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E102 is the EEC food labelling code for tartrazine.
 Research E102
E104 is the EEC food labelling code for quinoline yellow.
Research E104
E110 is the EEC food labelling code for sunset yellow.
Research E110
E120 is the EEC food labelling code for cochineal colouring matter.
Research E120
E122 is the EEC food labelling code for the colouring agent carmoisine.
Research E122
E123 is the EEC food labelling code for the colouring agent amaranth.
Research E123
E124 is the EEC food labelling code for the colouring agent Ponceau 4R.
Research E124
E127 is the EEC food labelling code for the colouring agent erythrosine.
Research E127
E131 is the EEC food labelling code for the colouring agent patent blue V.
Research E131
E132 is the EEC food labelling code for the colouring agent indigo carmine.
Research E132
E142 is the EEC food labelling code for the colouring agent green S.
Research E142
E150 is the EEC food labelling code for sulphite ammonia caramel. Various forms of the colourant are used, ranging from the harmless E150(a) produced by heating carbohydrates (usually glucose) to the toxic E150(c) ammonia caramel produced by heating carbohydrate with ammonia.
Research E150
E160(b) is the EEC food labelling code for the colourant annatto, also known as bixin or norbixin. It is a vegetable dye derived from the seed coat of the tropical tree Bixa orellana.
Research E160(b)
E180 is the EEC food labelling code for the colouring agent pigment rubine (lithol rubine BK).
Research E180
E200 is the EEC food labelling code for the food additive sorbic acid.
Research E200
E202 is the EEC food labelling code for potassium sorbate.
Research E202
E210 is the EEC food labelling code for benzoic acid.
Research E210
E211 is the EEC food labelling code for sodium benzoate.
Research E211
E212 is the EEC food labelling code for potassium benzoate.
Research E212
E220 is the EEC food labelling code for sulphur dioxide.
Research E220
E221 is the EEC food labelling code for sodium sulphite.
Research E221
E223 is the EEC food labelling code for sodium metabisulphite.
Research E223
E224 is the EEC food labelling code for potassium metabisulphite.
Research E224
E226 is the EEC food labelling code for calcium sulphite.
Research E226
E227 is the EEC food labelling code for calcium hydrogen sulphite.
Research E227
E228 is the EEC food labelling code for potassium hydrogen sulphite.
Research E228
E300 is the EEC food labelling code for ascorbic acid.
Research E300
E310 is the EEC food labelling code for the anti-oxidant propyl gallate.
Research E310
E311 is the EEC food labelling code for the anti-oxidant octyl gallate.
Research E311
E312 is the EEC food labelling code for the anti-oxidant dodecyl gallate.
Research E312
E320 is the EEC food labelling code for the anti-oxidant butylated hydroxynisole (BHA).
Research E320
E321 is the EEC food labelling code for the anti-oxidant butylated hydroxytoluene (BHT).
Research E321
E330 is the EEC food labelling code for citric acid.
Research E330
E400 is the EEC food labelling code for the food additive alginic acid.
Research E400
E401 is the EEC food labelling code for the food additive sodium alginate.
Research E401
E402 is the EEC food labelling code for the food additive potassium alginate.
Research E402
E403 is the EEC food labelling code for the food additive ammonium alginate.
Research E403
E404 is the EEC food labelling code for the food additive calcium alginate.
Research E404
E405 is the EEC food labelling code for the food additive propylene glycol alginate.
Research E405
E406 is the EEC food labelling code for the food additive agar.
Research E406
E407 is the EEC food labelling code for the food additive carrageenan.
Research E407
E410 is the EEC food labelling code for the food additive locust bean gum.
Research E410
E412 is the EEC food labelling code for the food additive guar gum.
Research E412
E413 is the EEC food labelling code for the food additive tragacanth.
Research E413
E414 is the EEC food labelling code for the food additive acacia.
Research E414
E415 is the EEC food labelling code for the food additive xanthan gum.
Research E415
E416 is the EEC food labelling code for the food additive karaya gum.
Research E416
E417 is the EEC food labelling code for the food additive tara gum.
Research E417
E420 is the EEC food labelling code for the food additive sorbitol.
Research E420
E421 is the EEC food labelling code for the food additive mannitol.
Research E421
E422 is the EEC food labelling code for the food additive glycerol.
Research E422
E440(a) is the EEC food labelling code for the food additive pectin.
Research E440(a)
E440(b) is the EEC food labelling code for the food additive aminated pectin.
Research E440(b)
E440(i) is the EEC food labelling code for the food additive pectin - a natural plant polysaccharide used as a gelling agent and as a thickener.
Research E440(i)
E440(ii) is the EEC food labelling code for the food additive amydated pectin - a synthetic version of pectin, also used as a gelling agent and as a thickener.
Research E440(ii)
E441 is the EEC food labelling code for the food additive gelatin.
Research E441
E442 is the EEC food labelling code for the food additive ammonium phosphatides.
Research E442
E450 is the EEC food labelling code for the food additive diphosphates.
Research E450
E451 is the EEC food labelling code for the food additive triphosphates.
Research E451
E452 is the EEC food labelling code for the food additive polyphosphates.
Research E452
E460 is the EEC food labelling code for the food additive cellulose.
Research E460
E461 is the EEC food labelling code for the food additive methyl cellulose.
Research E461
E463 is the EEC food labelling code for the food additive hydroxypropyl cellulose.
Research E463
E464 is the EEC food labelling code for the food additive hydroxypropylmethyl cellulose, a mixed derivative of cellulose used as a thickener in ice cream.
Research E464
E465 is the EEC food labelling code for the food additive ethylmethyl cellulose. It is a mixed derivative of cellulose and is used as a thickener in cakes and gateaux.
Research E465
E500 is the EEC food labelling code for sodium carbonate.
Research E500
E901 is the EEC food labelling code for the food additive beeswax.
Research E901
E903 is the EEC food labelling code for the food additive carnauba wax.
Research E903
E904 is the EEC food labelling code for the food additive shellac.
Research E904
E913 is the EEC food labelling code for the food additive lanolin.
Research E913
E924 is the EEC food labelling code for the food additive potassium bromate.
Research E924
E925 is the EEC food labelling code for the food additive chlorine.
Research E925
E950 is the EEC food labelling code for the food additive acesulfame-K.
Research E950
E951 is the EEC food labelling code for the food additive aspartame.
Research E951
E954 is the EEC food labelling code for the food additive saccharin.
Research E954
Eagle IPA is a sweet, malty, amber coloured cask beer from the Charles Wells brewery in Bedford.
Research Eagle IPA
Earl grey is China tea infused with bergamot oil.
Research Earl Grey
Ebi is a sushi dish of boiled jumbo prawn.
Research Ebi
Edam is a Dutch, traditional creamery semi-soft or hard cheese made from cow's milk. Edam is made as a sphere, being pressed into shape, and covered with a distinctive red wax, though a black wax is put onto Edam which has been matured for at least 17 weeks.
Research Edam
Eden bitter is a smooth, sweet bitter from the Castle Eden brewery in County Durham.
Research Eden Bitter
Edible birds'-nests are the nests of the salangane {Collocalia fuciphaga) and other species of swifts (or swiftlets) found in the Indian seas. They are particularly abundant in the larger islands of the Eastern Archipelago. The nest has the shape of a common swallow's nest, is found in caves, particularly on the sea-shore, and has the appearance of fibrous, imperfectly concocted isinglass. When procured before the eggs are laid the nests are of a waxy whiteness and are then esteemed most valuable; when the bird has laid her eggs they are of second quality; when the young are fledged and flown, of third quality. They appear to be composed of a mucilaginous substance secreted by special glands, and not, as was formerly thought, made from a glutinous marine fucus or sea-weed. The Chinese consider the nests as a great stimulant and tonic, and it was said in 1905 that about 8.5 millions of them were annually imported into Canton.
Research Edible Birds'-Nests
Edmund II Ironside is a tasty, cask conditioned bitter from the Hampshire brewery in Andover.
Research Edmund II Ironside
Egg roll is a Chinese-American dish of egg dough filled with a mixture of minced pork, bamboo shoots, spring onions and deep fried.
Research Egg Roll
Eggs Benedict is a dish of toast, covered with a slice of ham and a poached egg with hollandaise sauce poured over.
Research Eggs Benedict
Eisbock is an extra-strength style of bock beer. During brewing it is frozen and some of the ice removed to increase the potency. Eisbock was the forerunner of modern ice-beers.
Research Eisbock
Elizabethan is a golden, British barley wine originally brewed to mark the Queen's coronation in 1953 by Harveys brewery.
Research Elizabethan
Emlett is a British modern, farmhouse, soft white cheese made from un-pasteurised sheep's milk in the Avon region.
Research Emlett
Emmental is a Swiss, traditional farmhouse hard cheese made from un-pasteurised cow's milk named after a valley on the Emme River.
Research Emmental
Emu is a range of Australian beers brewed by Swan, that take their name from a Perth brewery taken over by Swan in 1928. The range includes four lagers,
Emu Pilsner, Emu Export, a hoppier Emu Bitter and the darker, more malty Emu Draft.
Research Emu
Enchilada is a Mexican dish consisting of a fried tortilla filled with meat, and served with a chilli sauce.
Research Enchilada
In brewing terminology, entire refers to pure ale, as distinct from a mixture of ale and porter.
Research Entire
An entree is a complete dish consisting of meat, poultry or fish with vegetable and a sauce. It is served before the 'roast' course in a formal menu and may be either hot or cold.
Research Entree
Entremets are sweet foods formerly served at table between main dishes and courses.
Research Entremets
Enville ale is one of a range of honey beers produced by the Enville Farm brewery in Staffordshire. The pale-gold ale is primed with honey after a rapid initial fermentation and then laagered. The brewery uses its own honey and barley.
Research Enville Ale
Epoisses is a French, washed-rind bacteria ripened cheese made from un-pasteurised cow's milk.
Research Epoisses
An escalope is a small, round, thin piece of tender meat or fish, beaten with the handle of a knife, etc, to make them tender.
Research Escalope
Escaveeke sauce is a sauce made from wine vinegar, shallots, grated lemon rind, garlic, coriander, ginger and cayenne pepper.
Research Escaveeke Sauce
Escoffier sauce is a sauce based upon mayonnaise with added horseradish cream, parsley and chervil.
Research Escoffier Sauce
Espagnole sauce is a basic Spanish brown sauce made from brown meat stock, flavoured with tomato, pepper, bay and bouquet garni and sometimes sherry.
Research Espagnole Sauce
Esrom is a Danish, traditional creamery semi-soft washed-rind cheese made from cow's milk.
Research Esrom
In cooking, an essence is a flavouring of meat and vegetables extracted by simmering them in wine and reducing the liquid.
Research Essence
Essex pudding is a form of steamed cake comprising an open pastry shell filled with a vanilla flavoured filling with a thick layer of jam between the pastry and the filling.
Research Essex Pudding
Etorki is a French hard cheese made from sheep's milk. Etorki originated among the shepherds of the Aquitaine region, and started to be made commercially in the early 1980s.
Research Etorki
Exeter stew is a beef, vinegar and onion stew.
Research Exeter Stew
Exmoor ale is a pale-brown, malty bitter from the Exmoor brewery in Wiveliscombe, Somerset
Research Exmoor Ale
Exmoor Blue is a British modern, farmhouse, vegetarian blue cheese made from un-pasteurised cow's goat's or sheep's milk at the Willett Farm in Somerset.
Research Exmoor Blue
Exmoor gold is an amber bitter from the Exmoor brewery.
Research Exmoor Gold
Explorateur is a French, soft, white cheese made from cow's milk.
Research Explorateur
In beer terms, Export was applied to better quality beers considered worthy of exporting.
Research Export
Export Mongrel is a bronze-coloured Australian wheat beer, produced by the Traditional Brewing Company, is a variation on Yellow Mongrel, using a light crystal malt as well as wheat and barley malts.
Research Export Mongrel
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Abbreviations
Food & Drink
