Wednesday, March 10th 2010

Warning: include(/home/sites/www.world-recipes.info/web/adntx/banners.php) [function.include]: failed to open stream: No such file or directory in /usr/www/users/argenman/worldrecipes/glossary/m_o.html on line 99

Warning: include() [function.include]: Failed opening '/home/sites/www.world-recipes.info/web/adntx/banners.php' for inclusion (include_path='.:/usr/local/lib/php') in /usr/www/users/argenman/worldrecipes/glossary/m_o.html on line 99

Mace - The outer skin of the nutmeg seed used for flavoring foods.

Marinade - A liquid sauce that is used to soften and flavor meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.

Marsala - A fortified wine from Italy, Marsala is offered either sweet or dry.

Masala - A spice mixture used in Indian cooking that can include mace, coriander, and cardamom.

Miso - A Japanese fermented soybean paste used in cooking.

Naan - East Indian flat-bread made with flour.

Nutmeg - A spicey and aromatic seed that when grated is used to flavor both desserts and savory dishes.

Nuoc Cham - A Vietnamese fish sauce mixed with chiles, garlic, lime juice, and ginger.

Okra - Brought to the Americas from Africa, these green pods are mainly used in Southern U.S. dishes.

Olive Oil - The oil that is produced from ripened olives. The highest quality olive oil is Extra Virgin, which is the oil that is pulled from the very first press.

Oregano - An greenish herb that originated in the Mediterranean, oregano is used in a variety of Italian and Mexican dishes. It can be purchased both in dried and fresh forms.