Aged balsamic vinegar 
A fragrant, sweetish vinegar from Modena, Italy, made from concentrated grape juice and aged in wooden barrels for at least 10 years.
Aioli With 'ali' meaning garlic and 'oli' meaning oil, this Provencal classic marries well with fish, meats and vegetables.
All-bran A low-fat, high-fibre bran-based breakfast cereal.
allspice Also known as pimento or Jamaican pepper; so-named because it tastes like a combination of nutmeg, cumin, clove and cinnamon - all spices.
almond flat, pointed ended nuts with pitted brown shell enclosing a creamy white kernel which is covered by a brown skin
BLANCHED brown skins removed
ESSENCE extract
FLAKED paper-thin slices
MEAL also known as ground almonds; nuts are powdered to a flour-like texture, for use in baking or as a thickening agent
SLIVERED lengthways-cut, small pieces
VIENNA toffee-coated nuts
almond essence A synthetically produced substance used sparingly to impart an almond flavour to foods.
almond meal Also known as ground almonds; the nut is powdered to a flour-like texture, for us in baking or as a thickening agent.
amaretti biscuits cruchy or soft small Italian-style macroons based on ground almonds.
anchovy fillets salty, strong-flavoured small fish; most commonly available canned. Used in salads, vegetable dishes, pasta and on pizza.
aniseed also called anise or sweet cumin; the seeds are the fruit of an annual plant native to Greece and Egypt. Dried, they have a strong licorice flavour. Whole and ground seeds are available.
antipasto combination of assorted roasted vegetables
apricots used in sweet and savoury dishes, they have a velvety, golden-orange skin and aromatic sweet flesh. Also available dried.
arborio rice Small, round-grain rice well suited to absorb large amount of liquid; especially suitable for risottos.
Asiago A semi-firm Italian cheese with a rich, nutty flavour. Yellow with tiny holes it comes in small wheels with glossy rinds and is made from whole or part-skim cows milk. When young Asiago is used as a table cheese; aged for over a year, it becomes hard and suitable for grating.
asparagus vegetables that grow as shoots; the straight, firm stalks, which range from pencil-thin to as thick as your thumb, are prized for their delicate flavour, particularly the tender tips.
avocado a fruit with a soft, buttery flesh and a mild flavour. Best eaten raw, when ripe; usually added to salads or made into a dip, such as the famous guacamole. Test for ripeness by gently pressing the stem end; it should feel tender or give slightly.
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