Ginger

Ginger is a flowering plant of which the large underground stems or rhizomes are used grated or once dried, ground as a powder in numerous style of cooking and cuisines.

Galangal

Galangal is a root commonly used in Asian cooking that looks similar to ginger, with a thinner skin. While Galangal looks very similar to ginger, it gives a distinct pepper and citrus flavour to Thai, Malaysian and Indonesian dishes.

Gelatine

Today’s commercial manufactured gelatine is often made from pork bones so be careful of any dietary restrictions. As home cooks the most commonly available form of gelatine is sachets of dried powder or granules. Leaf gelatine is used by most commercial chefs because it generally results in a smooth, clearer consistency and comes in three quality grades bronze, silver, and gold. 

Worcestershire Sauce

Worcestershire Sauce is a fermented liquid condiment created in 1837 by two English chemists. It is used in lots of home cooking, burgers, soups, stews and casseroles, principally because of its savoury flavours and as a source of umami. Specifically, Worcestershire Sauce is a principal ingredient in Welsh Rarebit, Caesar Dressing, and the Bloody Mary Cocktail.

Brine

Putting meat into a salt-water solution or brine is an age-old method of preserving and flavouring food. Feta and halloumi cheeses are both aged in brine for flavour, and pork is cured in brine to make bacon and ham where the salt inhibits bacterial spoiling and flavours the meat.

Garlic

Garlic is one of the most popular aromatics used almost worldwide because of the flavour adds to dishes. Raw garlic has a very pungent, hot taste that mellows and becomes sweeter when cooked. Roasting garlic gives it a lovely delicate, nutty flavour.