A
Adzuki (ah-ZOO-kee) beans: Small brown bean with sweet flavor. Used in Japanese cooking, especially for bean-paste sweets.

Agar-agar: A clear, flavorless sea vegetable. It is freeze-dried, sold in sticks, flakes or powder, and used like gelatin.

Alfalfa sprouts: Seeds of alfalfa, a plant grown as animal fodder, sprouted for human consumption. Popular on salads and in sandwiches.

Allspice: Pea-sized berries of tropical evergreen tree, also known as Jamaica pepper. Flavor is a combination of cinnamon, nutmeg and cloves. Available whole or ground.

Amaretti (am-ah-REHT-tee): Small, crisp Italian macaroon cookies that are often individually wrapped in tissue paper.

Anaheim chili: Long, narrow chili closely related to and interchangeable with the New Mexico chili. Both are light green and have a sweet taste with just a hint of heat. Often stuffed and used in salsas. Available fresh or canned.

Ancho chili (AHN-cho): Dried chili 3 to 4 inches long and deep reddish-brown in color. The flavor is sweet and fruity and can range in heat from mild to pungent. A fresh ancho in its green state is called a poblano.

Anasazi bean (ah-nuh-SAH-zee): Heirloom dried legume colored with blotches of red and white. Noted for their sweet flavor.

Arborio rice (ar-BOH-ree-oh): A short-grain rice from Italy used to make the classic Italian dish of risotto. Arborio's high starch content gives the dish its characteristic creamy texture.

Arrowroot: Starchy flour from a tropical tuber used for thickening. Usually less processed than cornstarch. Can be substituted measure for measure for cornstarch.

Arugula (uh-rue-gue-lah): A bitter, peppery salad green resembling radish leaves, also called rocket.

Asiago cheese (ah-see-ah-go): An Italian cheese with a mild, delicate tang and a thin, supple yellow rind. Originally ewe's milk, now usually made of cow's. Parmesan or Romano are suitable substitutes.

 B
Balsamic vinegar (bal-SAH-mihk): A red-brown Italian vinegar that has a sweet-sour flavor. Made from white Trebbiano grapes and aged in wooden barrels. White balsamic vinegar is made from Italian white wine vinegar and the boiled down musts (crushed pulp and skins) of white grapes.

Barley flakes: Resemble and can be cooked like oatmeal. Available in natural food stores.

Barley flour: Flour made from a hearty grain dating back to the Stone Age. Available in specialty and natural food stores.

Basmati rice (bahs-MAH-tee): A long-grained brown or white rice that is aged to enhance its perfumy aroma and nutlike flavor. Particularly good with Indian or Asian dishes.

Bean thread noodles: Also called cellophane noodles, these translucent threads are made from the starch of green mung beans. Sold dried, they must be soaked briefly in hot water before using. They can also be deep-fried.

"Beef" stock: Powdered vegetarian flavoring mixed with water to make stock. Available in natural food stores or by mail order.

Belgian endive (EN-dyv; AHN-deev): A whitish-green, cigar-shaped head of bitter greens closely related to chicory.

Black bean sauce: A pungently flavored bottled Chinese condiment made from fermented black beans, rice wine and garlic. Sometimes also flavored with chilies.

Black-eyed peas: Small, tan Asian legume with a black circular "eye," introduced to America via the African slave trade. Available fresh or dried. Also called cowpea as it was originally grown as animal fodder.

Black mustard seeds: Often used in Indian cookery. Brown mustard seeds can be substituted. Available in specialty markets.

Blood orange: A small specialty orange with a sweet-tart taste and orange flesh streaked with bright red.

Bouquet garni: A bunch of herbs tied together or placed in a cheesecloth to flavor soups, stews and broths. The classic trio is parsley, thyme and bay leaf. Tie the bouquet garni string to the pot handle for easy removal of the herbs.

Brown rice syrup: Thick syrup made from cracked brown rice and barley. Also called rice malt. Used as a sugar substitute in sweets and desserts.

Bulgar:  Bulgar is a quick-cooking form of whole wheat that has been cleaned, parboiled and dried.  The result is a nutritious, versatile wheat product with a pleasant, nut-like flavor. Often confused with cracked wheat, bulgar differs in that it has been pre-cooked.

Burdock root: Slender root vegetable with brown skin and white flesh. Sweet, earthy flavor and crisp texture.

 C
Capers: Flower buds of a Mediterranean shrub that are pickled and used as a condiment.

Cane syrup: Thick, very sweet syrup made from sugar cane. Used in Creole and Caribbean cooking. An English brand, Lyle's Golden Syrup, is available in specialty markets.

Cannellini bean (kan-eh-LEE-nee): Large, white Italian kidney bean. Available dried and canned.

Canola oil: The market name for rapeseed oil. Mild flavored and lower in saturated fat than any other oil.

Cardamom (KAR-duh-muhm): A relative of ginger native to India, this aromatic spice is used widely in Scandinavian and Indian cooking. It comes ground or in a pod containing small black seeds. The pods can be easily crushed with a mortar and pestle to release the spicy-sweet seeds.

Celeriac (seh-LER-ay-ak): Knobby brown root of a celery variety cultivated specifically for its root. Also called celery root.

Chard: Hearty green with crinkly leaves and silvery stems, also called Swiss chard. Good source of vitamins A and C and iron.

Chayote (chi-OH-tay): Pale green gourdlike fruit used as a vegetable in Southwestern cooking. White, bland flesh can be prepared in any way suitable for summer squash, such as stuffing and baking or raw in salads. Called mirliton in the South and christophene in France.

Chutney: Sweet, spicy jamlike condiment served with Indian curries. Made with fruit, often mango, and vinegar, sugar and spices.

Cheese: Dairy cheeses, especially hard, ripened varieties such as cheddar and Parmesan, usually contain a meat byproduct called rennet, an enzyme extracted from calf stomachs used to coagulate milk. Pig pepsin is another coagulating agent. Fresh, unripened dairy cheeses, such as cream cheese and goat cheese, usually contain vegetable rennet, a microbial enzyme produced from a mold culture. This is sometimes listed on labels as "cheese culture." Cheese spreads sometimes contain gelatin, another meat byproduct. Some dairy cheeses available in natural food stores are labeled rennetless or rennet-free. These are made with chymosin, a genetically altered bacteria that reproduces the "blueprint" of a cow rennin gene. Chymosin is usually listed on cheese labels as "enzymes."

     Another label to look for is kosher. Kosher cheeses are rennetless because Jewish dietary law forbids the mixing of dairy and meat byproducts. Soy and nut cheeses, while free of meat byproducts, usually contain a milk protein called calcium caseinate, sodium caseinate or casein. Call the manufacturer to determine if a dairy cheese contains meat byproducts or if a nut or soy cheese contains milk byproducts.

chili powder - chili peppers, cumin, dehydrated garlic, oregano, coriander, cloves, allspice.

Chipotle chili (chih-POHT-lay): Dried, smoked jalapeno chili with sweet, smoky flavor. Available dried, pickled and canned in sauce.

Chinese cabbage: Large oval head with tender, thin, crinkled leaves that shade from white at the bottom to light green at the tips. It is mild in flavor and crisp in texture. Also called Napa cabbage.

Chinese five-spice powder: Pungent mixture of five ground spices, usually equal parts, cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Available in Asian markets and supermarkets.

Chickpeas: Also called garbanzo beans, these light-brown beans have a nutty flavor. They are available dried or canned.

Chili oil: Orange-red, chili-infused oil found in small bottles in Asian markets, natural food stores and major supermarkets. A drop or two adds a spicy kick to dishes.

Coriander seed (KOH-ee-an-der): Dried, ripe fruit of coriander plant, a relative of parsley. Coriander leaves are also known as cilantro or Chinese parsley. The seeds and leaves are not similar in flavor.

Corn husks: Dried, papery husks tied around tamales for steaming. Husks must be softened in hot water for 30 minutes before using. Available in Latin markets.

Couscous: A tiny pellet of pasta made from semolina flour. Common in North African dishes. Readily available in most supermarkets.

Cremini mushroom (kray-MEE-nee): Tan to rich brown variety related to white mushrooms but with an earthier flavor. Also called brown or Italian brown mushroom.

Currants: Seedless, dried Zante grapes that resemble small, dark raisins.

Curry: A catchall term meaning a number of hot spicy dishes from India. Curry powder is a blend of dry herbs and spices used in curry dishes. Thai curry paste is a blend of fresh and dry herbs and spices.

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

Dealcoholized wine: Like wines containing alcohol, dealcoholized wine is produced from varietal grapes, but the alcohol produced during fermentation and aging is removed prior to bottling.

Dijon mustard (dee-ZHOHN): French-style smooth mustard made with mustard seed, white wine and seasonings. Known for its clean, sharp taste. Pommery is French country-style, whole-grain mustard.

Dulse: A flavorful, purple sea vegetable with a nutlike taste.

Dutch-process cocoa powder: Cocoa powder that has been treated with an alkali, which helps neutralize cocoa's natural acidity. Untreated cocoa powder works well for baking; but for hot chocolate and sauces, Dutch-process cocoa offers superior flavor.

 E
Egg Replacer: The brand name for a powdered combination of starches and leavening agents that bind cooked and baked foods in place of eggs. Sold in health food stores.

Egg roll wrappers: Thin, pastry sheets folded and rolled around savory fillings to make deep-fried Chinese egg rolls. Also called egg roll skins. Usually available in refrigerated produce sections of supermarkets.

Escarole: member of the endive family of leafy greens with a mildly bitter flavor. Although used mainly in salads, it is excellent briefly cooked in soups and main dishes.

 F
Farmer cheese: A form of cottage cheese from which most of the liquid has been pressed. Very dry farmer cheese is sold in a loaf that is firm enough to slice or crumble. It has a mild, slightly tangy flavor.

Fennel: A crisp, fragrant vegetable with a mild licorice flavor. Its edible bulb and stalks can be used like celery, and its seeds can be used for seasoning.

Fermented black beans: Salty and pungent black soybeans used in Chinese cookery. Available at Asian grocery stores in jars or plastic pouches. Soak beans 30 minutes before using. Store unused beans in a glass jar in the refrigerator.

Feta cheese (FEHT-uh): A soft, white, tangy cheese made from goat's or cow's milk, often used in Greek and other Mediterranean cuisines.

Flaxseeds: Tiny, oval-shaped brown seeds, also called linseeds. Bland in flavor, they are rich in omega-3 fatty acids. Very high in fiber. Vegans sometimes use a slurry of ground flaxseeds and water as an egg replacer in baked goods.

Fruit-juice concentrate: Concentrated, frozen fruit juices, used as a sugar substitute. When using concentrates, pick a mild flavor, such as white grape juice, so other flavors are not overwhelmed. When replacing sugar in a recipe with fruit-juice concentrate, you may need to reduce the amount of other liquids.

 G
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 and natural food stores.

Gelatin: A clear, tasteless thickening agent made from beef and veal bones, cartilage, tendons and other tissue, or from pig skin. Vegetarian gelatin, which is made without animal byproducts from plant gums, is available at some specialty and natural food stores and by mail order. Some kosher gelatins also are animal-free. Read ingredient labels carefully to be sure.

Granulated maple syrup: Also sold under the name dehydrated maple syrup or maple sugar.

Granulated sugar-cane juice: A natural food substitute for sugar. Made from sugar-cane juice that is dehydrated by spinning at a high temperature through a vacuum tunnel and then milled into a powder. Only the water is removed, leaving the vitamins, minerals and trace elements naturally present in sugar cane.

 H
Herbes de Provence (EHRB duh proh-VAWNS): 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.

Hijiki (hee-JEE-kee): A black sea vegetable sold in strands. Also called hiziki. Hijiki expands fivefold after soaking and cooking. Can be used in salads, casseroles, noodle and rice dishes, soups and stews.

Hoisin sauce: Thick, brown sauce made from soybeans, garlic, spices and chili peppers used to flavor Chinese dishes. Available in cans and jars or bottles. After opening, canned hoisin should be transferred to a glass container for storage in the refrigerator.

Hominy: Dried white or yellow corn kernels with the hull and germ removed mechanically or by soaking in slaked lime. Available canned, ready-to-eat or dried. Ground hominy is called hominy grits in the South; Native Americans call hominy posole, which also is the name of a Southwestern stew containing hominy.

Horseradish: An ancient herb with spiky leaves and white, pungent roots. Often grated and used in sauces or as a condiment. Bottled white horseradish is preserved in vinegar; bottled red horseradish is packed in beet juice.

Hummus: Dip or spread made of chickpeas mashed with lemon juice, garlic, olive oil and tahini (sesame seed butter).

 J
Jalapeno chili: Smooth, dark green chili peppers one to two inches in length with a rounded tip. Seeds and stems are extremely hot and should be removed.

Jasmine rice: Aromatic rice from Thailand comparable to India's basmati rice.

Jelly-roll pan: A large, rectangular baking pan with about 1-inch-deep sides used to make sheet cakes; a cookie sheet with sides.

Jicama (HEE-kah-mah): Large, beet-shaped Mexican root vegetable with thin brown skin and crisp, white flesh. Can be eaten raw or cooked. The taste is between an apple and a pear, but not as sweet.

 K
Kalamata olives: Purple-black olives often slit to allow wine-vinegar marinade, in which they are soaked, to penetrate. Packed in olive oil or vinegar.

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

Kudzu(KUD-zoo): A white starchy powder made from the root of the kudzu plant. Used for thickening soups, sauces and puddings.

 L
Light olive oil: Filtered olive oil that is lighter in color, flavor and fragrance than regular or virgin olive oil. Light olive oil is excellent for baking and cooking where the oil's stronger flavors are not desired. Light olive oil can also be used for high-heat frying, whereas regular or virgin oil is better at lower temperatures or used uncooked as a seasoning.

Light soy sauce: A type of soy sauce that is lighter in color and flavor than traditional dark soy sauce. It is not "lite" in the sense of being sodium-reduced.

Liquid Smoke: Brand name for bottled hickory smoke flavoring. Available in supermarkets.

Legumes: A large group of plants that produce seed pods that split along both sides when ripe. Legumes commonly used for human consumption include beans, lentils, peanuts, peas and soybeans.

 M
Manicotti: Tube-shaped pasta about 4 inches long and 1 inch in diameter. Manicotti are boiled, stuffed, covered with a sauce and baked.

Marsala: Rich, smoky Sicilian fortified wine that ranges in flavor from sweet to dry. Sweet Marsala is often used in desserts; dry Marsala is sipped like sherry.

Masa harina (MAH-sah ah-REE-nah): Mexican corn flour used to make tamales and corn tortillas. Flour is made from sun- or fire-dried corn kernels soaked in limewater overnight then ground.

Medjool date: Large, soft date considered to be the most flavorful.

Mexican chocolate: Grainy chocolate disks flavored with sugar, cinnamon, almonds and vanilla. Used to prepare Mexican hot chocolate beverage and in mole sauces. Usually available in Mexican sections of supermarkets. One ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drop of almond extract can substitute for 1 ounce of Mexican chocolate.

Millet: A tiny, round golden grain that becomes light and fluffy when cooked. Popular in India and China.

Mirin: A sweet Japanese cooking wine made from rice.

Miso: 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.

Mole (MOH-lay): Rich, dark, smooth, reddish-brown Mexican sauce made with onion, garlic, several types of chilies, ground sesame or pumpkin seeds and Mexican chocolate. Available jarred in Mexican sections of supermarkets.

Mung beans: Small bean with yellow flesh and green, yellow or black skin. These beans most commonly are used for sprouting. Dried mung beans can be used in many dishes without presoaking. Mung beans also are ground into flour which is used to make noodles.

Mung bean sprouts: Small bean with yellow flesh and green, yellow or black skin, often used for sprouting.

 N
Nori (NOH-ree): Paper-thin, crispy sheets of pressed sea vegetable. Usually used for Japanese sushi rolled around rice or crumbled as a garnish. Rich in protein, calcium, vitamins, iron and minerals.

Nutritional yeast: Dietary supplement and condiment that has a distinct but pleasant aroma. Its taste varies from nutty to cheesy. It can be added to soups and casseroles or sprinkled on toast, popcorn or spaghetti. Similar to brewer's yeast, but better tasting.

 O
Orange flower water: Distillation of bitter-orange blossoms used as a perfumy flavoring in baked goods, sweets and beverages. Available in gourmet shops and by mail order.

Oyster mushroom: A fan-shaped mushroom with a robust, slightly peppery flavor. Young oyster mushrooms 1 1/2 inches across or less are the best. Available fresh or canned.

 P
Palm sugar: Also called jaggery, this is a coarse, unrefined sugar made from the sap of various palm trees or from sugar-cane juice. It comes in two forms, a soft honeybutter texture and a harder cakelike texture. The harder form can be crushed for sprinkling on foods.

Phyllo dough (FEE-low): Tissue-thin layers of pastry used in Greek and Middle Eastern dishes such as baklava. Phyllo means "leaves" in Greek; also called filo. Available frozen in supermarkets.

Pimiento (pih-MEN-toh): Sweet red pepper with succulent flesh that is more aromatic than that of its cousin, the red bell pepper. Also called pimiento, the Spanish word for pepper. Available fresh in late summer and fall, bottled year-round. Much of the pimento crop is used to make paprika.

Pine nuts: Seeds from the pine cones of certain evergreens. Their mild, pinelike flavor is enhanced by toasting. Also called Indian nuts, pignolias or pinons.

Pistou (pees-TOO): A mixture of crushed basil, garlic and olive oil. It's the French version of Italy's pesto.

Poblano chili: Dark green, shiny, curvaceous pod about the size of an elongated green bell pepper. On the heat scale it is medium to hot with a raisiny flavor. Look for poblanos in the produce section of well stocked supermarkets. Poblanos are stuffed with cheese and coated in an egg batter for the famous Mexican dish, chiles rellenos.

Polenta: A cornmeal mush that is a staple in Northern Italy. It is eaten hot like porridge or cooled and cut into squares that are sometimes grilled.

Porcini mushrooms: An edible, wild mushroom also known as cepes. Pale brown with a smooth, meaty texture. Seldom available fresh in the U.S., but often available dried in specialty markets.

Portobello mushrooms: Large tan or brownish mushrooms with relatively flat caps reaching 6 inches across. Meaty flavor and texture, can be grilled whole or sliced.

Powdered mustard: Dry mustard packed in a small, square tin; also called English mustard. Very hot.

Pumpkin seeds: Also known as pepitas, these are a popular ingredient in Mexican dishes. Freed of their white hull, the seeds are dark green and have a delicate flavor that can be heightened by toasting in a dry pan. Purchase shelled at natural food stores and Mexican markets.

 Q
Quinoa (KEEN-wah): A roundish, sand-colored grain with a mild, nutty taste and light texture. Easy to digest and high in protein.

 R
Rice paper: An edible, translucent paper made from water and the pith of a tropical shrub called the rice-paper tree. Rice flour also is sometimes used. Rice paper is used to wrap foods and can be prepared by soaking or deep-frying.

Rice vinegar: A mild vinegar made from rice. Found in Asian sections of supermarkets or specialty markets.

Ricotta cheese: A fresh, moist, slightly sweet Italian-style cheese similar to cottage cheese. Used in savory dishes such as lasagna and desserts such as cheesecake.

Roma tomatoes: Small, pear-shaped tomatoes; also called Italian or plum tomatoes. Often used for making sauce or paste because they are fleshy and have few seeds.

 S
Safflower oil: Flavorless, colorless oil expressed from safflower seeds. High in polyunsaturates and has a high smoke point, making it good for frying. Unlike some of the other oils, lacks vitamin E.

Saffron: A flavoring derived from the autumn crocus. Lends a yellow color and distinctive taste. Although relatively expensive, a little goes a long way.

Seitan (SAY-tan): A chewy, meatlike, high-protein food made from boiled or baked wheat gluten. Available in dry mixes; prepared chilled in the deli section and prepared frozen.

Serrano chili (seh-RRAH-noh): Small, slightly pointed chili with hot, savory flavor. As it ages, green color gives way to scarlet then yellow. Available fresh, canned, pickled, packed in oil and in carrot and onion mixtures. Dried serranos are called chile seco.

Sesame seeds (SEHS-uh-mee): Tiny, flat seed that comes in shades of brown, red and black. The most common is pale ivory. Used in Middle Eastern foods such as halvah and tahini, and in Asian cuisine. Gomasio is a popular Japanese bottled condiment of sesame seeds and sea salt, sometimes with added flavors such as the sea vegetable nori or garlic.

Sesame oil: Expressed from sesame seeds, comes in two basic types, light and dark. Lighter varieties are good for salad dressing and sauteing; dark sesame oil, which burns easily, is drizzled on Asian dishes as a flavor accent after cooking.

Shallots (SHAL-uhts): Small, mild-flavored onionlike bulbs.

Shiitake mushroom (shee-tah-kee): A rich, woodsy mushroom with an umbrella-shaped brown cap used in traditional Japanese cuisine.

Silken tofu: White, easily digestible curd made from cooked soybeans. Silken tofu is Japanese-style and milder in flavor and higher in protein than regular, Chinese-style tofu. Silken tofu is available firm or soft in 10 1/2-oz. aseptic packages.

Snow peas: Flat and edible green beans pods. Popular in Chinese cuisine. Usually stir-fried, steamed or eaten raw.

Soymilk: A milklike liquid made from soybeans. Used as a beverage or to replace dairy milk in cooking.

Sucanat: Brand-name alternative to refined white sugar made by evaporating then granulating sugar cane juice. Retains more vitamins, minerals and trace elements than sugar.

Sun-dried tomatoes: Chewy and rich in flavor. Available dried or packed in oil. Reconstitute the dried form by soaking in hot water until softened. Oil-packed tomatoes can be used straight from the jar.

Sweet rice: Most often used in desserts. It comes in short- and medium-grain varieties and must be soaked before cooking. A high starch content makes the grains stick together when the rice is cooked. Also called sticky or glutinous rice.

Szechuan peppercorn (SEHCH-wahn): Mildly hot spice from the prickly ash tree with a distinctive flavor and fragrance. Also known as Chinese pepper or Sichuan pepper. Available in specialty markets.

 T
Tahini (tah-HEE-nee): A thick, smooth paste made of ground sesame seeds. A staple of Middle Eastern cuisine.

Tamari (tuh-MAH-ee): A naturally brewed soy sauce that contains no sugar. Available wheat-free.

Tandoori: A style of cooking from India based on the use of round-topped tandoor ovens made of brick and clay. Food is baked over direct heat produced by a smoky fire.

Tempeh (TEHM-pay): High protein, cultured food made from soybeans and sometimes grains.

Terrine: a French word denoting both a mold that food is packed into for shaping before being unmolded and served, and the molded food itself after being turned out for serving.

Textured vegetable protein: A fibrous-textured soy product that resembles meat. Available in granules (mince) or chunks.

Tofu (TOH-foo): White, easily digestible curd made from cooked soybeans and sometimes grains. High in protein. Comes in Japanese-style silken tofu in 10 1/2 oz. shelf-stable aseptic packages or Chinese-style in 12-, 14- and 16-oz. water-packed tubs in the refrigerated section of markets. Tofu comes in soft, firm and extra-firm styles as well as fat-reduced.

Turbinado sugar: Made from the first crystallization of cane juice, retaining some of the molasses, which accounts for its golden-brown color. It is best used for general baking needs.

Turmeric (TER-muh-rihk): The ground root of a plant related to ginger. It has a bitter, pungent flavor and an intense yellow orange color. It is used in curries and is what gives American mustard its bright yellow color.

 U
Udon (oo-DOHN): Japanese wheat noodles almost the thickness of spaghetti. Available in natural food stores and Asian markets.

Umeboshi plum paste (um-a-BOH-she): A condiment made from Japanese sour plums that are salted, sun-dried and aged. Contains iron, calcium, minerals, vitamin C and enzymes believed to aid digestion.

Unsulphured molasses: Molasses made without sulphur in processing. Generally, ulsulphured molasses has a lighter, cleaner sugar-cane taste.

 V
veg stock - water, yeast, soy flour, parsley, celery, onion, dill seed, beet root, spinach, alfalfa, carrot, paprika, basil, garlic, kelp, cayenne pepper, lettuce, tomato.

vegetarian ground - Ingredients: Water, soy protein concentrate, wheat gluten, soy sauce (soybeans, wheat, salt), natural flavors (from vegetable sources) chicory fiber (inulin) evaporated cane juice, salt, malt extract, wheat starch.

 W
Wasabi (wah-SAH-bee): Japanese version of horseradish. Wasabi powder mixed with water is used to make the fiery green paste that accompanies sushi. Available in specialty markets in powder, paste and fresh forms.

Water chestnut: The edible tuber of a water plant from Southeast Asia. Fresh water chestnuts, available in Asian groceries, have a brownish-black outer covering and crisp, white, crunchy flesh. They are also available canned at most supermarkets.

Wild rice: An exotic, dark-brown grain with a nutty flavor. Usually used in combination with other grains.

Wheat germ: The vitamin-, mineral-, protein- and oil-rich embryo of the wheat berry. It has a nutty flavor. Available toasted and in it's natural form. Refrigerate after opening.

Wheatgrass: Young greens from grain plants. Available in natural food stores, where they are often juiced as a health tonic.

Worcestershire sauce (WOOS-tuhr-shurh): Condiment developed in India by the English flavored with garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and other seasonings. Vegetarian versions are available at natural food stores.