Merriam-Websterhas updated their 2018 dictionary with a new batch of 850 words and definitions, including a number of new food words.
While we might find these words already form part of our everyday vocabulary, in order to win a place in the dictionary they must be used: "frequently, meaningfully, and in a widespread area."
Infact, the ever global language of food has served well in this Merriam-Webster edition where they identified that "the richest source of these newly adopted foreign-language words has been the world of food ..."
While some of the new additions will come as a surprise, in the sense they aren't already included, here's a taster of some of the egg free, funky, fermented spicy, hot and garlicky words that have made the grade, highlighting foods that have found recent global appeal.
How many are new to you? see the list below:
At FDL we discovered the magical qualities of chickpea water, aka aquafaba, a couple of years ago when we found out it's perfect for making eggless meringuesas well as other vegan cooking.
This cold beverage mix of iced tea and lemonade by golfer Arnold Palmer was a new one on us.
This hard, white, crumbly and salty Mexican cow's milk cheese looks worth a try.
Remember those small particles that get left at the bottom of the pan, ideal for making into sauces? That's the fond. It's something S.Pellegrino Young Chef 2018, Falko Weiss knows all about as he'll be showcasing it in his signature dish this year.
Always a popular bar favourite this dipping sauce of melted cheese and chopped chilli peppers has finally found a place in the dictionary.
Think of a fresh and light unoaked chardonnay. Essentially any wine that hasn't seen the inside of an oak barrel.
This versatile blend of sesame seeds, sumac, thyme and salt is a great addition to the spice cupboard - perfect for adding zing to bread, salads, meats, fish and poultry, it's no wonder it's been springing up in supermarket aisles and now in the dictionary. Discover more Middle Eastern spices.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look