Gourmet Glossary

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.

Cpes 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 crumble, 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 jalapeo pepper.

Jalapeo 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.