Agar
Agar is an odorless, tasteless sea vegetable. Use in flake form as a thickener and to replace gelatin, which is a slaughterhouse by-product. The best technique for using agar is to let it soak for a few minutes in water or flavored liquid, then heat it until it dissolves (about 5 minutes). You can then blend this agar into any recipe where you would use gelatin.
Lacto Ovo Vegetarian
A lacto ovo vegetarian eats no meat, fish, or poultry but does include dairy products and eggs to some extent in the diet.
Garam Masala
Garam masala is a North Indian blend of dry-roasted ground spices used to add spicy heat to dishes. Typically, it includes black pepper, cinnamon, cloves, coriander, cumin, cardamon, dried chilies, fennel, mace, nutmeg and other spices. Available in specialty markets.
Fennel
Fennel is a crisp, fragrant vegetable with a mild licorice flavor. Its edible bulb and stalks can be used like celery, and its seeds can be used for seasoning.
Black Bean Sauce
Black bean sauce is a pungently flavored bottled Chinese condiment made from fermented black beans, rice wine and garlic. Sometimes also flavored with chilies.
Black-eyed Peas
Black-eyed peas are a small, tan Asian legume with a black circular "eye," introduced to America via the African slave trade. Available fresh or dried. Also called cowpea as it was originally grown as animal fodder.
Hijiki (hee-JEE-kee)
A black sea vegetable sold in strands. Also called hiziki. Hijiki expands fivefold after soaking and cooking. Can be used in salads, casseroles, noodle and rice dishes, soups and stews.
Barley
Barley is a small white grain common in North African and Asian cuisine. It is available hulled or pearled; hulled barley has more fiber, while the pearled variety is more common. Barley has a mild flavor and a chewy texture.
Amaranth
Amaranth is a tiny yellow-brown grain that has been cultivated since the Aztecs first grew it over 6,000 years ago. It can be cooked as a cereal or used to replace rice.
Capers
Capers are flower buds of a Mediterranean shrub that are pickled and used as a condiment.
Adzuki (ah-ZOO-kee) Beans
Adzuki beans are small brown beans with sweet flavor. Used in Japanese cooking, especially for bean-paste sweets.
Alfalfa Sprouts
Alfalfa sprouts are seeds of alfalfa, a plant grown as animal fodder, sprouted for human consumption. Popular on salads and in sandwiches.
Bok Choy
Bok choy is also known as Chinese white cabbage. It is available in several varieties and tastes milder than cabbage. It may be substituted for cabbage in recipes.
Escarole
Escarole is a member of the endive family of leafy greens with a mildly bitter flavor. Although used mainly in salads, it is excellent briefly cooked in soups and main dishes.
Converted Rice
Converted rice has been steamed before milling, so vitamins that would otherwise go out with the bran are sealed in the grain yielding a more nourishing rice. The process also makes the rice slick, so the grains don?t stick when they cook. It is not the same as instant rice, which has been fully cooked and then dehydrated.