Ingredient Glossary

Canola oil
A neutral oil that is great for cooking, because it is low in saturated fats and doesn’t detract from the flavor of the foods being cooked. For best results, use Crisco Canola Oil.
Pickled small buds of the caper bush, known for their pungent flavor.

An aromatic spice native to India.

Cayenne pepper
A very hot pepper. Red when fully matured. Long and thin.

Also known as garbanzo beans, chickpeas are often used in salads.

Chile peppers
There is a wide variety of chile peppers that vary in hotness. Chiles can be purchased fresh, dried, or in jars. To prepare: Remove seeds and membranes (or leave seeds in to increase intensity), but be careful not to touch your eyes after handling the peppers.

Chives belong to the onion family and can be snipped to add flavor to salads or other dishes. The chive plant is also an easy-to-grow perennial with purple flowers.

Chocolate can be bought as unsweetened, bittersweet, semi-sweet, extra-bittersweet, and sweet. While some of these chocolates can often be interchanged in recipes, it is best to bake with whichever chocolate is called for in your recipe.

An Indian condiment made of spices and fruits or vegetables. Chutney can be purchased ready-made or prepared using one of the many available recipes.

Somewhat similar in appearance to parsley, but its distinctive, sharp flavor is used to make salsa.

A sweet-hot spice that comes from the inner bark of a tropical evergreen tree, which curls into rolls when dried. These rolls can be made into sticks, or ground for powdered cinnamon.

A pungent and sweet spice, sold whole or ground.

Available sweetened or unsweetened, shredded or flaked, moist or frozen.

Confectioners’ sugar
A powdered sugar that is best for recipes that will not be cooked. Best used in frostings or sprinkled on top of baked goods.

Cooking spray
Unlike other cooking sprays, Crisco Cooking Spray contains no alcohol. It has a light taste and a buttery aroma. Compared to the leading cooking spray, Crisco Cooking Spray scorches less and has over 120 more uses.

Corn oil
Crisco Canola Corn Oil has 25% less saturated fat than corn oil, and like corn oil, has 14 grams of fat per serving.

One of the most useful thickening agents in the kitchen. Mix with a small amount of water before adding to other foods.

Often mistaken for rice, couscous is actually a pasta product. To cook, add equal amounts of couscous and boiling water to a bowl. Cover and let sit for about 15 minutes. Stir frequently to fluff.

Cream of tartar
An acidic, white powder that can be used to make baking powder.

Adds a bitter taste to many curries, soups, stews, and vegetable dishes.

Similar to raisins, but not as sweet.

Dijon mustard
A smooth, creamy French table mustard that is often made with white wine. A delicious alternative to plain yellow mustard.

A feathery annual herb, available fresh or dried at the grocery store. Try growing your own by sprinkling some seeds on the ground in the spring.

A relative of the tomato that is mild in taste, and great grilled, broiled, sautéed, or roasted. Buy eggplants that are long in shape. Keep refrigerated.

Mild licorice flavor. The feathery tops can be used as an herb to flavor soups and stews. The broad base is chopped for use in salads or other recipes.

Feta cheese
Salty, soft white cheese that is often crumbled over Greek salads.

Field greens
Available in the bagged salad section, field greens offer convenience and variety.

One of the most important seasonings and a wonderful cooked vegetable. Buy garlic loose and store at room temperature in a dark and dry spot.

A thickening agent that, when dissolved in hot water, thickens whatever food it’s been added to.

Gingerroot can be purchased fresh in most grocery stores. Simply break off the amount you need or a small chunk. Prepare by peeling and finely chopping. Store leftover gingerroot in a plastic bag in the refrigerator.

Granulated sugar
The white sugar used in everyday baking.

<<Previous      Next>>