GLOSSARY OF ETHNIC INGREDIENTS

GLOSSARY OF ETHNIC INGREDIENTS 

Abalone (paua): Large, flat mollusk with finely textured, sweet flesh 

in the broad muscular foot that holds it to rocks (must be 

pounded before use). It is common in the waters off Asia, 

California, Mexico, and New Zealand. Available fresh, frozen, 

canned, and dried. 

Abiu (caimito): Yellow egg-shaped or round fruit native to the 

Amazon; popular throughout Brazil and Peru. Translucent white 

flesh with caramel-like flavor. 

Acerola cherries (Barbados cherries): Exceptionally sour Caribbean 

berries resembling small, bright red cherries with orange flesh. 

Achiote: See Annatto. 

Adzuki bean (aduki, azuki; red bean): Small, dark red bean used primarily 

in Japanese cooking, often as a sweetened paste. 

Ahipa: See Jicama. 

Ajowan (ajwain; carom; omum or lovage seeds): Similar to celery 

seeds in appearance and to thyme in flavor. Used in Asian-Indian 

and Middle Eastern cooking. 

Ajwain: See Ajowan. 

Akee (ackee, ache; seso vegetal; pera roja): Red fruit with three segments 

containing large inedible seeds and flesh resembling 

scrambled eggs. Nearly all parts toxic, causing fatal hypoglycemia. 

Fresh, dried, frozen akee banned in United States; some 

canned types permitted. 

Alligator: Reptile native to rivers and swamps throughout the southern 

Gulf Coast region, from Florida to Texas. Mild white meat, 

with texture similar to veal. Tail and other parts eaten. 

Almond paste: Arab confection of ground almonds kneaded with sugar 

or cooked sugar syrup (some brands also contain egg white) used 

in many European and Middle Eastern desserts. Marzipan is a type 

of almond paste made with finely ground, blanched almonds. 

Amaranth (tampala; yien choy; Chinese spinach): Leafy, dark green 

vegetable similar to spinach; red and purple leaf varieties, also. 

The high-protein seeds can be ground into flour and used in 

baked products, or boiled and eaten as cereal. Popular throughout 

Asia and Latin America. 

Ambarella (hog or Jew plum; kadondong; otaheite or golden apple; 

vi-apple): Small, oval-shaped fruit with very strong flavor native 

to Polynesia but also found in Southeast Asia and Caribbean. 

Used unripe for preserves and ripe in desserts. 

Amchoor (amchur; khati powder): Dried, unripe mango slices or 

powder, with a sour, raisin-like flavor. 

Angelica root: Herb with a licorice-flavored root common in European 

dishes. Usually available candied. Used medicinally in China. 

Annatto (achiote, atchuete): Seeds of the annatto tree used to color 

foods red or golden yellow. Used in Latin America, India, Spain, 

and the Philippines. In the United States annatto is added to 

some baked goods, Cheddar-style cheeses, ice creams, margarines, 

and butter for color. May be cooked whole in oil or lard to 

produce the right hue or used as a ground spice. 

Apio: See Arracacha. 

Apios: See Groundnuts. 

Apon seeds (agonbono): Seeds of the wild mango commonly used in 

West Africa. Basis of the soup known as agonbono. 

Areca nuts: See Betel. 

Arracacha (apio; Peruvian carrot): Starchy white root of the carrot 

family with flavor similar to chestnuts and parsnips used in 

South America, especially Colombia, Peru, and Venezuela. 

Arrowroot (chee koo): Many varieties of a bland, mealy tuber found 

in Asia and the Caribbean. When made into a powder, it is used 

to thicken sauces and stews. 

Artichoke (carciofo): Globelike vegetable member of the thistle 

family, with multiple edible bracts (leaves) crowning the undeveloped 

edible flower (the heart). The flavor is slightly sweet. 

Popular in Middle Eastern and southern European dishes. 

Arugula (rocket): Small member of the cabbage family native to the 

Mediterranean; the peppery leaves are popular in salads throughout 

Europe. 

Asafetida (devil’s dung): Dried resin with a pungent odor reminiscent 

of burnt rubber, which nonetheless imparts a delicate onion-like 

flavor. It is available as a lump or powder and is commonly used 

in Asian-Indian dishes. 

Asian pear (apple pear): Round, yellow fruit from Asia with the crispness 

of an apple and the flavor of a pear. 

Atemoya: Hybrid of the cherimoya and sweetsop. See Cherimoya; 

Sweetsop. 

Aubergine: See Eggplant. 

Avocado (aguacate; alligator pear; coyo): Pear-shaped to round fruit 

with leathery skin (green to black) and light green, buttery flesh. 

Native to Central America. Numerous varieties; eaten mostly as 

a vegetable, though considered a fruit in some cuisines. 

Bacalao (bacalhau, baccala): Cod preserved by drying and salting, 

popular in northern and southern European cooking (especially 

Portuguese). Must be soaked, drained, and boiled before use. 

Bagoong: See Fish paste. 

Bagoong-alamang: See Shrimp paste. 

Bambara groundnut (Congo goober; kaffir pea): Legume very similar 

to peanuts, native to Africa. 

Bamboo shoot (juk suhn): Crisp, cream colored, conical shoot of the 

bamboo plant. Used fresh (stored in water) or available canned 

in brine (whole or sliced). 

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509

510 Glossary of Ethnic Ingredients 

Banana flower (plantain flower): Native to Indonesia and Malaysia, 

bananas are now found in most tropical regions. Male inflorescence 

of the plant (female inflorescence that develops into fruit not eaten) 

is sheathed in inedible red-purple petals. Starchy interior must be 

boiled repeatedly to remove bitterness; used fresh in salads, cooked 

in curries, soups, or as side dish in palm oil or coconut milk. 

Bangus: See Milkfish. 

Baobab (monkey bread, lalu powder): Slightly sweet seeds from the 

large fruit of the native African baobab tree. Used roasted or 

ground. Pulp of the fruit is also consumed. 

Basmati rice: See Rice. 

Bean curd (cheong-po, tempeh, tofu, tobu): Custard-like, slightly rubbery 

white curd with a bland flavor made from soybean milk. 

Japanese bean curd (tofu) tends to be softer than Chinese, which 

is preferred for stir-fried dishes. A chewier version common in 

Southeast Asia is called tempeh. Cheong-po, a Korean bean curd, 

is made from mung beans. 

Beans: See specific bean type. 

Bean sprouts (nga choy): The young sprouts of mung beans or soybeans 

popular in Asian cooking (sprouts may also be grown from 

the tiny seeds of alfalfa or peas, also from legumes). The crisp 

1- to 2-inch sprouts are eaten fresh or added to stir-fried dishes. 

Belgian endive: See Chicory. 

Berbere: Ethiopian spice mix (typically very hot) used to season 

many foods, usually including allspice, cardamom, cayenne, cinnamon, 

cloves, coriander, cumin, fenugreek, ginger, nutmeg, and 

black pepper. 

Bergamot orange: Pear-shaped orange with exceptionally tart flesh. 

Rind used to flavor dishes in the Mediterranean and North 

Africa; oil extracted from rind flavors Earl Grey tea. 

Betel (areca nuts; catechu): The heart-shaped leaves of the betel vine 

(related to black pepper) are used to wrap areca nuts (from the 

Areca palm; the nuts are usually called betel nuts because of their 

use with betel leaves) and spices for paan in India. Betel nuts and 

leaves are chewed together in many Southeast Asian countries 

and in India to promote digestion. May stain teeth red. 

Bindi: See Okra. 

Bird’s nest: Swallows’ nests from the cliffs of the South China Sea 

made from predigested seaweed; added to Chinese soups or 

sweetened for dessert. Must be soaked before use. 

Bitter almond: An almond variety with an especially strong almond 

flavor, often used to make extracts, syrups, and liqueurs. Grown 

in the Mediterranean region, bitter almonds are used in European 

dishes. They contain prussic acid and are toxic when raw (they 

become edible when cooked) and are unavailable in the United 

States. 

Bitter melon (balsam pear; bitter gourd, foo gwa): Bumpy-skinned Asian 

fruit similar in shape to a cucumber; pale green when ripe. The flesh 

has melon-like seeds and an acrid taste due to high quinine content 

(flavor and odor become stronger the longer it ripens). 

Bitter orange: See Seville orange. 

Black bean (frijol negro; turtle bean): Small (less than 1.2 inches) 

black bean used extensively in Central American, South 

American, and Caribbean cooking. 

Black beans, fermented: Black soybeans salted and fermented to produce 

a piquant condiment. Used in Chinese cooking as a seasoning or 

combined with garlic, ginger, rice wine, and other ingredients to 

make black bean sauce. 

Black-eyed peas (cow peas; crowder peas): Small legume (technically 

neither a pea nor a bean), white with a black spot, native to 

Africa and southern Asia. 

Black mushrooms: See Mushrooms. 

Blood orange: Old variety of orange with deep maroon–colored flesh, 

sometimes streaked with white. Intense sweet-tart flavor. 

Common in Spain and North Africa. 

Blowfish (bok; fugu; globefish; puffer): A popular Japanese specialty, 

blowfish contain a deadly neurotoxin in the liver and sex organs. 

Must be carefully prepared by expert; flesh has a slight tingle 

when eaten. 

Bok choy (Chinese chard; pak choi; white cabbage): Vegetable of the 

cabbage family with long, white leaf stalks and smooth, dark 

green leaves used in Chinese cooking. 

Boonchi: See Long bean. 

Bottlegourd: See Calabash. 

Boxthorn: See Matrimony vine. 

Breadfruit: Large, round, tropical fruit with warty green skin and 

starchy white flesh popular in nearly all tropical regions. It must be 

cooked. Unripe, green fruits are generally prepared as a vegetable, 

boiled, fried, or even pickled. In South Pacific may be fermented 

to make poi-like starchy dish. Ripe, yellow-fleshed fruit usually 

sweetened and served as dessert. Available canned; frozen. 

Breadroot (Indian breadroot; prairie turnips; timpsila; tipsin): Hairy 

perennial plant (Psoralea esculenta) with large brown root eaten 

by Native Americans of the Plains and adopted by European 

immigrants who knew it as pomme de prairie. 

Brinjal: See Eggplant. 

Buckwheat (kasha): Nutty-flavored cereal native to Russia (where it is 

called kasha), sold as whole seeds (groats) and ground seeds 

(grits if coarsely ground, flour if finely ground). It is common in 

Russian and eastern European cooking. 

Buffalo berry: Scarlet berry of the Sheperdia genus, so called because 

it was usually eaten with buffalo meat by Native Americans of the 

plains. 

Bulgur (bulghur, burghul): Nutty-flavored cracked grains of whole 

wheat that have been precooked with steam. Available in coarse, 

medium, and fine grades. 

Burdock root (gobo): Long thin root with thin brown skin and crisp 

white flesh and an earthy, sweet flavor. Popular in Asian cooking. 

Cactus fruit (cactus pears, cholla, Indian figs, pitaya, sabra, strawberry 

pear, thang long): Succulent fruit of various cacti popular in 

numerous nations. Red prickly pear cactus fruit—cactus pears, 

cholla, Indian figs, sabra, tuna—common in Mexico, U.S. 

Southwest, Central America, Israel and some other Middle Eastern 

countries, Australia, South Africa, and Italy. Fruit of the organ pipe 

cactus sold in the United States as strawberry pear or pitaya. Fruit 

of saguaro cactus, nopales cactus, and apple cactus eaten in desert 

areas of Mexico and U.S. Southwest. Climbing epiphytic cacti 

common in South America, Australia, Israel, and Vietnam; one 

variety called thang long red pitaya or dragon fruit. 

Cactus pads (nopales, nopalitos): Paddles of the prickly pear cactus or 

nopales cactus commonly eaten in Mexico and parts of the U.S. 

Southwest, fresh, cooked, or pickled. Available canned. 

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Cactus pears: See Cactus fruit. 

Caimito: See Star apple. 

Cajú: See Cashew apple. 

Calabash (bottlegourd; calabaza; West Indian pumpkin): Gourd-like 

fruit of a tropical tree native to the New World. 

Calabaza: See Calabash; Cushaw 

Calamansi (calamondin, Chinese or Panama orange, golden or scarlet 

lime, musk lime): Small sour lime native to China but widely 

distributed in Indonesia and the Philippines, also available in 

Southeast Asia, Malaysia, and India. Prized for its sour flavor in 

Filipino cooking. 

Callaloo (cocoyam): Edible leaves of root vegetables, especially amaranth, 

malanga, and taro. Callaloo is sometimes the name of a 

dish made from these leaves. 

Camass root: Sweet bulb of the camass lily common in the U.S. Pacific 

Northwest. 

Candlenut (kemini; kukui nut): Oily tropical nut sold only in roasted 

form (toxic when raw). Popular in Malaysia, Polynesia, and Southeast 

Asia. 

Càng cua: See Peperomia. 

Cannellini: See Kidney bean. 

Capers: Small gray-green flower buds from a bush native to the 

Mediterranean; commonly pickled. 

Carambola: See Star fruit. 

Cardoon: Member of the artichoke family resembling a spiny celery 

plant, popular in Italian cooking. 

Cashew apple (cajú): The fleshy false fruit attached to the cashew nut. 

Native to Brazil, it is also eaten in the Caribbean and India. 

Casimiroa (white sapote, zapote blanco): Dark green to yellow fruit 

native to Central America; resembles an Asian pear. Soft, white 

flesh is eaten fresh or prepared as jellies, ices, milkshakes, and 

fruit leather. 

Cassarep: Caribbean sauce made from the juice of the bitter variety of 

cassava cooked with raw sugar. 

Cassava (cocoyam; fufu; manioc; yuca): Tropical Latin American 

tuber (now eaten in most tropical areas of the world) with 

rough brown skin and mild white flesh. Two types exist: bitter 

(poisonous unless leached and cooked) and sweet. Flour used 

in Africa (gari), the Caribbean, and Brazil (farinha). Cassava 

starch (fufu) is used to make the thickening agent tapioca. 

Leaves also consumed. 

Caviar (red caviar, ikura, tarama, tobikko): Fish roe from a variety of 

fish eaten worldwide, including sturgeon (technically the only 

roe that is called caviar), salmon (red caviar, ikura in Japan), 

flying fish (tobikko), carp (tarama, most often made into a paste 

with lemon juice and other ingredients, in Greece called taramasalata), 

herring, and mullet. Sturgeon caviar graded according 

to size and quality. 

Celeriac (celery root): Gnarled, bulbous root of one type of celery, 

with brown skin, tan flesh, and nutty flavor. 

Cèpes: See Mushrooms. 

Chanterelles: See Mushrooms. 

Chayote (christophine, chocho, huisquil, mirliton, vegetable pear): 

Thin-skinned, green (light or dark), pear-shaped gourd. Native 

to Mexico, it is now common in Central America, the Caribbean, 

the southern United States, and parts of Asia. 

Glossary of Ethnic Ingredients 511 

Cheong-po: See Bean curd. 

Cherimoya (anona, custard apple, graviola): Large, dimpled, light 

green fruit native to South America. White, creamy, flesh has a 

flavor reminiscent of strawberries, cherries, and pineapple. See 

also Custard apple. 

Chicharrónes (pork cracklings): Deep-fried pork skin, fried twice to 

produce puffy strips. 

Chickpeas (Bengal gram dal, chana dal, garbanzo bean): Pale yellow, 

spherical legume popular in Middle Eastern, Spanish, Portuguese, 

and Latin American cooking. Can be purchased canned or 

dried. 

Chico: See Zapote. 

Chicory (Belgian endive, witloof): European chicory plant. Leaves 

used as salad green; bitter root roasted to prepare a coffee substitute. 

Often added to dark coffee in Creole cooking. 

Chile pepper: Although chile peppers, or chiles, are often called hot 

peppers, the fruits are not related to Asian pepper (such as black 

pepper) but are pods of capsicum plants, native to Central and 

South America. The alkaloid capsaicin, found mostly in the ribs 

of the pods, is what makes chile peppers hot. In general, the 

smaller the chile, the hotter it is. More than 100 varieties are 

available, from less than one-quarter inch in length to over eight 

inches long. Used fresh or dried. Common types include mild 

pods (see Peppers), slightly hot peppers such as Anaheim (also 

called California or New Mexico chile) and Cayenne (used mostly 

dried and powdered as the spice cayenne); dark green, medium 

hot Jalapeño (often available canned—when smoked are known 

as Chipotle); spicy, rich green Poblano (used fresh, or ripened 

and dried, called Ancho); hot Serrano (small, bright green or 

red); and very hot Chile de Arbol, Japones, Péquin (tiny berrylike 

pepper, exceptionally hot, also known as bird or bird’s eye 

peppers), Piri-piri (favored in West Africa for sauces and marinades; 

also name of dishes that include some form of the pepper) 

and Tabasco (small, red chiles, often used dried and for sauce of 

same name). Those with extreme heat include Habanero and 

Scotch Bonnet; similar varieties native to the Caribbean. 

Chile pepper sauce/paste (harissa, kochujang, pili-pili, Tabasco): 

Fiery condiments based on hot chile peppers. Sauce typically 

made from fermented chile peppers, vinegar, and salt (Tabasco 

sauce is the best-known U.S. brand). Pastes often include other 

ingredients, such as garlic and oil (Chinese-style and North 

African harissa). Pili-pili used in West Africa made with the 

piri-piri chile (see Chile peppers) and other ingredients such as 

tomatoes, onions, or horseradish. Korean kochujang includes 

soybeans and is fermented. 

Chili powder: Ground, dried chile peppers, often with added spices 

such as oregano, cumin, and salt. 

Chinese date (dae-chu; jujube): Small Asian fruit (not actually 

belonging to the date family) usually sold dried. Red dates are the 

most popular, but black and white are also available. 

Chinese parsley: See Coriander. 

Chitterlings (chitlins): Pork small intestines, prepared by boiling or 

frying. 

Chokecherry: Tart, reddish black cherry (Prunus virginiana) native to 

the Americas. 

Cholla: See Cactus fruit. 

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Chrysanthemum greens (chop suey greens, crowndaisy greens, sookgat): 

Spicy leaves of a variety of chrysanthemum (not the 

American garden flower), popular in Asian stir-fried dishes, 

especially in Korea. 

Cilantro: See Coriander. 

Citron: Yellow-green, apple-size citrus fruit. Valued primarily for its fragrant 

peel that is used raw to flavor Indonesian foods, and candied 

in European baked goods. Available crystallized and as preserves. 

Citronella: See Lemon grass. 

Clotted cream (Cornish cream, Devonshire cream): Very thick cream 

made by allowing cream to separate from milk, then heating it 

and cooling it so that it ferments slightly. Finally, the cream is 

skimmed from the milk (although Cornish cream is skimmed 

before heating and cooling). Popular in southwest England, 

where it is spread on bread or used as a topping for desserts. 

Cloud (wood) ears: See Mushrooms. 

Coconut cream: High-fat cream pressed from fresh grated coconut. 

Coconut milk: Liquid extracted with water from fresh grated coconut. 

Cocoplum: Bland plum with white flesh native to Central America, 

found in the Caribbean, Central America, and Florida. Eaten 

fresh or dried. 

Cocoyam: See Callaloo; Cassava. 

Conch: Large, univalve mollusk found in waters off Florida and 

Caribbean (where it is sometimes called lambi). Chewy meat 

valued for its smoky flavor; can be bitter. Used especially in soups 

and stews. 

Copra: Dried coconut kernels used in the extraction of coconut oil. 

Coriander (cilantro, Chinese parsley, dhanyaka, yuen sai): Fresh 

leaves of the coriander plant with a distinctive “soapy” flavor, 

common in Asian, Middle Eastern, Indian, and Latin American 

cooking. Seeds used as spice; root used in Thai cooking. 

Corn smut (huitlacoche): Fungus (Ustilaginales) that grows on corn 

ears. Prized in Chinese, Mexican, and Native American cooking. 

Couscous (cuscus, cuzcuz): Small granules of semolina flour used as 

a grain in African, Italian, Brazilian, and Middle Eastern dishes. 

Cow pea: See Black-eyed pea. 

Cracked wheat: Cracked raw kernels of whole wheat used in Middle 

Eastern cooking. 

Crawfish (crawdad, crayfish, mudbug): Small freshwater crustacean, 

4 to 6 inches long, that looks and tastes something like lobster. 

Found in Europe and the United States (California, Louisiana, 

Michigan, and the Pacific Northwest). The names crawfish and 

crayfish are also applied to the langostino, a saltwater crustacean 

that lacks large front claws. 

Crème fraîche: Slightly thickened, slightly fermented cream popular 

in France. 

Culantro (bhandhani, ngo gai, recao, siny coriander): Herb (Eryngium 

foetidum) that is close relative of cilantro (see Coriander); however, 

looks more like a dandelion with a pungent flavor reminiscent of 

crushed beetles. Used interchangeably with cilantro in the Caribbean 

and Central America, especially associated with Puerto Rican sofrito. 

Seasons Thai curries, Malaysian rice dishes, Indian chutneys 

and snacks; larger leaves used as a wrap for foods in Vietnam. 

Reportedly high in riboflavin, carotene, calcium, and iron. 

Curry leaves (kari): Herb with tangerine overtones used throughout 

India, Sri Lanka, and in parts of Malaysia. Fresh leaves are briefly 

fried in ghee, then added to dishes before other seasoning. Not 

usually a component of curry powder. 

Curry powder: The western version of the fresh Asian-Indian spice 

mixture (garam masala) used to flavor curried dishes. Up to 

twenty spices are ground, then roasted, usually including black 

pepper, cayenne, cinnamon, coriander, cumin, fenugreek, ginger, 

cardamom, and turmeric for color. 

Cushaw (calabaza, green pumpkin): Round or oblong winter squash 

with yellow flesh and a flavor similar to pumpkin. 

Custard apple (anona roja, bullock’s heart, mamon): Green-skinned, 

irregular (heart-, spherical-, or ovoid-shaped) fruit about 3 to 

6 inches in diameter, with granular, custardy flesh. Flavor sweet 

but considered inferior to related fruits such as cherimoya and 

sweetsop. See also Cherimoya. 

Cuttlefish (inkfish): A mollusk similar to squid, but smaller. Available 

fresh or dried. 

Daikon (icicle radish, white radish, mooli): Relatively mild white 

radish common in Asian cooking. The Japanese variety is the 

largest, often 12 inches long, and is shaped like an icicle. The 

Chinese variety tends to be smaller. 

Dals: Indian term for hulled and split grains, legumes, or seeds. Many 

types are available, such as lentils and split peas. 

Dashi: Japanese stock made from kelp and dried fish (bonita). 

Dashi-no-moto is the dried, powdered, instant mix. 

Dilis (daing): Small fish related to anchovies, dried and salted. Used 

in Filipino dishes. 

Dragon’s eyes: See Longan. 

Drumstick plant (horseradish tree, malunggay, reseda, sili leaves): Small, 

deciduous tree native to India, now popular in India, Southeast 

Asia, the Philippines, and West Africa. Fern-like leaves (very spicy 

flavor), flowers, seeds (resembling bean pods but not a legume), 

and roots (indistinguishable from horseradish) consumed. 

Duhat: See Jambolan. 

Durian: Football-size spiked fruit with a strong odor reminiscent of 

gasoline or rotten onions and sweet, creamy flesh prized in 

Malaysia, Southeast Asia, and parts of China. 

Edamame: See Soybean. 

Eddo: See Taro. 

Eggplant (ai gwa, aubergine, brinjal, melananza, nasu): Large, pearshape 

to round member of the nightshade family with smooth, 

thin skin (white or deep purple in color) and spongy, off-white 

flesh. Native to India, where it is called brinjal, it has a mildly 

bitter flavor. Especially popular in Mediterranean and Asian 

cuisine. Asian varieties known as Japanese (nasu) and Chinese 

(ai gwa) eggplant are widely available; the Thai type is small, 

round, and white with green stripes and is less common. 

Egusi: See Watermelon seeds. 

Elderberries: Small shrubs up to 20 feet. Numerous species found 

throughout northern hemisphere. In the United States the small, 

dark purple berries used fresh and in preserves, pies, and wine. 

Blossoms fried as fritters. 

Enoki: See Mushrooms. 

Epazote (Mexican tea; pigweed, wormseed): Pungent herb related to 

pigweed or goosefoot (and sometimes called by these names). 

Found in Mexico and parts of the United States. Often added to 

bean dishes to reduce gas. 

34974_glos_ptg01_509-520.indd 512 7/27/11 7:41:14 PM

Farinha: See Cassava. 

Fava bean (broad bean, brown bean, horse bean, Windsor bean): 

Large, green, meaty bean sold fresh in the pod. Smaller white or 

tan fava beans are dried or canned and cannot be used interchangeably 

with the fresh beans. Common in Italian and Middle 

Eastern cooking. 

Feijoa (pineapple guava): Small (up to 3 inches), ovoid fruit with 

greenish skin and white flesh. Flavor is similar to strawberries 

and pineapple with minty overtones. Shrub native to central 

regions of South America, but now also found in California, 

Australia, and New Zealand. 

Fennel (finnochio, sweet anise): Light green plant with slightly bulbous 

end and stalks with feathery, dark green leaves, a little like 

celery. Used as a root vegetable, especially in Italy (known as 

finnochio). Delicate licorice or anise flavor. 

Fenugreek (methi): Tan seeds of the fenugreek plant, with a flavor similar 

to artificial maple flavoring. Essential in the preparation of Asian- 

Indian spice mixtures. Leaves, called methi, also commonly eaten. 

Fiddlehead ferns: Young unfurled fronds a specialty dish of the U.S. 

Northeast and southeastern Canada. Roots were eaten by Native 

Americans. 

Filé powder: See Sassafras. 

Fish paste (bagoong, kapi, pa dek, prahoc): Thick fermented paste 

made from fish, used as a condiment and seasoning in the 

Philippines and Southeast Asia. 

Fish sauce (nam pla, nam prik, nuoc mam, patis, tuk-trey): Thin, 

salty, brown sauce made from fish fermented for several days. 

Asian fish sauces vary in taste from mild to very strong, depending 

on the country and the grade of sauce. Filipino patis is the 

mildest; Vietnamese nuoc mam is among the most flavorful. 

Nuoc cham is a sauce made from nuoc mam by the addition of 

garlic and chile peppers. 

Five-spice powder: A pungent Chinese spice mixture of anise, cinnamon, 

cloves, fennel seeds, and Szechuan pepper. 

Fufu: See Cassava; Yam. 

Fugu: See Blowfish. 

Fuzzy melon (hairy melon, mo gwa): Asian squash similar to zucchini 

with peach fuzz–like skin covering. Called fuzzy. 

Gai choy: See Mustard. 

Gai lan (Chinese broccoli, Chinese kale): Thick, broccoli-like stems 

and large, dark or blue-green leaves, with slightly bitter flavor. 

Used especially in stir-frying. 

Garbanzo bean: See Chickpea. 

Gari: See Cassava. 

Geoduck: Large (up to 15 pounds) clam native to U.S. Pacific 

Northwest, with neck or siphon as long as 3 feet. Neck used in 

soups, stews; body sliced for steaks. 

Ghee: Clarified butter (usli ghee) from cow’s or buffalo milk used in 

India. The term ghee is also used for shortening made from palm 

or vegetable oil. 

Ginger root: Knobby brown-skinned rhizome with fibrous yellowwhite 

pulp and a tangy flavor. Used sliced or grated in Asian 

dishes. Immature root with milder flavor used in some preparations, 

particularly pickled ginger popular in Japanese cuisine and 

candied ginger. Dried, ground ginger provides ginger flavor 

without the bite of fresh. 


Ginkgo nut: Small pit of the fruit of the ginkgo tree (ancient species 

related to the pine tree), dried or preserved in brine, common in 

Japan. 

Ginseng: Aromatic forked root with bitter, yellowish flesh, used in 

some Asian dishes and beverages; best known for therapeutic 

uses. 

Glutinous rice: See Rice. 

Granadilla: See Passion fruit. 

Grape leaves: Large leaves of grape vines preserved in brine, common 

in Middle Eastern cooking. 

Graviola: See Cherimoya. 

Gravlax: See Salmon, cured. 

Greens: Any of numerous cultivated or wild leaves, such as chard, collard 

greens, creases, cochan (coneflower), dandelion greens, 

dock, kale, milkweed, mustard greens, pokeweed, purslane, and 

spinach. 

Grits: Coarsely ground grain, especially hominy, which is typically 

boiled into a thick porridge or fried as a side dish. Served often 

in the U.S. South. 

Ground-cherries (Cape gooseberries, poha, golden berries): Yellow 

fruit that looks similar to a tiny husked tomato, from a bush 

native to Peru or Chile. Now popular throughout Central and 

South America, Central and South Africa, and the South Pacific. 

Also available in Australia, China, India, Malaysia, and the 

Philippines. 

Groundnuts (apios, Indian potatoes): South American tuber Apios 

americana eaten by Native Americans, adopted by European settlers. 

Different from Africa groundnuts (referring to either peanuts 

or Bambara groundnuts). 

Guanabana: See Soursop. 

Guapuru: See Jaboticaba. 

Guarana (Brazilian cocoa): Shrub, Paullinia cupana indigenous to the 

Amazon. Dried leaves and seeds of the fruit are used to make a 

stimulating tea (containing caffeine) or mixed with cassava flour 

to form sun-dried sticks. 

Guava (araca de praia, cattley guava, waiwai): Small sweet fruit with 

an intense floral aroma, native to Brazil. Skin is yellow-green or 

yellow, and the grainy flesh ranges from white or yellow to pink 

and red. Many varieties are available, including strawberry guava 

(also known as cattley guava, araca de praia, and waiwai) and 

pineapple guava. Guava is popular as jelly, juice, or paste. 

Guayo: See Mamoncilla. 

Guineps: See Mamoncilla. 

Headcheese: Loaf of seasoned meat made from the hog’s head and 

sometimes also feet and organs. 

Heart of palm (palmetto cabbage, palmito): White or light green 

interior of the palm tree, especially popular in the Philippines. 

Available canned. 

Hickory nuts: Tree indigenous to North America, in same family as 

pecans. Eaten fresh, roasted, or ground into meal or pressed for 

a cream-like fluid by Native Americans; used in confections in 

the U.S. South. 

Hog peanut: A high-protein underground fruit that grows on the root 

of the vine Falcata comosa in the central and southern United 

States. The peanut has a leathery shell that can be removed by 

boiling or soaking. The nut meat can be eaten raw or cooked. 

34974_glos_ptg01_509-520.indd 513 7/27/11 7:41:14 PM


Hoisin sauce: Popular Chinese paste or sauce, reddish brown in color, 

with a spicy sweet flavor. It is made from fermented soybeans, 

rice, sugar, garlic, ginger, and other spices. 

Hominy (posole, pozole): Lime-soaked hulled corn kernels (yellow or 

white) with the bran and germ removed. Traditionally prepared 

by some Native Americans with culinary ash, which increases 

potassium, calcium, iron, phosphorus, and other mineral values. 

Ground, commonly called grits (see Grits). 

Hot pepper: See Chile pepper. 

Huisquil: See Chayote. 

Icicle radish: See Daikon. 

Ikura: See Caviar. 

Imli: See Tamarind. 

Indian breadroot: See Breadroot. 

Indian fig: See Cactus fruit. 

Indian potato: See Groundnuts. 

Irish moss (carrageen): Gelatinous seaweed extract added to milk or 

rum as a beverage in the Caribbean. 

Jaboticaba (guapuru, sabara): Brazilian shrub or small tree with 

0.5- to 1.5-inch fruit clustered like grapes. Gelatinous pulp is 

mild and sweet. 

Jackfruit: Large (up to 100 pounds) fruit related to breadfruit and 

figs, native to India, now cultivated in Asia, Malaysia, and 

Southeast Asia. Two varieties are widely eaten, one with a crisp 

texture and bland flavor, the other softer and sweeter. Immature 

fruit is usually prepared like other starchy vegetables such as 

breadfruit and plantains, or pickled. Sweeter types are popular as 

dessert. Available dried or canned. 

Jaggery: Unrefined sugar from the palmyra or sugar palm common 

in India. 

Jagua: See Mamoncilla. 

Jambolan (duhat, Indian blackberry, jaman, Java plum, rose apple, voi 

rung): Small sour fruit grown in India and Southeast Asia, especially 

the Philippines. Used primarily in preserves, juices, and 

sherbets. 

Jerusalem artichoke (sunchoke, sunroot): Small nubby-skinned tuber 

that is the root of a native American sunflower. It is neither from 

Jerusalem nor related to the artichoke, though the flavor when 

cooked is similar. It is used raw and cooked. 

Jicama (ahipa, sa got, singkamas, yambean): Legume with medium 

to large tuber with light brown skin and crisp white flesh, indigenous 

to Brazil. Used raw in Latin American cuisine, it has a 

sweet, bland flavor, similar to peas or water chestnuts. Also 

found in Asia, where it is typically stir-fried or added to other 

cooked dishes. 

Jujube: See Chinese date. 

Juneberries (saskatoons, serviceberries; shadbush): Red to deep 

purple berries on large bush native to the Great Plains region of 

the United States and Canada. White blooms in June associated 

with shad migratory run on East Coast; favorite of Native 

Americans. 

Juniper berry: Distinctively flavored dark blue berry of the juniper 

evergreen bush, native to Europe. Used to flavor gin. 

Kadondong: See Ambarella. 

Kaffir lime (ichang lime, makrut, wild lime): Aromatic citrus popular 

in Southeast Asia, especially in Thai cooking. Juice, rind, and 

leaves used to flavor curries, salad dressings, and sauces. 

Kamis: Sour, cucumber-like vegetable native to the Philippines. Used 

to achieve a sour, cool flavor in Filipino cooking. 

Kang kong: See Water convolvulus. 

Kanpyo (kampyo): Ribbons of dried gourd used mostly for garnishing 

dishes in Japan. 

Kaong: See Palm nuts. 

Kapi: See Fish paste. 

Kasha: See Buckwheat. 

Kava: See Pepper plant. 

Kemini: See Candlenut. 

Kewra: See Pandanus. 

Key lime (dayap, nimbu, West Indian or Mexican lime): Small, tart 

lime indigenous to the Caribbean, popular in Florida Keys; also 

used in east and north Africa, India, and Malaysia. Known best 

as primary ingredient in key lime pie. 

Khati powder: See Amchoor. 

Kidney bean (cannellini, red peas): Medium-size, kidney-shaped bean, 

light to dark red in color (a white variety is popular in Europe, 

especially Italy, where they are known as cannellini). The flavorful 

beans are common in Europe, Latin America, and the United 

States. 

Kochujang: See Chile pepper sauce/paste. 

Kohlrabi (tjin choi tow): Light green or purple bulbous vegetable that 

grows above the soil and produces stems bearing leaves on the 

upper part. A member of the cabbage family, it can be eaten raw 

or cooked. 

Kola nut: Bitter nut of the African kola tree (extracts from this nut 

were used in the original recipe for Coca-Cola). 

Kudzu (ge gen, Japanese arrowroot): Japanese vine valued for its 

tuberous root (up to 450 pounds) that is dried and powdered for 

a starch used in sauces and soups and to coat foods before frying. 

Now found in much of Asia and U.S. Southeast where it is best 

known for its growth rate of up to 1 foot per day. May alleviate 

hangovers or induce sobriety. 

Kukui nut: See Candlenut. 

Kumquat (kin kan): Small, bright orange, oval fruit with a spicy citrus 

flavor common in China and Japan. Also available in syrup and 

candied. 

Laverbread: Thick purée of laver (see Seaweed) that is baked. Used in 

sauces and stuffings in Great Britain. 

Lemon grass (citronella root): Large, dull green, stiff grass with 

lemony flavor common in Southeast Asian dishes. Available 

fresh, dried, or powdered. 

Lily buds (golden needles, gum chum): The buds of lily flowers used 

both fresh and dehydrated in the cooking of China. 

Lingonberry (low-bush cranberry): Small wild variety of the cranberry 

found in Canada and northern Europe. Usually available 

as preserves. 

Litchi (lychee): Small Chinese fruit with translucent white flesh and a 

thin brown hull and single pit. The flavor is grape-like but less 

sweet. Available fresh and canned. Dried litchis, also called litchi 

nuts, have different flavor and texture. 

Lobster: Ocean-dwelling crustacean valued for its sweet flesh. Two 

main species consumed in United States. American lobster 

(Homarus americanus) found from Labrador to North Carolina; 

meat from large claws and tail, premature eggs called coral, and 

liver eaten. Spiny lobster (Panulirus argus and other species) looks 

34974_glos_ptg01_509-520.indd 514 7/27/11 7:41:14 PM

similar to American lobster but is a different animal. Found in 

warm waters from North Carolina to Brazil; small claws, only tail 

meat eaten. 

Longan (dragon’s eyes): Fruit of an Asian Indian tree related to litchis. 

Used fresh, canned, or dried. 

Long bean (boonchi, dau gok, sitao, yardlong bean): Roundish 

Asian bean, 12 to 30 inches long. Similar in taste to string 

beans, long beans are softer, and chewier, less juicy, and less 

crunchy than string beans. 

Long-grain rice: See Rice. 

Loquat (nispero): Slightly fuzzy yellow Asian fruit about 2 inches 

across, easily peeled, with tart peach-flavored flesh. Cultivated 

worldwide; available fresh, dried, and in syrup. 

Lotus root (lian, lin gau hasu, renkon, water lily root): Tubular vegetable 

(holes, as in Swiss cheese, run the length of the root, producing 

a flower-like pattern when the root is sliced) with 

brownish skin and crisp, sweet, white flesh. Becomes starchy 

when overcooked or canned. 

Lox: See Salmon, smoked. 

Luffa (cee gwa, Chinese okra, loofa, padwal, silk melon): Long, thinskinned 

Asian vegetable, a member of the cucumber family, with 

spongy flesh. Immature luffas consumed fresh, stir-fried, and in 

curries; mature luffa becomes bitter. Also see Sponge gourd. 

Lulo: See Naranjillo. 

Lupine seeds (tremecos): Bitter seeds of a legume used primarily for 

fodder. Must be leached in water before eating. 

Macadamia nut: Round, creamy nut native to Australia, now grown in 

Africa, South America, and Hawaii. 

Mahi-mahi (dolphinfish, dorado): A saltwater finfish found in parts 

of the Pacific and the Gulf Coast (not the mammal also known as 

dolphin). 

Mahleb: Middle Eastern spice made from ground black cherry kernels, 

which impart a fruity flavor to foods. 

Makrut: See Kaffir lime. 

Malagueta pepper (grains of paradise, guinea pepper): Small West 

African berries related to cardamom, with a hot, peppery flavor. 

In Brazil the term refers to a tiny Pequin chile pepper. 

Malanga (cocoyam, tannier, yautia): Caribbean tuber with creamcolored, 

yellow, or pinkish flesh, dark brown skin, and nutty 

flavor. Name also applied to other tubers (see Taro). 

Mamey (sapote): Medium-size egg-shaped fruit with brown skin and 

soft flesh ranging in color from orange to yellowish to reddish. It 

has a flavor similar to pumpkin. See also Mammea. 

Mammea (mamey apple): South American fruit with reddish-brown 

skin and bright yellow flesh that tastes like peaches. 

Mamoncilla (guayo, guineps, jaguar, macao, Spanish lime): Small 

1- to 2-inch green fruit found in the Caribbean and South 

America that grow in clusters like grapes but have thicker skin 

and distinctive sweet, citrusy flesh around a large seed. 

Mango (mangoro, mangue): Fruit native to India, now found throughout 

Africa, Asia, Latin America, and parts of the South Pacific. 

Yellow to red when ripe, averaging 1 pound in weight. The flesh 

is pale and sour when the fruit is unripe, bright orange and very 

sweet when it is ripe. Used unripe for pickles and chutneys, ripe 

as a fresh fruit. 

Manioc: See Cassava. 

Marzipan: See Almond paste. 


Masa: Dough used to make tortillas and tamales. Made fresh from 

dried corn kernels soaked in a lime solution, or from one of two 

flours available: masa harina (tortilla mix made from dehydrated 

fresh masa) or masa trigo (wheat flour tortilla mix). 

Mastic: Resin from the lentisk bush that has a slightly piney flavor, 

used to flavor Middle Eastern foods. Available in crystal form. 

Matai: See Waterchestnut. 

Mate: Plant in holly family native to South America. Dried, powdered 

leaves, called yerba, are brewed to make a stimulating tea (containing 

caffeine) that is popular in Argentina, Brazil, and 

Paraguay. 

Matrimony vine (boxthorn, wolfberry): Asian vine with culinary and 

medicinal uses; both leaves and fruit are used in China. 

Mayhaw: Type of hawthorn tree found in U.S. South. Its fruit looks like 

cranberries. Tart apple flavor. Used in preserves, syrups, and wines. 

Methi: See Fenugreek. 

Mikan: Japanese citrus related to tangerines and mandarin oranges. 

Eaten fresh, frozen, and canned in syrup. 

Milkfish (awa, bangus): Silvery, bony fish with oily flesh especially 

popular in Filipino cooking. 

Millet: Cereal native to Africa, known for its high-protein, low-gluten 

content and ability to grow in arid areas. The variety common in 

Ethiopia is called teff. 

Mirin: Sweet rice wine used in Japanese dishes. 

Miso: Fermented soybean-barley or soybean rice paste common in 

Japanese cooking. Light or white (shiro miso) is mild flavored; 

dark or red (aka miso) is strongly flavored. Also available sweetened 

and as powder. 

Mizuna: See Mustard. 

Morels: See Mushrooms. 

Mullet (ama ama): Finfish of two families that can be black, gray, or 

red. The flesh is a mix of dark, oily meat and light, nutty-tasting 

meat. The texture is firm but tender. 

Mung beans (green gram dal, mung dal): Yellow-fleshed bean with 

olive or tan skin used in cooking of China, India. See also Bean 

curd; Bean sprouts. 

Mushrooms: Fresh or dried fungi used to flavor dishes throughout the 

world. Common Asian types include enoki (tiny yellow mushrooms 

with roundish caps), oyster mushrooms (large, delicately 

flavored gray-beige caps that grow on trees), shiitake (dark 

brown with wide flat caps, available dried as Chinese black 

mushrooms), straw mushrooms (creamy colored with bell-like 

caps), and cloud ears or wood ears (a large, flat fungus with ruffled 

edges, available dried). Popular mushrooms in Europe, available 

both fresh and dried, include chanterelles (a golden 

mushroom with an inverted cap), morels (a delicately flavored 

mushroom with a dark brown wrinkled cap), and porcini or cèpes 

(large brown mushrooms with caps that are spongy underneath; 

also called boletus). 

Musk lime: See Calamansi. 

Mustard (Chinese green mustard, gai choy, kyona, mizuna, potherb): 

Though best known for the condiment made from its seeds, 

greens of several varieties are popular in Asia, called gai choy in 

China (dark green-reddish leaves), mizuna (small yellowish, 

notched leaves) in Japan. Usually steamed, boiled, or stir-fried. 

Root also consumed. 

Nam pla: See Fish sauce. 

34974_glos_ptg01_509-520.indd 515 7/27/11 7:41:14 PM


Nam prik: See Fish sauce. 

Nance: Small, yellow tropical fruit native to Central America and 

northern South America. Similar to cherries with a slightly tart 

flavor. Two varieties are available. 

Napa cabbage (celery cabbage, Chinese cabbage, Peking cabbage, 

wong bok): Bland, crunchy vegetable with broad white or light 

green stalks with ruffled leaves around the edges. Several types 

are available, similar in taste. 

Naranjilla (lulo): Walnut-size, orange-skinned, green-fleshed fruit 

indigenous to the Americas, used mostly for its juice. Particularly 

popular in Central America. 

Naseberry: See Zapote. 

Nigella seed (“black cumin,” “black onion,” kalonji): Small, black seeds 

native to Europe, North Africa, and the Middle East. Sometimes 

used as a substitute for black pepper, the flavor of the seeds 

(which are related neither to cumin nor onions) is pungent, 

slightly bitter. Added to spice mixtures in India and the Middle 

East, sprinkled on savory breads and cakes in both regions, as 

well as in Eastern Europe. 

Nispero: See Loquat. 

Nku: See Shea nut. 

Nongus (palmyra): Fruit of the palmyra palm, grown in India, 

Indonesia, and Malaysia primarily as a source of sugar. See also 

Jaggery. 

Nopales, Nopalitos: See Cactus pads. 

Nuoc cham: See Fish sauce. 

Nuoc mam: See Fish sauce. 

Oca: Tuber of Andean plant (Oxalis tuberosa). Resembles a pink 

potato. Tastes lemony when fresh, sweet after storage. Used in 

South America, prepared like potatoes or eaten fresh. 

Okra (bindi, lady’s fingers): Small, green, torpedo-shaped pod with 

angular sides. A tropical African plant valued for its carbohydrates 

that are sticky and mucilaginous. Used as a vegetable and 

to thicken soups and stews. 

Olive: Fruit of a tree native to the Mediterranean. Green olives are 

preserved unripe. Large, soft Kalamata olives are a medium size, 

purplish Greek olive. Dark olives (such as Niçoise) are picked in 

autumn, often cured in salt, with a tannic flavor. Ripe, black 

olives are smooth-skinned and mild-flavored or wrinkled with a 

strong tannic flavor. 

Olive oil: Extracted from the olive flesh, it is labeled according to 

percent acidity, from extra virgin to virgin (or pure). U.S. labeling 

laws restrict the use of the term virgin to only olive oil made from 

the first press; virgin olive oils mixed with refined olive oils to 

reduce acidity are labeled pure. 

Ostiones: Oyster native to the Caribbean that grows on the roots of 

mangrove trees. 

Otaheite apple: See Ambarella. 

Oyster mushrooms: See Mushrooms. 

Oyster sauce: Thick, brown Chinese sauce made with soy sauce, oysters, 

and cornstarch. 

Pacaya bud: The bitter flower stalk of the pacaya palm found in 

Central America. The edible stalk is about 10 inches long and is 

encased in a tough green skin, which must be removed before 

cooking. 

Pa dek: See Fish sauce. 

Palillo: Peruvian herb, used dried and powdered to provide a yellowish-orange 

color to foods. 

Palmetto cabbage: See Heart of palm. 

Palm nuts (kaong): Seeds from palms; pounded into palm butter in 

West Africa. Also boiled and added to halo-halo mix in Philippines. 

Available canned, in syrup. 

Palm oil (aceite de palma, dende oil): Oil from the African palm, 

unique for its red-orange color, used extensively in West African 

and Brazilian Bahian cuisine. Crude oil contains high levels of 

carotenoids and tocopherols; refined oil deodorized and decolorized, 

significantly reducing nutritional value. Oil from the seed of 

the palm fruit high in saturated fats; should be labeled palm 

kernel oil, but often mislabeled as palm oil. 

Pandanus (flowers—kewra, screw pine; leaves—duan pandan, 

pandan, rampa, screw pine): Perfume essence of the male screwpine 

flower Pandanus fascicularis used primarily in north Indian 

cooking. Screw-pine leaves Pandanus amaryllifolius reminiscent 

of mown hay, used to flavor the foods of Southeast Asia, Malaysia, 

South India, Bali, and New Guinea. Fresh withered leaves used in 

rice puddings and as wrappers for steaming foods in Thailand. 

Bright green screw-pine essence also available. 

Papaya (kapaya, pawpaw, tree melon): Thin-skinned green (underripe), 

yellow, or orange fruit with sweet flesh colored gold to light 

orange to pink; native to Central America, now found throughout 

the tropics. Mexican (large and round) and Hawaiian 

(smaller and pear shaped) varieties are commonly available. The 

shiny round black seeds are edible. Unripe papaya is used in 

pickles; the ripe fruit is eaten fresh. 

Paprika: Powdered red peppers especially popular in Hungarian 

cooking. Paprika is made from several types of pods related to 

bell and chile peppers. Paprika is usually designated sweet or 

hot. Spanish paprika, used in Spanish and Middle Eastern 

dishes, is more flavorful. 

Passion fruit (granadilla, lilikoi): Small oval fruit with very sweet, 

gelatinous pulp. Its berries are used dried; leaves brewed to make 

herbal tea. 

Patis: See Fish sauce. 

Pawpaw (Hoosier banana, Poor Man’s banana, tree melon): Light orange 

fruit that tastes like a cross between a banana and a melon. Native 

to the Americas, it is approximately 6 inches long. See also Papaya. 

Peanuts (groundnuts, goobers, monkey nuts): Legume native to 

South America, introduced to Africa by the Portuguese, then 

brought to the United States in the 17th century by black slaves. 

Eaten raw, roasted, or pulverized into peanut butter. Popular in 

Africa and the United States; used in some Chinese, Southeast 

Asian, and Asian-Indian dishes. 

Pejibaye (peach palm): Fruit of a Central American palm, especially 

popular in Costa Rica. 

Peperomia (càng cua): Small plant with heart-shaped leaves Peperomia 

pellucida found throughout Central and South America, Africa, 

and Southeast Asia. Used as a culinary herb in Vietnam, and as a 

medicinal herb in the Philippines, Polynesia, and parts of Latin 

America. 

Pepitas (cushaw seeds): Pumpkin or squash seeds, typically from 

cushaw, common in Latin-American cooking. May be hulled or 

unhulled, raw or roasted, salted or unsalted. 

34974_glos_ptg01_509-520.indd 516 7/27/11 7:41:14 PM

Pepper plant (Piper methysticum): Leaves of the South Pacific plant 

used to produce the intoxicating beverage called kava or awa. 

Peppers: Misnamed pods of the capsicum plants native to South and 

Central America (not actually related to Asian pepper plants, 

which produce black pepper). Peppers are divided into sweet and 

hot types (see Chile pepper). Sweet peppers include bell peppers 

(green, red, yellow, and purple), pimentos, and peppers used to 

make paprika (see Paprika). 

Perilla (shiso; beefsteak plant; quen-neep): Aromatic herb with distinctive 

minty flavor; green or red. Available fresh or pickled. 

Used mostly as a seasoning or garnish in many Japanese and 

Korean dishes; sometimes served as a side dish or to wrap rice 

and other items. 

Pigeon pea: Small pea in a hairy pod (a member of the legume family, 

but not a true pea) common in the cooking of Africa, the 

Caribbean, and India. Yellow or tan when dried. 

Pignoli: See Pine nut. 

Pigweed: See Amaranth; Epazote. 

Pili nut: Almond-like nut of a tropical tree found in the Philippines 

eaten raw and toasted. Popular also in Chinese desserts. 

Pili-pili: See Chile pepper sauce/paste. 

Pine nut (pignoli, piñon seed): Delicately flavored kernel from any 

of several species of pine tree. Pine nuts are found in Portugal 

(most expensive type), China (less costly, with a stronger taste), 

and the U.S. Southwest. Common in some Asian, European, 

Latin American, Middle Eastern, and Native American dishes. 

Pink bean (rosada): Small oval meaty bean that is a light tannish pink 

in color. 

Pinto bean: Mottled bean similar to kidney beans, especially popular 

in U.S. Southwest and Mexico. 

Pitanga (Surinam cherry, Brazilian cherry): Small, bright red, ribbed 

fruit of shrub or small tree Eugenia uniflora native to northeastern 

South America; found also in the Caribbean and Florida. 

Thin skin with orange flesh that melts in the mouth. Sweet with 

a slightly bitter bite. 

Pitaya, Pitahaya, Pitajaya: See Cactus fruit. 

Plantain: Starchy type of banana with a thick skin, which can be 

green, red, yellow, or black. There are many varieties, ranging in 

size from 3 to 10 inches. The pulp is used as a vegetable and must 

be cooked. It is similar in taste to squash. Flower also consumed 

(see Banana flower). 

Poha: See Ground-cherries. 

Poi: See Taro. 

Porcini: See Mushrooms. 

Posole, Pozole: See Hominy. 

Prahoc: See Fish paste. 

Prairie turnips: See Breadroot. 

Prickly pear: See Cactus fruit; Cactus pads. 

Pulses: Term used especially in India for edible legume seeds, including 

peas, beans, lentils, and chickpeas. 

Quinoa: Cereal native to the Andes, typically prepared like rice. Also 

available as flour and flakes (hojuelas). 

Radicchio: Magenta-colored, slightly bitter member of the chicory 

family used throughout southern and northern Europe. 

Rambutan: Bristly, juicy, orange or bright red fruit used in Southeast 

Asian cooking; related to the litchi. 


Ramp: Strong-flavored indigenous American onion that tastes somewhat 

like a leek. Both leaves and bulbs are edible. 

Recao: See Culantro. 

Red bean: Small, dark red bean native to Mexico and the southwestern 

U.S. 

Red caviar: See Caviar. 

Red pea: See Kidney bean. 

Rice: Grain native to India. More than 2,500 varieties are available 

worldwide, including basmati rice (small grain with a flavor 

similar to popcorn, very popular in India and the Middle East); 

brown rice (unmilled rice with the bran layer intact; can be 

short-, medium-, or long-grain); glutinous rice (also called sweet 

or pearl rice; very short grain and very sticky when cooked); 

long-grain rice (white, polished grains that flake when cooked, 

common in China and Vietnam); and short-grain rice (slightly 

sticky when cooked, popular in Japan and Korea). Rice flour is 

used to prepare rice noodle, rice paper, and baked products. 

Roseapple (pomarrosa, kopo): Small, thin-skinned pink or red fruit 

native to Southeast Asia with somewhat spongy flesh that has 

slightly acidic flavor. 

Roselle (Florida cranberry; karkadeh; red sorrel; sorrel): Pods of a 

hibiscus plant relative, common in Africa, the Caribbean, 

Southeast Asia, Australia, and Florida. Used to make a tart tea 

popular in Egypt and Senegal and a rum-laced punch in the 

Caribbean. Also used for chutneys, preserves, and candies. 

Young leaves are eaten raw as salad or cooked as greens. 

Sabra: See Cactus fruit. 

Saewujeot: See Shrimp paste. 

Saffron: Dried stamens of the crocus flower. It has a delicate, slightly 

bitter flavor and bright red-orange color. Available as threads or 

powder. 

Sa got: See Jicama. 

Salal: Thick-skinned black berries of a native American plant in the 

heath family. Used fresh and dried, good for preserves. Leaves 

used for tea. 

Salmon, cured: Salmon fillets cured in a mixture of salt, sugar, and 

dill weed, common in Sweden (where it is known as gravlax), 

Finland, and Norway. 

Salmon, smoked: Raw, tender salmon slices lightly smoked and cured 

in salt produced in Norway, Nova Scotia, and Scotland. Smoked 

salmon soaked in a brine solution is called lox, a Jewish specialty. 

Salmon roe: See Caviar. 

Salt pork: White fat from the side of the hog, streaked with pork 

meat, cured in salt. 

Saluyot (jute, okra leaves, rau day): Leaves from Southeast Asian jute 

bush with slippery texture when cooked (not related to okra). 

Added to soups and stews in Filipino cooking. 

Samphire (beach asparagus, glasswort, sea pickle, pousse-pied): 

Several species of samphire thought to have originated in Brazil, 

but now found worldwide, especially in Australia and the South 

Pacific. Yellow- and purple-skinned varieties are available. 

Passion fruit is often made into juice. 

Sapodilla: See Zapote. 

Sapote: See Zapote. 

Saskatoons: See Juneberries. 

34974_glos_ptg01_509-520.indd 517 7/27/11 7:41:15 PM


Sassafras (filé powder): Native American herb used to thicken soups 

and stews. 

Screwpine: See Pandanus. 

Sea cucumber (sea slug): Brown or black saltwater mollusk up to 

1 foot in length. They lack a shell, but have a leathery skin and 

look something like smooth, dark cucumbers. Sold dried, they 

are rehydrated for Chinese dishes, becoming soft and jellylike, 

with a mild flavor. 

Sea urchin roe (uni): Small, delicate eggs of the spiny sea urchin, popular 

in Japan. 

Seaweed (kim): Many types of dried seaweed are used in Chinese, 

Korean, and Japanese dishes, including aonoriko (powdered 

green seaweed), kombu (kelp sheets), and nori (tissue-thin sheets 

of dark green seaweed, also known as laver). Also popular in the 

Pacific Islands. See also Irish moss; Laverbread. 

Serviceberries: See Juneberries. 

Sesame seeds (benne seeds): Seeds of a plant native to Indonesia. 

Two types are available: tan colored (white when hulled) and 

black (slightly bitter). Untoasted sesame paste popular in the 

Middle East (tahini); toasted sesame paste and powdered seeds 

common in Asia, especially Korea. Widely grown for their oil. 

Light sesame oil is pressed from raw seeds, dark oil from 

toasted seeds; the dark oil has a strong taste and is used as a 

flavoring. 

Seville orange (bitter orange; naranja aria, sour orange): Orange with 

tough skin and dark flesh native to Mediterranean. Inedible raw; 

juice used in liqueurs (Grand Marnier, Cointreau, Curaçao) and 

in cooking of the Mediterranean, Caribbean, Central America, 

and Korea. 

Shadbush: See Juneberries. 

Shallot: Very small bulb covered with a reddish, papery skin, related 

to onions but with a milder, sweeter flavor. 

Shea nut (bambuk butter, nku): Nut from the African shea tree, 

grown for its thick oil, called shea nut butter or shea nut oil. 

Shiitake mushrooms: See Mushrooms. 

Shiso: See Perilla. 

Short-grain rice: See Rice. 

Shoyu: See Soy sauce. 

Shrimp paste: Strongly flavored fermented Asian sauce or paste made 

from small dried shrimp or similar crustaceans. Many types are 

available (bagoong-alamang is the Filipino variety; saewujeot is 

the Korean type). 

Singkamas: See Jicama. 

Snail (escargot): Small, edible land snail (a common variety of garden 

snail, cleansed with a commercial feed), popular in France. 

Giant, baseball-sized snails popular in parts of Africa and the 

South Pacific. 

Snow pea (Chinese pea pod, ho lan dow, mange-tout, sugar pea): Flat, 

edible pod with small, immature peas. 

Sorghum (guinea corn, kaffir corn): Cereal common to tropical 

regions of Africa with seeds produced on a stalk. In the 

Appalachians, Ozarks, and the U.S. South, sorghum is often processed 

to make sweet syrup. 

Sorrel (dock, sour grass, wild rhubarb): Small, sour green popular in 

Europe and parts of United States. See also Roselle. 

Sour orange: See Seville orange. 

Soursop (guanabana): Large (often 12 inches long) rough-skinned 

fruit with cottony, fluffy flesh that can be white, pink, or light 

orange. Native to northern South America or the Caribbean, now 

found in many parts of the Americas, Africa, India, China, 

Southeast Asia, Malaysia, and South Pacific. Often made into 

juice or conserves. 

Soybean: Small high-protein bean common in Asia. Many varieties 

of different colors, including black, green, red, and yellow, are 

available; immature beans in the pod (called edamame) popular 

in Japan. They are used fresh, dried, and sprouted, most often 

processed into sauces, condiments, and other products (see 

Bean curd; Bean sprout; Hoisin sauce; Miso; Oyster sauce; Soy 

milk, Soy sauce). 

Soy milk: Soybeans that are boiled, pureed, then strained and boiled 

again to produce a white milk-like drink. 

Soy sauce (shoyu, tamari): Thin, salty, brown sauce made from fermented 

soybeans. Several types are available. Chinese and 

Korean soy sauces tend to be lighter in flavor than the stronger, 

darker Japanese shoyu. Very dark soy sauces, such as Chinese 

black soy sauce and Japanese tamari may be thickened with caramel 

or molasses. 

Spicebush: Shrub (Lindera benzoin) with spicy-smelling bark and 

leaves; red berries. Used to make Native American teas. 

Spiny lobster: See Lobster. 

Sponge gourd (luffa): Immature vegetable consumed in Asia fresh 

and in soups; tough fibrous skin used for sponges (loofah), filters, 

and stuffing. 

Star anise: Eight-armed pods from a plant in the magnolia family, 

with an anise-like flavor. Native to China. 

Star apple (caimito): Purple, apple-size fruit with mild, gelatinous, 

lavender-colored flesh native to the Caribbean. Seeds form a star 

around the center. 

Star fruit (carambola): Small, deeply ribbed, oval fruit with thin 

skin shaped like a star when sliced. Green and sour when 

unripe, yellow and slightly sweet (though still tart) when ripe. 

Unripe fruit is used in Indian and Chinese dishes. Ripe it is 

eaten fresh. 

Strawberry pear: See Cactus fruit. 

Straw mushrooms: See Mushrooms. 

Sumac: Sour, red Middle Eastern spice made from the ground berries 

of a nontoxic variety of the sumac plant. 

Sunflowers: Native to the United States (genus Helianthus); over 60 

varieties. Seeds eaten by Native Americans raw, dried, and powdered 

(in breads). Unopened flower head can be cooked and 

eaten like an artichoke. Petals are dried and used like saffron in 

Southwest. 

Sweet peppers: See Peppers. 

Sweetsop (annona blanca, ata, sugar apple): Sweet, white-fleshed 

fruit related to the cherimoya, custard apple, and soursop. 

Szechwan pepper (fagara): Aromatic berries with a hot flavor popular 

in some Chinese and Japanese dishes. 

Tabasco sauce: See chile pepper sauce/paste. 

Tahini: See Sesame seeds. 

Tamarind (imli, tamarindo): Tart pulp from the pod of the tamarind 

bean. Available in the pod, as a paste, in a brick, or as a liquid 

concentrate. Unripe pulp used extensively in flavoring numerous 

34974_glos_ptg01_509-520.indd 518 7/27/11 7:41:15 PM

foods and beverages, especially Asian Indian and Latino dishes, 

as well as Worcestershire sauce and prepared salad dressings. 

Ripe pulp eaten fresh. 

Tampala: See Amaranth. 

Tannier (tannia): See Taro; Malanga. 

Tapioca: See Cassava. 

Taramasalata: See Caviar. 

Taro (cocoyam, eddo, dasheen, tannier, malanga, yautia): Starchy 

underground vegetable similar to cassava with brown hairy skin 

and white to grayish flesh, common in the Caribbean and 

Polynesia. In Hawaii the boiled, pounded taro paste called poi is 

a staple in the traditional diet. The young shoots and large leaves 

are also eaten (see Callaloo; Malanga). 

Tarpon: Large silver fish of the herring family found off the coasts of 

Mexico and Central America. 

Teff: See Millet. 

Tempeh: See Bean curd. 

Tepary beans: Small, high-protein bean with wrinkled skin. Grows 

wild in the U.S. Southwest. 

Ti: Tropical plant popular in Polynesia (not related to tea). Ti leaves 

are used to wrap food packets, and the root is eaten and brewed 

for a beverage. 

Tilapia: Small freshwater fish with sweet, firm, white flesh. 

Timpsila: See Breadroot. 

Tipsin: See Breadroot. 

Tobikko: See Caviar. 

Tobu, Tofu: See Bean curd. 

Tomatillo (husk tomatoes, miltomate): Small, light green, tomato-like 

fruit surrounded by a green or tan papery husk, common in 

Mexico. The flesh is slightly tart and is eaten cooked, usually in 

sauces and condiments. Available fresh or canned. 

Tremecos: See Lupine seeds. 

Truffle: Black (French) or white (Italian) fungus found underground. 

Truffles vary from the size of small marbles to as large as tennis 

balls and are distinctively flavored, similar to a wild mushroom. 

Available fresh or canned. 

Tuk-trey: See Fish paste. 

Tuna: See Cactus fruit. 

Turtle: Popular in Caribbean, Central America, and U.S. South. 

Diamondback terrapin (Malaclemys terrapin) is the primary 

ingredient in turtle soups of the Atlantic states. Green turtle 

(Chelonia mydas) is a sea turtle, commonly eaten as steaks or 

stews. Other turtles eaten occasionally (including eggs) are alligator 

snapping turtle, common snapping turtle, and loggerhead 

turtle. 

Ugli fruit: Citrus fruit that is a cross between a pommelo and a mandarin 

orange, with a very bumpy yellow-orange skin and a sweet 

orange-like flavor. Especially popular in Jamaica. 

Uni: See Sea urchin roe. 

Usli ghee: See Ghee. 

Verjuice: Juice of unripe lemons used in Middle Eastern fare to give a 

tang to dishes. 

Voi rang: See Jambolan. 

Wasabi: Light green Japanese condiment from root of plant similar to 

horseradish with a powerful pungency. Available fresh or powdered; 

green-dyed horseradish often sold as wasabi. 


Water chestnut (matai): Aquatic, walnut-size tuber with fibrous 

brown peel and crunchy, sweet, ivory-colored flesh. Available 

fresh or canned. 

Water convolvulus (kang kong, ong choi, rau muong, water spinach) 

Plant related to sweet potato valued primarily for its sprouts and 

young leaves. Natives to China; significant crop in Southeast 

Asia, Malaysia, and South India. 

Watermelon seeds: Seeds often eaten in Africa (called egusi, toasted 

and ground or pounded into meal or paste for thickening soups 

and stews) and in Asia (toasted as a snack; sometimes flavored or 

dyed red). 

White bean: Three types of white bean are widely used: cannellini 

(see Kidney bean); Great Northern beans, which are large, soft, 

and mild tasting; and the smaller, firmer navy beans. 

White radish: See Daikon. 

Wild rice: Seeds of a native American grass. 

Winged bean: Edible legume called the soybean of the tropics. All 

parts of the plant are consumed, including the shoots, leaves, 

flowers, pods and seeds, and tuberous root. The pods are large, 

from 12 to 24 inches long, and feature wing-like flanges. 

Winter melon (dong gwa, petha, wax melon/gourd): Round greenskinned 

member of the squash family with a waxy white coating 

and translucent white green or pink flesh. Similar in taste to zucchini, 

it is used cooked in Chinese dishes. Called fuzzy melon when 

immature, winter melon when mature. See also Fuzzy melon. 

Witloof: See Chicory. 

Wolfberry: See Matrimony vine. 

Wong bok: See Napa cabbage. 

Worcestershire sauce: Sauce developed by the British firm of Lea and 

Perrins including anchovies, garlic, onions, molasses, sugar or 

corn sweetener, tamarind, and vinegar, among other ingredients. 

Yacón (yakon, leafcup): Sweet-tasting root, Polymnia sonchifolia, with 

brown skin and white flesh native to Andes. Eaten throughout 

South America; in some regions confusingly called jicama (See 

Jicama). 

Yam (ñame; yampi; cush-cush; mapuey): Tuber with rough brown 

skin and starchy white flesh (not related to the orange sweet 

potato called yam in the United States). Numerous varieties; may 

grow quite large, up to 100 pounds. Found in all tropical regions. 

Yam paste called fufu in West Africa. 

Yambean: See Jicama. 

Yard-long bean: See Long bean. 

Yautia: See Malanga; Taro. 

Yerba buena: A variety of mint used in some Native American teas. 

Yuca: See Cassava. 

Yucca (Navajo banana): Spiky-leaved desert plant (Yucca baccata) 

with large, pulpy fruit that ripens in summer. Eaten fresh, boiled, 

baked, or dried into fruit leather. 

Zapote (chico, black sapote, naseberry, sapodilla): Drab-colored fruit 

of the sapodilla tree (which is the source of chicle used in chewing 

gum). It has granular, mildly sweet flesh, which can be 

yellow, red, or black. The zapote is a member of the persimmon 

family. Potato valued primarily for its sprouts and young leaves. 

Native to China; significant crop in Southeast Asia, Malaysia, and 

South India. 

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GLOSSARY OF ETHNIC INGREDIENTS

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