The Oxford Companion to Food by Davidson Alan Jaine Tom Davidson Jane

Author:Davidson, Alan, Jaine, Tom, Davidson, Jane
Language: eng
Format: epub
Publisher: OUP Oxford
Published: 2013-08-21T16:00:00+00:00

Kendal mint cake

a confection of hard crystalline sugar heavily flavoured with MINT and shaped into slabs, has been made in Kendal in the English Lake District since at least the mid-19th century. It is promoted as an energy-giving food for polar explorers and mountaineers.

Laura Mason

Kentucky wonder beans,

see NORWAY LOBSTER

kepayang

the Malay name of a tree, Pangium edule, which is common in Malaysia, Indonesia, and the Philippines. It produces rough, brown fruits up to 15 cm (6″) long with a yellow, sweet, aromatic pulp containing several flat, oval seeds the size of large coins.

The seeds are eaten in Malaysia and Indonesia after the removal of toxic substances (hydrocyanic acid) by repeated boiling and soaking in running water. Alternatively, the use of fermentation produces a strong flavoured condiment.

Burkill (1965–6) remarks that the antiseptic properties of the glucoside in the seeds is brought into use when pounded seeds are used, in the fashion of crushed ice, to preserve fish on their way to market; this in Java.

A cooking oil is obtained from the seeds.

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