Concept cluster: Food > Food and condiments
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aji
n
(uncountable) A spicy Peruvian sauce, often containing tomatoes, cilantro, hot peppers, and onions.
antroba
n
A crushed eggplant dish eaten, often with saltfish, on the Caribbean island of Antigua.
apfelstrudel
n
apple strudel
apple-cart
n
Alternative form of applecart [A barrow from which apples and other fruit were formerly sold in the street]
asun
n
(Nigeria) A Yoruba dish made from roasted goat meat sautéed in spicy peppers and other vegetables.
awaze
n
A spicy sauce or paste, made with chili peppers and usually reddish in colour, used in Ethiopian and Eritrean cuisine.
ayamase
n
(Nigeria) A stew made from green or red Scotch bonnet peppers.
black bean
n
A fermented soybean, used in Asian cooking.
brown stew
n
(cooking, Caribbean, Jamaica) A stew cooked or served with a brown-coloured sauce
bucayo
n
Candied coconut meat.
calavance
n
Food made from beans.
camote cue
n
A Philippine snack made by coating deep-fried slices of sweet potato in caramelized brown sugar.
caraibe
n
A Caribbean chocolate used in cooking.
carrot cake
n
(Singapore) turnip cake (a savoury cake containing radish, usually stir-fried)
chamoy
n
(cooking) A type of sauce from Mexico made from pickled fruit, chili and other ingredients
chili
n
(Cincinnati) Cincinnati chili.
chili queen
n
(US, historical) A member of a group of women who sold chili con carne as street food in San Antonio, Texas.
chow
n
(Trinidad and Tobago) Unripe, or partially ripened, fruit seasoned and served as a dish, e.g. pineapple chow or mango chow.
chowchow
n
An American relish, containing pickled green tomatoes, cabbage, and often other vegetables.
Cincinnati chili
n
A regional style of chili con carne, especially in the greater Cincinnati area, characterized by seasonings such as cinnamon, cloves, allspice, and chocolate, and commonly served over spaghetti or as a hot dog sauce.
cousinette
n
A type of soup containing chard and sorrel.
crudites
n
Alternative spelling of crudités [(plural only) Raw vegetables often served as an appetizer before a main dish; sometimes including fruits.]
cundeamor
n
A certain variety of forastero cocoa bean.
curry
n
A spiced sauce or relish, especially one flavoured with curry powder.
curry powder
n
A mixture of spices, usually including turmeric, commonly used in Asian-style cooking.
curry stuff
n
The ingredients that are ground to make curry powder.
Datterini tomato
n
A sweet, elongated variety of tomato produced mainly in Italy.
dill pickle
n
A cucumber pickled in brine or vinegar flavored with dill and other seasonings.
ducana
n
An Antiguan dish made using sweet potatoes, white flour, sugar, vanilla essence, grated coconut and sometime raisins, blended and wrapped in large grape leaves or aluminum foil and boiled, often served with salted fish in tomato sauce.
duckanoo
n
A Caribbean dessert made with sweet potato, coconut, spices and brown sugar, all tied up in a banana leaf.
escoveitch
n
(Caribbean, Jamaica) escabeche
fukujinzuke
n
A Japanese condiment made from vegetables pickled in a soy sauce mixture.
gherkin
n
A small cucumber, often pickled whole.
gochujang
n
A condiment based on red chili, used in Korean cuisine.
guac
n
(informal) Clipping of guacamole. [An avocado-based greenish dip with onions, tomato, and spices, common to Mexican cuisine and often served with tortilla chips.]
hei hei salt
n
A form of chicken salt containing cumin, turmeric and paprika.
hot sauce
n
Any liquid spicy condiment or cooking ingredient made from chile peppers.
India relish
n
A sour vinegared relish containing pickled cucumbers, onions, and typically other vegetables.
Jamaican patty
n
A turnover with various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric.
jelly coconut
n
A coconut with soft or gelatinous meat inside as well as the meat itself (which is of regular quality if the coconut is immature)
jelly-coconut
n
Alternative spelling of jelly coconut [A coconut with soft or gelatinous meat inside as well as the meat itself (which is of regular quality if the coconut is immature)]
kaoliang
n
Any of various Chinese varieties of sorghum.
kizami
n
A shredded form of nori used in Japanese dishes.
kraut
n
Clipping of sauerkraut. [(countable, uncountable) A dish made by fermenting finely chopped cabbage.]
longevity peach
n
A lotus seed bun (shǒutào) shaped and coloured like a peach, typically served on an elderly person's birthday in China to celebrate their old age.
mange-tout
n
Alternative spelling of mangetout [A vegetable pea (Pisum sativum) eaten when immature.]
maque choux
n
A Cajun dish made from corn on the cob and other vegetables.
matbucha
n
A cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper.
melon bread
n
Synonym of melonpan
mesclun
n
A mixture of small, young leaves as a salad
Mexican rice
n
A dish made of white rice, tomatoes, garlic, onion, and other ingredients.
military pickle
n
A pickle of various vegetables with chili and ginger, resembling chutney or piccalilli.
mirepoix
n
A combination of diced onions, carrots, celery and herbs sautéed in oil or butter as used in French cooking.
mochiko
n
Japanese rice flour
murabba
n
A kind of sweet fruit preserve.
oil-down
n
Meat, breadfruit, and vegetables cooked in coconut milk.
paocai
n
A type of Chinese pickled vegetable.
pepper jelly
n
A condiment made with peppers, vinegar, sugar, salt and fruit pectin.
pepper sauce
n
sauce made with peppercorns, served with steak etc.
pepperpot soup
n
A spicy Jamaican soup with meat and vegetables.
picalilli
n
Alternative spelling of piccalilli [(Britain) A yellow pickle relish made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.]
piccalilli
n
(Britain) A yellow pickle relish made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.
pickle
n
A sweet, vinegary pickled chutney popular in Britain.
pico
n
Ellipsis of pico de gallo. [A condiment generally made with diced raw onions, tomatoes, chiles, and cilantro.]
pico de gallo
n
A condiment generally made with diced raw onions, tomatoes, chiles, and cilantro.
piperade
n
Alternative spelling of pipérade [A Basque dish of onions, green peppers, and tomatoes sautéed in olive oil and flavoured with Espelette pepper.]
poiverade
n
A sauce made from pepper.
puntarella
n
A type of Italian chicory.
quispina
n
A coarse bread made from quinoa
red-red stew
n
A Ghanaian stew made with red palm oil and tomatoes.
rice and peas
n
(Caribbean, Jamaica) A West Indian dish of rice and most commonly kidney beans
rice stick
n
A single stick of rice vermicelli.
Roma
n
A variety of tomato.
RYR
n
Initialism of red yeast rice. [A variety of rice that is fermented with the mold Monascus purpureus until it turns red; used in whole and powdered form as a food coloring, food ingredient, and medicine in China and other Asian nations.]
salad oil
n
An edible vegetable oil other than olive oil, as corn oil or sesame oil
sambal
n
A hot relish made from chili peppers and other ingredients.
satsumaimo
n
A Japanese form of sweet potato
sauerkraut
n
(countable, uncountable) A dish made by fermenting finely chopped cabbage.
shichimi
n
A Japanese spice mixture based on coarsely ground red chili pepper.
sinigang
n
A sour Filipino soup, usually made with tamarind.
sour krout
n
Archaic spelling of sauerkraut. [(countable, uncountable) A dish made by fermenting finely chopped cabbage.]
stamp and go
n
(Jamaica) A Jamaican dish of saltfish, lard, and cornmeal.
togarashi
n
chili peppers or chili pepper-related products from Japan, specifically the spice mixture consisting of mandarin orange peel, sesame seed, poppy seed, hemp seed, nori or aonori, and ground sansho
tomally
n
Alternative form of tomalley [(cooking) The hepatopancreas of a crustacean.]
umeshu
n
A Japanese liqueur made by steeping unripe ume fruits in alcohol (or saké) and sugar.
waakye
n
A Ghanaian dish of cooked rice and beans.
wasabi
n
An imitation of this condiment made from horseradish with green dye.
zhoug
n
Alternative form of skhug [A Middle Eastern hot sauce made from fresh hot peppers seasoned with coriander, garlic, and various spices.]
Note: Concept clusters like the one above are an experimental OneLook feature. We've grouped words and phrases into thousands of clusters based on a statistical analysis of how they are used in writing. Some of the words and concepts may be vulgar or offensive. The names of the clusters were written automatically and may not precisely describe every word within the cluster; furthermore, the clusters may be missing some entries that you'd normally associate with their names. Click on a word to look it up on OneLook.
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