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100 is the Australian NH&MRC approved food additive code for curcumin.
101 is the Australian NH&MRC approved food additive code for riboflavin.
102 is the Australian NH&MRC approved food additive code for tartrazine.
107 is the Australian NH&MRC approved food additive code for yellow 2G.
110 is the Australian NH&MRC approved food additive code for sunset Yellow FCF.
120 is the Australian NH&MRC approved food additive code for cochineal, carminic acid.
1200 is the Australian NH&MRC approved food additive code for polydextrose Propane, Polydextrose Butane, Polydextrose Isobutane, Polydextrose Octafluorocyclobutane.
122 is the Australian NH&MRC approved food additive code for carmoisine.
123 is the Australian NH&MRC approved food additive code for amaranth.
124 is the Australian NH&MRC approved food additive code for brilliant scarlet 4R.
127 is the Australian NH&MRC approved food additive code for erythrocine.
132 is the Australian NH&MRC approved food additive code for indigo carmine.
133 is the Australian NH&MRC approved food additive code for brilliant blue FCF.
140 is the Australian NH&MRC approved food additive code for chlorophylls.
1400 is the Australian NH&MRC approved food additive code for dextrins.
1403 is the Australian NH&MRC approved food additive code for bleached starch.
1404 is the Australian NH&MRC approved food additive code for oxidised starch.
1405 is the Australian NH&MRC approved food additive code for enzyme-treated starches.
1410 is the Australian NH&MRC approved food additive code for monostarch phosphate.
1412 is the Australian NH&MRC approved food additive code for distarch phosphate.
1413 is the Australian NH&MRC approved food additive code for phosphated starch phosphate.
1414 is the Australian NH&MRC approved food additive code for acetylated distarch phosphate.
142 is the Australian NH&MRC approved food additive code for green S.
1420 is the Australian NH&MRC approved food additive code for starch acetate.
1422 is the Australian NH&MRC approved food additive code for acetylated distarch adipate.
1440 is the Australian NH&MRC approved food additive code for hydroxypropyl starch.
1442 is the Australian NH&MRC approved food additive code for hydroxypropyl distarch phosphate.
1450 is the Australian NH&MRC approved food additive code for starch sodium octenylsuccinate.
150 is the Australian NH&MRC approved food additive code for caramel.
151 is the Australian NH&MRC approved food additive code for brilliant black BN.
153 is the Australian NH&MRC approved food additive code for carbo medicinalis vegetalis (charcoal).
155 is the Australian NH&MRC approved food additive code for chocolate brown NT.
160 is the Australian NH&MRC approved food additive code for carotenoids.
160a is the Australian NH&MRC approved food additive code for carotene, alpha, beta, gamma.
160b is the Australian NH&MRC approved food additive code for annatto (bixin, norbixin).
160e is the Australian NH&MRC approved food additive code for beta-apo-8' carotenal.
160f is the Australian NH&MRC approved food additive code for ethyl ester of beta-apo-8'carotenoic acid.
161 is the Australian NH&MRC approved food additive code for xanthophylls.
161g is the Australian NH&MRC approved food additive code for canthaxanthine.
162 is the Australian NH&MRC approved food additive code for beetroot red, betanin.
163 is the Australian NH&MRC approved food additive code for anthocyanins.
170 is the Australian NH&MRC approved food additive code for calcium carbonate.
171 is the Australian NH&MRC approved food additive code for titanium dioxide.
172 is the Australian NH&MRC approved food additive code for iron oxides and hydroxides.
200 is the Australian NH&MRC approved food additive code for sorbic acid.
201 is the Australian NH&MRC approved food additive code for sodium sorbate.
202 is the Australian NH&MRC approved food additive code for potassium sorbate.
203 is the Australian NH&MRC approved food additive code for calcium sorbate.
210 is the Australian NH&MRC approved food additive code for benzoic acid.
211 is the Australian NH&MRC approved food additive code for sodium benzoate.
212 is the Australian NH&MRC approved food additive code for potassium benzoate.
213 is the Australian NH&MRC approved food additive code for calcium benzoate.
216 is the Australian NH&MRC approved food additive code for propylparaben.
218 is the Australian NH&MRC approved food additive code for methylparaben.
220 is the Australian NH&MRC approved food additive code for sulphur dioxide.
221 is the Australian NH&MRC approved food additive code for sodium sulphite.
222 is the Australian NH&MRC approved food additive code for sodium bisulphite.
223 is the Australian NH&MRC approved food additive code for sodium metabisulphite.
224 is the Australian NH&MRC approved food additive code for potassium metabisulphite.
225 is the Australian NH&MRC approved food additive code for potassium sulphite.
234 is the Australian NH&MRC approved food additive code for nisin.
249 is the Australian NH&MRC approved food additive code for potassium nitrite.
250 is the Australian NH&MRC approved food additive code for sodium nitrite.
251 is the Australian NH&MRC approved food additive code for sodium nitrate.
252 is the Australian NH&MRC approved food additive code for potassium nitrate.
260 is the Australian NH&MRC approved food additive code for acetic acid.
261 is the Australian NH&MRC approved food additive code for potassium acetate.
262 is the Australian NH&MRC approved food additive code for sodium acetate.
263 is the Australian NH&MRC approved food additive code for calcium acetate.
270 is the Australian NH&MRC approved food additive code for lactic acid.
280 is the Australian NH&MRC approved food additive code for propionic acid.
281 is the Australian NH&MRC approved food additive code for sodium propionoate.
282 is the Australian NH&MRC approved food additive code for calcium propionoate.
283 is the Australian NH&MRC approved food additive code for potassium propionoate.
290 is the Australian NH&MRC approved food additive code for carbon dioxide.
296 is the Australian NH&MRC approved food additive code for malic acid.
297 is the Australian NH&MRC approved food additive code for Fumaric acid.
300 is the Australian NH&MRC approved food additive code for ascorbic acid (Vitamin C).
301 is the Australian NH&MRC approved food additive code for sodium ascorbate.
306 is the Australian NH&MRC approved food additive code for tocopherol-rich extracts of natural origin, Vitamin E.
306-9 is the Australian NH&MRC approved food additive code for vitamin E.
307 is the Australian NH&MRC approved food additive code for synthetic alpha-tocopherol-Vitamin E.
308 is the Australian NH&MRC approved food additive code for synthetic gamma-tocopherol- Vitamin E.
309 is the Australian NH&MRC approved food additive code for synthetic delta-tocopherol, Vitamin E.
310 is the Australian NH&MRC approved food additive code for propyl gallate.
311 is the Australian NH&MRC approved food additive code for octyl gallate.
312 is the Australian NH&MRC approved food additive code for dodecyl gallate.
320 is the Australian NH&MRC approved food additive code for butylated hydroxy-anisole (BHA).
321 is the Australian NH&MRC approved food additive code for butylated hydroxy-toluene (BHT).
322 is the Australian NH&MRC approved food additive code for lecithins.
325 is the Australian NH&MRC approved food additive code for sodium lactate.
326 is the Australian NH&MRC approved food additive code for potassium lactate.
327 is the Australian NH&MRC approved food additive code for calcium lactate.
330 is the Australian NH&MRC approved food additive code for citric acid.
331 is the Australian NH&MRC approved food additive code for sodium citrate.
332 is the Australian NH&MRC approved food additive code for potassium citrate.
333 is the Australian NH&MRC approved food additive code for calcium citrate.
334 is the Australian NH&MRC approved food additive code for tartaric acid.
335 is the Australian NH&MRC approved food additive code for sodium tartrate.
336 is the Australian NH&MRC approved food additive code for potassium acid tartrate.
337 is the Australian NH&MRC approved food additive code for sodium potassium tartrate.
339 is the Australian NH&MRC approved food additive code for sodium orthophosphate.
340 is the Australian NH&MRC approved food additive code for potassium orthophosphate.
341 is the Australian NH&MRC approved food additive code for calcium orthophosphate.
350 is the Australian NH&MRC approved food additive code for sodium malate.
351 is the Australian NH&MRC approved food additive code for potassium malate.
352 is the Australian NH&MRC approved food additive code for calcium malate.
353 is the Australian NH&MRC approved food additive code for metatartaric acid.
354 is the Australian NH&MRC approved food additive code for calcium tartrate.
355 is the Australian NH&MRC approved food additive code for adipic acid.
363 is the Australian NH&MRC approved food additive code for succinic acid.
375 is the Australian NH&MRC approved food additive code for niacin.
380 is the Australian NH&MRC approved food additive code for tri-ammonium citrate.
400 is the Australian NH&MRC approved food additive code for alginic acid.
401 is the Australian NH&MRC approved food additive code for sodium alginate.
402 is the Australian NH&MRC approved food additive code for potassium alginate.
403 is the Australian NH&MRC approved food additive code for ammonium alginate.
404 is the Australian NH&MRC approved food additive code for calcium alginate.
405 is the Australian NH&MRC approved food additive code for propylene glycol alginate.
406 is the Australian NH&MRC approved food additive code for agar.
407 is the Australian NH&MRC approved food additive code for carrageenan.
410 is the Australian NH&MRC approved food additive code for locust bean gum.
412 is the Australian NH&MRC approved food additive code for guar gum.
413 is the Australian NH&MRC approved food additive code for tragacanth.
414 is the Australian NH&MRC approved food additive code for acacia.
415 is the Australian NH&MRC approved food additive code for xanthan gum.
416 is the Australian NH&MRC approved food additive code for karaya gum.
420 is the Australian NH&MRC approved food additive code for sorbitol.
422 is the Australian NH&MRC approved food additive code for glycerine.
440(a) is the Australian NH&MRC approved food additive code for pectin.
450 is the Australian NH&MRC approved food additive code for sodium and potassium metaphosphates, polyphosphates and pyrophosphates.
461 is the Australian NH&MRC approved food additive code for methyl cellulose.
464 is the Australian NH&MRC approved food additive code for hydroxypropylmethyl cellulose.
466 is the Australian NH&MRC approved food additive code for sodium carboxymethyl cellulose.
500 is the Australian NH&MRC approved food additive code for sodium bicarbonate.
501 is the Australian NH&MRC approved food additive code for potassium bicarbonate.
503 is the Australian NH&MRC approved food additive code for ammonium bicarbonate.
504 is the Australian NH&MRC approved food additive code for magnesium carbonate.
509 is the Australian NH&MRC approved food additive code for calcium chloride.
529 is the Australian NH&MRC approved food additive code for calcium oxide.
635 is the Australian NH&MRC approved food additive code for sodium 5 Ribonucleotide.
Wadworth's 6X is a fruity bitter produced in Devizes, Wiltshire, renowned for its character and unreliability in transit.
931 is the Australian NH&MRC approved food additive code for nitrogen.
932 is the Australian NH&MRC approved food additive code for nitrous oxide.
965 is the Australian NH&MRC approved food additive code for hydrogenated glucose syrups.
A la carte is a restaurant term indicating a menu or a section of a menu having the dishes listed separately and individually priced, rather than all one fixed price.
 Research A La Carte
A la dodine refers to roast poultry served with a spicy sauce made from the roasting juices, raw liver from the bird, carrots, onions, wine and cream which is poured over the meat.
Research A La Dodine
A la limousine is a method of cooking red cabbage. The cabbage is finely sliced and cooked in lard with a little stock, a little vinegar and a pinch of sugar. When it is almost cooked finely diced potato and crush raw chestnuts are added.
Research A La Limousine
Abbaye de Belloc is a French, traditional farmhouse, hard cheese from the Pays Basque region, made from un-pasteurised sheep's milk. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc from milk from the local flocks of sheep. Abbaye de Belloc is made in a 5 kg fat wheel with a natural, crusty, brownish coloured rind with patches of red, orange and yellow.
Research Abbaye de Belloc
Abbey Beers are strong fruity beers brewed in Belgium under licence from religious communities. They are based upon the style of beers brewed by the monasteries.
Research Abbey Beer
Abbots Invalid Stout is an Australian strong stout brewed by CUB. It is a rare reminder of Australia' s early brewing links with England. Although now bottom-fermented, it still has a creamy, coffee character. Only found in Victoria, it is named after the co-operative Abbotsford brewery of Melbourne, which was taken over by CUB in 1925. The site now houses one of CUB's largest and most modern plants.
Research Abbots Invalid Stout
Abertam is a Czech, traditional farmhouse and co-operative natural rind hard cheese made from sheep's milk.
Research Abertam
Absente is an absinth style of liqueur but without the wormwood.
Research Absente
Absinth (ansinthe) is a strong alcoholic drink containing from 60 to 80 percent alcohol. It contains wormwood oil which gives it its distinctive taste, but also toxic qualities. Absinth has long been associated with the Parisians.
Research Absinth
Acesulfame-K (Acesulfame potassium) is an artificial sweetener, manufactured by Hoechst, a giant German chemical company, and widely used around the world. It is about 200 times sweeter than sugar and is marketed under the name Sunett. In the United States, for several years acesulfame-K was permitted only in such foods as sugar-free baked goods, chewing gum, and gelatine desserts. In July 1998, the FDA allowed this chemical to be used in soft drinks, thereby greatly increasing consumer exposure. Studies on rats indicate that it may cause cancer.
Research Acesulfame-K
Achiar or atchar is an Indian condiment made of the young shoots of the bamboo pickled.
Research Achia
Adelost is a Swedish, modern creamery natural rind blue-cheese made from cow's milk.
Research Adelost
Adnams is an English beer brewing company of Suffolk. They were established in 1890.
Research Adnams
Adnams Regatta is an English summer ale brewed with English pale ale malts and Goldings hops.
Research Adnams Regatta
Aerated Bread is bread which receives its sponginess or porosity from carbonic acid supplied artificially, and not produced by the fermentation caused by leaven or yeast.
Research Aerated Bread
Aerated water (soda water) is a solution of carbonic acid in water. It was discovered by Priestly and suggested as a prevention of scurvy, a paper being presented to the Admiralty in 1773. Certainly sailors drank aerated water on board ship as a bottle was found from the Royal George which sank in 1780.
Some mineral waters are naturally aerated, as Vichy, Apollinaris, Rosbach, etc; others especially, such as are used for medicinal purposes, are frequently aerated to render them more palatable and exhilarating. Water simply aerated, or aerated and flavoured with lemonade or fruit syrups, is largely used, especially in summer, as a refreshing beverage. There are numerous varieties of apparatus for manufacturing aerated waters. Around 1905 an easily worked, portable apparatus, called a gazogene, was sold by which these waters could be cheaply produced at home, the gas being generated by bicarbonate of soda and tartaric acid. The essential parts of an aerated water machine are a generator, in which the gas is produced, a vessel containing the water to be impregnated, and an apparatus for forcing the gas into the water. This last may be effected by force-pumps or by the high pressure of the impregnating gas itself. The quantity of gas with which the water is charged is usually equal to a pressure of five atmospheres.
Research Aerated Water
Affenthaler is a red wine which takes its name from the Village of
Affenthaler in Baden.
Research Affenthaler
Afuega'l Pitu ('fire in the gut') is a Spanish, traditional, farmhouse, fresh cheese made from un-pasteurised cow's milk and red chilli pepper in the Asturias region.
Research Afuega'l Pitu
Agro-dolce is a bitter-sweet sauce made from gravy, red wine, vinegar, sugar and pepper.
Research Agro-Dolce
Aguardiente is a popular spirituous beverage of Spain and Portugal, a kind of coarse brandy, made from red wine, from the refuse of the grapes left in the wine-press, etc, generally flavoured with anise.
In Spanish speaking areas of the Americas the term is used to describe a distilled liquor similar to brandy made from cane sugar, and in Mexico for an alcoholic drink distilled from the fermented juice of the agave..
Research Aguardiente
Airedale is a New Zealand, modern farmhouse vegetarian semi-hard cheese made from cow's milk.
Research Airedale
Aisy Cendre is a French, traditional, farmhouse semi-soft cheese from the Burgundy region made from un-pasteurised cow's milk. The cheese is made by immersing a local cheese (usually a young Epoisses) in a bed of ashes for a month or so, after which time the ashes are brushed off. Aisy Cendre is made as a 200 to 250 gram round with a natural rind covered with a thick coating of ash. It is slow to ripen and has a white, salty, chalky centre surrounded by a softer, earthy-tasting outer layer.
Research Aisy Cendre
 More information about Aisy Cendre
Akagai is a sushi dish of pepitona clam.
Research Akagai
Akkra are Jamaican black-eye bean fritters served as an appetiser.
Research Akkra
In cooking, al dente refers to pasta which is firm, or 'to the tooth'.
Research Al Dente
Albany pudding is a dish of tapioca soaked in milk, cooked and then mixed with cake crumbs, ground almonds and a mixture of eggs beaten with sugar and the whole steamed.
Research Albany Pudding
Albert soup is a mixed meat soup based on beef and chicken, oysters, egg balls, ham and flavoured with Madeira wine.
Research Albert Soup
Ale is a vague term applied to any top-fermented beer. The word ale allegedly entered English from the Danes.
Research Ale
Aleberry (formerly ale-bree) is an alcoholic beverage made from hot ale, spice, sugar and toast.
Research Aleberry
An aleyard or yard of ale, is an old English drinking glass, a yard or so long, traditionally holding about a pint, but often more. The aleyard was usually trumpet-shaped not unlike the old horn carried by a coach guard. Sometimes the aleyard ended in a hollow ball; when the air reached the inside of the bulb the liquor spurted over the drinker, unless great skill was employed in twisting the glass as the drink was consumed. Drinking a yard of ale in one draught has long been a popular feat in England, and is recounted as occurring in 1685 at the proclamation of the king.
Research Aleyard
Alginate is an apparently safe derivative of kelp, it is used as a food additive to maintain the desired texture in dairy products, canned frosting, and other factory-made foods. Propylene glycol alginate, a chemically- modified algin, thickens acidic foods (soda pop, salad dressing) and stabilises the head in beer.
Research Alginate
Allgauer Emmentaler is a German, traditional, creamery and co-operative hard cheese made from cow's milk produced in the mountain pastures of southern Bavaria, very similar to Swiss Emmental, being made very close by.
Research Allgauer Emmentaler
Alls were the drips, spillages and leftovers in glasses of spirits. They were sold in the gin-houses as a cheap drink.
Research Alls
Allspice is a spice prepared from the dried berries of the evergreen pimento tree or West Indian pepper tree Pimenta dioica of the myrtle family, cultivated chiefly in Jamaica. It has an aroma similar to that of a mixture of cinnamon, cloves, and nutmeg.
Research Allspice
Alma pudding is a steamed desert of currants and sultanas in a cake mixture of butter, flour, eggs and baking powder.
Research Alma Pudding
Alphabet soup is a soup containing small noodles in the shape of letters of the alphabet.
Research Alphabet Soup
Altbier is a style of bitter German beer produced in the ancient style of brewing using top-fermentation. It produces copper-coloured aromatic ales.
Research Altbier
Amber soup is a clear broth made of meat stock, chicken, ham and herbs to flavour, boiled for several hours before being sieved, left to stand overnight and then skimmed, left to stand again and reheated prior to serving. In France amber soup was sometimes thickened with tapioca, and in America often coloured with natural caramel and egg shells.
Research Amber Soup
Amontillado is a type of dry sherry wine of a light colour, highly esteemed.
Research Amontillado
Anago is a sushi dish of sea eel.
Research Anago
Angostura is a flavouring prepared from oil distilled from the bitter, aromatic bark of either of two South American trees, Galipea officinalis or Cusparia trifoliata, of the rue family. It is blended with herbs and other flavourings to give angostura bitters, which was first used as a stomach remedy and is now used to season food, fruit, and alcoholic drinks. It takes its name from the port of Angostura in Venezuela.
Research Angostura
Anthotiro (Anthotyros) is a Greek, traditional farmhouse, whey cheese made from un-pasteurised sheep's and goat's milk and traditionally eaten for breakfast with honey or fruit.
Research Anthotiro
Aoyagi is a sushi dish of Japanese red clam.
Research Aoyagi
Apollinais Water is a natural aerated water, belonging to the class of acidulated soda waters, and derived from the Apollinarisbrunnen, a spring in the valley of the Ahr, near the Rhine, in Rhenish Prussia, forming a highly esteemed beverage.
Research Apollinais Water
Appalachian Tea (Carolina Tea, Black Drink) is a north American substitute for traditional tea.
Research Appalachian Tea
Appenzeller is a Swiss, traditional, farmhouse and creamery brushed rind hard cheese made from un-pasteurised cow's milk.
Research Appenzeller
Apple Charlotte is a layered apple cake.
Research Apple Charlotte
Archers Ales is an English beer brewing company of Wiltshire. They were established in 1979.
Research Archers Ales
Ardi-Gasna is a French, traditional, farmhouse hard cheese from the Pays Basque region made from un-pasteurised sheep's milk in three to five kilogram rounds. The cheese has a natural, crusty, yellow rind with greyish moulds. The cheeses are generally made by local shepherds in the high mountain pastures, in late spring and early summer.
Research Ardi-Gasna
Ardrahan is an Irish, modern, farmhouse, vegetarian washed-rind cheese made from cow's milk.
Research Ardrahan
Armagnac is a deep-coloured brandy named after the district of Armagnac in Gascony, South-West France, where it is produced.
Research Armagnac
Aromes au Gene de Marc is a French, traditional farmhouse, cow and goat's milk cheese from the Lyonnais region. The cheese is made from a small, immature cheese such as Rigotte or St Marcellin being macerated or cured in vats of fermenting grape skins and pips (known as marc) and then rolled in the marc before being sold. The resulting cheese is a small, 80 to 120 g round with a strong, bittersweet, yeasty taste and aroma and after maturing become hard and flaky with a powerful pungent taste.
Research Aromes au Gene de Marc
Arrack (arack) is a coarse liquor manufactured in the East Indies from a large variety of substances, for example by distilling Saki, or fermented rice or coconut juice. Arrack is transparent and the colour of straw and has a peculiar but agreeable taste and contains between 52 and 54% alcohol.
Research Arrack
Arrowroot is a starchy substance derived from the roots and tubers of various tropical plants with thick, clumpy roots. The true arrowroot (Maranta arundinacea) was used by the Indians of South America as an antidote against the effects of poisoned arrows. The West Indian island of St Vincent is the main source of supply today. The roots and tubers are dried, finely powdered, and filtered. Because of the small size of the starch particles, the powder becomes translucent when cooked. Hence, it is often used as a glaze. The edible starch is easily digested and is often prescribed in the diet of invalids and young children.
Research Arrowroot
Arundel Footslogger is a pale, straw-coloured beer from the Arundel Brewery.
Research Arundel Footslogger
Asadero is a Mexican, traditional creamery stretched-curd cheese made from cow's milk.
Research Asadero
Ash Vine is an English beer brewing company of Somerset. They were established in 1987.
Research Ash Vine
Ashmore Farmhouse is a handmade British cheese made from un-pasteurised Friesian cows milk to a cheddar type recipe at Ashmore farm in Dorset. The recipe was invented in 1985 by Patricia and David Doble. The cheese is produced in 10lb wheels, 4lb truckles and 1.5lb truckles.
Research Ashmore Farmhouse
Asiago is an Italian traditional farmhouse and creamery hard cheese originally made from sheep's milk, but now made from un-pasteurised cow's milk in the Vicenza and Trento regions.
Research Asiago
Aspartame (Equal, NutraSweet), is an artificial sweetener made up primarily of two amino acids. Some people have reported adverse behavioural effects (dizziness, hallucinations, headache) after drinking diet soda, but such reports have not been confirmed in controlled studies. It has also been found that Aspartame inhibits weight loss, though the reasons why are currently unknown.
Research Aspartame
Aspic is a dish consisting of a clear savoury meat jelly, containing fowl, game, fish, etc.
Research Aspic
Assam ikanis is a Malaysian dish of fish cooked with tamarind.
Research Assam Ikanis
Athole brose is a Scottish compound of oatmeal, honey and whisky.
Research Athole Brose
In brewing, attenuation is the change which takes place in the saccharine wort during fermentation by the conversion of sugar into alcohol and carbonic acid, with diminution of specific gravity.
Research Attenuation
Aurora sauce is a sauce based on Bechamel sauce to which is added tomato puree and paprika.
Research Aurora Sauce
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Abbreviations
Food & Drink
