|
|
|
Glossary Selection
Fides | |||
| Very fine noodles used in Middle Eastern pilafs. Vermicelli is too thick to use as a substitute. Fides is the Greek word; Shehrieh is the Syrian for this noodle. | |||
Elderberry Jam | |||
 | This is our preferred jam, gathered from the wild or cultivated. Strong flavored fruits are delightful in soup or as jam. | ||
Dende Oil | |||
 | This bright orange palm oil is a staple in Brazilian cuisine, but very high in saturated fat. | ||
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. | |||