Dictionary of special food products Achiote- ground annato seed, vinegar, salt and spices made into a paste. Allspice- a spice made from the berries of the jamaican pepper tree.             Dried and ground, which tastes like a combination of cloves,             nutmeg and cinnamon. Annato- A red dye from the fruit of a south american tree, used to color             cheese,butter, and confections. Arborio- Short, fat-grained italian rice that is perfect for risotto and Rice       similiar moist rice dishes. Arugula- An aromatic salad green(herb) with a peppery piquant flavor. Asiago- A scalded curd cheese usually made from skimmed milk and            aged for up to 2 years. Anaheim- a greenish yellow chili pepper, about 4 in. long and 1 in. wide Peppers   and pointed. It is fairly hot, with some variation, and is usually               used fresh. Blini-       Russian for pancake, maked from buckwheat four and served              with sour cream and caviar. Belgian-  A specially cultivated chicory whose leaves are cut and Endive    shielded from light, so that new pale leaves grow back in their              characteristic cigar shape. Bitters-  An alcoholic liquid steeped with aromatic herbs and roots,and             used as a tonic. Capers- the bud or young fruit of a climbing plant, native to africa and            the mediterranean, which is pickled to make a condiment. Carambola a.k.a. starfruit, thin skinned glossy fruit that forms a golden             star shape when sliced. The flavor combines that of mcintosh             apples, plums, and concord grapes. Cardoon- A relative of the globe artichoke, they grow in bunches like              celery. The taste is complex, bitter-sweet with hints of              artichoke hearts. Carpaccio- Very thin slices of raw beef or fish, often served with a caper               mayonnaise or some other relish. Celeriac- celery root. a variety of celery cultivated for its’ fat bulbous              root. Chanterelle- a wild mushroom, yellow or black, trumpet shaped with a                  ruffled edge. Chayote- a vegetable of the melon/gourd family, with a prickly ribbed              skin, and pear shape. Native to mexico and the antilles, it is              often used in spanish cooking. Cherimoya- a tropical south american tree of kthe custard apple family,                  with large green skinned fruit. The flavor is between that of a                  pineapple and strawberries. Chipotle- A brownish red chili pepper with wrinkled skin, dried, smoked              and often canned. This chili is very hot and has a distinctive              smoky flavor. Compote- Fresh or dried fruit stewed slowly in syrup, made of sugar,               water and often wine. Confit- Pork, goose, duck or other meat cooked and preserved in its’           own fat. Also fruits and veggies cooked and preserved in           brandy or liquored syrup. Cous cous- A dish from morocco, tunisia and algeria, prepared a                number of ways, but mostly consisting of steamed semolina,                and served over meat and veggies. Creme Anglaise- A custard sauce made from cream, egg yolks, and flavored              with vanilla, liquor and/or nuts. Creme Brulee-    A rich custard topped with a brittle layer of caramelized sugar. Guinea pepper- Tropical west African evergreen tree bearing pungent                       aromatic seeds used as a condiment in folk medicine. Cilantro- Herb made from the fresh leaves of the coriander plant. Creme Fraiche- Heavy cream with a lactic culture introduced. The culture             acts as a preservative and gives a characteristic tangy             flavor. Hoisin- A thick, rich, dark brown sauce made from fermented soy           beans, garlic, sugar, and salt. Haricot Vert-    French term for green beans. Jicama- A root vegetable, crisp and slightly sweet, that            resembles the turnip. Jalapeno- A green chili pepper, very hot, about 2 1/2 in. long               mostly used fresh. Kim Chee Base-      Pungent korean condiment of pickled garlic, salt, chili,               and ginger. Mache-     Lamb’s lettuce.Has rounded spoon-shaped leaves that                have a soft, buttery flavor. Masa-      A dough of dried cornmeal and water, used in making               tortillas etc. Masa harina is cornmeal. Mayonnaise- The classic french emulsion of egg yolks seasoned with                   vinegar and mustard, with oil added very slowly to form                   a thick sauce. There can be many variations of this                   basic sauce. Morels- A wild fungus with a sponge- like hollow cap, prized for            its’ fine nutty flavor; this mushroom appears in the            spring. They are never eaten raw. Nopales- (cactus pads) vegetable that is soft, yet crunchy, with the flavor of green              peppers, string beans, and asparagus,              with a citrus touch. Palm- A large family of trees and shrubs, mostlly tropical,          many of whose parts are edible; dates are its’ fruit,          coconut is the seed or nut. Palm hearts are the new buds          or shoots, and sago; a starch from its’ trunk. Pasilla-    A long, thin, blackish brown chili pepper, med. hot, about 6-8 in. Chile                    negro. Persimmon- The fruit of a tree native to u.s. and china, though thru                   cultivation the chinese variety are sweeter and larger.                   The deep orange fruit ripens in mid to late fall, until then                   it is pleasantly astringent. Pine nuts- The seeds of the pine cone from the stone pine tree. Poblano- A large dark green chili pepper, mild, but varying in              flavor; about 5 in long and 3 in wide. Polenta- A cornmeal pudding eaten as a porridge or more often             cooled, sliced, fried, grilled or baked with various other             foods. Pomegranate- A small tree native to the middle east with a golden red                     fruit whose interior chambers hold its’ many edible                     seeds embedded in pith, the crimson juice in the seed                     sacs is refreshingly acid. Prickly Pear-      An edible cactus, with a spiny exterior and soft interior              flesh. The fruit is shaped like a pear and tastes rather              sweet and mild. Quatre Epices-   4 spices. A mixture of finely ground ginger, cloves,              nutmeg and pepper Ramp- A wild leek, that looks like a scallion, but with a stronger flavor. Risotto- Rice cooked in butter with a little chopped onion to            which stock is gradually added as it is absorbed. Arborio rice gives the            proper texture, tender and creamy, but never sticky.   Sapsago- A skimmed milk cheese, uncooked but hard. It is               flavored with blue melicot clover to give it a pungent               flavor and green color, and is shaped in truncated cones. Szchechwan- Not a true pepper, these are reddish brown dried berries                   with a strong, pungent smell, which distinguishes it                   from the hotter black peppercorn. Saffron- The deep orange dried stigmas of a crocus plant which             must be gathered by hand, hence its’ high price. Tabasco- A fiery hot commercial sauce made of red chili perppers, vinegar, salt,                   and aged in oak barrels. Turmeric- A spice obtained from the dried and powdered rhizome               of an indian plant. In the middle ages its’ color made it a substitute for               saffron. Tamarind- The pod or fruit of a large tropical tree native to india;                when fresh, its’ pulp is white, crisp, and sweet/sour.                When dried it turns brown and very sour. Wasabi- Plant oftern called japanese horseradish, whose root is             used as a spice. It comes fresh, powdered and as a paste             It is very hot and brilliant green in color. Zest-  The gratings of the outer colored skin of citrus fruits          where the essential oils are concentrated.