Glossary of terms

Naan is a soft Indian flatbread made from leavened dough baked in a clay tandoor oven. It is served with curry, daal and other Indian dishes.

Nabe is a Japanese hot pot in which meat, vegetables, tofu, and noodles are cooked together at the table in a broth base. A typical winter dish for the whole family.

Napa cabbage is a type of cabbage originating from East Asia, characterised by its elongated shape and delicate, crisp leaves. Unlike regular cabbage, it has a mild, slightly sweet flavour without pronounced bitterness. It is the key ingredient in Korean kimchi and is used in Asian soups, stir-fries, and salads. Napa cabbage is low in calories and rich in vitamin C, vitamin K, and folic acid. It stores better than regular cabbage and can last several weeks in the refrigerator.

Nashi pear is a round Asian pear also known as Japanese pear or Asian pear. Unlike European pears, nashi has a round apple-like shape and crisp, juicy flesh. It originates from East Asia, where it has been cultivated for thousands of years. The flesh is white, very juicy, and refreshing with a mildly sweet flavor. Nashi is most commonly eaten raw as a fruit but is also used in salads, desserts, and as part of Asian meat marinades. It stores well in cool conditions and lasts longer than European pears.

Natto are Japanese fermented soybeans with a characteristic sticky texture and pungent smell. They are rich in protein, vitamins, and probiotics.

Nectarine is a stone fruit closely related to the peach, distinguished by its smooth and glossy skin without the fuzzy coating. It has sweet, juicy flesh ranging from yellow to red with an intense aroma. Nectarines are cultivated in warm regions of the Mediterranean, California, and China. They are rich in vitamins A and C, potassium, and dietary fiber. In the kitchen, nectarines are enjoyed fresh, added to fruit salads, desserts, and baked goods. They are also excellent grilled, blended into smoothies, or used to make jams and compotes.

Nem rán are Vietnamese fried spring rolls filled with minced pork, vegetables, and glass noodles. A crispy rice-paper shell hides a juicy filling.

Nigella, also known as black cumin or black seed, is an annual herb from the buttercup family originating in southwestern Asia. Its small black seeds have a peppery, slightly bitter flavor with hints of oregano and black pepper. In oriental cuisine, it is used to top bread, in spice blends, and as part of Indian panch phoron.

Nori are thin sheets of edible seaweed traditionally used in Japanese cuisine. The seaweed is harvested, washed, pressed into thin sheets, and dried. Nori has a dark green to black color and a delicate, slightly salty flavor with umami notes. The most well-known use of nori is wrapping sushi and onigiri rice balls. It is also used as a garnish for soups, noodle dishes, and rice bowls. Nori is rich in iodine, iron, B vitamins, and protein. In Japan, nori is considered a staple food and part of everyday diet.

Nutmeg is an aromatic spice obtained from the seeds of the tropical nutmeg tree, native to the Moluccas Islands in Indonesia. It has a warm, sweet, and slightly spicy flavor with nutty undertones. Nutmeg is used in ground form in both sweet and savory dishes, especially in bechamel sauce, mashed potatoes, spinach, and holiday baking. It is best freshly grated just before use for optimal aroma. In large doses, nutmeg can be toxic, so it is used sparingly. It is an important component of the quatre epices spice blend.

Nutritional yeast is a deactivated yeast sold in flakes or powder with a distinctive nutty, slightly cheesy flavour. Unlike baker's yeast, it has no leavening ability. It is used as a seasoning and dietary supplement rich in B vitamins, protein, and minerals. Nutritional yeast is especially popular in vegan cooking as a cheese substitute in sauces, toppings, and sprinkles. It is added to soups, pasta dishes, and salads.