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Welcome to the Schwartz glossary, an A to Z guide to cookery terms. Whether it's herbs and spices, names of dishes or cooking techniques, you'll find them here, along with suggested recipes and links to more information.

• Olive Oil
  • A coveted cooking oil in the kitchen, olive oil is rich in monounsaturated fat, which has been found to reduce blood cholesterol levels. Pure olive oil has been refined and blended to remove impurities and has a much lighter flavour than extra-virgin olive oil. It is suitable for cooking. (See also Extra-virgin Olive Oil)
• Orange Flower Water
  • Also known as Orange Blossom Water. This is a clear, perfumed distillation of fresh bitter-orange blossoms, traditionally used in many French and Mediterranean dessert dishes and some savoury dishes to complement the fruit within these dishes. Readily available in glass bottles in supermarkets.
• Oyster Mushroom
  • Grown on rotting wood, these mushrooms are often described as ear-shaped due to the funnel shape of the cap. They are greyish-brown or yellow in colour and grow wild in the same place year after year, but are now readily available in most supermarkets. They are slightly softer in texture than a button mushroom when cooked, and often offer a more substantial meal. Often used in Japanese, Korean and Chinese cuisine as a delicacy, it is also delightful in soups and stir fries.