Ingredients
Whitefish refers to a number of varieties of white fleshed fish used for smoked and preserved fish products. Whitefish includes Atlantic cod, haddock, pollack and others. Whitefish has a high fat content and can be oily. It has white meat and is flaky. The flavor is fishy and can be milder or stronger, depending on the type of fish. It can be served raw as well as cooked. When whitefish is preserved it can be served cold or warm.
The red onion is a type of onion and a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. The onion is usually round and has a thin dry skin around its juicy layers. The skin is a purple/red tone as is the flesh. The body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
Lime juice comes from the citrus fruit of the lime tree. Limes are round and roughly the size of a small plum, but can vary. Limes have a firm texture with green rind. The pale green flesh of the lime is firm, pulpy and juicy, much like a lemon, but harder. The juice is squeezed from the flesh and is a pale green color with a sour and refreshing taste and is used in drinks and food items, including sauces.
Malt vinegar is a popular British condiment made from fermented ale. The term malt refers to the barley that is used in making ale; it is germinated and then dried before it is added to the beer. The vinegar has a thin viscosity and a translucent brown tone. The flavor is salty, nutty, it goes well with fish and chips and other fried foods.
Extra virgin olive oil is an extremely popular cooking oil and used raw to drizzle onto a multitude of dishes or mixed into salad dressings. Olives are crushed in a mill and pressed to extract the oil. The color of extra-virgin olive oil is usually a golden-green. The flavor can be mild or sharp, though the sign of a good oil means a bite to the flavor and a spiciness.
The habanero is an extremely hot pepper. Botanically speaking it is a fruit, but by culinary standards it is a vegetable. The pepper is roughly the size of a shelled walnut with a crinkled body and semi-teardrop shape. The color ranges from green, to orange to bright red. The skin is shiny and the flesh is thin, with hot seeds inside. Even with their intense heat, habaneros have a floral aroma, which is sometimes in the flavor also. They are used in salsas, hot sauces and dishes that require a spicy heat.
Green onions, also called scallions are used in cooking and have a milder flavor than a round onion, though they pack a punch of their own with a mild zestiness and onion flavor that is bright and a bit green. Green onions are thin stalks with white dense bottoms two thin hollow green stalks, sprouting from the base. Scallions have a crunch to them and a hint of juice. They perk up any dish with their bright flavor.
Ground cinnamon is a fine aromatic powder made from the bark of the cinnamon tree, also known as cassia; another variety. The bark is peeled from the tree, dried and ground into the warm brown powder that is known as cinnamon. The flavor is spicy, warm and sweet and savory at the same time. It is extremely popular in many cuisines and common in American desserts.
Nutmeg is the seed of a fruit. The seed has a lacy skin around it, commonly called mace in cooking and is used as a separate spice. Nutmeg is a small, woody spice, with an oblong and muted brown body. Ground nutmeg is a similar color to fresh nutmeg. It is a sweet spice with a warm flavor that is rich and inviting. Nutmeg is commonly used in desserts and can be found in savory dishes as well. Nutmeg is a key ingredient in the flavoring of eggnog.
Allspice is a spice made from the dried berries of the pimenta dioica plant; a member of the myrtle family. Allspice is ground into a powder that is a dark rich brown color and used to flavor baked good and added to some savory dishes. The flavor is similar to a combination of cinnamon, nutmeg, cloves and a hint of black pepper.
Ginger is a spice whose root is used in food around the world. The root is grown underground and has a hard body and thin, beige skin. The root has many rounded and long shoots and is often fat. The flesh of the ginger is golden colored with a flavor that is earthy, spicy and bright. Ground ginger is made from the dried ginger root and has a powdery texture that is an earthy golden color. The flavor is similar, but not as spicy and is often used in Western desserts.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
Molasses is a thick syrup-based sweetener and can be made from sugarcane, sugar beets, pomegranate, sorghum, carob and dates. In the US, sugarcane and sugar beet varieties are most popular and is made by boiling down the juice of these plants into a thick, dark syrup. The flavor is rich and sweet. Light molasses is milder in flavor, while blackstrap molasses has a bitter edge. Pomegranate and sorghum molasses are made in the same way. Pomegranate is another popular variety and has a dark red color and a fruity tartness. Carob and date molasses need additional ingredients to extract the flavor and syrup. Molasses is often used in baked goods, but can pair well in sauces and certain savory dishes.
Thyme is an herb used in various cuisines for its gently sharp and cool pungency. A minty edge is present in its flavor. It grows on thin stalks and has very small tapered green leaves with a hint of white at the edges. The herb is often dried and takes on a muted green color. It goes well in soups and with meats, grains and vegetables.
