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Glossary Selection
Date Sugar | |||
| An unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener. Date sugar is high in fiber, and has a long list of vitamins and minerals, including iron. It is light tan in color. Tends to clump as is naturally hydroscopic, but will break up. Its use is limited by price and the fact it does not dissolve when added to liquids. | |||
Daikon Radish | |||
| A Japanese white radish. Freshly grated it is considered to have digestive enzymes useful in the consumption of oily foods. | |||
Sunchokes | |||
| The Jerusalem artichoke (Helianthus tuberosus L.), also called the sunroot or sunchoke, is a flowering plant native to North America, grown throughout the temperate world for its tuber, which is used as a root vegetable. | |||
Shiro Miso | |||
| White miso is really light yellow. It is considered a Summer miso in Japan. Fermented for a shorter time, it is sweeter and less salty than red or brown misos. | |||
Shiitake | |||
| Shiitake have many uses in Chinese and Japanese cuisines. They are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes. Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the superior umami flavour from the dried mushrooms by breaking down proteins into amino acids. The stems of shiitake are rarely used in Japanese cuisine. The stems are also rarely used in other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps. Today, shiitake mushrooms have become popular in many other countries as well. Russia produces and also consumes large amounts of them, mostly sold pickled; and the shiitake is slowly making its way into western cuisine as well. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan and elsewhere. | |||
Shehrieh | |||
| The Syrian workd for noodle. A Very fine noodle used in Middle Eastern pilafs. Smaller than Vermicelli in size. Also know as Fides. | |||
Manioc Meal | |||
| A grainy flour-like meal made from cassava root. When toasted it is called farofa. | |||
Masa Harina | |||
 | Corn flour | ||
Pappadums | |||
 | Papad (also papadum, papadam, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadum can be seasoned with a variety of different ingredients such as chilies, cumin, garlic, black pepper, or other spices. Papadums are cooked by deep-frying in oil, which causes them to expand and crispen. They may also be cooked by roasting them over an open flame, or even in a toaster oven. Depending on the cooking method they may be either soft and moist or crisp in texture. Most often served as a complement to a main dish, they are also eaten as a snack or as an appetizer to be topped with chutney, various dips or salsas. Commonly made in different sizes, the smaller ones are for snacks and the larger variety may be used as a food wrap. | ||
Rice Wine Vinegar | |||
| A vinegar with a milder and sweet flavor made from rice. | |||