Definitions
- Referring to a small, green cucumber that is pickled in vinegar and spices. - Talking about a popular ingredient in sandwiches, burgers, and salads. - Describing a tangy and crunchy snack that can be eaten on its own or as part of a meal.
- Referring to a small, sour French pickle made from gherkins or other small cucumbers. - Talking about a common ingredient in French cuisine, often served with charcuterie or cheese. - Describing a tart and flavorful condiment that can be used to add a zing to various dishes.
List of Similarities
- 1Both are types of pickles made from small cucumbers.
- 2Both have a tart and tangy flavor.
- 3Both are commonly used as a condiment or ingredient in various dishes.
- 4Both are often served with charcuterie or cheese.
- 5Both are popular in European cuisine.
What is the difference?
- 1Size: Cornichon is typically smaller than gherkin.
- 2Preparation: Cornichon is usually made with a different brine and spices than gherkin.
- 3Usage: Gherkin is more versatile and commonly used in a wider range of dishes, while cornichon is more specific to French cuisine.
- 4Flavor: Cornichon is often more sour and tart than gherkin, which can be sweeter and milder in taste.
Remember this!
Gherkin and cornichon are both types of small pickles made from cucumbers. While they share some similarities, such as their tart and tangy flavor and common usage as a condiment or ingredient in various dishes, there are also notable differences between them. Gherkin is a more versatile term used in British and American English, while cornichon is a French word that refers to a smaller, more sour pickle commonly used in French cuisine.
