Glossary - medicinal herbs - Brief Article

Vegetarian Times, Dec, 1999

Anise seed: From the anise plant, this greenish brown seed has a distinctive, sweet licorice flavor. It's used to flavor a variety of confections as well as savory dishes. Also called aniseed.

Arrowroot: Starchy flour from a tropical tuber used for thickening. Usually less processed than cornstarch. Can be substituted measure for measure for cornstarch.

Brown rice syrup: Thick syrup made from cracked brown rice and barley. Also called rice malt. Used as a sugar substitute in sweets and desserts.

Flaxseeds: Tiny, oval-shaped brown seeds, also called linseeds. Bland in flavor, they are rich in omega-3 fatty acids. Very high in fiber. A slurry of ground flaxseeds and water can be used as an egg replacer in baked goods.

Lemongrass: Long, thin, gray-green herb important in Thai cuisine. It has a sour lemon flavor. Can be found fresh, dried or bottled in Asian markets.

Soba: Flat, grayish brown Japanese noodles made from wheat and/or buckwheat and yam.

Saffron: A flavoring derived from the purple crocus. Lends a yellow color and distinctive taste. Although relatively expensive, a little goes a long way.

Sucanat: Brand-name alternative to refined white sugar made by evaporating then granulating sugar-cane juice. Retains more vitamins, minerals and trace elements than sugar.

Tofu (TOH-foo): White, easily digestible curd made from cooked soybeans and sometimes grains. High in protein. Comes in Japanese-style silken tofu in 10 1/2-oz. shelf-stable aseptic packages or Chinese-style in 12-, 14- and 16-oz. water-packed tubs in the refrigerated section of markets. Tofu comes in soft, firm and extra-firm styles as well as fat-reduced, smoked and marinated, baked flavors.