- Glossary
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Culinary glossary of terms
The culinary glossary is a clear encyclopedia of cooking terms, techniques and ingredients that you will come across in recipes from home and world cuisines. It suits beginners who want to understand what a recipe asks for, as well as experienced cooks who need to check a particular method or the name of an ingredient.
Each entry comes with a plain explanation of how the term is used and what to watch out for while cooking, often with a practical tip right at the stove. Browse the entries alphabetically, or use the search when you are looking for a specific term.
Piri-piri - fiery African chilli peppers
Piri-piri are small, extremely hot chilli peppers originating from Africa, also known as peri-peri or African bird's eye chilli. Their heat ranges from 50,000 to 175,000 Scoville heat units. Piri-piri is the base of the eponymous sauce made from the peppers, garlic, lemon juice, and oil. The most famous dish is piri-piri chicken, the national dish of Mozambique and a hugely popular meal in Portugal.
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Pirozhki - Russian stuffed buns
Pirozhki are small Russian baked or fried buns made from yeast dough, stuffed with meat, cabbage, potatoes, mushrooms, or fruit.
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Pischinger - layered wafer cake with praline filling
Pischinger is a layered wafer cake or slice of thin wafers bound with a chocolate-hazelnut praline filling and coated in chocolate glaze. It is named after the torte of the Viennese confectioner Oscar Pischinger, created in 1881, and became widespread in Czechia and Slovakia. The filling is rich and sweet.
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Pistachios - green nuts from the Middle East
Pistachios are small nuts originating from the Middle East, prized for their distinctive green colour and sweet nutty flavour. The pistachio tree is small and bears clusters of fruits with hard shells that crack open when ripe. Pistachios are enjoyed roasted and salted as a snack, but are also a key ingredient in confectionery and ice cream making. They contain healthy fats, protein, fibre, vitamin B6, and antioxidants. The main producers are Iran, the USA, and Turkey.
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Pita - Middle Eastern pocket flatbread
Pita is a traditional flatbread originating from the Middle East and the Mediterranean. During baking, a characteristic pocket forms inside, which is filled with various fillings such as falafel, hummus, grilled meat, or vegetables. Pita is baked at high temperatures, causing the dough to puff up quickly and create a cavity. It is a staple of street food in many countries from Greece through Turkey to Lebanon. Pita is also served as a side with dips, soups, and grilled dishes.
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Pitaya - exotic dragon fruit
Pitaya, also known as dragon fruit, is an exotic fruit of a cactus plant native to Central and South America. It features a striking pink or yellow skin with scales and white or red flesh full of tiny black seeds. The taste of pitaya is mildly sweet and refreshing, reminiscent of a blend of kiwi and pear. The fruit is rich in vitamin C, fibre, and antioxidants. Pitaya is eaten fresh, added to smoothies, salads, and desserts. It is a popular ingredient in smoothie bowls.
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Pizza, Italian icon
Pizza is an iconic Italian dish of yeasted dough spread with tomato sauce and topped with cheese and various ingredients, baked at high temperature.
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Pljeskavica - Balkan grilled meat patty
Pljeskavica is a traditional Balkan grilled patty made from a blend of minced meats, typically beef, pork, and lamb. It originates from Serbia, where it is considered the national dish. The meat is seasoned with onion, garlic, paprika, and spices, shaped into large flat discs, and grilled over an open flame. It is served in lepinja bread with onion, kajmak, and ajvar. Pljeskavica is a popular street food across the Balkans and comes in many regional variations including a cheese-stuffed version.
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Plum butter - traditional fruit spread
Plum butter is a traditional thick fruit spread made by slow-cooking plums without added sugar for several hours. The plums are stirred continuously until the water evaporates and the mixture develops a dark brown color and caramelized flavor. Plum butter has a distinctive sweet-and-sour taste with spicy undertones. It is an essential part of Central European cuisine, used as a filling for pastries, dumplings, and pockets. Authentic plum butter contains no added sugar or thickeners, relying on the natural pectin and sugars of the fruit.
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Poaching - gentle cooking technique
Poaching is a gentle cooking technique in which food is cooked in liquid at around 70-90 °C, just below boiling point, without vigorous bubbling. The most commonly poached foods are eggs, fish, poultry, and fruit, in water, broth, wine, or syrup. The method preserves the delicate texture and natural flavour of ingredients better than boiling.
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Pomegranate - exotic superfood
Pomegranate is an exotic fruit originating from the Middle East and Mediterranean region. Inside its tough skin lie hundreds of ruby-red seeds surrounded by juicy pulp with a sweet-sour taste. It is extremely rich in antioxidants, vitamin C, potassium, and folic acid. It is used in salads, desserts, sauces, and beverages. Pomegranate juice is a popular ingredient in Middle Eastern and Mediterranean cuisine.
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Poppy seeds - traditional Central European ingredient
Poppy seeds come from the opium poppy, an annual plant widely cultivated in Central Europe for its tiny seeds that are an essential ingredient in Czech and Central European cuisine. The Czech Republic is among the world's largest poppy producers. Poppy seeds have a delicate nutty flavor and are primarily used in sweet dishes, poppy seed cakes, buns, rolls, and strudels. Ground poppy seeds mixed with sugar and butter form the classic poppy seed filling.
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