Glossary of terms

Beleše are traditional Slovak fried pastries made from yeast dough filled with cottage cheese, plum jam, or walnuts. They are prepared mainly in Slovakia during carnival season and other festivities. The dough is rolled out, filled, and deep-fried in hot oil until golden. Beleše have a characteristic flat shape and are filled before frying.

Beluga refers to the most precious and luxurious type of caviar from the beluga sturgeon, which inhabits the Caspian and Black Seas. Beluga caviar features large, delicate grains of silvery-gray color with a creamy, buttery taste. It is considered the absolute pinnacle among caviars and its price can exceed thousands of euros per kilogram.

Bibimbap is a Korean dish of rice served with vegetables, meat, egg and gochujang paste. Everything is thoroughly mixed together before eating.

Bifana is a simple Portuguese sandwich with thin slices of marinated pork in a crusty roll, a beloved street food throughout Portugal.

Biga is a traditional Italian pre-ferment with low hydration, used in bread and pastry making. It is prepared by mixing flour, water, and a small amount of yeast, then left to ferment for 12 to 24 hours at room temperature. The long fermentation develops complex flavors and aromas that give the final bread its characteristic depth. Biga improves crumb structure and extends the shelf life of bread.

Bigos is a traditional Polish dish made from sauerkraut and fresh cabbage, chunks of meat, sausage and dried mushrooms, slowly stewed for a rich flavour.

Bilberry is a small blue fruit of the bilberry shrub that grows wild in European forests. It has a sweet-tart flavor and intense dark blue color that stains lips and tongue. Bilberries are rich in antioxidants, vitamin C, and fiber. They are picked in summer and used in pies, muffins, jams, compotes, and smoothies. European bilberries differ from American cultivated blueberries in their smaller size but more pronounced flavor.

Biryani is a famous Indian dish made from fragrant basmati rice layered with marinated meat, saffron, cardamom, and fresh herbs.

Black cardamom is an aromatic spice originating from Southeast Asia that differs significantly from its green counterpart. It features large dark pods with a rough exterior and is characterized by an intense smoky, earthy, and slightly camphor-like flavor. It is dried over open flames, which gives it its distinctive smoky tone. In cooking, it is used primarily in Indian, Chinese, and Vietnamese dishes, where it adds depth to meat dishes, soups, and spice blends such as garam masala.

Black pepper is the world's most widely used spice, obtained from the dried unripe fruits of the pepper plant. It has a bold, pungent flavour with fruity and woody undertones. It is used in virtually every cuisine in the world to season meats, soups, sauces, and salads. Freshly ground pepper has a significantly more intense aroma than pre-ground. Black pepper contains piperine, which improves nutrient absorption, aids digestion, and has antioxidant properties. Since antiquity, it has been valued as a luxury trade commodity.

Black pepper is a spice obtained from the fruit of the Piper nigrum plant native to India. It is the most widely used spice in the world and comes in several varieties depending on processing. Black pepper is dried unripe and has the sharpest flavour, white pepper is obtained from ripe fruit with the skin removed, and green pepper is preserved unripe. Pepper contains piperine, the alkaloid responsible for its pungency. Freshly ground pepper has a significantly stronger aroma than pre-ground.

Black salt, known as kala namak, is a traditional Indian mineral salt with a characteristic sulfurous smell and purplish color. It is made by heating Himalayan salt with charcoal and herbs. In Indian cuisine, it is used in chutneys, chaats, fruit salads, and street food. Due to its specific egg-like aroma, vegans use it as a plant-based substitute for egg flavor in dishes.