Glossary of terms

Peanuts are actually legumes, not true nuts. They originate from South America and are among the most widely cultivated crops in the world. They are high in protein, healthy fats, and B vitamins. In cooking, they are used roasted, salted, as peanut butter, or as an ingredient in Asian and African dishes.

The pear is a juicy fruit with its characteristic shape, delicate sweet flavour, and aromatic fragrance. It is among the oldest cultivated fruits in Europe, with over three thousand varieties in existence. Pears have soft, juicy flesh that can be slightly granular. They are rich in fibre, vitamin C, and potassium. In the kitchen, pears are eaten fresh, baked, stewed, or dried. They pair excellently with desserts, salads, and as an accompaniment to cheeses, especially blue cheese.

Pearl barley consists of hulled and polished grains of barley, one of the oldest cereals used in human nutrition. In Czech cuisine, pearl barley is used primarily in soups, porridges, and as a side dish. Mushroom barley soup is a traditional Czech dish. Pearl barley has a mild nutty flavour and expands in volume during cooking, gaining a pleasantly chewy texture. It is rich in fibre, protein, and minerals such as phosphorus and manganese. Pearl barley is cooked in salted water or broth for about 30 to 40 minutes.

Pearl barley is hulled and polished barley grain, one of the oldest cereals cultivated by humans. In Central European cuisine, it has a long tradition and is used primarily as a side dish, in soups, and porridges. Pearl barley has a mildly nutty flavour and a pleasantly chewy texture when cooked. It is rich in fibre, protein, and minerals. One of the most iconic Czech dishes is sour barley porridge. Pearl barley is also added to soups. It takes approximately 30 to 45 minutes to cook depending on grain size.

Pecan nuts are the fruit of the pecan tree native to North America. They have an elongated shape, a smooth shell, and a delicate buttery flavour that distinguishes them from walnuts. They are rich in healthy unsaturated fats, fibre, vitamin E, and manganese. In American cuisine, they are used in the famous pecan pie, but also work well in salads, baked goods, and desserts. Caramelised pecans are a popular treat.

Pecorino is an Italian hard cheese made from sheep's milk, whose name derives from the Italian word pecora, meaning sheep. The most famous varieties are Pecorino Romano, Pecorino Toscano, and Pecorino Sardo, each with protected designation of origin status. The cheese has a pronounced salty flavour that intensifies with ageing. Younger pecorino is softer and milder, while aged pecorino is hard and suitable for grating over pasta and salads.

Pectin is a natural polysaccharide found in the cell walls of fruit that has the ability to form a gel. It is a key component in the production of jams, marmalades, and jellies, where it ensures the correct consistency. Apples, citrus fruits, and currants contain the highest amounts of pectin. In the food industry, pectin is classified as additive E440. Beyond gelling, it is also used in pharmaceuticals and cosmetics.

Peking duck is a famous Chinese dish in which duck is roasted until crispy and served with thin pancakes, spring onions, and hoisin sauce.

Pelmeni are small Russian dumplings made from thin dough filled with ground meat, served with sour cream, vinegar, or in broth.

Penne are Italian tube-shaped pasta with diagonal ends that excellently capture sauce. They come in smooth (lisce) and ridged (rigate) varieties.

Peperoncino is the Italian term for small hot chilli peppers used in Italian cuisine. Most commonly, these are dried red peppers added to sauces, pasta, and pizza. They are an essential part of Southern Italian cuisine, especially Calabrian. Peperoncino is used whole, crushed, or ground and adds a distinctive spicy kick to dishes. The heat level is mild to moderate, usually around 15,000 to 30,000 Scoville heat units.

Perkelt is a traditional Hungarian dish of meat braised with a generous amount of onions and ground paprika. Unlike goulash, perkelt is made with larger pieces of meat and is not thickened. It is most commonly prepared with chicken, pork, or beef, though fish perkelt is also popular. The onions are sauteed until soft and form the base of the sauce along with paprika. Perkelt is traditionally served with nokedli dumplings, pasta, or bread. It is widespread not only in Hungary but also in Czech, Slovak, and Serbian cuisine.