A hard buffalo milk cheese made by Monastery Cheese Makers in Bridgewater. It has a chalky, rather dry texture and a distinctive flavour.
Lovage seeds from a plant of the caraway family, used mainly in Indian cooking. The greenish-brown seeds are a little larger than celery seeds and have a strong aroma of rather coarse thyme. Oregano can be substituted.
A mid-season variety of large, sour, red flushed blushed cooking apple, with crisp white flesh. There is doubt about whether this was raised in Bismarck in Tasmania or named after the German Chancellor having been raised at Carisbrook in Victoria around 1860. It received the Royal Horticultural Society First Class Certificate in 1887. It cooks to a yellow purée. This is a mid- to late-season apple, harvested from South-East England in early October and is at its best from November to February. In the United States it is picked in August and September.
A whole herring, marinated in vinegar and spices with onions for 24 hours, generally served as an appetiser, often with soured cream (US: cultured sour cream). Sometimes made with herring fillets.
Bison provides deep red, coarse meat which is mild with a sweet flavour. The cuts are similar to those of beef but because the meat is so lean, it is worth cooking very slowly and for a long time.
A pungently aromatic grass, when dried, which grows in Poland. It is used to flavour vodka and, more recently, pork dishes.
