Ingredient Glossary

ASCORBIC ACID

Commonly known as vitamin C.

BARLEY

A hardy cereal grain.

BASIL

A popular, aromatic herb.

BAY

A culinary herb often used to flavor soups, stews and braises.

BEEF

Meat from bovines, especially domestic cattle (cows).

BEEF STOCK

Concentrated beef juice from the cooking of meat and bones.

BLACK BEANS

Black beans are small (about the size of a pea), oval and jet black. They have a cream-colored flesh and a mild, sweet taste.

BROCCOLI

Broccoli is a member of the cabbage family, and a close relative of cauliflower. Broccoli is available year round, but it grows better in cool weather.

BUTTER

Made by churning cream until it reaches a semisolid state.

CABBAGE

A common vegetable with thick leaves formed into a round, compact head on a short, thick stalk.

CALCIUM CHLORIDE

Found in Swiss cheese.

CANOLA OIL

A type of oil derived from plants.

CARAMEL COLOR

Caramelized sugar.

CARROT JUICE CONCENTRATE

Juice extracted from carrots.

CARROTS

A root vegetable, usually orange.

CELERY

Plant whose long, crisp leafstalks are eaten as a vegetable.

CELLULOSE GUM AND CELLULOSE GEL

Plant-based ingredients that provide dietary fiber.

CHEESE

Made from milk, usually the milk of cows, goats or sheep.

CHICKEN FAT

Fat separated from cooked chicken meat.

CHICKEN FLAVOR

Concentrated flavor that imparts chicken character.

CHICKEN STOCK

Concentrated broth produced from the cooking of chicken meat and bones.

CHILI PEPPERS, POBLANOS

A kind of long, wide, dark green, moderately hot chili.

CHILI SPICE

Dried, ground chili peppers.

CHIVES

A hardy, fast-growing herb in the lily family.

CILANTRO

The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

CITRIC ACID

Naturally present in many fruits and vegetables.

CLAM BROTH

Concentrated broth produced from the cooking of clam meat.

CLAM EXTRACT

Concentrated clam juice.

CLAMS OR SURF CLAMS

Marine mollusk living on sand or mud.

COLOR ADDED

Colors/ingredients added to food to replace colors lost in preparation or to maintain or enhance appearance.

COOKING WINE

A wine made from the fermentation of grape juice.

CORN

Tall cereal grass bearing kernels, widely cultivated in America in many varieties.

CRAB FLAVOR

Concentrated flavor that imparts a crab character.

CRAB MEAT

Crustacean of the suborder Brachyura. Crabs have eyes on short stalks and a short, broad, more or less flattened body.

CREAM

Butter fat resulting from milk.

CUMIN

A Mediterranean herb in the parsley family, having finely divided leaves and clusters of small white or pink flowers.

DEXTROSE

A type of sugar.

FENNEL SEED

Tall and hardy, this plant has finely divided, feathery green foliage and golden yellow flowers.

FRUCTOSE

Sugar found in many fruits and vegetables.

GARBANZO BEANS

Garbanzo beans, or chickpeas, originated in the Middle East and they have a firm texture with a nutty flavor.

GARLIC

An edible herb with a pungent, spicy flavor that mellows and sweetens considerably with cooking.

GREAT NORTHERN BEANS

Great Northern beans are a North American bean, which are medium-sized white beans and have a delicate flavor and thin skin.

GREEN BEANS

Green beans are edible green pods available in many varieties.

GREEN CHILIS

Members of the Capsicum Family, which impart varying levels of heat and flavor. Common varieties include Anaheim, Ancho and Poblano.

GREEN PEPPERS

Members of the Capsicum Family commonly referred to as "sweet" or "bell" peppers. Green peppers are the least mature of the bell peppers and are known for their mild, sweet flavor.

HAM FLAVOR

Concentrated flavor that imparts a ham character.

HAM, NATURAL

The thigh and rump of pork, the haunch of a pig.

JALAPEÑO PEPPER

Member of the Capsicum Family prized for its warm, "heat" sensation and flavor when eaten.

KIDNEY BEANS, LIGHT RED

Light red kidney beans have a solid texture and flavor. They are characterized by their large kidney shape with a pink color.

LACTIC ACID (IN BEEF SOUPS)

Adds flavor to beef.

LACTIC ACID (IN POTATO BROCCOLI CHEESE SOUP)

Naturally present in cheese.

LACTIC ACID STARTER CULTURE

Helps maintain flavor in ham.

LEEKS

Related to onions, leeks have a white cylindrical bulb and flat, dark green leaves.

LIME JUICE

Juice of limes.

LOCUST BEAN GUM

Natural ingredient that provides texture.

MALIC ACID

Found in many fruits and vegetables.

MALTODEXTRIN (ALSO DEXTRIN)

A carbohydrate that comes from potato or corn starch.

MARJORAM

Mint-like plants comprising about twenty-five species.

MEATBALLS, ALL NATURAL

Ground meat, that is typically rolled meat, comprised of ground beef and other ingredients, such as bread or breadcrumbs or spices.

MEXICAN SEASONING

Authentic blend of spices imparting a zesty flavor used in Mexican dishes.

MODIFIED STARCH

A starch that has been altered to give special properties for food processing.

MUSHROOMS

A fungus, produced above ground on soil or on its food source.

NOODLES

A generic term for unleavened dough made from many different types of ingredients and includes a variety of shapes.

NUTMEG

Hard aromatic seed of the nutmeg tree used as spice when grated or ground.

OIL

Purified fat of plant or animal origin, which is liquid at room temperature.

ONION FLAVOR

Concentrated flavoring derived from onion.

ONIONS

Plant having a strong-flavored bulb and long hollow leaves. Its bulbous root is used as an article of food.

OREGANO

An aromatic herb of the mint family, having leaves used as seasoning in cooking.

PARMESAN CHEESE

A hard, dry variety of Italian cheese made from skim milk.

PARSLEY

An aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food.

PASTA

Unleavened dough consisting of wheat flour, water and sometimes eggs, formed into any variety of shapes and boiled.

PEAS

The round, edible seed of a widely cultivated plant, Pisum sativum, of the legume family.

PEPPER

A flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.

PORK MEATBALL, NATURAL

Ground pork, that is typically rolled meat, comprised of rolled pork and other ingredients, such as bread or breadcrumbs and various spices.

POTASSIUM CHLORIDE

A type of salt that adds flavor but not sodium.

POTASSIUM PHOSPHATE

A type of salt that helps maintain texture in cheese.

POTATOES

The starchy, tuberous root vegetable crop from the subspecies of the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family.

POTATO STARCH

Starch made from cooked, dried or ground potatoes.

RED BELL PEPPERS, ROASTED

The mild, ripe fruit of the sweet pepper used as a vegetable.

RED PEPPER

Hot, biting seasoning composed of the ground pods and seeds of the pepper.

RICE

A cereal grass that is cultivated in warm climates for its edible grain.

ROASTED NATURAL WHITE MEAT CHICKEN

100% natural white meat chicken.

ROMANO CHEESE

A type of cheese that is known for being very hard, salty and sharp.

ROSEMARY

An evergreen shrub of the mint family that has leathery, narrow leaves and pale blue, bell-shaped flowers.

SALT

A colorless or white crystalline solid used in ground or granulated form as a food seasoning and preservative.

SAUSAGE

A prepared food product usually made from ground meat, animal fat, salt and spices, and sometimes other ingredients such as herbs, and generally packed in a casing.

SEA SALT

Sea salt is obtained from evaporating water from the brine of the sea.

SODIUM PHOSPHATE

A type of salt that helps retain moisture to keep meats tender.

SOY PROTEIN

A high-protein product made from soybeans.

SOY SAUCE

A fermented sauce made from soybeans, roasted grain, water and salt.

SPINACH

A plant cultivated for its edible, crinkly or flat leaves.

SPLIT PEAS

A dried green pea, split and used especially for soup.

SUGAR

A sweet, crystalline substance obtained chiefly from the juice of the sugar cane and the sugar beet.

SWISS CHEESE

A firm, pale yellow cheese made originally in Switzerland, typically made from cow's milk.

TOMATO PASTE

A thick paste made from ripened tomatoes with skin and seeds removed.

TORTILLA CHIPS

A snack food made from corn tortillas, which are cut into wedges and then fried or baked.

WHEAT FLOUR

Flour prepared from wheat.

WHITE PEPPER

A condiment that consists of the fruit of a pepper plant ground after the black husk has been removed.

WORCESTERSHIRE

A savory sauce of vinegar, soy sauce and spices.

XANTHAN GUM

A natural ingredient that provides texture.

ZINC CHLORIDE

A type of salt that helps keep broccoli green.

ZUCCHINI

A variety of summer squash that is shaped like a cucumber with a smooth, dark green skin.