
,
mung bean
,
Phaseolus aureus
,
Vigna radiata
|
| aromatic potherb used in cookery for its savory qualities |
herb
|
| European mint with aromatic and pungent leaves used in perfumery and as a seasoning in cookery; often cultivated as a remedy for bruises; yields hyssop oil |
hyssop
,
Hyssopus officinalis
|
