A relatively expensive nut that is native to Australia. They have a crisp, sweet, butter flavour- reminiscent of coconut. Macadamias are sold shelled and are usually roasted and salted.

Mackerel's flesh is soft and flaky while some are richer and oilier than others. One or two species of mackerel can be quite firm and white. However, there's usually a consistent approach to cooking them.

Made from the maple tree. It's sap that has been extracted from various species of the maple tree. In South Africa, a maple- flavoured syrup is made from cane sugar. However, it is thicker and not as delicate as the true syrup used in American and Canadian cooking.

Invented as a cheaper form of butter, there are different flavours with various fat content and textures that range from hard to soft. The types include use for frying, spreading, baking.

A very creamy, thick Italian cheese.

A very creamy and thick table sauce. Made with wine vinegar, eggs, salt and pepper and mustard. These ingredients can be varied slightly to give mayonnaise different flavours. Mayonnaise variations include: Mayonnaise Dijonnaise (with dijon mustard), Orange mayonnaise, Tartare sauce (with olives, chives and other herbs).

Beef, game, poultry or pork that is made fine.

A very strong aromatic herb; with two varieties: peppermint and spearmint.

A thin sauce made from mint, vinegar and sugar.

Sweetened rice wine (sake).

A paste made from soya beans.

A thick, dark-brown syrup made with refined sugar. It is slightly bitter, the darker the molasses, the less sugar it has.

A big, slightly smoked Italian sausage. Myrtle berries and pistachios are used to flavour the sausage.

An Italian cheese that comes in two variants. The one is made from the milk of the water-buffalo which is softer and milder in texture than the mozzarella made from cow's milk which is not as soft but can be more rubber-like.

Mushrooms are the most rapid growing fruit of the fungi. The base structure is developed from wind- or- animal carried spores that grow underground in the right conditions and appear overnight. There are 40 000 species. Mushrooms contain edible protein, are low in calories and high in fibre. Edible wild mushrooms can be bought dried and their flavour is stronger than their cultivated cousins.

This condiment is made from the seeds of the mustard plant. There are black, brown, yellow and white mustard, each with a different pungency. The seeds are sold whole or in powder form (ground seeds). Manufactured mustard powder is usually a mixture of one or more varieties of mustard seed. There are various types of mustards: English mustard, French mustard (eg. Dijon), German mustard and others that are made from the alba seeds and flavoured with sugar, vinegar and white wine (the one that goes over your hotdog or hamburger).

Mutton is the meat of mature sheep (over 16 months of age.) Good mutton is brick red and the bones are dry and white. It's richer than lamb but not as tender.