"where it is known as ""pistou"". In contrast with ""pesto alla genovese"", ""pistou"" is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included in a traditional ""pistou"" because no pine trees grow there to provide the nuts. ""Pistou"" is used in the typical ""soupe au pistou"", a hearty vegetable soup with ""pistou"" flavour. The sauce did not originally contain basil, however; instead, cheese and olive oil were the main constituents. Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves. It"
"is referred to as ""pepitoría"". Lightly roasted, salted, unhulled pumpkin seeds are popular in Greece with the descriptive Italian name, ""passatempo"" (""pastime""). The pressed oil of the roasted seeds of a ""Cucurbita pepo"" subsp. ""pepo"" var. 'styriaca' is also used in Central and Eastern Europe as cuisine. An example of this is pumpkin seed oil. Pumpkin seeds can also be made into a nut butter. In a 100 gram serving, the seeds are calorie-dense (574 kcal) and an excellent source (20% of the Daily Value, DV, and higher) of protein, dietary fiber, niacin, iron, zinc, manganese, magnesium and phosphorus (table)."
"Lotus seed A lotus seed or lotus nut is the seed of a plant in the genus ""Nelumbo"", particularly the species ""Nelumbo nucifera"". The seeds are used in Asian cuisine and traditional medicine. Mostly sold in dried, shelled form, the seeds contain rich contents of protein, B vitamins, and dietary minerals. Two types of dried lotus seeds can be found commercially; ""brown peel"" and ""white"". The former is harvested when the seed head of the lotus is ripe or nearly ripe and the latter is harvested when the seed head is still fully green but with almost fully developed seeds."
"tomato sauce. Maftool, like most couscous dishes, is served with chicken. Acini di pepe Acini di pepe are a form of pasta. The name is Italian for ""seeds of pepper"". Acini is the plural of acino whose root is the Latin word ""acinus"" In both Latin and Italian, the word means ""grape"" or ""grape-stones"". The ""stones of a grape"" are , of course, the seeds of the grape. ""Acini di pepe"" then translates into ""seeds of a pepper"" They were and are known as a symbol of fertility, which is why they are used in Italian wedding soup. They are"
"Acini di pepe Acini di pepe are a form of pasta. The name is Italian for ""seeds of pepper"". Acini is the plural of acino whose root is the Latin word ""acinus"" In both Latin and Italian, the word means ""grape"" or ""grape-stones"". The ""stones of a grape"" are , of course, the seeds of the grape. ""Acini di pepe"" then translates into ""seeds of a pepper"" They were and are known as a symbol of fertility, which is why they are used in Italian wedding soup. They are also sometimes referred to as ""pastina"" (Italian for ""tiny dough""); however,"
"Nutmeg Nutmeg is the seed or ground spice of several species of the genus ""Myristica"". ""Myristica fragrans"" (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. The California nutmeg, ""Torreya californica"", has a seed of similar appearance, but is not closely related to ""Myristica fragans"", and is not used as a spice. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic"
"Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ""Sinapis alba""; brown/ Indian mustard, ""Brassica juncea""; or black mustard, ""Brassica nigra""). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used"
"with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called "". Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel seeds are the primary flavor component in Italian sausage."
"Pistachio The pistachio (, ""Pistacia vera""), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ""Pistacia vera"" often is confused with other species in the genus ""Pistacia"" that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. Pistachio is from late Middle English ""pistace"", from Old French, superseded in the 16th century by forms from Italian ""pistacchio"", via Latin from"
"a sesame candy. In Japanese cuisine, ""goma-dofu"" is made from sesame paste and starch. Mexican cuisine refers to sesame seeds as ""ajonjolí"". It is mainly used as a sauce additive, such as ""mole"" or ""adobo"". It is often also used to sprinkle over artisan breads and baked in traditional form to coat the smooth dough, especially on whole-wheat flatbreads or artisan nutrition bars, such as ""alegrías"". In Sicilian cuisine, what are commonly called ""Italian sesame seed cookies"" are known as ""giuggiuleni"" . A ""giuggiulena"" usually refers to a cookie, while a ""giurgiulena"" usually refers to a nougat-like candy, often made"
"and kidney beans. Nuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are walnuts, almonds, pine nuts, but also hazelnuts, pistachios (in Cilicia), and nuts from regional trees. Fresh and dried fruit are used both as main ingredients and as sour agents. As main ingredients, the following fruit are used: apricots (fresh and dried), quince, melons, and others. As sour agents, the following fruits are used: sumac berries (in dried, powdered form), sour grapes, plums (either sour or dried), pomegranate, apricots, cherries (especially sour cherries), and lemons. In addition to grape leaves, cabbage"
"if used only in flavoring amounts. However, if consumed in large quantities, it contains hallucinogens that may affect the fetus, and consequently nutmeg is recommended for avoidance during pregnancy. While the spicy scent of nutmeg may be attractive to pets, there is potential for toxicity if large amounts are consumed. Nutmeg Nutmeg is the seed or ground spice of several species of the genus ""Myristica"". ""Myristica fragrans"" (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial"
"sometimes using just the crystal sugar and white liquor. In Italy nespolino liqueur is made from the seeds, reminiscent of nocino and amaretto, both prepared from nuts and apricot kernels. Both the loquat seeds and the apricot kernels contain cyanogenic glycosides, but the drinks are prepared from varieties that contain only small quantities (such as Mogi and Tanaka), so there is no risk of cyanide poisoning. The loquat is low in saturated fat and sodium and is high in vitamin A, dietary fiber, potassium, and manganese. Like most related plants, the seeds (pips) and young leaves of the plant are"
"Latin (black), referring to the seeds. In English, ""N. sativa"" and its seed are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, and ""kalonji"" (from Hindi-Urdu). Blackseed and black caraway may also refer to ""Bunium persicum"". The seeds of ""N. sativa"" are used as a spice in Indian and Middle Eastern cuisines. The black seeds taste like a combination of onions, black pepper, and oregano. They have a pungent, bitter taste and smell. The dry-roasted seeds flavor curries, vegetables, and pulses. They can be used as a ""pepper"" in recipes with pod fruit,"
"spice mixture composed of fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and black mustard seeds. This mixture is more convenient for vegetarian dishes and fish preparations. The use of spices for both meat and vegetable dishes is quite extensive and includes many combinations. The combination of whole spices, fried and added at the start or finish of cooking as a flavouring is special to each dish. Whole black mustard seeds and freshly ground mustard paste are also a typical combination. A pungent mustard sauce called kashundi is sauce for snacks or sometimes makes a base ingredient for fish dishes"
"Mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may not becolored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (""Brassica nigra""), brown Indian mustard (""B. juncea""), or white/yellow mustard (""B. hirta/Sinapis alba""). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. These mustard seeds are known in Hindi, Urdu, and Punjabi as ""sarson"" (Indian colza, ""Brassica rapa"" subsp. ""trilocularis"", syn."
"Minestrone Minestrone (; ) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables you have. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that borlotti beans (also called Roman beans) ""are the beans to use for genuine minestrone"". Some of the earliest origins"
"stomach-aches, febrile pains, eye diseases and haemorrhoids. The essential oil that can be obtained from the leaves contains ""β""-caryophyllene, ""α""-humulene and ""α""-pinene. The major compounds found in the essential oil from the seeds are ""α""-phellandrene, ""α""-pinene, myrcene, limonene and pinene. Monodora myristica Monodora myristica, the calabash nutmeg, is a tropical tree of the family Annonaceae or custard apple family of flowering plants. In former times, its seeds were widely sold as an inexpensive nutmeg substitute. This is now less common outside its region of production. Other names of calabash nutmeg include Jamaican nutmeg, African nutmeg, ehuru, ariwo, awerewa, ehiri, airama,"
"general purpose spice mixture composed of fenugreek seeds, nigella seeds, celery seeds, cilantro seeds, and black mustard seeds. This mixture is more convenient for vegetarian dishes and fish preparations. The use of spices for both meat and vegetable dishes is quite extensive and includes many combinations. The combination of whole spices, fried and added at the start or finish of cooking as a flavoring is special to each dish. Whole black mustard seeds and freshly ground mustard paste form a typical combination. A pungent mustard sauce called ""kashundi"" is sauce for snacks or sometimes makes a base ingredient for fish"
"a rich source (20% or more of the Daily Value, DV) of numerous micronutrients, particularly manganese (419% DV), phosphorus (82% DV), magnesium (71% DV), zinc (67% DV), copper (65% DV), and vitamin E (62% DV), among others (table). Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are frequently added to meat, fish, salads and vegetable dishes or baked into bread. In Italian they are called ""pinoli"" (in the US they are often called ""pignoli"", but in Italy ""pignolo"" is actually a word far more commonly used to describe a fussy, overly fastidious or extremely"
"in a variety of recipes, such as polenta, pesto, and purée. Nettle soup is a common use of the plant, particularly in Northern and Eastern Europe. Nettles are sometimes used in cheesemaking, for example in the production of Cornish Yarg and as a flavouring in varieties of Gouda. Nettles are used in Albania as part of the dough filling for the ""börek"". The top baby leaves are selected and simmered, then mixed with other ingredients such as herbs and rice, before being used as a filling between dough layers. Similarly, in Greece the tender leaves are often used, after simmering,"
"""J. regia"", ""Juglans"" x Paradox, are widely used as rootstocks for ""J. regia"" cultivars because of their resistance to Phytophthora and to a very limited degree, the oak root fungus. However, trees grafted on these rootstocks often succumb to black line. In some countries, immature nuts in their husks are preserved in vinegar. In the UK, these are called pickled walnuts and this is one of the major uses for fresh nuts from the small scale plantings. In Armenian cuisine, unripe walnuts, including husks, are preserved in sugar syrup and eaten whole. In Italy, liqueurs called Nocino and Nocello are"
"Chestnut pie Chestnut pie is a pie prepared with chestnuts as a primary ingredient. It is a part of the cuisine of Italy, where it has been documented as dating back to the 15th century. It is also a part of the cuisine of the Southern United States. Shelled whole or chopped chestnuts may be used, which may be boiled or roasted. A chestnut purée may also be used. It may be prepared as a savory or sweet pie. Chestnut pie has been documented back to the 15th century in Italy, in the book ""De honesta voluptate et valetudine"" (""On"
"cinnamon, orange flower water, strawberries, and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the Sicilian ""cannoli"" and layered with slices of cake in Palermo's ""cassata"". Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Neapolitan ""pastiera"", one of Italy's many ""Easter pies"". Ricotta is also commonly used in savory dishes, including pasta, calzone, stromboli, pizza, manicotti, lasagne, and ravioli. It also is used as a mayonnaise substitute in traditional egg or tuna salad and"
"then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use. Pesto is commonly used on pasta, traditionally with ""mandilli de sæa"" (""silk handkerchiefs"" in the Genoese dialect), trofie or trenette. Potatoes and string beans"
"""semi-stagionato"" and ""fresco"" have a softer texture and milder cream and milk tastes. A variant from Southern Italy is Pecorino Pepato (literally, ""peppered Pecorino""), to which black peppercorns are added. Today many other additions are made, for example walnuts or rocket or tiny pieces of white or black truffle. In Sardinia, the larvae of the cheese fly are intentionally introduced into Pecorino Sardo to produce a local delicacy called casu marzu. A good Pecorino Stagionato is often the finish of a meal, served with pears and walnuts or drizzled with strong chestnut honey. Pecorino is also often used to finish"
"Hadith, Muhammad said that he who has in his heart the weight of a mustard seed of pride would not enter Paradise. Mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may not becolored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (""Brassica nigra""), brown Indian mustard (""B. juncea""), or white/yellow mustard (""B. hirta/Sinapis alba""). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known"
"Peanut sauce Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide. Peanut sauce is used with chicken, meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in ""gado-gado"", or as dipping sauce. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Several different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. A typical recipe usually contains ground roasted peanuts"
"seeds are selenium and omega 3 fatty acid. The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The basic taste and ""heat"" of the mustard are determined largely by seed type, preparation, and ingredients. Preparations from the white mustard plant (""Sinapis alba"") have a less pungent flavor than preparations of black mustard (""Brassica nigra"") or brown Indian mustard (""Brassica juncea""). The temperature of the water and concentration of acids such as vinegar also determine the strength of a prepared mustard; hotter liquids and stronger"
"Nut butter A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include: The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense: Nut and seed butters have a high content of protein, fiber, and essential fatty"
"lignans sesamolin, sesamin, pinoresinol and lariciresinol. Sesame seed is a common ingredient in various cuisines. It is used whole in cooking for its rich, nutty flavour. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. In Sicily and France, the seeds are eaten on bread (""ficelle sésame"", sesame thread). In Greece, the seeds are also used in cakes. Fast-food restaurants use buns with tops sprinkled with sesame seeds. About 75% of Mexico's sesame crop is purchased by McDonald's for use in"
"flavoured with walnuts, while ""Salsa di Noci"" (walnut sauce) is a pasta sauce originating from Liguria. In Georgia, walnuts are ground with other ingredients to make walnut sauce. Walnuts are heavily used in India. In Jammu, it is used widely as a ""prasad"" (offering) to Mother Goddess Vaisnav Devi and, generally, as a dry food in the season of festivals such as Diwali. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressings. Walnut oil has been used in oil paint,"
"as early as 1733. The fact that an export cultivar popular in Japan is called ""Maro"" has led some people to assume mistakenly that the English name ""marrowfat"" is derived from Japanese. Pea The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Pea pods are botanically fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (""Cajanus cajan""),"