Culinary arts

Culinary arts

The art of preparing and cooking foods.

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Culinary arts > Spices

lemon zest

Culinary arts; Spices

Also known as lemon zest, lemon peel is produced by grating the outer skin of a lemon. It adds a lemony, citrus flavor and fragrance to foods, used in different spreads, salads, ...

thyme

Culinary arts; Spices

A plant of the genus Thymus, N.O. Labiatæ, comprising shrubby herbs with fragrant aromatic leaves, found chiefly in the Mediterranean region.

parsley

Culinary arts; Spices

Much grown for its curled, divided, aromatic leaves, used to flavour and garnish food; the leaves of this plant; the plants collectively.

horseradish

Culinary arts; Spices

A cruciferous plant, with white flowers and broad rough leaves, a native of middle Europe and western Asia, commonly cultivated for its root.

fennel

Culinary arts; Spices

A fragrant perennial umbellifer having yellow flowers, cultivated chiefly for its use in sauces eaten with salmon.

chive

Culinary arts; Spices

The smallest cultivated species of Allium, which grows in tufts, with rush-like hollow leaves and small clustered bulbs. The leaves are cut for use in soups and stews.