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Ingredient Listing: Gourmet Glossary

Source of Recipe

Vegetarian Gourmet, 1995 (Michael Prothro)
~almond butter a smooth, creamy spread made from finely ground almonds

~ancho chile peppers (dried poblano chilies) Anchos are mild, smoky-flavored chilies that are broad, flat and heart-shaped. The powdered for, is known as ancho molido.

~Anaheim chile peppers (New Mexican) a mild green or red chile about 6" long. Its flavor is improved by roasting.

~arrowroot a starchy powder used for thickening. It is made from the root of a tropical plant and can be substituted for cornstarch in equal amounts.

~balsamic vinegar a rich reddish-brown semisweet vinegar made from white grapes.

~Belgian endive a small, canoe-shaped salad green with yellow or red leaves.

~brown rice syrup a sweetener made by fermenting rice and reducing the liquid to a thick syrup. It is similar in consistency to honey, but less sweet.

~brown rice vinegar a slightly sweet, naturally brewed vinegar made from fermented brown rice.

~Kalamata olives small, black, slightly tart olives often served whole in Greek salads.

~capers seed-like buds of a Mediterranean plant that are pickled and used as a condiment or garnish.

~carob a caffeine-free, chocolate-like flavoring made from the pods of the carob tree. Available powdered and in chips.

~cayenne pepper a very piquant spice made from dried, ground cayenne chile peppers.

~cŠpes French word for porcini mushrooms, which have a bulbous light-brown cap, a thick stem and an earthy flavor.

~chicory a bitter salad green with curly leaves and blue flowers. The roots are dried and ground into a coffee-like powder which is often used in Cajun and Creole cooking.

~chickpea flour toasted and milled chickpeas used in Mediterranean, Middle Eastern and Indian dishes. It is often combined with other flours in baked goods.

~chili powder a blend of ground chilies, garlic, cumin and oregano often used in Southwestern cooking.

~cilantro the fresh, aromatic leaves of the coriander plant, often used in Mexican, Asian and Indian cooking. It is sometimes labeled coriander or Chinese parsley.

~Colorado chile pepper dried red New Mexican or Anaheim chilies.

~crimini mushrooms (Italian brown) light brown, button-shaped mushrooms that have a more pronounced mushroom flavor than the regular white button variety.

~cumin a pungent seed used ground or whole, most often in curries, bean dishes and Mexican foods.

~currants a dried variety of tiny grapes that are often used in baking. They are not to be confused with red or black currants that are used fresh in wines and jellies.

~daikon radish (Oriental radish) large, crisp white radish that can be eaten raw in dips and salads, and cooked as in stir-fries. It is especially helpful in digesting greasy foods.

~eggless mayonnaise a cholesterol-free dressing made with either tofu, canola oil or safflower oil instead of eggs.

~endive salad green with silky white leaves that is sometimes sold as escarole. It is botanically related to chicory.

~escarole a salad green with short curly leaves and a succulent flavor

~fennel seeds with a licorice-like flavor, from a plant in the parsley family.

~feta cheese a crumbled, white cheese made from goat's milk. It is especially popular in Greek and Turkish cuisine.

~flaxseed oil the mild-tasting oil of an annual herb. It aids in digestion and acts as a laxative.

~FruitSource a brand name sweetener made from grapes and rice. It is available in either liquid or granulated form.

~gingerroot fresh root of a tropical plant. it has a pungent, aromatic flavor used often in Asian stir-fries.

~habanero pepper a small, orange, lantern-shaped chile pepper. it is up to 100 times hotter than the jalape¤o pepper.

~jalapeno pepper a small, plump, green or red chile pepper used especially in Mexican cooking. It varies from mildly hot to very hot.

~juniper berries small, blue or black, berry-like cones of a shrub in the pine family. Juniper berries oil is used for its antiseptic, diuretic and detoxifying properties.

~leek a member of the onion family. It has a cylindrical white bulb and long, slender green leaves.

~mango chutney a condiment made from unripe mangoes, oils, chilies and spices. It is common to Indian cuisine.

~masa harina a fine-grained yellow cornmeal treated with lime and used in Southwestern cooking.

~Mexican-style stewed tomatoes commercially prepared tomatoes stewed with onions, garlic and cumin.

~miso a salty-tasting paste made from fermented, crushed soybeans and sometimes grains such as barley, rice or wheat.

~nopalitos soft-fleshed green pads of the prickly pear cactus used in southwestern cooking and found in well-stocked markets.

~oat flour a gluten-free flour made from finely ground whole oat groats. It retains its natural antioxidant nutrients and is often used in addition to other flours for richer texture in baked goods.

~papaya a large oval fruit with green to yellow skin. It has a sweet, creamy-textured flesh and tiny black seeds.

~parsnip a sweet and nutty-tasting root vegetable that is similar in appearance to a husky, pale carrot.

~phyllo paper-thin sheets of pastry dough used to wrap or layer fillings.

~pine nuts (pignoli) the edible seeds of certain pine trees. They are frequently used in pesto sauces or as a garnish for pasta dishes.

~porcini robust and full-flavored mushrooms with a bulbous light brown cap and a thick stem. They are commonly reconstituted from their dried state.

~port wine a rich wine made with zinfandel and other grape varieties
and fortified with brandy.

~powdered egg replacer a dry mixture of starches and leavening agents used in baked goods to replace eggs.

~purple potatoes (Peruvian Blue) a medium-starch potato with dark blue skin and deep purple flesh. It is similar to the all-purpose Russet in size, shape and culinary uses.

~radicchio a bitter salad lettuce usually with round leaves and deep red and white coloring.

~rice malt syrup a thick, sweet syrup made from fermented rice and barley malt. It is used to replace honey and produces a less sweet taste.

~romaine green or red lettuce with a long, wide leaf and a crunchy, succulent taste.

~rosehips dried leaves of the dog rose plant. They are rich in vitamin C and used for their sharp, fruity flavor.

~rotini short, corkscrew-shaped pasta.

~rubbed sage the powdered form of an evergreen herb with gray-green, textured leaves and a highly aromatic scent.

~semolina flour flour milled from durum wheat. it is used primarily in making pasta.

~shallots small bulbs of the onion family that combine flavors of onion and garlic. Used extensively in French cooking.

~shiitake mushrooms large-capped, strongly flavored mushrooms often used in Japanese cooking. They are available both fresh and dried.

~silken tofu a soft, custard-like tofu available in soft, firm and extra-firm textures. it is packaged in aseptic containers and does not require refrigeration until it is opened.

~soy flour a dense, heavy flour made from soybeans that have been hulled, cracked, toasted and ground.

~soy margarine a butter substitute made from soybeans.

~soy milk liquid milk made from ground and boiled soybeans.

~Sucanat a brand name sweetener made from organic sugar can juice that has been dehydrated into a powder, retaining all its vitamins and minerals.

~summer savory an annual herb with narrow green leaves and an intense aroma.

~tahini a smooth, nutty-flavored paste made from raw, ground sesame seeds.

~tamales cornmeal dough that is stuffed with Southwestern fillings, such as seasoned black beans, wrapped in corn husks and steamed.

~tamari a dark fermented soy sauce made without wheat. It is the by-product of making miso.

~tamarind paste a dark paste made from the fruit of the tamarind tree. Tastes similar to a combination of dates and lemons with a bit of saltiness. Often used in Indian cuisine and available in international sections of most supermarkets.

~tarragon a green, licorice-flavored herb with a sweet, yet pungent aroma. It is excellent for flavoring vinegars and is frequently used in French cooking.

~tofu a smooth, pressed, white soybean curd. It is usually packaged in cakes and has a mild flavor and soft consistency.

~turbinado sugar (Sugar in the Raw) coarse, light-brown granulated sugar made from can juice which has been steamed and refined to remove impurities.

~turmeric a bright, golden-colored powdered spice used in many Indian and Middle Eastern dishes.

~vegetarian mincemeat a sweet mixture of chopped apples, oranges, cinnamon and nuts usually baked in a pie crust. It is made without the traditional addition of suet.

~vermouth aromatic wine flavored with various herbs and spices to achieve either a dry or sweet taste.

~walnut oil topaz-colored oil with a rich, nutty flavor used in salad dressings and baked goods.

~watercress a delicate, mildly flavored salad green with long stems and small round or oval-shaped leaves.