Glossary of terms

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.

Blackberries are small fruits of the Rubus fruticosus shrub that grow wild in forests and gardens across Europe. The berries have a characteristic dark purple to black color and a sweet taste with a mildly tart undertone. Blackberries are eaten fresh and used in desserts, pies, jams, compotes, and smoothies. They are a rich source of vitamin C, fiber, manganese, and antioxidants. The blackberry season runs from July to September. Care must be taken to avoid thorns when picking.

Blanching is a cooking technique in which foods are briefly immersed in boiling water and then immediately cooled in ice water. This process stops enzymatic reactions, preserving the color, texture, and nutrients of foods. It is primarily used for vegetables, fruits, and herbs before freezing, canning, or further processing. Blanching also makes it easier to peel tomatoes, peaches, and almonds.

Bliny are traditional Russian thin pancakes made from buckwheat or wheat flour, served with sour cream, caviar, or fruit fillings.

Blood sausage is a traditional Czech meat product made from pork blood, liver, groats or semolina, onions, and spices, stuffed into casings. It is a speciality of the traditional pig slaughter and its production has centuries of tradition in Czech lands. Blood sausages have a dark colour due to the blood content and a bold spiced flavour with notes of marjoram and allspice. They are most commonly prepared by pan-frying or grilling and served with bread, sauerkraut, or mustard. Popular at country fairs.