GLOSSARY - Brief Article - Glossary

Vegetarian Times, Oct, 2000

Daikon (DI-kon): Large, white Asian radish with sweet, fresh flavor.

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.

Ground soy "meat": A ground, soy-based meat substitute. Look for it in the refrigerated or frozen food sections of large supermarkets or natural food stores. Also called soy crumbles.

Herbes de Provence: A blend of dried herbs reflecting the flavors associated with the South of France. Commercially made mixtures often contain basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.

Kombu (KOHM-boo): A wide, thick, dark green sea vegetable. Used in making soups and for cooking with beans.

Liquid smoke: Bottled hickory smoke flavoring. Available in supermarkets.

Miso (MEE-soh): A salty paste made from cooked, aged soybeans and sometimes grains. Thick and spreadable, it's also used for flavoring soup bases. Available in several varieties; darker varieties tend to be stronger flavored and saltier than lighter varieties.

Sake (SAH-kee): A slightly sweet, Japanese wine made from fermented rice that doesn't require aging. It is traditionally served in small porcelain cups.

Soy nut butter: A creamy paste made from soy nuts and oil. Look for it natural food stores.

Tomatillo (tohm-ah-TEE-oh): A fruit, also called Mexican green tomato, related to tomatoes and gooseberries. Tomatillos resemble small green tomatoes but have a papery husk. They have a lemony flavor with apple and herb overtones.

Wasabi (wah-SAH-bee): The Japanese version of horseradish, wasabi comes from the root of an Asian plant. It is used to make a green colored condiment that has a fiery, pungent flavor. It comes in both paste and powdered forms.