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Chapter 2

Items and Ingredients from the Plant World

“Eat food. Not too much. Mostly plants.”

—Michael Pollan

acerola * a cherry-like fruit native to South and Central America, rich in vitamin C

acetum * vinegar, historically; a pickling agent and perennial condiment favourite

achocha * a high Andean relative of the courgette, also known as stuffing cucumber

adobo * Caribbean spice mix

advieh * Persian spice mix

adzuki * a sweet red mung bean widely used in East Asian cooking

agar-agar * vegan gelatin; a culinary jelly derived from seaweed

agave * Mexican cactus nectar used to sweeten dishes as a healthy sugar substitute

ajwain * an Indian spice flavouring extracted from carom seeds

akebia * the edible fruit of the East Asian “chocolate vine” shrub

alexanders * horse parsley; the herb’s stems are used as celery, its roots as parsnip

alkanet * a herb boiled to produce the red food colouring used in rogan josh curries

alphonso * a small Indian mango variety

amaranth * a peppery plant meeting fully three-quarters of human nutritional needs

ambarella * a slightly sour-tasting but versatile tropical food fruit

ampalaya * a Philippine bitter melon

ananas * a culinary synonym for the pineapple

anardana * an Indian table spice made from dried pomegranate seeds

ancho * an aromatic Mexican chilli, otherwise known as the poblano

angelica * a pot herb whose stem may be used for flavouring, but never eaten raw

anguria * a gourd, specifically the watermelon

aniseed * a popular spice plant with liquorice flavoured seeds

annatto * a natural orange-red food colouring also widely applied as a condiment

apple-John * any apple somewhat shrivelled with age yet considered to be at its best

arborio * speciality risotto rice

armorace * horseradish, a root vegetable used in cooking as a spice

arrowroot * a versatile edible starch used internationally as a food thickening agent

arugula * rocket, a peppery salad leaf vegetable belonging to the cabbage family

asafoetida * a culinary herb of the celery family; once known as the “food of gods”

atemoya * a tropical fruit cross popular from Taiwan to the Levant to Brazil

avocado * from an Aztec word meaning “testicle”; the fruit highest of all in energy-rich protein and oil

azarole * the Naples medlar, used in Mediterranean cooking for many centuries

baharat * Arabian spice mix

bambara * the Congo goober or groundnut; a traditional African food crop

bananino * a small, sweet ladyfinger cultivar of the dessert banana

barberry * a tart, edible berry; it figures most prominently in modern Iranian cuisine

basmati * literally “fragrant rice”; a long-grained variety originating in southern Asia

batata * West Indies sweet potato

batavia * a variety of endive with qualities similar to the lettuce; also called escarole

berbere * East African spice mix

bergamot * a name for both a sweet dessert pear and the dwarf Seville orange

biffin * a cooking apple

bigaroon * the Royal Anne cherry; eaten in the hand or reserved for making fruit pie

bignay * a small Southeast Asian fruit used to make jams, jellies, and such

bilberry * an edible berry often mistaken for its cousin the blueberry or blaeberry

blackbutter * a gourmet seaweed from the shores of Cornwall

blewit * a palatable fragrant mushroom of the agaric family

boletus * a mainly edible genus of mushroom-producing fungi

boniato * a Cuban sweet potato with characteristic white flesh

borage * a garden herb ideally dried for use in salads and garnishes

borecole * a rarer, alternative name for kale

bostongurka * Swedish gherkin pickle

bouquet garni * a classic French herb bundle added to stocks, sauces, and soups

boysenberry * a large four-way hybrid bramble fruit

brassica * cabbage or kale as food; cruciferous vegetables in general or aggregate

breadfruit * a tropical staple; the texture of the cooked fruit is similar to fresh bread

broccoflower * a vegetable cross between broccoli and cauliflower

brunion * another name for a nectarine, being a hybrid of plum and peach

buckwheat * a “pseudo-cereal” flour used especially in Eastern European cooking

buffaloberry * a sour berry with assuredly spurious claims to be a “superfruit”

bulgur * a Levantine cereal food made from the parboiled groats of durum wheat

bullace * a small wild English plum

burdock * a root vegetable relative of the artichoke, with wide culinary application

burnet * a pot herb traditionally used as an item in salads and dressings

butterbeans * lima beans as grown in the Southern US, notable for their large flat edible seeds

cabelluda * an exotic yellow food fruit indigenous to Brazil

calabash * a fleshy bottle gourd squash of both cultural and culinary significance

calamint * a herb and condiment often appearing in Middle Eastern za’atar spices

calamondin * a Southeast Asian citrus fruit usually cooked or used as a preserve

cale-flory * the original English-language name for the cauliflower

calendula * a genus of edible flowers also known as pot marigold

cambuca * the edible “flying saucer fruit” of the Brazilian rainforests

candlenut * a nut used in Indonesia and Malaysia as a thickening agent in curries

canella * a now obsolete term for cinnamon

canistel * a widely cultivated food fruit known in Taiwan as “peach of the immortals”

cannellini * a type of large white kidney bean frequently used in Italian cooking

canola * a variety of oilseed rape yielding a palatable and healthier cooking oil

cantaloupe * a small muskmelon, informally classified as a “fruit-vegetable”

capers * pickled flower buds or young shrub berries used as a flavouring or garnish

capsicum * a genus of chillies including especially the milder sweet bell peppers

carambola * a juicy tropical fruit enjoyed fresh or cooked; also known as the starfruit

caraway * Persian cumin, an everyday culinary seed-spice

cardamony * an older variant spelling of cardamom, an expensive yet popular spice

cardoon * a thistly plant whose roots, stalk, stems and buds alike are entirely edible

carob * the “locust bean,” trumpeted as a healthy substitute for cocoa in chocolate

cascabel * a moderately pungent chilli pepper cultivated across its native Mexico

cassabanana * a sweet, fragrant melon fruit containing nary a hint of banana

cassareep * a West Indies condiment made from the bitter root of the manioc tuber

cassonade * unrefined, or brown, sugar

cedrate * a variety of citron fruit much used in jams

celender * Old English coriander, the oldest of all the culinary herbs

celeriac * celery knob; an aromatic root eaten either raw or cooked

celtuce * stem lettuce; a celery-like cultivar of lettuce with edible stalks and leaves

chanterelle * a class of wild, woodland mushrooms, widely consumed

charlock * a wild mustard green and common cornfield weed, it was a widespread food source of last resort during the years of Ireland’s “great hunger”

checkerberry * an edible American fruit sometimes called the teaberry or boxberry

cherimoya * a conical, white-fleshed food fruit known to some as a “custard apple”

chervil * French parsley seasoning; etymologically, it means “the happy herb”

chibol * a dialectal term for the sybee, or spring onion

chilgoza * an edible Himalayan pine nut, and rich local source of carbohydrates and proteins

chiltepin * a Texan chilli pepper packing significantly more intense heat than its state neighbour the jalapeño

chinkapin * the “dwarf chestnut,” an edible nut gleaned or foraged gourmet-style

chipotle * smoked jalapeño, a popular Mexican culinary spice and sauce base

chives * the smallest members of the onion family used in the kitchen

chokecherry * an edible fruit requiring to be cooked well due to its cyanide content

choricero * a fleshy red pepper with an important role in northern Spanish cuisine

cicely * any of several culinary herbs of the celery family, most notably sweet cicely

cilantro * coriander, as it is better known stateside

cipollini * the “wild onion” bulbs of grape hyacinth, a staple of Italian gastronomy

citrangequat * a trigeneric citrus fruit hybrid, crossing the citrange with the kumquat

clavers * white clover when used as a salad ingredient

clementine * a citrus fruit cross between the Seville orange and the tangerine

cloudberry * a northern bramble fruit popular across Scandinavia as a base for jam

coco de mer * the sea coconut, often encountered as a flavouring in Cantonese soups

cocoa * the fermented seed of the cacao tree, and basis of all chocolate preparations

cocoyam * a common name for the taro and malanga tropical root vegetable crops

colewort * an older name for the cabbage, notably young cabbage reserved for salads

collards * kale leaves, eaten as a vegetable; a staple of Southern US “soul food”

colombo * West Indies curry powder

coloquinty * an edible gourd variously known as “bitter apple” and “vine of Sodom”

colythron * a ripe fig

copra * coconut oil, a versatile if high-fat, high-calorie cooking product

cornflour * corn meal or starch ground to a powder for use as a thickener in cooking

cornichons * immature cucumbers or miniature gherkins, pickled French-style

costard * an ancient British ribbed cooking apple

costmary * a popular medieval pot herb prized for its spearmint astringency

cottonfruit * a.k.a. santol, a fruit used in numerous Thai salad and curry dishes

couverture * cooking chocolate, made with added cocoa butter for extra gloss

cowcake * an old Scots dialectal term for the wild parsnip

cowcumber * the cucumber of yore, the fruit being regarded as mere animal fodder

crabapple * any small sour apple, better cooked than eaten in the hand

cremini * a meaty immature button variant of the portobello mushroom

crestmarine * a rare culinary herb also referred to as sea fennel or rock samphire

crookneck * a sweet-fleshed yellow summer squash

cubanelle * a long, thin sweet pepper much used in Caribbean and Italian cuisine

cumin * a popular kitchen spice ground or whole; known in its native India as jeera

cush-cush * tropical American yam tuber, consumed as a vegetable

cydon * the quince, or “apple of Cydonia”

cymling * the pattypan squash, in American English

dactyl * a date, in older coinage

daikon * cooked radish, a popular item in East Asian cuisine

damascene * an earlier name for the damson, the “plum of Damascus”

dasheen * the edible starchy corm of the taro plant

demerara * natural, unrefined crunchy cane sugar; known in the US as turbinado

dewberry * the edible blueish-black fruit of the eponymous bramble

dilex * seaweed as a food resource, specifically dulse

dillseed * a pungent seed used to spice and season numerous dishes

dittander * a historical mystery herb; variously pepperwort, dittany of Crete, or cress

duqqa * Egyptian spice mix

duracine * a firm-fleshed peach

durian * a tasty tropical fruit notorious for its foul and off-putting aroma

durum * a hard wheat whose flour is used to make premium breads and pastas

earthapple * a term variously denominating the potato, cucumber, or artichoke

edamame * a foodstuff prepared from fresh green soybeans boiled in their pods

eddoes * edible taro tubers or cormlets

eggplant * the aubergine, in American English; so named for the vegetable’s shape

einkorn * man’s first wheat, indeed one of the earliest food plants ever cultivated

elderflower * a British berry fruit primarily used today to produce juices and jams

elecampane * a root used in classical times as a condiment, and latterly as a candy

emblic * the edible fruit of the Indian gooseberry tree

emmer * a hulled wheat in the style of farro; one of the first crops to be domesticated

endive * a leaf vegetable called chicory in its curly form, and escarole when broad-leaved

enokitake * golden needle mushrooms, a mainstay of East Asian gastronomy

epazote * an aromatic herb strongly featured in traditional Mexican cuisine

eryngo * the sea holly parsley plant, especially its edible root which is often candied

farina * a fine carb-rich cereal food made from milled wheat or other vegetable meal

faverel * an old English provincial term for the onion

fecula * powdered starch extracted from food plants, used in cooking as a thickener

fenugreek * a herb whose seeds are typically ground as a spice for curry powder

fenwort * an archaic term for the cranberry

fiddleheads * the edible tips or fronds of certain ferns, consumed as a vegetable

filberts * large, cultivated hazelnuts

fines herbes * a classic balanced fresh herb mix, integral to French haute cuisine

fingerroot * a gingerish culinary herb perhaps better known as Chinese keys

finocchio * Florence fennel, a herb with a bulbous stalk base eaten as a vegetable

five-spice * Chinese spice mix

flageolet * the common French kidney bean

flaxseed * edible linseed oil, used culinarily in Europe to lift the flavour of quark

floweret * the clustered flowering head, or floret, of such as broccoli or cauliflower

forastero * an inferior cocoa bean often used to produce commercial-grade chocolate

frais * strawberries, in the formal context of cookery

framboise * raspberries, in the formal context of cookery

freekeh * a cereal food made from unripened durum wheat, roasted and rubbed

frijoles * any beans, such as the pinto, commonly featured in Tex-Mex cuisine

funori * an Asian aquatic plant food, or polysaccharide extract of edible seaweed

galangal * a generic term for a group of aromatic spice roots found in Asian cuisine

gamboge * a fruit used as a condiment in the preparation of Thai sour curries

garam masala * Indian hot spice mix

garbanzo * the humble chickpea

genipap * the succulent fruit of a Caribbean evergreen, useful for making preserves

gillyflowers * a once-popular name for cloves

gingelly * sesame oil, variously used to cook with or as a table condiment

glycyrize * “sweet root”; liquorice as a confectionery flavouring or culinary spice

gochugaru * a smoky red pepper spice from Korea

goji * a native Asian berry lately promoted in the West as a purported health food

granadilla * a somewhat larger, sweeter, and more exotic cousin of the passion fruit

greengage * a small dessert plum

grisette * a common edible woodland toadstool

grysmolle * an archaic name for either apricot or quince

guava * a pink-pulped tropical food, designated the national winter fruit of Pakistan

gurgeons * coarse bran flour or similar cereal meal

habanero * the “Scotch bonnet,” a famously pungent chilli pepper from the Amazonas

hackberry * an astringent though edible berry fruit

haricot * a type of French kidney bean; an old dish of mutton bore the name first

hautboy * an archaic synonym for the strawberry

hedge-mustard * a bitter salad leaf formerly also known as English rocket

heirloom * any “heritage” or non-hybridized tomato cultivar

hemidesmus * Indian sarsaparilla, a herbal root pickled and served with rice

hericium * a family of fleshy edible mushrooms, distinctive for bearing no caps

hickory * loosely, the pecan; a nut with a tough outer shell and edible inner fruit

hindberry * an archaic synonym for the raspberry

hominy * a gritty foodstuff made from coarsely ground and soaked maize kernels

honeybell * another name for the tangelo, a citrus cross of grapefruit and tangerine

horehound * a herb traditionally candied in lozenge form and taken to aid digestion

horse-gog * a lost regional expression for a plum that is tart to the taste

huckleberry * an edible bramble fruit akin to the blueberry

huitlacoche * a flavoursome fungus, or corn smut, dubbed the Mexican truffle

hulkage * miller’s bran, being the husks of cereal grains, rich in dietary fibre

ilama * a compound tropical fruit of the Americas, best served and eaten chilled

inkcap * a common name for multiple genera of mostly edible toadstools

jaboticaba * a purplish, grape-like berry fruit from South America mostly eaten fresh

jaca-dura * a hard variety of the exotic jackfruit, the largest of all tree-borne fruits

jaggery * Indian palm sugar

jalapeño * a hot green chilli pepper, much used in Mexican cooking

jambolan * the Malabar plum, an edible fruit long used too in Eastern medicine

jargonelle * an early ripening pear

jenneting * an early ripening apple

jicama * the “Mexican potato,” a root vegetable eaten raw in salads or boiled in stews

jostaberry * a unique gooseberry and blackcurrant cross, good for chutneys and such

kabocha * a sweet winter squash, colloquially referred to as Japanese pumpkin

kalamata * a meaty brine-cured black olive grown in the Greek Peloponnese

kalumpang * the “Java olive,” in actuality an oily cashew-like edible nut

kari patta * curry leaves, a key item in much of the cookery of the Subcontinent

kastainy * an older name for the chestnut, a nut traditionally roasted for edibility

ketambilla * the Ceylon gooseberry, a somewhat acidic fruit often made into jam

khorasan * oriental wheat, a large-grained ancestral alternative to modern wheat

king stropharia * a gourmet agaric mushroom, cultivated for food

kiwano * an exotic edible fruit cross known as the “horned” melon or cucumber

kiwifruit * the Chinese gooseberry, as cultivated commercially in New Zealand

kohlrabi * a popular European cabbage with an edible stem resembling the turnip

kombu * East Asian kelp, used fresh in sashimi or as a seasoning for broth, or dashi

kumquat * a mini orange, citrus-like fruit typically eaten preserved or candied

lablab * a species of African bean cultivated across the tropics as a local food source

laminaria * an edible seaweed with postulated efficacy against “diabesity”

langsat * a tart, fibre-rich berry fruit native to the East Indies

lemandarin * a hybridized lemon and mandarin citrus fruit, also called the rangpur

lemongrass * a herb used to impart subtle citrus tones to Southeast Asian dishes

lingonberry * a popular Scandinavian cooking berry; also called mountain cranberry

loganberry * a raspberry-blackberry cross, interchangeable with either in recipes

lombia * a widely cultivated edible bean better known as the black-eyed pea

longan * a small pulpy food fruit related to the lychee, grown throughout Asia

loomi * a Middle Eastern lime sun-dried as a souring agent or powdered as a spice

loonzein * brown, or hulled, rice

loquat * the Japanese medlar, a plum-like exotic fruit often used to make preserves

lovage * a pot herb notable as a celery-like flavour enhancer; also called sea parsley

lovi-lovi * a fruit of the Philippines, chiefly reserved for producing jams and syrups

lychee * a sweet fleshy tropical fruit, best eaten fresh for full flavour

macadamia * a round white common edible nut, extensively cultivated

madrean * a gingerish spice formerly much used in conserves

malagueta * a hot chilli favourite across the cuisines of the lusophone nations

maligar * a type of eating apple, recorded long ago but perhaps now lost

mameyito * a small sour-sweet tropical fruit usually eaten fresh

mamoncillo * the Spanish lime, a tangy Caribbean fruit eaten like grapes

mandarin * a small, sweet orange with a thin skin that peels away effortlessly

mangetout * the sugar, or snap, pea; a variety consumed pods and all

mangosteen * an exotic fruit with a flavour hinting at peach and pineapple alike

maraschino * a preserved cherry and essential component of ice cream sundaes

marionberry * a highly productive American crop cultivar of the blackberry

marjoram * a general term covering a number of aromatic herbs, oregano included

marsall * any compound of complementary culinary spices as a powder or paste

masa harina * dough flour obtained from maize, used to make tortillas and tamales

massecuite * a semi-solid mix of sugar cane juice obtained during refining

matoke * a green cooking banana found in Uganda; also, the flesh of same as food

maypops * the edible fruit of the passionflower vine, native to the United States

mazagan * an early variant of the broad, or fava, bean

mazzard * a wild sweet cherry

mealie-meal * coarse South African corn meal, a staple; a mealie itself is a corncob

medjool * a large moist date, widely harvested and highly prized

medlar * a small stone fruit which only becomes edible once it has started to decay

melopepon * literally “apple-gourd,” a cover term for any of various kinds of squash

millet * a Eurasian cereal grass producing small grains used chiefly to make flour

mirasol * a mild to medium strength chilli pepper, no stranger to Mexican cuisine

mirliton * a succulent tropical “fruit-vegetable,” known as chayote in Cajun cooking

miso * fermented soybean seasoning paste, a mainstay of Japanese gastronomy

mizuna * edible salad “water greens,” a variety of oriental rape

molasses * concentrated sugar cane syrup or treacle; useful in cooking and baking

mongcorn * an old mix of rye and wheat grains reserved for making the best breads

morello * a sour cherry cultivar, more often dried and cooked than eaten in the hand

morels * a genus of gourmet sac fungi, especially prized in Provençal cuisine

mousseron * an edible bonnet or button “fairy ring” mushroom of the agaric family

mugwort * a bitter herb used as a flavouring agent, more rarely as a dish ingredient

munyeroo * a salad vegetable and enduring staple of the Aboriginal Australian diet

muscovado * raw brown sugar suffused with flavour through contact with molasses

muskmelon * essentially a large, sweet cantaloupe with a distinctive musky aroma

myrobalan * a cherry plum usually prepared for eating in preserves and compotes

naga jolokia * the “ghost pepper,” a fearsomely fiery chilli registering one million units plus on the Scoville heat scale

nameko * a nutty “butterscotch” mushroom, ideal for traditional Japanese stir-fries

nannyberry * a rare wild edible berry native to North America

naranjilla * literally “little orange,” an edible citrus found in South American uplands

navew * an obscure English word referring to a variety of small, wild turnip, or rape

neeps * Scots turnips, especially when consumed with haggis and tatties as a supper

nigella * cookery’s “blessed seed,” the pungent seeds of the black cumin spice plant

nopales * the edible fleshy pads of the prickly pear cactus

nostoc * a genus of jelly-like algae eaten historically in China as famine fare

nuciprune * an early modern name for the walnut, being “betwixt a plum and a nut”

oatmeal * a flour prepared from ground or rolled oats, as typically used in porridge

ogbono * the African wild mango; alternatively, the aromatic oily nuts of said fruit

oilberry * an Old English olive

okra * edible mucilaginous seed pods, also known as bhindi, gumbo, or ladyfingers

oleaster * any wild-growing olive or one of markedly inferior palatability

orangelo * a naturally occurring orange and grapefruit, or pomelo, citrus fruit cross

orgament * a bygone name for oregano, the popular culinary herb

oronge * Caesar’s mushroom, an edible fungus for the connoisseur

ortanique * a Jamaican food fruit, promoted as a “unique” orange and tangerine cross

palmetto * palm hearts eaten as a vegetable

panch phoron * a five-way whole spice masala of fenugreek, fennel, cumin, and nigella with either mustard or radhuni seeds from the Indian Subcontinent

pandan * “Asian vanilla,” an aromatic leaf widely used as a flavouring ingredient

paprika * a ground table spice obtained from sun-dried sweet and hot red peppers

paranut * the Brazil nut, an oily edible seed and common ingredient in mixed nuts

partminger * a Nigerian culinary herb with qualities similar to basil

passata * Italian tomato purée

passionberry * a sweet wild tomato bushfood found in the arid parts of Australia

pastillage * a thick sugar-based setting paste ideal for decorating or sculpting pastry

pawpaw * the “hillbilly mango,” an American fruit often confused with the papaya

pearmain * any of a range of red-skinned English dessert apples, of ancient lineage

peasemeal * flour derived from roasted field peas, a staple of old Scots cookery

pekmez * Turkish molasses; a cooking syrup derived from grape must or carob pods

pellitory * a herb used by the pinch in medieval cooking to lend spice to bland meals

peppercress * an edible mustard grass, typically sautéed or eaten raw in salads

pepperoncini * chilli peppers in general, as featured in Italian cuisine

pepyn * an archaic name for the common pea

perdrigon * a long-established variety of culinary plum

perilla * the name in English for the Japanese mint herb shiso

persic * an archaic name for the common peach

persillade * parsley and garlic prepared as a garnish

persimmon * a succulent super-sweet fruit, also known as the kaki

petersilie * “rock celery,” as parsley was first known in early English

phaselles * kidney beans

phyllo * filo pastry, a very thin unleavened confectioner’s dough

physalis * an exotic winter cherry from Peru, both sweet and sour to the taste

picholine * a French cocktail olive of medium size

pignolia * the edible seed of certain pine tree cones

pimento * a sweet red pepper offering mild heat, often used as a stuffing or relish

pinder * the humble peanut

pippin * a term for any apple cultivated from seed

pisang * either banana or plantain, as featured in South Asian cuisine

pistace * the pistachio nut, in its earliest anglicized form

pitahaya * the dragon fruit, an edible exotic originally from Mexico

pitanga * the Surinam cherry, a spicy red berry fruit used as a base for conserves

pitomba * a palatable fruit abundant in the Amazonas, usually eaten fresh

plantain * a cooking banana

plumcot * a natural fruit cross blending elements of the plum and the apricot

pokeweed * a plant traditionally eaten in the Appalachians though toxic if uncooked

polypores * a genus of bracket fungi including the “chicken of the woods” mushroom

pomato * a plant chimaera produced by grafting tomato scions onto potato roots; cherry tomatoes appear on the vine while potatoes grow underground

pomegranate * literally “seedy apple”; a juicy berry fruit with a long culinary history

pomodoro * the plum tomato, as used extensively in Italian cookery

pompion * an older name given to the pumpkin or any large melon

poppyseeds * tiny seeds used as topping, filling, or flavouring for baked goods

porcelana * a highly coveted cocoa bean, produces the most expensive chocolates

porcini * ceps, or flavoursome wild boletus mushrooms, in culinary parlance

portobello * a “meadow mushroom” that has matured past its bonnet or button stage

praty * an old vernacular term used in Ireland for the potato

pregnada * a type of “pregnant” lemon, one enclosing a similar smaller fruit within it

prewyn * an archaic variant spelling of prune, being a dried plum

prickpear * the Indian fig, from a cactus with the same title bearing edible fruits

puffballs * a group of edible wild mushrooms requiring to be picked with care

pulasan * an ultra-tropical fruit and sweeter close cousin to the rambutan

purslane * a peppery leaf vegetable and commonplace ingredient in medieval sallets

quandong * the Australian “wild peach,” a staple food of the indigenous population

quarrenden * an ancient English dessert apple, best eaten straight off the tree

quassia * an aromatic bark eaten as an aid to digestion and stimulant to the appetite

quatre-épices * the classic four-spice blend of pepper, cloves, nutmeg, and ginger

querdling * any hard, elongated cooking apple, most usefully roasted over the fire

quibibz * the spice berries of the cubeb pepper shrub, long used as a condiment

quickening * leaven or yeast; a ferment added to dough causing bread to rise

quinoa * a traditional Andean edible seed staple, now faddish modern health food

radicchio * a chicory cultivar with variegated leaves consumed raw as a salad green

raffinade * top-quality refined sugar

rambutan * a subacid tropical berry fruit known informally as the hairy lychee

rampion * the bellflower consumed as a vegetable, with leaf and root good for salads

ramsons * the wild garlic, a plant with a bulbous root eaten as a relish

rapadura * low-grade unrefined whole cane sugar

rapeseed * an alternative vegetable oil growing in popularity with health-conscious modern consumers

ras el hanout * Moroccan spice mix

redcurrants * small sweet berries often jellied as a condiment to complement lamb

rocambole * a loose cover name for a range of full-flavoured gourmet garlics

romaine * the North American cos lettuce, the classic choice for Caesar salad

romanesco * a visually striking variety of cauliflower with fractal-like conical florets

rosmarine * an older name for rosemary, a time-honoured culinary herb

russet * any of various dessert apples with a distinctive rough, reddish-brown skin

rutabaga * the cruciferous vegetable known outside of North America as the swede

ryfart * old Scots horseradish, a corruption of the original French

safflower * a cooking and salad oil also useful for making soft margarines

sago * a primary food product prepared from the pith of tropical palm stems

salep * a starchy powdered foodstuff obtained from dried orchid tubers

saligot * the water-chestnut, a plant cultivated for millennia for its edible seeds

salsify * the “oyster plant,” a tasty dandelion taproot eaten as a vegetable

samphire * “poor man’s asparagus,” a sea herb also known as papwort or pickleweed

sapodilla * the edible fruit of a tropical tree which also yields chicle, or chewing gum

sargassum * a genus of harvested edible microalgae

saskatoons * a.k.a. juneberries, a North American fruit species similar to the blueberry

sassafras * filé powder, a spicy herb serving as a base for Louisiana Creole gumbos

satsuma * a small, seedless Japanese version of the mandarin orange

saturege * Old English savory, a culinary herb of the mint family

sauce-alone * garlic mustard, a pot herb used as a condiment and salad component

sauerkraut * German pickled cabbage; formerly known in the US as “liberty cabbage”

savoy * a hardy cabbage with a compact head of densely crinkled leaves

schorchanarrow * a rare root vegetable treated and served up in the style of parsnips

scurvygrass * any of a variety of greens eaten by sailors of yore to prevent scorbutus

seakale * a maritime pot herb cultivated for its succulent young shoots

seitan * “wheat meat,” a protein-rich Asian foodstuff made from wheat gluten

semolina * coarse grains of milled durum wheat, used to prepare pudding and pasta

sentynode * knotgrass, recorded in Elizabethan England as a culinary herb

serrano * a Mexican “mountain” chilli pepper, mostly eaten raw despite its pungency

shaddock * the pomelo, a fruit closely related to the pamplemoose or grapefruit

shichimi * Japanese spice mix

shiitake * a species of edible lentinula mushroom, essential to Japanese cuisine

silphion * a yet unidentified table condiment mentioned in classical cookbooks

skirret * water parsnip, a now neglected sweet Tudor root vegetable

smallage * wild celery, formerly used as a food flavouring

smeddum * an old Scots term for any finely ground meal or flour

songrong * an aromatic mushroom highly prized in East Asian gastronomy

sorghum * a cereal grass native to Sub-Saharan Africa, widely cultivated for grain

sorrel * a somewhat sour-tasting dock leaf used to prepare salads and sauces

sourdough * a leaven for making bread, consisting of actively fermenting dough

soybeans * the protein-packed edible seeds of a leguminous East Asian crop plant

sparassis * the “cauliflower mushroom,” a fungus of modest culinary utility

sparrowgrass * a dated vernacular form of asparagus, or edible vegetable spears

spearmint * a leafy herb found in vegetable salads and health food products alike

spelt * an ancient wheat crop recently popularized as a gluten-lite alternative food

spinogre * an archaic variant spelling of spinach, a leaf vegetable and source of iron

spirulina * a nutrient-rich algae variously used as a foodstuff and food additive

squaghetti * an edible marrow, also dubbed vegetable spaghetti or spaghetti squash

squashberry * an American viburnum bearing edible fruits good for making jam

star-apple * a tropical American food fruit with a star-shaped arrangement of seeds

succory * an alternative version of chicory, a salad plant with edible leaves and root

sultana * a type of raisin, or seedless dried grape, cooked in cakes and puddings

sumac * a red shrub fruit commonly used as a sour spice in Mediterranean cookery

sunchoke * the Jerusalem artichoke, especially with reference to its edible rootstock

susumber * the gully bean, a bitter Jamaican berry boiled and cooked with codfish

sweetsop * a West Indies heart-shaped custard apple

sybow * a Scots sybee or shallot, a spring onion with green leaves

synamoun * early English cinnamon, an aromatic spice of powdered tree bark

tabasco * a variety of chilli pepper and basis of the hot table sauce of the same name

tahini * a raw condiment dip or spread made from toasted sesame seeds

tamarillo * an exotic tropical food fruit otherwise known as the tree tomato

tamarind * the pulp of pea tree seed pods, used as a souring agent in Asian cuisine

tangerine * any of various commercial cultivars of the mandarin orange

tapioca * a grainy, starchy primary food product extracted from cassava root

tartufo * the white truffle, a highly expensive epicurean fungus

tatsoi * a native Chinese green, now widely cultivated for both its stems and leaves

teff * a fine cereal grain and staple foodstuff in the cuisine of the Horn of Africa

tempeh * Indonesian fermented soybean cake, used as a substitute for meat

tengusa * a red seaweed plant food used in Japan to make jelly noodle dishes

tepary * a hardy American edible bean harvested since pre-Columbian times

theriac * black treacle or molasses—a byproduct of the sugar-refining process

thevethorn * the original English-language name for the thorn-grape, or gooseberry

thimbleberry * a North American black raspberry, palatable raw or prepared as jam

thoory * the commonest variety of dry date; possibly the first food cultivated by man

tofu * curd made from mashed soybeans; now a standard item in vegetarian cooking

tomatillo * a Mexican “fruit-vegetable” favourite, mostly eaten cooked in salsa verde

topitambo * an indigenous Trinidadian root vegetable and minor food crop

tormarith * an archaic variant spelling of turmeric, a powdered yellow curry spice

tragonia * an archaic name for tarragon, a perennial Old World pot herb

tremella * “snow fungus,” a mushroom family highly esteemed in Chinese cuisine

trick-madame * an astringent herb nowadays only rarely consumed as salad leaf

trigonella * a genus of legumes, with particular culinary reference to blue fenugreek

Trinidad scorpion * a weapons-grade capsicum cultivar; strictly for aficionados of hotter-than-hot chilli sauces, or the foolhardy

triticum * a generic term covering the many species of wheat, a global cereal staple

tsampa * roasted barley flour, a primary foodstuff of many Himalayan communities

tuckahoe * a starchy rootstock and formerly a staple plant food of Native Americans

tummelberry * a large Scottish hybridized raspberry, new to the market

urad * the mungo bean, an Indian pulse commonly used in the preparation of dhal

vadouvan * a masala paste featuring curry spices aromatized with garlic and shallots

vanaspati * a thick Indian vegetable oil used as a substitute for butter and ghee

vergaloo * a variety of white pear noted for its soft flavoursome flesh

verjuice * a condiment for the epicure, being the pressed sour juice of unripe fruit

vincotto * “boiled wine,” a thick kitchen stock obtained by cooking down grape must

wakame * “sesame seaweed,” an edible kelp skilfully exploited in East Asian cuisine

walmore * a dated name for the parsnip, carrot, or similar tuberous vegetable

wampee * the “yellow skin,” a citrusy food fruit cultivated widely throughout Asia

wardon * an ancient English cooking pear formerly renowned for its use in pies

wasabi * Japanese horseradish paste, a pungent accompaniment to sushi dishes

watercress * a peppery herb nowadays typically used as a garnish in sandwiches

waxpod * an edible dwarf French bean

wheatmeal * flour from whole wheat grains, with some loss of bran and germ

wineberry * a contender for the earliest word for grape in the English language

winter banana * an apple cultivar recommended for eating fresh in the hand

witherslacks * a Northern dialectal term for damsons

witloof * the Belgian endive, a type of chicory mostly grown as a salad green

xocolatl * chocolate, or “bitter water” in the original Nahuatl; a plant food produced from roasted cocoa beans and spices given to Aztec warriors as a reward for bravery

yatsufusa * a hot speciality chilli pepper native to Japan

ynneleac * an Anglo-Saxon onion; as the name suggests, onions and leeks are alliaceous vegetable cousins

youngberry * a raspberry, blackberry, and dewberry triple-hybrid food fruit

yuca * cassava or manioc root, an edible tuber rich in starch

yuzu * a fragrant Japanese citrus fruit; the rind is a garnish and the juice a seasoning

za’atar * Middle Eastern spice mix

zahidi * a common semi-dry date; it “dates” as a human food crop to 4000 BCE

zedoary * white turmeric, an aromatic culinary root with qualities similar to ginger

zenvy * ground wild mustard seeds used as a food spice in West Country patois

zerumbet * Indian “bitter ginger,” a rare traditional spice and flavouring agent

zinziber * an archaic name for ginger

zizypha * a cover term for a range of sweet edible berries or dates, or “jujubes”

zucchini * the courgette as it is known stateside, a popular summer squash