Ingredient Glossary
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Ingredient Description Recipes
Capers Indigenous to the Mediterranean these pickled flower buds impart a salty sour flavor due to the liquid in which they are preserved. Used abundantly in La Cuisine de Provence they combine well with olives anchovies tomatoes and garlic.
Cardamom Hailing from southeast Asia these highly aromatic small black seeds are enveloped by papery pods usually pale green but also available in black at Indian grocery stores. This spice may be used whole to flavor grains drinks or curries. Alternatively the seeds may be removed from the pods and ground for a more pronounced flavor.
Carob The leguminous pods of the locust tree indigenous to the Mediterranean. Carob powder a healthier alternative to cocoa powder is made from roasted and ground carob pods. It is a very rich source of calcium and potassium and unlike cocoa is naturally sweet and contains no caffeine or oxalic acid.
Chard A leafy green vegetable with either a white or red stem and veins. Chard may be prepared much the same as spinach requiring little cooking time. While an abundant source of chlorophyll it should be consumed in moderation due to its oxalic acid content (which interferes with the absorption of calcium).
Chickpeas (garbanzo beans) Legumes originating from North Africa and the Middle East. They were first cultivated around 5000 B.C. High in protein iron calcium and B vitamins chickpeas are delicious in soups stews salads and spreads. They require soaking and longer cooking time than most beans.
Chutney A spicy condiment originating from India consisting of vegetables fruits and/or herbs. Many chutneys are cooked with vinegar sugar and spices. They may have a smooth or chunky texture and range from mild to very hot in flavor.
Cider Vinegar See apple cider vinegar.
Cilantro (chinese parsley) An herb resembling parsley cilantro has a very distinctive flavor which often inspires either euphoria or disgust. These leaves and stems of the coriander plant are commonly used in the cuisines of Southeast Asia Africa India Latin America and the Caribbean. They are used to treat fever digestive ills coughs headaches and nausea.
Clarified Butter Made by melting unsalted butter the moisture and milk solids are removed leaving only pure butterfat. Two advantages of clarified butter are its higher smoke point which makes it more suitable for high temperature cooking and its greater resistance to rancidity.
Coconut Milk Made by extracting the liquid from coconut “meat” (flesh). It is available canned and may be found in supermarkets as well as Asian and LatinAmerican stores. Unsweetened Coconut milk is a healthful alternative to commercial dairy milk and adds richness to soups sauces rice dishes and frozen desserts.
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