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29

Jul

2008

You say, “tom-ay-to” and I say, “tom-ar-to”.

Saved in:-   Raw Food Ingredients


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When I’m publishing recipes I always try to put the UK & US names for ingredients, because (as far as I know) they are the most commonly used.

I do often get asked, “what’s a courgette?” or “what’s rocket?”, so in the interest of public service (and to discover some I didn’t know myself) I’m going to post a few conversions to start off with, to which I’m inviting you to add to via the comments below.

Here’s some to get the ball rolling…

US —-> UK

cilantro —-> coriander
coriander —-> dried/ground coriander
egg plant —->aubergine
flax seed —-> linseed
arugula —-> rocket
zucchini —-> courgette
bell pepper —-> red/orange/yellow/green pepper
scallion/green onion —-> spring onion
spring onion —-> jumbo spring/salad onion
plastic/saran wrap —-> cling film
‘erbs —-> herbs…sorry, just my little joke.

To add any more you know of, please use the comments box below.

[Update: items below are added from emails/comments I received. Please also leave a comment if you would like ask someone what a particular conversion is.]

collards —-> spring greens
lambsquarters —-> goosefoot or fat hen
napa cabbage —-> chinese leaf




  • http://www.wasabimon.com Stephanie

    Might want to differentiate between dried coriander (the leafy part) and dried coriander (the seed). I know a few people who’ve gotten them confused!

  • http://princessloulou.net lou

    Hi Russell, lambsquarters (US) is known as goosefoot or fat hen in the UK. It’s not the same as lamb’s lettuce/corn salad. It’s considered a weed (though I had some in my dinner tonight!) and looks and tastes quite different.
    There’s also, to add to your list, napa cabbage(US) = chinese leaf (UK).

    From Russell: Great, thanks Lou.

  • Valerie

    I’ve been wondering what is jicama? And is it available in the UK?

    From Russell: Hi Valerie, Jicama is a root that has white, quite sweet flesh. Wikipedia have got it right on this one:
    http://en.wikipedia.org/wiki/Jicama

    I have seen it in the UK but it’s not that widely available.

  • http://www.bubbbles.net Bubbbles

    what are spring greens?

  • Linda

    Here is one difference I think I have seen in your recipes, that may be different in the UK and USA. Several times I saw you said that coconut butter and oil are the same. Here they are different. What we call oil is the one that is liquid when you gets close to 80 degrees, but solid at lower temps. The butter is made with some of the coconut flesh and oil. I don’t think it ever gets to a liquid state, it is more like nut butter, so it gets really hard in the fridge, and is more spreadable at room temp. I have used it with success to make wonderful raw frozen nut creams.
    Alissa Cohen has both the oil and butter at her site store http://www.alissacohen.com/shop/Food-p-1-c-5.html

    I love your recipes!! I have been raw for about 4 months, and have tried lots of different things, but yours seem to be some of the best recipes yet! You have a special ability, I think, for knowing what to combine for an absolutely wonderful raw dish. Keep up the good work!

    I also hope you eventually come to the US to do some classes. I am in the Washington DC metro area, actually in Maryland, and the outer edge of the ‘sprawl’ from the Baltimore -Washington DC area. This includes parts of Northern Virginia. Maryland, and Wash DC. So I will watch and see if you ever plan a trip to my area.

    Keep up the fabulous raw work!

    Linda

    From Russell: Hi Linda, thanks so much for your comments and letting me know about the difference between coconut oil and butter over there. I will start to make that distinction from now on :-)

  • kevin

    Last time I was told it would be a good idea to buy saffron, I bought that amazingly expensive but beautiful red-orange saffron of course… to discover some time later that my friend was talking about American saffron, ie safflower, beautiful too but totally inexpensive.

  • jo

    jicama is known as yam bean here in Australia, and bell peppers are called capsicum (thought that was the UK term for them as well…)

  • http://rawgastronomy.blogspot.com Jessica

    My goodness, I’ve been looking for jicama ever since I moved to Australia from the US and I haven’t seen it anywhere. I assumed they just didn’t grow it here, but OF COURSE it has a different name! Thanks for that, Jo.

    Another good one is kale is often called cavalo negro in Australia. I’ve learned most of these by trial and error!

  • Bette

    Find this very interesting. Would love to know what ‘caponata ‘ is please.

    From Russell: Caponata is a sweet & sour eggplant salad that also contains olives, capers, celery and tomatoes. There are many different versions of this dish that have been devised as the popularity of the Italian dish has spread.

  • Nicky

    I live in Italy and not sure what Kale is – looking through above comment, is it Cavolo Nero – Black Cabbage – Long stems with a tight, thick, dark green leaf? Thanks

    From Russell: Cavolo Nero is a type of kale, but the kale I like to use is pictured here, and often referred to as curly kale.

  • May

    One fruit that begs clarification, even in Australia, is cantaloupe (its name in the Eastern States) which is rock melon (in Western Australia).

    I don’t know what its called in the UK or USA.

    Thank you Russell for your wonderful recipes and interesting newsletters