Glossary - Brief Article

Vegetarian Times, Sept, 1999

Green peppercorns: The soft, under-ripe berries from the pepper plant. They have a fresh flavor and are less pungent than dried black peppercorns. They can be found in specialty food shops packed in brine or water.

Nutritional yeast: Dietary supplement and condiment that has a distinct but pleasant aroma. Its taste varies from nutty to cheesy. It can be added to soups and casseroles or sprinkled on toast, popcorn or spaghetti. Similar to brewer's yeast, but better tasting.

Pink peppercorns: Not true peppercorns, but the dried berries of a rose plant. They are pungent with a slightly sweet flavor. They can be found in specialty food shops freeze-dried or packed in brine or water.

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

Tempeh (TEHM-pay): A high-protein, cultured food made from soybeans and sometimes grains. Look for tempeh in the refrigerated or frozen foods sections in natural foods store and some large supermarkets.

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.