Master Ingredient Index

Here is a list of ingredients and their descriptions. This is a very long list, however it is designed to help you if you have a question about something. All ingredients are in Alphabetical order, and if you do not see a common (or uncommon one) listed here, message it to us with the ingredient name and description, and we would be glad to add it.

Ingredient Fast Find - Click on the first letter of the ingredient you are looking for.

A     B     C     D     E     F     G     H     I     J     K     L     M     N     O     P     Q     R     S     T     U     V     W     X     Y     Z

 

A

ADOBO SEASONING

Adobo is a seasoning blend with a south of the border flair and it is generally rubbed or sprinkled on seafood and meat before grilling or frying. Chicken and pork are the two most common meats used in adobo seasoned recipes. You can also use our Adobo to season your chili meat (beef, chicken or turkey), guacamole, black beans, red beans or tacos.

AJWAIN SEED

While native to southern India. Ajwain is now widely harvested in Afghanistan, Egypt, India, Iran and Pakistan. Ajwain is also called Ajowan, Ajwan, Bishop’s Weed, Carom and Ethiopian Cumin. Ajwain should be used sparingly as too much can quickly make a dish bitter. When cooked the flavor mellows and becomes similar to oregano or thyme.

ALEPPO PEPPER

The Aleppo Chile is native to the region around the city of Aleppo in northern Syria. Aleppo Pepper, also known as Halaby pepper, is a variety of Capsicum annuum that has an ideally balanced heat and flavor profile. It comes in at 2,500 - 5,000 SHU (Scoville Heat Units). While Aleppo Pepper is considered a medium range chile the heat builds slowly hitting first the back of your throat before quickly dissipating to a tinge of sour and sweet. The flavor is complex, fruity and raisin-like with an undertone of earthy cumin and just a hint of salty vinegar. The aroma is reminiscent of sun-dried tomatoes. Some have described this chile as being a bit like an ancho chile but oilier and slightly salty (salt is sometimes used in the drying process).

ALLSPICE

Allspice is indigenous to tropical Central America and the West Indies. Aptly named, allspice has a pleasantly warm and fragrant aroma of cinnamon, cloves, nutmeg and with just a hint of pepper, too. It is available in whole pods or berries as they are also called and also ground. With ground being the most common form.

ALMONDS

Part of the plum family, the almond tree (Prunus dulcis; Prunus amygdalus) is native to North Africa, West Asia and the Mediterranean. These small tear drop shaped nuts are great in all kinds of cooking, and are best roasted first to bring out their warm nutty flavor.

AJI AMARILLO CHILE PEPPER

"Aji" means chile pepper in Spanish, and "amarillo" means yellow. While these are called “yellow chile peppers”, they actually mature to a deep orange color. Aji Amarillos are sometimes compared to the Scotch Bonnet but with a bit less fire. This thick skinned, bright orange chile has a raisiny aroma and offers a lot of fruitiness for its heat. The fruity flavor has hints of mango and passion fruit while the fruitiness is different from other chiles, like ancho as it is less sharp, with more of a subtle full body.

AMCHUR

Amchur is the spice from dried mangos and is also known as Amchoor or mango powder. Used in north Indian vegetarian dishes, Amchur provides a fruity tanginess to vegetable curries, stews, soups, chutneys, samosa fillings and potato pakoras. Amchur can also be found in spice blends for tandoor – barbecued meat.

AMERICAN CHEESE

American cheese is a type of processed cheese. It can be orange, yellow, or white in color, is mild and faintly sweet in flavor, has a medium-firm consistency, and has a very low melting point.

ANAHEIM PEPPERS

Also known as Anaheim Chiles, Anaheim Peppers or California Chile Peppers and when dried as California Chiles, chili pasado or chile seco del norte. These peppers come in all forms, from whole, fresh and even dried and powdered. A member of the species C. Annum.This is a very mild chile in comparison to other chiles coming in at just 500—1000 on the Scoville Heat Scale. They’re just a bit hotter than a bell pepper and are grown in California.

ANCHO CHILIE

The most commonly used dried chile in Mexico, the Ancho Chile is actually a dried Poblano pepper. Poblano translates to “people chile” and is a mild chile native to the Mexican State of Puebla. The dried poblano is called chile ancho which translates to “wide chile”. Poblanos are from the species Capsicum Annum.

ANISE

Anise is a member of the parsley family and is related to caraway, cumin, dill and fennel. It is known as anise seed or aniseed. Anise seeds possess a sweet, licorice like aroma while the taste is a bit fruity and warm. You can purchase this spice either whole or ground.

ANNATTO SEEDS

Annatto seeds are used as a dye in dairy products like cheese and butter and provide a yellow orange coloring. In the Caribbean the seeds are cooked in oil then once infused with the Annatto seeds flavor the oil is strained (discarding the seeds) and used to flavor chicken, fish, meats, rice, tamales and vegetables. Annatto's aroma has a touch of peppermint or flowery scent while the flavor profile is delicate, mildly sweet with a slight peppery taste with earthy and flowery undertones.

ARTICHOKE

Artichokes have many different flavor profiles depending on how you get them, from fresh to canned. They range from a sweet to almost Turnip like flavor.

ARROW ROOT

Arrowroot is primarily cultivated in the West Indies (Jamaica and St. Vincent), Australia, Southeast Asia, and South and East Africa. It is used as a thickening agent, and many people tend to tolerate this much better than MSG.

ASAFETIDA POWDER

Asafoetida is inherently an Indian spice. This powerful spice, also known as hing in India and sometimes spelled asafoetida, has an uncooked taste that is heavy, bitter and acidy. However it is essential to many Indian curries and suc. The bitterness goes away then cooked, and becomes an onion like or garlic like flavor.

ASPARAGUS

Cook asparagus as soon as possible to ensure peak flavor. Spears start to lose flavor and moisture as soon as they are harvested. For this reason, imported asparagus, while still good, tends to lack flavor, making home grown Michigan and Illinois spring crops most desirable. To prepare, wash under cool running water and trim an inch from the stem end. Use a vegetable peeler to peel an inch or two off the bottom end, if desired. The peelings can be added to the cooking water which, can be refrigerated and reused. The water becomes quite flavorful and is excellent in stock and soup.

B

BAHARAT

Use this Pan-Mediterranean seasoning to add some wonderful flavor to your ground meat, couscous, chicken, beef, vegetables, soup, stew, rice, meat loaf and meatballs. We have also found that using this on grilled meats added some surprising depth of flavor. Use as a marinade by mixing it with some olive oil and lime juice.

BANANAS

One of natures power foods for Potassium. The Banana is a great source of fiber also. These are a sweet flavored fruit, with a bitter skin that you will need to peel off before eating.

BASIL

There are many kinds of Basil, from California, to sweet to so many others. Basil has a complex aroma that is spicy sweet with hints of anise and cloves. The flavor has a mildly peppery taste with undertones of mint and cloves and the basil is at the same time sweet and spicy.

BAY LEAF

Bay Leaves are rarely used fresh, as dried bay leaves have a more pleasant, sweeter flavor than fresh and the flavor becomes more intense the longer it cooks. Bay Leaves are also known as True Laurel, Sweet Bay and Bay Herb. They are great in soups and stews, however it is best to remove them before serving.

BERBERE

Pronounced as "burr-bear". From the horn of Africa area, this spice is a foundation of the Ethiopian cuisine. Also known as Berbere Spice, Berber Spice and Ethiopian Berbere. This is actually a spice mix and tends to be hot and very flavorful.

BIRDS EYE CHILIS

Birdseye Chiles have a clean flavor but lack the complexity of some of the more popular chiles. This chili is hot, and it is easy to take their small size and over do it. They do however lend a good heat, and mild peppery flavor to sauces.

BLACK CARDAMOM

Popular in Indian dishes, black cardamom is more of a warm spice while green cardamom is more of a cooling spice. These seeds tend to have a more smokey flavor as they are actually green pods that are roasted over a fire.

BLACK CUMIN

Black Cumin is also known as “Kashmiri cumin” or "Imperial cumin". It’s called “Kashmiri Cumin” because Kashmir is the only region in India where black cumin is produced. Black cumin is sweeter than cumin with sharp lemon notes and caraway-like undertones. When black cumin is dry or oil roasted the flavor becomes richer, nuttier and mellower as well. The aroma of the dry seed is earthy.

BLACK PEPPER

This spice is found both whole and ground, however we frown on buying it ground, unless it is freshly ground. Reason is, ground pepper loses it flavor and characteristic bite in about 4 months. Black Pepper has a spicy flavor which is slightly hot and biting with a just a hint of sweetness.

BLACK SESAME SEEDS

Black Sesame Seeds have a fuller flavor with a slightly nuttier taste along with a more potent aroma than the white or golden seeds. The seeds are resistant to rancidity and have a long shelf life. Black Sesame seeds have a rich, fatty oil. The oil content is high, around 50% and the oil is known for its distinctive flavor.

BLUE CHEESE

This crumbly cheese, that has a rich sharp flavor is characterized by the blue veins running through it. Used in many foods, this cheese is one of the most versatile. The veins are obtained by exposing the cheese to a form of the mold Penicillium. Many people who say they do not like the flavor of this cheese when taking a piece off the block, find they love it when it is added in more subtle quantities in various dishes.

BREE CHEESE

Brie is a soft cow's milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold. The flavor is buttery and mild.

BRINE

A brine is a liquid that you place meats in for a period of time to help flavor them and tenderize them. Brining liquids usually will contain large amounts of salt, sometimes sugar and various spices. Brining meats is very popular with many, and we have heard many a diner in a restaurant wonder how the place got "that" unique flavor. It is from brining.

BROCCOLI

ash broccoli under cool running water. Never allow it to sit in water as it will lose water soluble nutrients. Fresh broccoli is delicious raw or cooked. Trim and peel the stalk, it is high in fiber. Cut the florets into uniform pieces for even cooking. Overcooked broccoli develops a strong sulfur odor. Steam broccoli for 3-4 minutes or simmer in about one inch of boiling water for the same amount of time or less. Cooked broccoli should be bright green and tender-crisp. Overcooked broccoli turns dark green and suffers nutrient loss, especially vitamin C.

BRUSSELS SPROUTS

These small cabbage like veggies are a great source of vitamins and minerals. The "sprouts" (small heads that resemble miniature cabbages) are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. You need to be careful of storing these things, as they tend to put off a sulphur based gas that smells like... Well another kind of gas. They can be eaten boiled with some salt, and even fried.

BROWN MUSTARD SEED

Mustard seed’s character changes completely when exposed to heat. What begins as a somewhat bitter taste becomes a delightful pungent flavor that adds complexity to curries, roasted meat and vegetables and stir fries. Knowledgeable cooks keep all three varieties in their spice cabinets.

C

CABBAGE

This green mildly pepper flavored vegetable looks like Lettuce, however is firmer and its leaves are thick. This vegetable has so many uses we could fill a page. However it is used in every form from raw to cooked.

CAPERS

These are a small bud from the Caper Bush, they then are cleaned and placed in a Vinegar brine and pickled. They tend to be expensive and the process to pick and pickling them is a hand done tedious process.

CARAWAY SEED

The pungent sharp aroma of caraway seed is reminiscent of dill, and its biting, warm, sweet flavor is a bit like a blend of anise and dill. Native to Asia and central and northern Europe it is now also grown in Canada, Morocco and in this country. This spice is also popular in German breads. Caraway Seeds are quite popular in rye and other breads, apple dishes (like applesauce and apple pie), biscuits, cookies, cheese, crackers, goulash, herb butters, noodle dishes, pickles, sauerkraut and spiced seed cake.

CARDAMOM PODS

Cardamom’s flavor is complex, slightly sweet, floral, and spicy with citrus undertones. It is best to grind cardamom fresh for superior aroma and flavor as once ground both are quickly lost. Cardamom intensifies both savory and sweet flavors and is a key ingredient in many spice blends

CARDAMOM SEED

These seeds are small and look tan to brown in color. Cardamom's taste is lemony and light while it's aroma is rugged, but gentle, biting and fruity. In India Cardamom is referred to as the "queen of spices" (pepper is considered the king). We suggest toasting them and then grinding them up into powder (see below). Fresh is always better.

CARDAMOM POWDER

There’s nothing subtle about cardamom and its complex flavor is very complex. The aroma will open up your sinuses with a strong menthol scent while leaving the tongue with a warm antiseptic sensation comparable to eucalyptus with peppery undertones. Some have described it as spicy and cola-like. Tis powder is a staple in Indian cooking, and works well in certain things also like Apple Pie.

CARROT

Carrot is a hardy, cool-season biennial that is grown for the thickened root it produces in its first growing season. Although carrots can endure summer heat in many areas, they grow best when planted in early spring. Midsummer plantings, that mature quickly in cool fall weather, produce tender, sweet "baby" carrots that are much prized. Carrots are eaten both raw and cooked and they can be stored for winter use. They are rich in carotene (the source of vitamin A) and high in fiber and sugar content.

CASCABEL CHILES

The flavor profile of the Cascabel is woodsy, acidic and slightly smoky with tobacco and nutty undertones. This chile is considered a mild heat chile (1,000-2,500 on the Scoville Heat Scale).

CAYENNE PEPPER

This is a ground form of the Cayenne pepper, and is used mainly for heat. The heat level of this powder is all across the Scoville scale, from mild to wild. Always test before using, also be careful as some dishes call for Chili Powder, and are referring to this, instead of the mix most commonly thought about.

CELERY

This fresh vegetable with long green stalks, has a mild peppery flavor that works great in soups, stews and so much more. This is one of the staples of the kitchen we think.

CELERY FLAKES

The flavor of celery flakes brings to mind anise and fennel but milder while the taste is a bit bitter, grassy and hay-like. The aroma has hints of parsley.

CELERY SALT

Commonly a mix of ground dried celery seed and salt, Celery Salt is commonly used sprinkled on Tomato juice and rimmed around the glass of the ever popular Bloody Mary. You can also use it on pork roast, vegetables, potato salad, tuna fish and in homemade salad dressings.

CELERY SEED

These are very tiny seeds that pack a lot of punch, only two of these seeds in your mouth when chewed can give you a real taste of fresh celery. Closely resembling anise and fennel, celery seed has a hay-like, grassy, slightly bitter taste and aroma. Grown in India, China, France, and Egypt, the Indian seeds are stronger and larger than the Chinese celery seeds.

CHEDDAR CHEESE

There are so many varieties of this, and they are usually rated in what is called "sharpness", this is a tang of the cheese. Cheddar cheese originates from England the Cheddar Gourge, where it was originally created. This cheese color varies from everything from a white to a dark orange.

CHOCOLATE

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. There are many kinds from Milk, to Bakers to everything in between. The chocoloate type you will need and use will depend on what you are doing. Baking cookies with chips in them, then a dark chocolate or Milk chocolate scip wil work. Baking cookies that are chocolate flavored, then you wil most likely use a bakers chocolate that on its own is bitter.

CINNAMON

There are many different varieties of Cinnamon, from Ceylon, to Vietnamese to Mexican etc. They all have varying flavor profiles. However Cinnamon in general is a warm flavored spice that is used by all cultures, in all kinds of foods. From Apple Pie to Curries to even BBQ, and everywhere between.

CHERVIL

Chervil's aroma is a bit sweet and its taste has light hints of anise with undertones of caraway, parsley and pepper.  This spice is not very popular n the United States, however it is used a lot in French and other foods.

CHIA SEEDS

These tiny seeds are nutty and rich flavored, and are very good for you. Chia seeds pack more omega-3 than any other natural source (including more than Atlantic Salmon which has a stellar reputation for its omega-3 powers) and they are loaded with antioxidants (even more than blueberries).

CHILI POWDER

Now this is where some confusion will come into play. Chili powder is also known as Cayenne Pepper / Powder. However for the sake of our definition, we are going to use the more common definition. Chili powder is actually a mix of spices, from Cayenne Pepper to garlic powder, paprika and depending on the brand, so much more. You can use it to make homemade Chili, use it in Soup beans and so much more.

CHIMICHURRI

Chimichurri is the signature sauce of Argentina and is made with a variety of spices, then vinegar and oil is added, and this sauce is used on meat, and so much more. While Chimichurri is primarily used as a sauce for grilled or roasted meats it can also be used as a dipping sauce for empanadas, grilled chicken and even fish.

CHINESE FIVE SPICE

Chinese Five Spice is dominated by the aroma and licorice flavor of star anise and you’ll also pick up the sweet notes of cloves and cinnamon followed by the bite of Sichuan pepper, all married together with ground fennel.

CHIVES

Dried chives are a handy item to have on hand in any kitchen. Closely related to the onion, chives provide an easy and colorful way to add a light onion touch to a large variety of dishes. A staple for your spice cupboard, chives should never be cooked as this quickly dilutes their taste. A key ingredient to fines herbs use chives to flavor sour cream, cheese, stir fries, egg or potato dishes, vinegars, salads, cream cheese, herb butters, cream and tomato sauces and soups – especially vichyssoise but also any creamy, cold, or vegetable soup. Works well in combination with basil, cilantro, fennel seed, paprika, parsley and tarragon.

CILANTRO

Cilantro's taste is a fragrant mix of citrus and parsley. A member of the carrot family it is also called Chinese Parsley and Coriander leaves. Cilantro comes from Coriander plant and this is the only plant that produces two spices. This spice / herb tends to be strong flavored and is a staple in Mexican and also Indian cooking.

CLOVES

This spice comes in a powder form, and also whole. Whole version have little woody stalks with a small berry at the end. The flavor of cloves is bitter, hot, rich and a little sultry with hints of fruitiness while the aroma is strong with undertones of camphor and pepper. These are a spice that you do not want to overdo, and over doing it with this spice is easy to do.

COCONUT

Found both whole and also ground into flakes, this fruit is versatile and popular in baking. Most of the time when you find coconut flakes in the store, they will be sweetened, and some say that the sweetened version is better as it brings out the flavor more.

COCONUT OIL

Coconut Oil is praised for its flavor and also medicinal properties. we also have seen it touted as a cure all for bad breath and so much more. However we will leave it to you to determine the validity of those claims. We however do suggest that this is used in baking, and is a great additive for this.

COCONUT MILK

So many uses for this pressing of the white flesh of the Coconut. This milk as it is called is used a lot in Indian curries, and Middle Eastern foods. The uses for Coconut milk also extend into the bakers kitchen.

CONDENSED MILK

Condensed Milk is a shelf stable canned milk product that has a lot of sugar added to it. It is thick and is used in baking.

CORIANDER POWDER

Ground into a powder from the Coriander seed, Coriander powder has a lemony citrus aroma when freshly ground with a flavor profile that is best described as warm, nutty and spicy with hints of orange. Used a lot in Indian foods and also other foods from that area, this spice has a lot of solid uses in the kitchen.

CORIANDER SEED

There are two types of Coriander seeds – Moroccan and Indian. Moroccan Coriander Seeds (also known as European Coriander) are usually grown in Morocco or Canada and are the more common of the two. The Moroccan Coriander seeds are round and a light brown in color. The flavor profile of the Moroccan or European Coriander is spicy, warm with citrusy undertones. Indian Coriander Seeds are more oval shaped, yellow in color and have a stronger flavor profile with more noticeable citrus notes and hints of nuttiness.

CORN

There are many kinds fo corn, however the most common for eating is Sweet corn. Sweet corn is a warm-season vegetable that can be grown easily in any garden with sufficient light, fertility, growing season and space. It is especially popular with home gardeners because it tastes appreciably better when it is harvested and eaten fresh from the garden.

CREME OF TARTAR

Cream of Tartar is also called tartar powder or tartaric acid and it is dispensed by nature in a variety of fruits but it most commonly obtained as a part of the wine-making process. The tartar crystallizes in wine casks during the course of the fermentation of grapes. The crystals are then collected and purified to produce the odorless, white, acidic powder. The resulting product has a variety of uses in the kitchen.

CRUSHED RED PEPPER

This is basically just red hot peppers that are crushed into flakes. They appear red and usually have the seeds mixed in. They are used to add heat, as they have no real flavor profile for any food. They are popular in all kinds of foods, and the heat level varies dramatically.

CRYSTALLIZED GINGER

Crystallized Ginger (also called by some Candied Ginger) is pungent with a spicy sweet flavor. To make crystallized ginger, young ginger roots are harvested approximately 90 days after planting, where they are then washed, peeled, hand cut, and water blanched. The root pieces are then dipped in a cane sugar (or fruit juice) solution, rolled in cane sugar and placed in an oven (similar to a convection oven) where hot air circulates freely around them until most of the moisture has evaporated.

CUBEB BERRIES

We bet you most likely have never heard of this spice. Mainly from Indonesia, this spice is becoming popular among some home cooks and chefs. Cubebs possess a spectacular flavor intensity and use them for strategic flavoring as they would allspice or cloves. Cubebs have a pleasant aroma that is pungent, lightly peppery with hints of allspice. The flavor is aromatic, pungent with lingering bitter undertones. It is often described as a cross between allspice and pepper.

CUCUMBER

Cucumber is a tender, warm-season vegetable that produces well when given proper care and protection. The vines of standard varieties grow rapidly and require substantial space. Vertical training methods and new dwarf varieties now allow cucumbers to be grown for slicing, salads and pickling.

CUMIN SEEDS

These small narrow seeds have a rich earthy flavor, For cooks in Central America, the Far East, Mexico, the Middle East and North Africa, cumin seed has long been a signature spice and is a key ingredient in curries, Garam Masala blends, Coucous and many bean, meat and rice dishes.

CUMIN POWDER

This comes from grinding up Cumin Seeds and is a staple in Southwestern cooking, Indian and African cooking. With a very warm and distinct flavor. This spice is a must have for any kitchen.

CURING SALT

Curing Salt is a pink salt that is used to inhibit the growth of bacteria in preserved meats, while maintaining ideal color and flavor. Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. Typically they’re used for pickling meats as part of the process in making sausage.

CURRY LEAVES

These leaves can be found fresh or dried, with the fresh tasting the best. Curry leaves have a subtle aroma of roasted curry with an understated flavor that is faintly spicy and bitter with citrus undertones.

CURRY POWDER

This is not a spice, it is a spice mix and there are literally thousands if not more variations. Every home in India and beyond tends to have their own "house" blend. And the kind you find in the store can be very bad tasting. We suggest making your own, however if you need to buy a store bought mix be picky. Look at the dates. The common ingredients in this mix is Turmeric, and then from there is can be so many more.

D

DATES

Dates are a flowering plant species in the palm family Arecaceae, cultivated for its edible sweet fruit. The fruit is meaty and very sweet, and can be ate all by itself. It is very popular in the Middle East, and is growing every day in popularity in the States for its health benefits.

DIJON MUSTARD

Dijon mustard is a type of prepared mustard from the French region of Dijon, or made in the Dijon style, usually featuring white wine, plus salt and other spices. It tends to have a very sharp flavor. It has many uses in cooking, and is common in French cooking.

DILL WEED

Dill weed’s flavor is a combination of anise, celery and parsley while its aroma is a blend of anise and lemon. The modern sophistication of the dehydration process allows dried dill weed to stay spectacularly green and quite flavorful. This resulting subtle flavor and brilliant color of the dill weed herb enhance rather than dominate a dish.

DRY MUSTARD POWDER

This is just Mustard Seed that is ground. It tends to be bitter and not palatable on tis own. However when it is heated or added to other things, such as sauces and such, the flavor completely changes. It has many uses, and is used on everything from BBQ sauces to Hollandaise sauce.

E

EGGS

The egg is simply one of the most commonly used ingredients in any kitchen, They are a necessity in baking and in many sauces. They also can be boiled at ate all by themselves.

EVAPORATED MILK

also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from Condensed milk as it has no sugar added to it. Evaporated milk is used in baking a lot, and also many other recipes.

EDAM CHEESE

Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. The cheese has a tangy slightly salty taste that goes great with cracker and wine.

ENDIVE

Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavor.

ESPRESSO

Espresso is a form of very strong coffee, and tend to be drk, thick and drank by itself. However creative home and professional chefs are finding uses for this liquid in many foods and sauces. If you do not have access to Espresso, you can make a fairly decent substitute when needing it for cooking. Place two heaping tablespoons of instant coffee in a half cup of hot water.

EGGPLANT

Eggplants do not like cool temperatures so they do not store well. Harvest and use them immediately for best flavor. If you must store them, wrap them in plastic or use plastics and store for 1 to 2 days in the refrigerator. Be careful as it will soon develop soft brown spots and become bitter. Use them while the stem and cap are still greenish and rather fresh-looking.

G

GARAM MASALA

Garam Masala originated in northern India and is also known as masala curry or masala curry powder. As with many regional seasoning blends around the globe the exact ingredients in Garam Masala will vary according to region, it will even vary by the family, as there are literally thousands of variations. However most contain a vibrant mix of warm spices like cinnamon, cardamom, coriander and peppers.

GARLIC

Garlic is a staple in many countries cooking, it is a pungent string spice, related to onions this is great in sauces and marinades. In fact Garlic is good in just about anything savory.

GARLIC POWDER

Garlic Powder is fresh garlic that has been dehydrated and ground up. Garlic powder tends to not be as strong as fresh, however you still need to use it sparingly as it can over power a dish easily.

GELATIN

Gelatin or gelatin is a translucent, colorless, brittle, flavorless foodstuff, derived from collagen obtained from various animal by-products. It is used as a setter of foods, and is used in jellies, jams, jellos and so much more. This ingredient can be found either in a powder form, or in thin translucent sheets.

GHEE

Also known as clarified butter, Ghee is the clear by product of melting butter and is used by many cultures as a base for dishes.

GHOST PEPPER

Native to the Assam region of India, the Bhut Jolokia Pepper is known by a variety of names including Naga Jolokia, Naga Hari, Nagu Morich, and Dorset Naga. There is only one ting yu need to know about this pepper. It is hot, and we man bad hot, horribly hot. One little bit of this will cause most people to regret they ever did it.

GHURKINS

These are small sweet pickles, that are usually crispy and intense. They can be used as a snack or in various recipes such as salads.

GINGER

Ginger is a root, that has a strong lemony spicy flavor. Ginger is frequently added to Indian dishes, and is a quintessential ingredient of Chinese, Korean, Japanese, Vietnamese and multiple South Asian cuisines for flavoring dishes such as goat meat, seafood and vegetarian. In Arab countries ginger is combined with other spices to add flavor to couscous, and other dishes. Ginger is also used to make soda such as ginger ale.

GRAINS OF PARADISE

Grains of Paradise has a peppery, pungent flavor with bitter fruity notes and a slight aroma that is similar to cardamom and clove. This spice is used a lot in Middle Eastern cooking, and African dishes.

GOAT CHEESE

This is a intensely flavored cheese made from the milk of goats. Some have called Goat Cheese bitter, however sharp is a more proper description for it. The cheese is usually smooth, however it also can be crumbly.

GOUDA CHEESE

Gouda is a Dutch yellow cheese made from cow's milk. It is named after the city of Gouda in the Netherlands. The cheese tends to be very mild flavored, and the smoked cheese versions of this are very popular.

GRUYERE CHEESE

Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavors - at first fruity, later becomes more earthy and nutty.

 

H

HABANERO CHILI

This is a small hot chili that is used a lot in Southwestern and also south american foods. It is very hot and flavorful. It is also used a lot in hot sauces.

HARISSA

Harissa comes form the Middle East and North Africa, In Tunisia, Harissa is used to flavor couscous or to season meat (typically fish, lamb or goat) in stew with vegetables. It is also commonly found in a breakfast soup made with chickpeas.  Europeans use it as a breakfast spread on rolls or tartines. In the US Harissa finds its way into and onto pasta, pizza and sandwiches. Also provides a delightful and complex flavor when used as a rub for chicken or steak. This spice is made up of a mix of peppers, garlic, and depending on where it originates from, other spices.

HAZELNUT

Hazelnut Flavoring is one of the most popular flavors used in bakeries across the country because of the hazelnuts sweet and buttery flavor. Hazelnut flavoring is also popular because it works very well with Vanilla extract and other common baking flavors, such as coffee and chocolate.

HOISIN SAUCE

Hoisin sauce is a thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly coloured in appearance and sweet and salty in taste.

HORSERADISH

This can be found raw in root form, or processed in a paste form. The hot and pungent flavor of horseradish is absent until the root is crushed or ground. The addition of vinegar to the crushed root neutralizes the reaction and seals in the unique taste and heat horseradish is known for.

HUMMUS

Made with ground up chickpeas and spices. This is a dip that is used for Pita breads, chips or whatever else you want. This is a very common condiment in cooking in the Middle East and North Africa.

I

ITALIAN SEASONING

This is a spice mixture usually consisting of Oregano, Basic, Garlic, Crushed Red Pepper and sometimes much more. It is used in sauces and on garlic bread.

ICING SUGAR

Smooth and ground fine, this sugar resembles a fine white powder, and is mixed with various ingredients to make icing for baked goods.

J

JERK SEASONING

Jerk seasoning is traditionally applied to pork and chicken, it is a spicy hot mixture of Allspice and also Scotch Bonnet peppers. There are other spices in it that vary by the person making it. However it is very good on grilled foods, and can be used on anything from seafood to beef.

JALAPENO PEPPERS

A small green chili pepper that is easy to grow and has a mild heat. You can find them whole, sliced or pickled.

JELLY

Made with fruit, jelly differs from Jam as it tends to have no fruit chunks in it.

JAM

Made also with fruit usually, Jam differs from jelly as it tends to have chunks of fruit in it. There are also other jams like tomato Jam and various pepper jams available.

JUNIPER BERRIES

Juniper berries are a pungent spice that is popular in European cuisine and also gives gin its distinguishing flavor. Almost perfumy in its flavor.

K

KALE

Kale or borecole is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables. Kale has a mild peppery flavor.

KIDNEY BEANS

The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and color to a kidney. Red kidney beans can be confused with other beans that are red, such as adzuki beans. In Jamaica, they are called "red peas". Kidney beans are a popular addition to chili and also Ghoulash.

KIWI

The kiwifruit or Chinese gooseberry is the edible berry of a woody vine in the genus Actinidia. The most common cultivar group of kiwifruit is oval, about the size of a large hen's egg. The fruit has a sweet taste, similar to a mixture of banana, pineapple and strawberry.

KAFFIR LIME LEAVES

The kaffir lime, sometimes referred to in English as the makrut lime or Mauritius papeda, is a fruit native to tropical Asia including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. Its scent and taste is incredible-there's nothing quite like it. In fact, this leaf is so aromatic that when you're served a Thai dish containing it (such as Tom Kha Soup), you may not be able to tell what is stronger-the scent or the taste. Both combine in a powerful sensory experience that is one of the unique joys of Thai food.

KETCHUP

Ketchup, or catsup, is a table sauce. Traditionally, different recipes featured ketchup made of mushrooms, oysters, mussels, walnuts, or other foods. However these days most associate with the red stuff in the bottle you find in stores. Cooks who make their own, tend to never go back to the bottled stuff.

L

LARD

Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter.

LEEKS

The leek is a vegetable that belongs, along with onion and garlic. Leeks have a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.

LEMON

The lemon is a small evergreen tree native to Asia. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind are also used in cooking and baking. Lemon has a very bright tart taste, and used in moderation will make water, tea and various other things even better tasting.

LEMON EXTRACT

This is essentially the oils of the lemon extracted from the lemon and then concentrated. Sometimes mixed with various alcohols. Lemon extract packs quite a punch, and should be used carefully.

LEMON GRASS

Lemongrass(dtakrai): Related to citronella, this bulbous, greyish green tropical grass is a favored herb in Southeast Asian cuisines, where its delicate, lemony essence permeates a wide assortment of dishes. In Thai cooking, lemongrass is used most frequently to flavor soups, salads and curries.

LENTILS

The lentil is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. When cooked in stock and other spices lentils turn into a delicious creamy side dish that is very popular in India and beyond.

LETTUCE

Lettuce is a vegetable that is commonly used in salads and on sandwiches. It has a light earthy flavor. There are many kinds of lettuce you can select from and they range from mild to peppery spicey.

LIME

Limes are very strong can be a bit harsh and have a stronger taste, they do not taste like lemons. Limes have many uses in the kitchen and in alcoholic drinks

LICORICE

Liquorice, or licorice, is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The root of this plant is used to make candy and also medicine. It has a very strong flavor. What is not known by some, is Licorice is about 30 times sweeter than sugar.

M

MACADAMIA NUT

This is a rich buttery nut that grows on trees, it is used a lot in baking, and in cookies especially

MACE

Mace is made by grinding the lacy outer covering surrounding the nutmeg. It has a more harsh flavor than nutmeg.

MALT

Malt flavoring is an extract, most commonly from the grain barley, but may be made from other grains. It is made by germinating the barley grains by soaking them in water, then heating them to stop the germination so the plant doesn't grow. Malt is used in many things from beer to milkshakes.

MAPLE SYRUP

The sap from Maple Trees is gathered, heated and sugar is added (sometimes) to get Maple Syrup. This classic syrup is used on many things, and also a flavoring for things like fudge. It is very sweet, and the flavor can vary based on the region the sap is harvested in.

MARJORIM

With a taste is sweet, minty, and a little sharp, which is similar to that of tarragon (although there's no relation between the two). Marjoram is good in sauces and soups (especially chowders), breads, stuffing and in meat dishes (that are made with beef, lamb and pork), with chicken, fish, and seafood.

MARSALA WINE

Marsala wine is a fortified wine from Sicily. It's commonly used for cooking to create rich caramelized sauces.

MATZO

Matzo, matza or matzah; is an unleavened bread traditionally eaten by Jews during the week-long Passover holiday. It is also used to make the famous Matzo ball soup.

MAYONNAISE

Mayonnaise, often abbreviated as mayo, is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg yolks and either vinegar or lemon juice, with many options for embellishment with other herbs and spices.

MEXICAN OREGANO

Mexican oregano has an intense aroma of oregano while the is a bit citrusy with subtle hints of lime and licorice. Mexican Oregano is native to Central America, Mexico and  the southwestern United States (southern New Mexico and Texas). Mexican oregano is also known as Mexican marjoram, Mexican wild sage, oregano Cimmaron, redbrush lippia, scented lippia and scented matgrass.

MINCEMEAT

Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. It is used manly during the holidays to make pies. The taste is very spicy with cloves and cinnamon being strong influences.

MIRACLE WHIP

Miracle whip is a Mayonnaise alternative that is touted as a dressing. It is commonly used on sandwiches and also anything else where mayonnaise is specified.

MOLASSES

Molasses, or black treacle, is a viscous by-product of the refining of sugarcane or sugar beets into sugar. There are two main kinds, light and black strap. While light and dark molasses can be used fairly interchangeably, blackstrap molasses can overpower your baking with off-putting flavors. Until you're familiar with it, look for recipes that specifically call for blackstrap molasses.

MOZZARELLA CHEESE

Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella is made with buffalo milk, however domestic versions use various other animal milks. The cheese tends to be mild flavored and creamy.

MUSHROOM - WHITE

Widely available; varies in color from white to light brown and in size from small to jumbo stuffer; plump and dome-shaped; pleasing flavor intensifies when cooked.

MUSHROOM - SHITAKE

These flat topped mushrooms have a rich, full-bodied flavor, almost steak-like, with a meaty texture when cooked. These are best when cooked in almost any method, particularly sautéing, broiling and baking. Remove stems before cooking but reserve them for soup stocks.

MUSHROOM - MOREL

A relative of the highly-prized truffle; tan to dark-brown, cone-shaped, spongey; smoky, earthy, nutty flavor; expensive and also available canned and dried. The darker the mushroom, the more pronounced is the flavor.

MUSHROOM - CRIMINI

Naturally dark cap that ranges in color from light tan to rich brown; rich, earthy flavor is more intense than that of the white mushrooms. Substitute for button mushrooms to add a more full-bodied flavor.

MUSTARD - YELLOW PREPARED

This is a bright yellow strong tasting topping / condiment. Used classically on burgers and hot dogs. However, a little in your potato salad will give it some tang.

MUSTARD SEED

Small seeds that when heated or soaked in vinegar release their awesome taste. You use these to make home made mustard.

N

NOUGAT

This is a thick sweet mix consisting sometimes of nuts and vanilla, usually used in the making of candy and candy bars.

NUTMEG

There are two versions that most cooks run into of this spice, one is ground and the other is whole. Nutmeg has a strong warm smell and flavor. And is used in moroccon and also middle eastern cooking a lot. It also is used by bakers, and some dishes that are savory. Nutmeg is not the same as mace.

O

OATMEAL

Oatmeal is just ground oats, that are a classic desert and breaksfast food.

OIL - OLIVE

 

OIL - CORN

OIL - PEANUT

OIL - SESAME

OIL - CANOLA

OIL - GRAPESEED

OIL - UNFLOWER

OKRA

ONIONS

OREGANO

ORANGES

OYSTER SAUCE

P

PALM SUGAR

PAPRIKA

PARMESAN CHEESE

PARSLEY

PARSNIPS

PEAS

PEACHES

PEANUTS

PEANUT BUTTER

PECANS

PECTIN

PEPPERONI

PESTO

PIEMENTO

PINE NUTS

PINEAPPLE

PINTO BEANS

PISTACHIO

POLENTA

POPPY SEEDS

POTATOES

PRUNES

PEQUIN CHILIS

Q

QUINCE

R

RADISH

RAISINS

RAITA

RHUBARB

RICE - WHITE

RICE - BROWN

RICE - JASMIN

RICE - BASMATI

RICOTTA

RISOTTO

ROSEMARY

RASPBERRY

S

SAFFRON

SAGE

SALAMI

SALT - ANODIZED

SALT - SEA

SALT - PICKLING

SALT - SMOKED

SALT - KOSHER

SALT - HIMALAYAN

SAVORY

SAVOY CABBAGE

SCOTCH BONNET PEPPERS

SEAWEED

SESAME SEEDS

SOUR CREME

SPINACHE

SQUASH

STAR ANISE

STILTON CHEESE

STRAWBERRIES

SOY SAUCE

SUET

SUMAC

SWEET POTATO

SWISS CHARD

T

TOBASCO PEPPER

TOBASCO SAUCE

TAMARIND

TARRAGON

TERIYAKI

THYME

TOFU

TOMATO

TRUFFLE

TURMERIC

TURNIP

U

URFA BIBER

V

VANILLA BEAN

VANILLA EXTRACT

VERMOUTH

VINEGAR - WHITE

VINEGAR - MALTED

VINEGAR - APPLE CIDER

VINEGAR - RED WINE

VINEGAR - RICE WINE

W

WASABI

WATERCRESS

WHEATGERM

WHITE PEPPER

WORCESTERSHIRE SAUCE

WORCESTERSHIRE POWDER

X

NOTHING TO LIST, SEND US YOUR IDEAS

Y

YAMS

YEAST

YELLOW MUSTARD

YOGURT

Z

ZA'ATAR