How Many Foods Can You Pronounce?

Tortilla: A tortilla is an unleavened, Mexican flatbread, similar to the roti or chapati. Tortillas are used to make dishes such as enchiladas, tacos, and burritos. While they’re traditionally made with corn, nowadays wheat flour tortillas are also used, especially in the popular Tex-mex cuisine.

Sauté: Unlike frying, sautéing is a quick method of cooking that uses very little amount of oil, butter, ghee, etc. over a relatively high flame. It’s adapted from the French verb sauter, which means "to jump." Tossing food around in a hot pan helps it to cook fast and evenly. The most common example of sautéing in India is the way we cook chopped onions before they’re added to a curry.

Jalapeño: Rich in vitamins A, C and potassium, a jalapeño is a small, plump dark green chilli pepper from Mexico and the southern parts of the USA. Known for the spicy, burning sensation it offers, you can use it to make pakoras, and also add it to your favourite pizzas, burgers, and sandwiches.

Caramel: Made by cooking sugar until it turns brown, caramel can be used as a sauce, shaped into candy, drizzled over yummy ice cream, or even tossed with popcorn. No one really knows who first invented caramel but its name can be traced back to the Late Latin calamellus, meaning sugar cane, and even the Arabic kora-moħalláh that means “ball of sweet.”

Asafoetida (Hing): The most important addition to any tadka, asafoetida or hing, is a spice which is extracted from the herb Ferula Assa-Foetida. Originally from the Middle East, it was introduced to the European shores by Alexander the Great and then finally made its way to India, where it’s been heavily used in medicine and cookery.

Hummus: Did you know the earliest mention of hummus dates back to Egypt in the 13th century? The Arabic word for chickpea (chana), hummus can be either a dip or a spread cooked with mashed chickpeas blended with tahini (sesame/til paste), lemon juice, and garlic. A great source of dietary fibre, vitamin B and protein; hummus is popularly eaten with pita bread.

Cappuccino: One of the most recognisable names on any café’s menu, the cappuccino is an espresso-based hot coffee drink topped with foamed milk. Although it takes its name from the Kapuziner, a spicy drink with whipped cream from Vienna, the first record of the cappuccino as we know it was found in Italy during the 1930s.

Mozzarella: A pizza’s best friend, mozzarella is an Italian cheese made traditionally from buffalo’s milk. Best known for its delicate, milky flavour, it’s healthier than most other cheeses with higher concentrations of calcium, protein, and iron. Remove middle sentence to make shorter