Cardamom
Black or brown cardamom. An inferior version used only in savoury dishes.
Green cardamom.
A name for a sardine in north west France.
White ribs of chard
The fleshy white ribs of Swiss chard.
Crème de cassis mixed with red wine as opposed to the more commonly available kir. It is also a variety of grape.
An early variety of black table grape which ripens at the end of July. It is also an apéritif.
A method of cooking which cause shellfish to turn red. It involves plunging shellfish into boiling court-bouillon of salted water, thyme and bay.
