#traditional cooking

• Unripe grape — An unripe, green, and highly sour grape, used historically or in traditional cuisine to produce an intensely acidic juice (verjuice) utilized to sour traditional soups and sauces. In a broader sense, the term also describes other fruits picked before full ripening that retain a high level of astringency.
• To spice with pepper — To season, pepper, or rub a dish or a piece of meat with ground pepper (paprika) or crushed chili to give it a spicy and burning taste; to get a burning or pungent sensation following direct contact with pepper juice. Figuratively, it means to address harsh, stinging words to someone or to punish severely.
• Chili seasoning — An archaic or regional substantivized verbal form denoting the act of adding hot peppers, heavily seasoning a culinary dish with chili or paprika, and the result of this process. In structural historical linguistics, it represents a rare long infinitive formed from a verb derived from the noun 'ardei', used in domestic terminology within certain ethnographic areas to describe meat preservation or traditional sauce preparation techniques.
• Chervil — An alternative and highly widespread phonetic variant of the word 'asmațuc' or 'hasmațuchi' (Anthriscus cerefolium); it designates the same aromatic plant from the Apiaceae family. This lexical form is currently used in agronomy treatises, traditional markets, and recipe books across various regions of Romania to name this spring herb.