TABASCO® is a spicy red pepper sauce made simply with three ingredients. Before bottling it is aged in oak barrels for up to three years on Avery Island, in Louisiana. The sauce originated from Edmund McIlhenny’s recipe in 1868 and has been handed down by the McIlhenny family for nearly 150 years.
Use Tabasco sauce to liven up dishes and give them an added kick.
Taco seasoning is commonly comprised of chilli powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. You can buy it from supermarkets or mix it at home.
Add taco seasoning to Mexican inspired dishes to add an authentic flavour. Use as a seasoning for chips or wedges. Mix into dressing to give them a warming kick.
Taco shells are made from frying corn tortillas. They are used a lot with Mexican dishes and are normally stuffed and filled.
Tagliatelle are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 to 10 mm (0.26 to 0.39 in) wide and can be served with a variety of pasta sauces. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.
With a consistency similar to peanut butter, tahini is made from toasted ground sesame seeds. The paste offers many health benefits, including healthy macronutrients and a variety of good for you vitamins and minerals. Spread tahini on your toast, drizzle over falafels or dip raw veggies in it.
Tahini can be used to make humus with, it can also be added to dressings to make them creamy or desserts to give them a nutty taste.
Produced from fermented soybeans, this Japanese-style soy sauce is darker, thicker, and less salty than regular soy sauce.While tamari and soy sauce are both soy-bean based, tamari is typically from 100 per cent soybeans, meaning there’s no wheat additive, often making it gluten free.
Tamari can be used in the same way you use soy sauce. It is the gluten free equivilant and can be used in marinades, dressings and sauces.
Prepared from tamarind – a sticky sour tasting fruit – this paste is a common ingredient usually featured in the preparation of a myriad of delicacies around the world. Originating from Asia, this ingredient adds a lot of sour flavour to a dish when used sparingly
Tamarind adds a lot of sour flavours to a dish when used sparingly. It can be used in marinades, sauces and dressings.
Most commonly used in pudding, tapioca is a start made from the root of the cassava plant. It can be used to make savoury or sweet dishes, or simply used in place of cornflour or arrowroot to thicken sauces and soups.
Tapioca can be used, similar to semolina when making a creamy tapioca pudding.
Tapioca flour is made from the roots of cassava and has a similar texture to cornflour.
Tapioca flours can be used in place of cornflour or arrowroot to thicken sauces and soups.
Tapioca starch is extracted from the roots of cassava plants. It is used as a thickening agent to many recipes, and is gluten-free.
Tapioca starch can be used in place of cornflour or arrowroot to thicken sauces and soups.
Tarragon is a perennial plant and a member of the daisy family. It has narrow aromatic leaves and used as a herb.
Tarragon is great herb to use in white sauces.
Sometimes written as tef or t’ef, this grain is the smallest whole grain in the world. Dark brown in colour with an earthy flavour similar to amaranth or quinoa, it can be used in many of the same ways.
Teff flour is gluten free and can be used as a regular flour substitute.
Originating from Indonesia, this nutty and robust blend of fermented soy beans is exceptionally high in protein and works well as a meat alternative. Cooked tempeh can be eaten alone or used in chilli, a stir fry, in salads, sandwiches and stews.
Tempeh makes a great meat substitute and holds the flavour of marinades and sauces really well. Use in a similar was as you would tofu.
Tenderstem broccoli has longer stems than standard broccoli and is a mixture of Chinese kale and broccoli.
Simply boil or steam tenderstem broccoli and use as a side dish, in a salad or roast to slightly change the flavour of this vegetable.
Thai basil leaves are native to Thailand and are widely used in Southeast Asia. It has a more liquorice-like flavour and is also described to have a similar flavour to star anise.
The Thai version of regular basil, it is more aromatic and can be used in many Asian inspired dishes.
Thai green curry paste is usually made up of Thai basil, blade mace, lemongrass, shallots, galangal, cumin, coriander,nutmeg, garlic and lime leaves.
Use Thai Green Curry Paste to make a Thai green curry with. Use plenty of vegetables, noodles or rice, you can add tofu if you want to add a different texture to it. Marinate tofu in the paste to perk it up and fry or barbeque. Make sure you get a vegan version though, as many Thai curry pastes have fish sauce in the ingredients.
Red Thai curry paste is made from a combination of chilli’s and different spices. You can make it from simple recipes that use a selection of ingredients, or you can purchase it ready made from supermarkets.
Use Thai Red Curry Paste to make a spicier version of a Green Thai Curry with plenty of vegetables and noodles and rice. Marinate tofu in the paste to perk it up and fry or barbeque. Make sure you get a vegan version though, as many Thai curry pastes have fishsauce in the ingredients.
Thai Taste Light Coconut Milk is the branded version of regular coconut milk or light coconut milk. It is commonly used in Thai cuisine adding a mild creamy flavour to any dish. Coconut milk is composed from fresh coconut flesh which has been chopped and then added to water, it is nutritious and delicious! For more information visit: http://www.thaitaste.co.uk/products/thai-store-cupboard/light-coconut-milk-ga-ti .
Coconut milk is highly versatile, and can be used in both sweet and savoury recipes.
Check out: http://www.thaitaste.co.uk/recipes for recipe inspiration and veganise the ones that take your fancy.
Pea aubergines are a classic Thai ingredient, looking very much like green peas except that they contain brown seeds which give them a slightly sharp flavour. Pea Aubergines are a versatile ingredient can be enjoyed in many different dishes. For more information visit: http://www.thaitaste.co.uk/products/thai-store-cupboard/pea-aubergines-makua-puang .
Add to a Thai curry as an alternative to regular aubergine for an authentic Thai taste.
Turmeric is a part of the ginger family, and had been used in Ayurvedic medicine for thousand of years. Thai Taste Turmeric is made up of minced turmeric and adds a beautiful gold colour to any dish as well as adds its famous earthy warm taste! For more information visit: http://www.thaitaste.co.uk/products/thai-herbs-spices/turmeric-kamin
Thai Taste Yellow Curry Paste is the same as Thai Yellow Curry Paste. It is made from a combination of chilli’s, ginger and different spices including lemongrass and turmeric, which is what gives it it’s yellow colour. You can make it from simple recipes that use a selection of ingredients, or you can purchase it ready made from supermarkets.
Other curry pastes similar to this are Thai red curry paste and Thai green curry paste, which vary in colour and spiciness.
Use Thai Taste Yellow Curry Paste to make a Thai yellow curry with. Use plenty of vegetables, noodles or rice, you can add tofu if you want to add a different texture to it. Marinate tofu in the paste to perk it up and fry or barbeque. If you are uses regular Thai Yellow Curry Paste, make sure you get a vegan version though, as many Thai curry pastes have fish sauce in the ingredients.
Thyme is a low-growing aromatic herb from the mint family. The leaves are used in cooking and the plant can be used to make medicinal oil.
See lemon thyme also.
Thyme is a great herb to roast potatoes and vegetables in. It can be used in Italian pasta sauces, tomato sauces, in dressing and often used in Caribbean recipes
Though they are often called ‘nuts’, these tubers are actually the root from the chufa sedge plant. With a sweet, nutty flavour, tiger nuts are often soaked in warm water before being eaten. In Spain they are commonly used to make horchata, a sugary, milky drink.
Tiger nuts make a great snack but can also be turned into a plant based milk.
Tikka Curry Powder is a combination of ground spices that have a moderate heat. These spices include roasted coriander seed and ginger, blended with garlic and coriander leaf.
Tinned tomatoes also known as canned tomatoes, are tomatoes that have been peeled, and then sealed into a can after having been processed by heat, also known as canned tomatoes or chopped tomatoes.
Make an easy pasta sauce with chopped tomatoes and Italian herbs.
Toasted sesame oil is made from toasted sesame seeds that are then processed to make oil. Toasting the seeds enhances the flavour and makes it nuttier.
Add sesame oil at the end of cooking a stir fry or Asian inspired dishes. Cooking with sesame oil causes it to lose its flavour, and it’s rich nutty taste is work savouring.
Tofu is a soft white substance which has been made from mashed soy beans. Tofu can have a variety of textures ranges from silken to soft to firm, or extra firm. Tofu has a mild flavour and is used in both savory and sweet dishes. It is frequently seasoned or marinated to suit the specific recipe.
Tofu can also be used to firm up desserts instead of eggs but be sure to drain tofu before use.
If it is a firm tofu as opposed to silken tofu then it is great to use with a marinade. It holds the flavour of the marinade, doesn’t crumble when cooked and provides a more robust texture than other forms of tofu.
Tofu sour cream is a healthy dairy free alternative to traditional sour cream.
Tofu sour cream is easy to make and normally consists of extra firm tofu, lemon juice and vinegar, often a sweetener and small about of seasoning such as salt is added to the mix then the ingredients are all blended together until smooth and creamy.
Also known as the Mexican husk tomato, tomatillos are a small, green fruit with a Japanese lantern-type shell surrounding it. They have a tart, fruity, and slightly herbal flavour and are most often used in salsas and sauces, although they can be eaten raw.
Make a homemade salsa with tomatillo, add to Mexican inspired dishes such as salsa verde or guacamole.
Tomato chutney is created using tomatoes as primary ingredients. The tomatoes can be either diced, mashed or pulped. Other ingredients used in tomato chutney include onion, ginger, garlic, sugar, vinegar, salt and spices.
Use tomato chutney in a sandwich with vegan cheese, or add it to a vegan version of a ploughmans salad.
Tomato Passata, is composed of pureed strained tomatoes, it is 100% tomato, therefore meaning no flavorings or additives have been included in the recipe. Passata is smoother than canned tomatoes, making beautiful thick tomato based sauces. In Italy, traditionally passata is made at the end of summer when tomatoes are juicy and ripe.
Tomato paste is made from cooked tomatoes that have been strained and reduced into a sweet paste. It is commonly used as a pizza sauce and can be added to soups and stews for a deeper flavour.
Tomato paste and puree are added to tomato based dishes to enrich them. It is commonly used as a pizza sauce and can be added to soups and stews for a deeper flavour.
Tomato purée is a thick tomato sauce made from cooking and straining tomatoes. It has a more concentrated flavour and is a thicker texture than tomato paste.
Tomato paste and purée are added to tomato based dishes to enrich them. It is commonly used as a pizza sauce and can be added to soups and stews for a deeper flavour.
Tomato salsa often contains other vegetables such as pepper and onion. It is easily made from scratch using a combination of ingredients and it is widely available in supermarkets. There are different heat strengths available.
Use tomato salsa as a garnish, a dip or over salad. Usually used in Mexican inspired dishes.
Tomato sauce refers to a large number of sauces with tomatoes as their main ingredient. To be served as part of a dish rather than as a condiment, such as pasta sauce or in vegetable dish.
Tomatoes are a fruit that grow on vines. There are many different varieties, and are widely available.
Tomatoes are so versatile; make them into sauces, dressings, eat in a salad, roast as a vegetable…the possibilities are endless!
Tonic water (otherwise known as Indian tonic water) is a carbonated soft drink in which quinine is dissolved.
It was originally used as a prevention method against malaria but tonic water nowadays has a significantly lower quinine content and is consumed for its distinctive bitter flavor. It is often used in mixed drinks, particularly in gin and tonic.
Use tonic water in our recipe for Gin and Elderflower Tonic Lollies.
Tortilla wraps are made from flour and are used to wrap food in, or to make tortilla crisps.
Use tortilla wraps as a sandwich substitute for lunch or a snack. Use as a lighter version to a pizza base. Typically used in Mexican dishes.
Treacle is uncrystallised syrup made during the refining of sugar. Treacle, or molasses as it is also known, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup.
Use treacle as an ingredient when baking fudgy desserts or cookies. There are plenty of health benefits that come with consuming treacle so experiment with ways to incorporate treacle into your diet for example, when making our BBQ Hearts of Palm.
There are a few variations of truffle oil such as, French truffle oil, black truffle oil, and white truffle oil, all of which are similar oils that have been infused with the taste of truffles, much like a mushroom, a truffle is a fungus that grows underground around the roots of certain species of trees. Truffle oil is a light oil that has been infused with pieces of truffle giving the oil the scent and flavour of the fungus, using truffle oil is a way to add a luxurious taste to many dishes without the severe cost of fresh truffles.
Use truffle oil as an infusion (for example, in polenta) or add to dishes such as mushroom stroganoff to enhance and compliment the mushroom flavour.
Don’t use truffle oil as a cooking oil, but more as a flavour you add to the finished dish after cooking, otherwise it loses it’s flavour.
Turmeric is from the rhizome of a plant of the ginger family. Formerly used as a fabric dye, turmeric is a spice commonly used in Indian and other Asian cuisines. It is derived from the dried underground stem of the Curcuma longa plant, which is a relative of the ginger plant. It has a warm, earthy and peppery taste and a mild aroma. To create turmeric powder, the turmeric is normally boiled, then sun dried going on to be ground into a powder.
Typically used in Indian cooking, it can grated into Asian-inspired dishes to add a fresh turmeric flavour.
Turmeric paste is made from curcumin and is known to have health improving properties. It is added to dishes for extra flavour.
Turmeric paste is turmeric in paste form and can be used in the same way; for cooking with, for colouring food or for making turmeric lattes with.
Also known as ground turmeric or just turmeric. Turmeric is a yellow aromatic powder that is made from the rhizome of a plant of the ginger family. Formerly used as a fabric dye, turmeric is a spice commonly used in Indian and other Asian cuisines. It is derived from the dried underground stem, of the Curcuma longa plant, which is a relative of the ginger plant. It has a warm, earthy and peppery taste and a mild aroma. To create turmeric powder, the turmeric is normally boiled, then sun dried going on to be ground into a powder.
Typically used in Indian cooking, it can also be made into a warming drink called turmeric latte.
Turnips are a seasonal root vegetable that have white or cream coloured flesh and the top half is purple. They are an excellent source of vitamin C and are off white in colour with a beautiful red, purple or green top part where the taproot has been exposed to sunlight. Turnips are a root vegetable and member of the cabbage family.
Turnips are often used in stews and seasonal dishes. Use them to make soups with or roast as a root vegetable.
The leaves can also be eaten.
Textured or texturized vegetable protein, also known as textured soy protein, soy meat, or soya chunks or dehydrated soya mince is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.
Make use of TVP/soya chunks in our recipe for Sweet and Sour.