Which condiments Latin name means' sour wine'?
"content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine. Palm wine may be distilled to create a stronger drink, which goes by different names depending on the region (e.g., ""arrack"", ""village gin"", ""charayam"", and ""country whiskey""). Throughout Nigeria, this is commonly called ""ogogoro"". In some parts in Cameroon it is known as ""Afofo"". In parts of southern Ghana distilled palm wine is called ""akpeteshi"" or ""burukutu"". In Togo and Benin it"
"as for rescuing wine that is turning to vinegar. Those instructions as well as detailed descriptions of Roman viticulture date back to 160 BC in the first known text written in Latin prose. Wine was also variously flavored. For example, there was ""passum"", a strong and sweet raisin wine, for which the earliest known recipe is of Carthaginian origin; ""mulsum"", a freshly made mixture of wine and honey (called a pyment today); and conditum, a mixture of wine, honey and spices made in advance and matured. One specific recipe, Conditum Paradoxum, is for a mixture of wine, honey, pepper, laurel,"
"in its pure form was an expensive commodity in Rome–was the fundamental seasoning and the most common salty condiment was a fermented fish sauce known as garum. Locally available seasonings included garden herbs, cumin, coriander, and juniper berries. Imported spices included pepper, saffron, cinnamon, and fennel. While wine was an important beverage, Romans looked down on drinking to excess and drank their wine mixed with water; drinking wine ""straight"" was viewed as a barbarian custom. Five main Roman ingredients in dishes were: Wheat, wine, meat and fish, bread, and sauces and spices. The richer Romans had very luxurious lives, and"
"Hippocras Hippocras (), sometimes spelled hipocras or hypocras, is a drink made from wine mixed with sugar and spices, usually including cinnamon, and possibly heated. After steeping the spices in the sweetened wine for a day, the spices are strained out through a conical cloth filter bag called a ""manicum hippocraticum"" or Hippocratic sleeve (originally devised by the 5th century BC Greek physician Hippocrates to filter water). This is the origin of the name hippocras. Spiced wine was popular in the Roman Empire, as seen in the writings of Pliny the Elder and Apicius. In the 12th century, a spiced"
"saying that it was ""Costus."" Others suggest that it may have simply referred to the root of the Bitter Kost, or what is also called Elecampane (""Inula helenium""), since its name amongst the Hebrews was also called """"qosht,"""" and is native to Syria and to the regions thereabout. The word used by Israel's Sages to describe this condiment is קלופה = """"qelufah,"""" which has been explained by Maimonides to mean """"qishr slaykha,"""" or what others call in Arabic, """"al-qerfa,"""" meaning Chinese cinnamon (""Cinnamomum cassia"" , syn. ""Cinnamomum aromaticum""), or else one of the species endemic to the Indian subcontinent (""Cinnamomum"
"confused with amarone, a rich Italian dry red wine from Valpolicella. Amaro is flavoured with several (sometimes several dozen) herbs and roots. Some producers list their ingredients in detail on the bottle label. Herbs used for flavouring may include any of the following: gentian, angelica, cardoon, cinchona (""china""), lemon balm (""melissa""), lemon verbena (""cedrina""), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, licorice, cinnamon, menthol, cardamom, saffron, rue (""ruta""), wormwood (""assenzio""), and elderflowers (""sambuco""). The following is a list of some of the notable commercial brands: Amaro (liqueur) Amaro (Italian for ""bitter"") is an Italian herbal"
"cold water till winter. Wine can also be sweetened by the addition of sugar in some form, after fermentation is completed – the German method like the ""Süssreserve"". In Roman times, this was done in preparing mulsum, wine freshly sweetened with honey and flavored with spices, used as an apéritif, and also in the manufacture of conditum, which had similar ingredients but was matured and stored before drinking. . Among the components influencing how sweet a wine will taste is residual sugar. It is usually measured in grams of sugar per litre of wine, often abbreviated to g/l or g/L."
"Verjuice Verjuice ( ; from Middle French ""vertjus"" ""green juice"") is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South. It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used"
"sauce: ""The national condiment of Peru, ""peri-peri"" sauce is made in medium to hot levels of spiciness—the more chili, or the hotter variety of chile used, the hotter the sauce. Original ""peri-peri"" uses the African bird’s eye chili (the Swahili word for the chili is ""peri-peri""). Milder sauces may use only cayenne and serrano chilies. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking sauce."" Most jarred,"
"(), honeyed () new (), or sour (). In Ancient Greece wine had already been developed and used since Hippocrates, a physician born around 460 BC who commonly prescribed it to patients. ""Vinous white wine"" and ""bitter white wine"" were used among his remedies – a sign of diversity in production at that time. In Roman times the type of viticulture practiced by the Greeks was their model for a long time and production included white wine. Rich Roman patricians organized banquets where the cost of the food was a sign of prestige. In the range of expensive products wine"
"prevent the growth of bacteria. Salsa (sauce) Salsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresca, hot salsa or salsa picante, particularly those used as dips. Salsa is often tomato-based, and includes ingredients such as onions, chilies, an acid and herbs. It is typically piquant, ranging from mild to extremely hot. Though many different sauce preparations are called ""salsa"" in Spanish, in English, it generally refers to raw or near-raw sauces used as dips. The word ""salsa"" entered the English language from the Spanish ""salsa"" (""sauce""), which itself derives from the Latin ""salsus"""
"enhance flavor, white wine might age on its lees, and chalk or marble dust was sometimes added to reduce acidity. Wines were often exposed to high temperatures and ""baked,"" a process similar to that used to make modern Madeira. To enhance a wine's sweetness, a portion of the wine must was boiled to concentrate the sugars in the process known as ""defrutum"" and then added to the rest of the fermenting batch. (Columella's writings suggest that the Romans believed boiling the must acted as a preservative as well.) Lead was also sometimes used as a sweetening agent, but honey could"
"Moderna"" (""The Modern Steward""), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples. This early tomato sauce was more like a modern tomato salsa. A sauce similar to Italian-American marinara sauce is known of some zones of Central Italy as ""sugo finto"". Marinara sauce Marinara (English: ""mariner's"") sauce is a tomato sauce, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine. This"
"has been generally spelled ""hippocras"" or ""hipocras"" in English and ""hypocras"" in French. Original recipes for hippocras were made until the 19th century, when it fell out of favor. This wine is made with sugar and spices. Sugar then was considered to be medicine and the spices varied according to the recipes. The main spices are: cinnamon, ginger, clove, grains of paradise and long pepper. An English text specifies that sugar was uniquely for the lords and honey was for the people. Since the 17th century, spiced wines, in France, have been generally prepared with fruits (apples, oranges, almonds) and"
"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,"
"Herbs and spices included capers, coriander, cumin and black cumin, dill, dwarf chicory, hyssop, marjoram, mint, black mustard, reichardia, saffron and thyme. Some seasonings were imported, such as myrrh, galbanum, saffron and cinnamon, but their high cost limited their widespread use. Spices for special feasts were imported by the wealthy and royalty from Arabia and India, and were highly valued. These included various types of pepper, and ginger. Another seasoning was vinegar, which was produced by extra fermentation of new wine. It was used for seasoning foods, pickling vegetables, and medicinal purposes. Storing water and food was critical for survival,"
"Lunumiris Lunumiris (Sinhala:ලුණු මිරිස් [lunu-miris] some also refer it as ""Katta Sambal"" [Sinhala:කට්ට සම්බෝල [kaṭṭa sambōla]]) is a spicy Sri Lankan sambal paste served as a condiment. It consists of chili pepper, red onions, Maldive fish, sea salt, black pepper and lime juice, usually ground with mortar and pestle or grind stone. However red onions aren't used when making katta sambal, and red onions is used in lunu miris so lunu miris has a more wet texture than katta sambal. This is a paste which is a little bit hot because of the chili powder added. The translation of Sinhala"
"Salsa Lizano Salsa Lizano, (""salsa"" means ""sauce"" in Spanish), is a Costa Rican condiment developed in 1920 by the Lizano Company. It is now a product of Unilever. It is a thin, smooth, light brown sauce (akin to such condiments as HP Sauce or Worcestershire sauce). It is meant to be used while cooking or at tableside to flavor one's food when serving. It is slightly sweet and acidic, with a hint of spiciness lent by black pepper and cumin. The ingredients include water, sugar, salt, vegetables (onions, carrots, cauliflower, cucumbers), spices, pepper, mustard, turmeric, modified corn starch, hydrolized vegetable"
"labelled as ""salsa"". ""Picante"" is a Spanish adjective meaning ""piquant"", which derives from ""picar"" (""to sting""), referring to the feeling caused by salsas on one's tongue. Many grocery stores in the United States and Canada also sell fresh refrigerated salsa, usually in plastic containers. Fresh salsa is usually more expensive and has a shorter shelf life than canned or jarred salsa. It may or may not contain vinegar. Taco sauce is a condiment sold in American grocery stores and fast food Tex-Mex outlets. Taco sauce is similar to its Mexican counterpart in that it is smoothly blended, having the consistency"
"cooking beans. It is also used to season the traditional Acadian stew known as """". Savory is also a key ingredient in ""sarmale"", a stuffed cabbage dish in traditional Romanian cuisine. The modern spice mixture Herbes de Provence has savory as one of the principal ingredients. In Azerbaijan, savory is often incorporated as a flavoring in black tea. The etymology of the Latin word ""satureia"" is unclear. Speculation that it is related to ""saturare"", to ""satyr"", or to za'atar is not well supported. The ancient Hebrew name is ṣathrá צתרה. Satureja Satureja is a genus of aromatic plants of the"
"are primarily called ""Peperoni"" or ""Chili"" while in Austria, ""Pfefferoni"" is more common for these; in Dutch, this word is also used exclusively for bell peppers, whereas ""chilli"" is reserved for powders, and hot pepper variants are referred to as ""Spaanse pepers"" (Spanish peppers). In Switzerland, though, the condiment powder made from capsicum is called ""Paprika"" (German language regions) and ""paprica"" (French and Italian language region). In French, capsicum is called ""poivron"" or ""piment"". In Spanish-speaking countries, many different names are used for the varieties and preparations. In Mexico, the term ""chile"" is used for ""hot peppers"", while the heatless"
"example, the category ""ciorbă"" includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (""ciorbă de burtă"") and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or ""borș"" (traditionally made from bran). The category ""țuică"" (plum brandy) is a name for a strong alcoholic spirit in Romania. In the history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu were the compilers of a cookbook ""200 rețete Încărcate de bucate, prăjituri și alte treburi gospodăreşti"" (200 tried recipes for dishes, pastries and"
"Samlar machu Samlar machu () is the Khmer language term for a category of sour (""machu"") soups (""samlar"", also ""samlor"", ""salaw"", or ""salor"") popularly known in English as simply ""Cambodian sour soup"". The sour flavour of the soup comes from the use of lime, tamarind (), and certain tangy vegetables such as tomato () and pineapple (), as well as ""Tiliacora triandra"" leaves (). There are many types of Khmer sour soups, but the most popular variation is ""samlor machu moun"" () (sour chicken soup). Meat in this type of soup is usually that of either chicken, fish, or pork."
"throughout Latin America, Maggi products, especially bouillon cubes, are widely sold with some repackaging to reflect local terminology. In the German, Dutch, and Danish languages, lovage has come to be known as ""Maggi herb"" (Ger. ""Maggikraut"", Du. ""maggikruid"" or ""maggiplant"", Da. ""maggiurt""), because it tastes similar to Maggi sauce, although lovage is not present in the sauce. In Romania, Australia, China, Taiwan, Vietnam, Thailand, the Philippines, Pakistan, Mexico, Indonesia, Malaysia, Brunei, German-speaking countries, the Netherlands, the Czech Republic, Slovenia, Poland and France, ""Maggi"" is still synonymous with Maggi-Würze (Maggi seasoning sauce), a dark, soy sauce-type hydrolysed vegetable protein-based condiment sauce."
"was flavored with elecampane, cyperus root, bay laurel and salt. Butter was mostly disdained by the Romans, but was a distinguishing feature of the Gallic diet. Lard was used for baking pastries and seasoning some dishes. Salt was the fundamental seasoning: Pliny the Elder remarked that ""Civilized life cannot proceed without salt: it is so necessary an ingredient that it has become a metaphor for intense mental pleasure."" In Latin literature, salt ""(sal)"" was a synonym for ""wit"". It was an important item of trade, but pure salt was relatively expensive. The most common salty condiment was ""garum,"" the fermented"
"' ()- meaning ""red"". Species including the fragrant sumac (""R. aromatica""), the littleleaf sumac (""R. microphylla""), the skunkbush sumac (""R. trilobata""), the smooth sumac, and the staghorn sumac are grown for ornament, either as the wild types or as cultivars. The fruits (drupes) of ""Rhus coriaria"" are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a tart, lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on ""meze"" dishes such as ""hummus"" and ""tashi"", and is added to salads in the Levant, as well as being one"
"Tentura Tentura () or ""tintura"", from the Italian word for ""tincture"", is a liqueur traditionally produced in the Greek city of Patras since the 15th century. It contains alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. <br>Tentura is a quite dark shade of orange-red, hence its name, and has an alcohol content of around 25% by volume. It is served chilled, in a small glass. It can also be added in espresso coffee, which is then called ""corretto"". It is also served at room temperature. The alcohol it contains is from the nearby winery in"
"recommended lead (or lead-coated) vessels for the preparation of sweeteners and preservatives added to wine and food. The lead conferred an agreeable taste due to the formation of ""sugar of lead"" (lead(II) acetate), whereas copper or bronze vessels could impart a bitter flavor through verdigris formation. The Roman author Vitruvius reported the health dangers of lead and modern writers have suggested that lead poisoning played a major role in the decline of the Roman Empire. Other researchers have criticized such claims, pointing out, for instance, that not all abdominal pain is caused by lead poisoning. According to archaeological research, Roman"
"Romans, who had few sweeteners besides honey, would boil must in lead pots to produce a reduced sugar syrup called ""defrutum"", concentrated again into ""sapa"". This syrup was used to some degree to sweeten wine and food. If acidic must is boiled within lead vessels the sweet syrup it yields will contain a quantity of Pb(CHO) or lead(II) acetate. Lead was also leached from the glazes on amphorae and other pottery, from pewter drinking vessels and cookware, and from lead piping used for municipal water supplies and baths. The main culinary use of ""defrutum"" was to sweeten wine, but it"
"Patras. Tentura Tentura () or ""tintura"", from the Italian word for ""tincture"", is a liqueur traditionally produced in the Greek city of Patras since the 15th century. It contains alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. <br>Tentura is a quite dark shade of orange-red, hence its name, and has an alcohol content of around 25% by volume. It is served chilled, in a small glass. It can also be added in espresso coffee, which is then called ""corretto"". It is also served at room temperature. The alcohol it contains is from the nearby winery"
"The company also produces several varieties of salsa. The company, officially called Empresas Tajín, is located in Zapopan, Jalisco, Mexico. Tajín (seasoning) Tajín (styled TAJÍN) is a Mexican company that produces several varieties of condiment, most consisting primarily of chile peppers, lime, and salt. The company's most popular product is a seasoning powder (called ""salsa en polvo"" in Spanish) consisting of chile peppers, salt, and dehydrated lime juice. The powder is tangy and spicy and is used to enhance the flavor of fruits and vegetables. The seasoning is widely available in Mexico and is commonly used as a condiment on"
"Sweet chili sauce Sweet chili sauce (also known as Thai sweet chili sauce), known as ""nam chim kai"" in Thailand (; literally ""dipping sauce for chicken""), is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chile peppers (often 'Fresno Chili', thai or red jalapenos), rice wine vinegar, sometimes garlic, sometimes fish sauce and sweetening ingredient such as fruit or a refined sugar or honey. It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls. It can"
"Mulled wine Mulled wine is a beverage usually made with red wine along with various mulling spices and sometimes raisins. It is served hot or warm and is alcoholic, although there are non-alcoholic versions of mulled wine. It is a traditional drink during winter, especially around Christmas. Wine was first recorded as spiced and heated in Rome during the 2nd century. The Romans travelled across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube rivers and to the Scottish border, along with their recipes. The"