A variety of African aubergine (US: eggplant) bearing small, almost tomato-like, ribbed, fruits which ripen from white to deep orange.
Sweet sop. A variety of custard apple, a tropical fruit which comes in a variety of shapes and sizes. When buying choose very soft fruits indeed. The skin is green or purplish-green and scaly, almost fir-cone patterned, in appearance. Inside, the flesh is creamy in colour and consistency, but has to be sucked from the shiny black seeds. The flesh has a sweet-sour flavour, sometimes slightly custardy and larger ones have the luscious and complex taste of banana, mango and vanilla. They are often made into fritters, or sliced and steeped in wine.
Sweet basil is an aromatic plant of the mint family with white flowers which probably originated in India. The leaves have a strong flavour of lemon and jasmine and a warm, spicy smell. It is particularly good with tomatoes. Only use at the last moment, to enhance the flavour. The best variety for general use is probably Genovese, common or sweet basil. Other varieties include bush or Greek, cinnamon, holy or sacred, lemon, lettuce-leaved, liquorice, purple, purple ruffles, red and Thai basil or Horapha.
An evergreen shrub, a member of the laurel family, with firm, shiny, aromatic leaves with a dull surface underneath a slightly bitter smell and a flavour of lemon and nutmeg. One of the classic components of the bouquet garni.
Sweet bean paste is made with fermented soya beans with sugar, is quite thick and has a sweet-salt flavour.
The miller. A type of edible mushroom with a slightly unsual smell and one which is easily confused with other, poisonous, clitocybe mushrooms.
Sweetbreads refers to the thymus glands and pancreas glands of lamb, beef, or pork. They are usually prepared in the same way as kidneys or are served with a vinaigrette.
A long, thin, frightening variety of red chilli.
