This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||ghee (ঘি) (today's sample record)|
Description: Clarified butter. Ghee can be made at home simply by keeping butter on a very low heat for a few hours until the water evaporates. The melted butter will keep indefinitely, will not change colour on use and can be re-used many times without changing its character.
|Ghee from a sweet perky cow and a milkmaid||
Ethnicity: Indian Subcontinent
Most frequent country: Bangladesh, India
Most frequent region: West Bengal
Also known as: nai, ney, neyyi, neyyu, thuppa, tuppa
See places: Bengali Food and Cuisine