GLOSSARY - spices - Brief Article

Vegetarian Times, May, 2000

ARAME (AIR-ah-may): A dried sea vegetable with wiry black threads or strands. Available in natural food stores.

ASAFETIDA (ah-sa-FEH-tee-dah): An aromatic spice used in Ayurvedic cooking to add flavor and aid digestion. It comes in either a powdered form, or in lumps from which a small amount is broken off and crushed. Tiny amounts go a long way, and asafetida must be sauteed in oil to bring out its unique flavor. Asafetida is available in Indian markets, often under the name hing, and can be found in natural food and gourmet food stores that feature large selections of spices.

BRAGG LIQUID AMINO: A soy sauce or tamari substitute containing amino acids. Available bottled in natural food stores.

DULSE: A flavorful, purple sea vegetable with a nutlike taste.

GHEE: A highly clarified butter that has been simmered for many hours until the milk solids and impurities have separated, and are then strained out.

GARAM MASALA: 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, cardamom, dried chilies, fennel, mace, nutmeg and other spices. Available at specialty markets.

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.

TAHINI (tah-HEE-nee): A thick, smooth paste made of ground sesame seeds. A staple of Middle Eastern cuisine.

TEMPEH (tern-PAY): High protein, cultured food made from soybeans and sometimes grains.