Latin isn’t just for lawyers and doctors. Chefs, food historians, and gourmands still use Latin terms daily. Here’s your guide to the must-know culinary lingo.
Core Latin Culinary Terms
Garum
/ˈɡa.rum/“Fermented fish sauce”
The Roman equivalent of modern fish sauce, used as a condiment in countless dishes.
Puls
/puls/“Porridge”
A staple dish made from boiled grains, often enriched with olive oil or cheese.
Moretum
/moˈreː.tum/“Herb cheese spread”
A rustic spread of garlic, herbs, and cheese - ancient Rome’s answer to pesto.
Cooking Techniques
Ferveo
/ˈfer.we.oː/“To boil”
The root of 'fervent,' used for boiling liquids in recipes.
Assus
/ˈas.sus/“Roasted”
Meat or vegetables cooked over direct heat. Still seen in terms like 'assado' (Portuguese for roast).
Ingredients & Flavours
Piper
/ˈpi.per/“Pepper”
A prized spice in Roman cuisine, often imported from India.
Mel
/mel/“Honey”
The primary sweetener in ancient cooking, used in desserts and sauces.
Fun fact: Romans loved sweet-sour flavours. Many recipes balanced honey (mel) with vinegar (acetum).
Modern Latin in Cooking
Latin still sneaks into modern kitchens. Ever heard of 'al dente'? It’s Italian, but rooted in Latin 'dentes' (teeth).
- Au gratin: From 'gratum' (pleasing), meaning topped with breadcrumbs or cheese.
- Julienne: Named after French chef Jean Julien, but the term echoes Latin 'Julius' (think Caesar).
Why Bother?
Knowing these terms isn’t just pedantic - it connects you to 2,000 years of culinary history. Plus, it’s a flex at dinner parties.
For more Latin lingo, check out our guide on Latin legal terms or medical Latin.
