Mace
This is the vivid scarlet (when fresh) /orange (when dried) membrane that forms a lacy web over the seed of the...
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Macquem
The dried seeds of the prickly ash are know as macquem in Thai cuisine. Used in laab salads and some...
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Maltose
A very sticky syrup made from fermenting grains of barley. It is used in braised dishes (especially in Chinese cuisine)...
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Mango
This is sometimes known as the 'queen of fruits'. A thick rubbery green/blushed skin, gives way to soft, lucious pulpy...
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Mangosteen
A fruit with a thick, dark purple shell protecting small white segments which are thirst quenching, sweet and with a hint...
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Matsutake
A seasonal mushroom and delicacy in Japan, its appearance in September heralds the coming of autumn. The gathering of these...
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Mirin
Sweet rice wine. Used only for cooking except on the four or five days around the New Year holiday when...
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Miso
Japan's famous bean paste made from cooked, mashed, salted, fermented soy beans. It varies in colour, texture and saltiness and...
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Mochi
A sweet sticky rice cake made from glutinous rice....
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Mung Bean
A small bean with an olive-green seed coat and yellow interior. Larger varieties are used for bean sprouts. It...
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Mustard Greens
Very similar to brussel sprouts or spring greens - they are a member of the cabbage family. They have long,...
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