30 Food Names You’ve Been Saying WrongArticle posted in: Lifestyle
We enjoy more choices of healthy food than ever before, with new options showing up all the time. Many of them come from international cuisines and have names that can be hard to pronounce if you are not familiar with them. A quick guide to 30 favorites and how to say them right, never hurt anyone.
Thirty Commonly Mispronounced Words and How to Say Them Right:
While it’s eaten like a grain, quinoa is actually the seeds from a leafy plant native to South America. It has become popular among healthy eaters because it’s higher in protein than rice and other grains.
Say it: KEEN-wah
Three different, but closely related species of wheat are referred to as farro. They are spelt, emmer and einkorn, which are widely grown and eaten in Europe. All are healthy whole grains.
Say it: FAIR-oh
Durum wheat is a familiar ingredient in pasta, breads and other foods. Freekeh is simply durum wheat that’s been harvested, while it is still green (as opposed to brown and dry). Then, it’s toasted and cracked. It is a whole grain with its fiber and nutrients intact.
Say it: FREE-kah
Another variety of wheat, kamut is the trademarked name for Khorasan wheat, which is native to the Middle East. It has more protein than standard wheat and its flavor is often described as nutty.
Say it: KAH-moot
In the Middle East, many meals include this salad or side dish made from bulgur (dried, cracked wheat), chopped tomatoes, parsley, mint, onion, olive oil and lemon juice. It is sometimes spelled tabouli. Check out the recipe for Cauliflower Tabbouleh, here, on The Leaf!
Say it: TAH-boo-lay
This traditional Italian appetizer has many variations, but the classic preparation is to grill slices of crusty bread, rub it with garlic and top it with a blend of chopped tomatoes, basil and olive oil. The bread may also be topped with white beans or other vegetables.
Say it: BREW-sket-ah
Soft dumplings, made with potatoes as well as wheat flour, gnocchi are often served tossed with melted butter and sage or pesto. Many cultures have adopted the dish that originated in Italy and have added their own unique flavorings.
Say it: NOH-kee
The flat bread with a similar texture to pizza dough is often infused with herbs such as rosemary. It can be used for sandwiches or accompanied with antipasto, the first course of a big meal.
Say it: Foe-KAH-cha
Strictly speaking, this translates to “in the style of Nice,” the French city that is pronounced like Americans say “niece.” Salad Nicoise, a popular lunch in France and in the U.S. It’s made with hard-boiled eggs, tomatoes, olives, anchovies, boiled potatoes and steamed beans, with other raw vegetables sometimes included.
Say it: KNEES-wahs
The name comes from the French word for “goat,” but it now has come to refer to a soft, creamy cheese made with goat’s milk. It has a mildly tangy flavor and is lower in saturated fats and lactose than most varieties of cow’s milk cheeses.
Say it: SHEV-ruh
11. Haricot Vert
The term is just French for “green bean,” but it is used as the name for very young, slim pods. They’re prized by chefs because they have rich flavor and are especially tender.
Say it: Hah-REE-coe Vare
Gardeners call these tender leafy greens corn salad or lamb’s lettuce. Like spinach, these greens are a healthy vegetable source of iron.
Say It: Mahsh
Also called aniseed, the aromatic pods have a flavor and scent that remind many people of licorice.
Say it: AH-niss
14. Worcestershire Sauce
A savory ingredient used to add flavor to meats, seafood, eggs and more, this sauce was formulated in the English town of Worcester in the 1830s. The primary component is fermented anchovies, with vinegar, onions, garlic, sugar, salt, and other flavorings.
Say it: WOO-stir-shear
This spice, a primary ingredient in curry, has been the subject of much research in recent years because it is purported to help reduce inflammation and provide other health benefits. It has a mildly spicy flavor and a bright yellow color.
Say it: TERR-merr-ick
Like yogurt, kefir is a dairy product that has probiotic bacteria, which can aid your digestion. Kefir, however, is fluid enough to be drinkable.
Say it: keh-FEAR
While it has the consistency of yogurt, Skyr actually is an Icelandic style of cheese you eat with a spoon. It’s made with skim milk and has as much protein as Greek yogurt.
Say it: SKEER
18. Adzuki Beans
These red mung beans, often used for desserts in Asian cuisines, are high in protein, fiber and potassium. Their nutty flavor is delicious in savory dishes, too.
Say it: Add-ZOO-key
Sometimes called Mexican turnip or water chestnut, jicama is a starchy root that, sliced, comes with roughly 24 percent of your RDA for fiber in each cup. Sliced into matchsticks, it even makes a crunchy addition to a crudité platter.
Say it: Hee-kah-MA
The dark purple berries from South America are touted as a “superfood” because they’re exceptionally rich in antioxidants. The berries are very tender and don’t transport well, so you’re more likely to find them dried or frozen than fresh.
Say it: ah-sah-EE
The plump little fruits, prized in Asia, have rough, pinkish-red skin that is typically peeled off before the sweet flesh inside is used to make desserts. Dried lychees are sometimes called “lychee nuts,” though they are not nuts.
Say it: LEE-chee or LIE-chee (the pronunciation varies in different parts of China)
This very soft, Japanese-style rice cake is molded, colored and filled with sweet bean paste, ice cream or other flavorings.
Say it: Moe-CHEE
The soup served in Vietnamese restaurants is called “pho,” but the term actually refers to the white rice noodles in the dish. The soup typically includes sliced meat and vegetables.
Say it: Fuh
24. Banh Mi
These sandwiches look like the classic American sub (or hoagie or hero, depending on where you are from) because they come on a long, crusty roll. This Vietnamese version is filled with a variety of pickled vegetables, along with thinly sliced meats.
Say it: BAH-n ME
25. Poke Bowl
Originally from Hawaii, poke bowls are built on a base of rice and topped with cubed, raw tuna or salmon, along with seaweed or other vegetables.
Say it: POH-keh
This hot pepper sauce from Korea with a sweet and spicy taste has become a very trendy flavoring. You’ll often see it in squeeze bottles, like ketchup and mustard.
Say it: SEE-Rah-Cha
You could just call it “wheat meat,” because its chewy texture makes it popular among vegetarians as a substitute for chicken and other animal foods. Gluten, the high protein component of the wheat plant, is the base ingredient.
Say it: SAY-tan
Like tofu, tempeh is a meat substitute made by fermenting soybeans and forming them into firm cakes. It is produced using the whole beans (unlike tofu), so it is higher in protein and fiber.
Say it: Temp-AY
A popular street food in many cities, gyros are pitas filled with meat (traditionally lamb) that’s been roasted and sliced thinly, along with onions and other vegetables.
Say it: YEAR-ro
Your standard cup of coffee and espresso both start with similar types of roasted beans, but espresso is made by extracting the flavor with high pressure along with the hot water used to brew coffee.
Say it: Ess-PRESS-Oh