Ingredient Glossary




Habañero pepper
Also known as Scotch Bonnet. The hottest commercially grown pepper. Generally green, red, orange, or yellow in color.
Hazelnuts
Rich, sweet nuts that are often ground or roasted in pastries, cookies, and other desserts.

Honey
An all-natural sweetener.

Horseradish
Fresh horseradish is known for its pungent, spicy flavor. To prepare fresh: Scrub root thoroughly, scrape brown peel, and grate as a condiment or as an ingredient in marinades.

Iceberg lettuce
The traditional salad green. Try combining it with other greens to add variety to your salads.

Italian-seasoned bread crumbs
Italian-seasoned bread crumbs typically combine cheese and spices, such as oregano and parsley. If you’re out of bread crumbs, try this handy trick.

Jalapeño pepper
Usually green, but sometimes red. Moderately hot, with an immediate bite.

Jicama
Also known as a Mexican potato, jicama is a tuber from Central America and Mexico. To prepare: Simply peel immediately before serving for a crisp and juicy snack. It can also be lightly cooked.

Kale
A member of the cabbage family. Prepare by removing tough stems. If cooking, boil about 1 minute in salted water.

Lasagna
Pasta in wide, flat strips.

Leaf lettuce
Mild and fresh flavor. Curly edged leaves often have red tips.

Leeks
Leeks are members of the onion family that have a milder taste and look like large green onions. To prepare: Cut off base and tough dark green stems. Slice remainder in half, and swish in water to remove grit. Pull apart layers to be sure that all dirt is removed.

Macaroni
Pasta in the form of tubes or in various other shapes, often baked with cheese, ground meat, etc.

Mango
Although most people think of the mango as an exotic fruit, it is actually one of the most commonly eaten fruits in the world. Mangos usually range in color from green to red, and the taste is described as a combination of peach and pineapple or peach and melon.

Mascarpone
Mascarpone is thought of as cheese, but it is actually pasteurized cow’s cream that is fresh tasting and spreadable. It is used in Italian desserts, like Tiramisu, but it is also excellent as a topping for green salads and fruit salads.

Mint
A perennial herb that is available fresh or dried. Try it in tabouli salad. Mint is easy to grow, but don’t let it take over your garden.

Mushrooms, portobello
Portobello mushrooms are often available fresh in the grocery store. They have a meaty texture and are versatile. Try them marinated and grilled as interesting additions to salads.

Mushrooms, shiitake
Available fresh or dried. Very rich flavor is excellent in dressings and marinades. To prepare dried mushrooms: soak in very hot water for 20-30 minutes. Be sure to add some of the soaking water to dressing or marinade recipes.

<<Previous      Next>>