Specialty and Gourmet Food Key Terms

Understanding common gourmet food lingo

The world of specialty and gourmet food key terms is vast. Nobody expects even an expert to know what all gourmet food lingo means; there are simply too many terms of which to keep track. Whether you're researching Asian, Mexican, Greek, Italian or some other type of specialty or gourmet food, you're sure to run across at least a few terms you don't recognize. Some words are also used incorrectly in some circles. With that in mind, see below for a few commonly confused terms and their true meanings.

 

Szechwan pepper

Szechwan pepper (also called anise pepper, Chinese pepper, sansho or wild pepper) is not a pepper at all. It's a small, reddish berry used in Asian cooking as a seasoning.
Try: To see a photograph of Szechwan pepper and learn more about the plant and its uses, see Asia Food.

Ceviche

Ceviche (sometimes spelled cebiche or seviche) is a Mexican and South American dish made from raw fish, lime juice, tomatoes, chilies, spices and sometimes other ingredients. It is generally considered an appetizer.
Try: What's Cooking America provides background information on ceviche and how it is made.

Gnocchi

Gnocchi, or Italian dumplings, are typically made from potato and flour, but they can also be made from polenta squash, cheese or other ingredients.
Try: WiseGEEK provides background information on the history of gnocchi and how it is cooked and eaten.

Melomakarona

Melomakarona (sometimes spelled melomacarona, or called finikia) is a traditional Greek Christmas cookie. It is usually made with brandy and orange juice, coated in syrup and dusted with nuts.
Try: For a good melomakarona recipe, visit CW Media's Food Network.

Artisanal

If a food is artisanal, it is prepared traditionally. Typically, this means it is handmade with fresh ingredients. Often, but not always, artisanal food is made on small farms or in villages.
Try: Serious Eats speculates about the use of the term artisanal in "Is Artisanal, Handmade Food Always Better?"

Heirloom

Heirloom is a term used to describe vegetables--in gourmet food circles--especially tomatoes. Heirloom vegetables are traditional varieties grown from non-hybrid seeds. (Hybrid seeds are those artificially manipulated by man by cross-pollinating plants.) These vegetables often less physically beautiful, but usually have superior flavor to modern hybrid varieties.
Try: Foodspring discusses what heirloom vegetables are and offers its opinion on some of the best heirloom varieties.

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