Açai berry: [ah-SAI-ee], a tropical
fruit native to Central and South America. High in antioxidants and
vitamins, its juice is often added to prepared juices.
Ancho chile powder: [ahn-CHO], dried poblano chiles ground to
Anise seed: [AN-ihs], the seed of a
plant related to parsley with a distinct licorice flavor.
Asian pear: a firm, apple-like fruit with yellow-gold skin
and juicy, sweet flesh.
To Blacken: a cooking technique
used in Cajun cooking. Foods (traditionally fish) are coated with a
spice blend, then sautéed in a very hot pan (usually cast iron) until
a blackened crust forms.
Black-eyed peas: small
ivory-colored beans with a black dot on the side. Usually sold canned
and dried but sometimes available fresh.
to split meat or seafood down the middle, slicing almost but not quite
all the way through. The two halves are then opened like a book to
resemble a butterfly shape.
Capers: [KAY-per], the flower bud
of a shrub native to the Mediterranean. Sold either in brine or packed
in salt, capers range in size from small like peppercorns to the size
Celery root: a large root vegetable
with a brown, knobby exterior. Use a vegetable peeler to remove the
outer layer before cutting. Can be used raw or cooked.
Chipotle: [chih-POHT-leh], a dried, smoked jalapeño. Often
found canned and packed in a spicy vinegar-based sauce called "adobo."
Chorizo: [chor-EE-zoh], a highly seasoned pork
sausage used in Mexican and Spanish cuisines.
a fruit-based, spicy condiment served in Indian cuisine.
Couscous: [koos-koos], a staple of North African cuisine,
couscous is made from semolina flour. Most grocery stores carry
instant versions that simply need soaking in hot water to soften.
Cream of coconut: a thick, sweet mixture of coconut
paste and flavoring, water and sugar. Used primarily to make
cocktails, do not confuse with coconut milk which is much less sweet
and not as thick.
Cream of tartar: a by-product of
the wine industry, cream of tartar is an acid deposited on the inside
of wine barrels. It gives frostings a creamy consistency and acts as a
stabilizer when beating egg whites.
[krehm fresh], a type of cultured cream that can be as thick as sour
cream but isn't as tangy. Unlike sour cream, crème fraîche doesn't
curdle if boiled, making it ideal for finishing sauces.
Curry powder: a seasoning blend often made with up to 20
different ground spices. It almost always contains turmeric, which is
what gives curry powder its distinct yellow color. Ranging from mild
to very spicy, heat levels vary by brand.
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