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54 Cards in this Set
- Front
- Back
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Ma la |
Numbing and spicy |
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Chilli crisp |
Lao gan ma. Dried chilli and garlic |
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Szechuan pepper |
Citrus family, spicy, numbing |
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Black garlic |
Heated over a few weeks. Balsamic tamarind flavour |
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Shiso |
Japanese green plant, minty coriander |
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White balsamic |
Cooked at high pressure to prevent caramelisation. Rarely aged more than a year |
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Chicharron |
Mexican pork scratching, no fat just skin |
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Yuzu kosho |
Southern Japan, chillies yuzu peels and salt, fermented |
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Quinoa |
Mother of all grains, can be cooked like rice, kinda nutty |
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Violet mustard |
From limousin. Mustard seeds, spices and black grape must |
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Hoi an terrine |
Traditional terrine with Vietnamese flavours, star anise, coriander, fish sauce etc |
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Vietnamese baguette |
Lighter an airier than the baguette. Banh mi means bread |
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Ice plant |
Herbaceous plant filled with liquid, look like ice crystals |
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Tofu |
Aka bean curd, heated soy meal w/salt or acid |
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Pepitas |
Roasted pumpkin seeds |
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Melon ham |
Cured sheets of melon |
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Miso |
Japanese seasoning ingredient made from soybeans salt and koji (fungus) |
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Tallegio |
Italian, mild flavour, melts well, fruity tang |
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Sauerkraut |
Lactofermented cabbage |
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Palm sugar |
Sap of the sugar palm tree.. Caramel |
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Roasted rice |
Jasmine, roasted, ground into powder |
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Paitan broth |
Japanese soup broth, pork and chicken bones |
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Stracciatella |
Italian for little shreds, a stretched fresh curd cheese, |
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Calabrese sausage |
Sausage from calabria Italy, spicy |
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Cavolo nero |
Black/tuscan kale |
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Gjetost |
Norwegian cheese made from whey, kinda sweet and fudgelike |
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Brown butter |
Cooked until milk solids caramelise and turn light brown then whip it back into normal butter, kinda sweet |
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Arroz negro |
Squid ink rice |
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Arancino |
Stuffed rice balls breaded and fried |
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Lardo |
Italian cured pig fat |
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Rice paper |
Thin sheets of dried rice starch |
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Puffed noodles |
Fried spider noodles |
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Kombu |
Seaweed |
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Salardaise |
Potatoes cooked in duckfat, garlic and parsley.. We use seaweed |
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Bearnaise |
Butter whipped into egg yolks and white wine vinegar, shallot chervil peppercorn and taragon |
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Sawtooth |
Super minty coriander |
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Bulgar wheat |
Made from the groats of several wheat species, nutty flavour |
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Burrata |
Marinated it sherry and miso, stracciatela and cream |
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Lovage |
Smells and tastes like coriander |
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Pain perdu |
French bread, posh cheese on toast. W/truffle yolk and fried Brazil nuts |
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Epoisses |
Soft cows milk cheese washed in brine and Marc du bourgogne brandy |
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Pici |
Thick hand rolled pasta |
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Kimchi |
Salted and fermented vegetables |
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Beurre blanc |
White butter sauce |
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Panzanella |
Tuscan salad made from stale bread tomatoes and basil |
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Sorrel |
Garden herb, citrus |
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Gelato |
Italian ice-cream that's lower in fat but higher in sugar. Makes it super dense and rich |
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Pannacotta |
Sugar and gelatin melted in warm cream then left to set in the fridge |
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Nougatine |
Nougat made from caramelised sugar |
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Genmaicha |
Japanese tea made from green tea and roasted brown rice |
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Tete de moine |
Swiss hard cheese made from unpasteurised cows milk |
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Mostarda |
Mustard flavour syrup and candied fruits |
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Carta Di musica |
Sardinian cheese looks like old sheet music paper |
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Mezcal ice cream cone |
Puffed rice, lime. Korean chilli powder and black sugar syrup |
