Ingredient Glossary
The Jennifer’s Kitchen Ingredient Glossary is an informative list of common and not-so-common foods that you may find in recipes. Feel free to email me if you come across an ingredient not listed that you’d like added here.
Agar
A dried seaweed that has very little or no taste and is used as a thickener. Agar can be used in place of gelatin in some recipes, but usually a lesser amount is required.
Unlike gelatin, agar is rich in many nutrients. Also called agar-agar.
Forms: It comes in several forms – flakes, powder, or sticks, or bundles of strands. Most recipes use the powdered form.
1 stick agar=3 Tbs. (2 oz.) agar flakes=3 tsp. agar powder=24 strands
Storage: Store in a cool, dry place.
Where to find it: Agar can be purchased from natural food stores, co-ops, Asian food stores, or online.
Almonds
A highly nutritious nut (actually the fruit of a deciduous tree) that can be eaten raw, roasted, or blanched or made into almond butter.
Forms: Almonds can be purchased raw or roasted. Most recipes from Jennifer’s Kitchen use raw almonds.
Storage: All nuts should be kept in a cool, dry place. For longer storage (over one month), they should be kept in the refrigerator or freezer.
Where to find it: Almonds can be purchased at most grocery stores and natural food stores. To save money, consider buying them in bulk from a co-op or straight from an orchard, such as Zinke’s Almond Orchard.
Almonds, blanched
Almonds that have had their skins removed. Blanched almonds can be purchased or you can blanch them yourself.
Forms: Blanched almonds can be purchased whole, slivered, or sliced.
Storage: Blanched almonds are best stored in a cold, dry place, such as in a sealed container in the freezer.
Where to find it: Blanched almonds can be purchased at most major grocery stores, natural food stores, through a co-op, or online.
How to blanch your own almonds –
1. Bring a pan of water to a boil.
2. Add raw almonds.
3. Allow to boil for 30 seconds.
4. Pour into a colander and drain.
5. Rinse briefly under cold water.
6. Slip the skins off by squeezing them between the thumb and finger.
Almond butter
A paste similar to peanut butter, except made from almonds instead of peanuts.
Forms: Comes in roasted or raw, chunky, smooth, or extra smooth. (The extra smooth is sometimes made from blanched almonds and therefore contains less fiber.)
Storage: Keep in a cool, dry place until opened. Refrigerate after opening.
Where to find it: Almond butter can be purchased at most grocery stores, natural food stores, through a co-op,, or online. Or almond butter can be made at home for a fraction of the price.
How to make your own almond butter:
1. Place 1 1/2 cups raw almonds single layer on a dry baking sheet.
2. Bake in oven at 350°F for 14 minutes. Turn oven off, but do not open oven door. Allow almonds to stay in oven for an additional 10 minutes.
3. Remove from oven and allow to cool.
4. Place almonds in food processor.
5. Process until smooth and creamy, stopping processor several times to scrape down the sides. It will take several minutes.
Almond Milk
A non-dairy milk made from ground almonds. The flavor of almond milk works well in dessert or breakfast recipes but doesn’t always taste very good in savory recipes.
Forms: Comes in a variety of flavors including vanilla and plain.
Storage: Aseptically packaged almond milk will keep until the “Best Before” date printed on the box. Opened almond milk will keep for 7 to 10 days in the refrigerator.
Where to find it: Almond milk can be found in aseptic packages at most major grocery stores in the health food aisle or the cereal aisle. Cartons of almond milk can be found in the refrigerated milk section of some major grocery stores. Almond milk can also be purchased from natural food stores, through a co-op, or online.
Arrowroot powder
An easily digested, fine powder that is made from the root of the arrowroot plant. Arrowroot powder is used as a thickening agent like cornstarch, but is less refined than cornstarch. Also called arrowroot flour.
Forms: Comes as a white powder.
Storage: Store in an airtight container in a cool, dry place.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Avocado
A smooth, buttery fruit that is high in many nutrients including monounsaturated fat, folate, potassium, and vitamin E. Avocados taste great on salads or seasoned with lemon juice, onion, garlic, and salt and spread on bread.
Click here to learn how to easily cut an avocado.
Forms: There are close to 500 avocado varieties. 
The most common (and the variety used in Jennifer’s Kitchen recipes) is the Haas avocado.
Storage: Choose avocados that are green and firm and allow to ripen on counter top at home. When the skin begins to darken and avocado yields to gentle pressure, the fruit is ripe. Use immediately or store in refrigerator until ready to use.
The flesh of an avocado will begin to discolor shortly after exposed to air, so avoid cutting one until ready to eat.
Where to find it: Can be found in the produce section at most grocery stores.
Bay Leaf
An aromatic herb that is used to flavor soups and vegetables. Bay leaves should be removed before serving. Also called laurel leaf or bay laurel.
Forms: Usually comes as whole, dried leaves.
Storage: Store in an airtight container in a cool, dry place.
Where to find it: Can be purchased from most grocery stores.
Blanched almonds
See almonds, blanched
Buckwheat
A grain-like seed that is often ground to make buckwheat flour. The roasted kernels are often called Kasha. Buckwheat is gluten-free.
Forms: Buckwheat comes as a flour, the whole grain, or groats.
Storage: Grains and flours are best stored in a sealed container in a cool or cold, dry place.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Bulgur Wheat
Cracked wheat that is partially cooked and then dried. This high-fiber food gives a hearty, chewy texture to some dishes. Not to be confused with cracked wheat.
Forms: Usually available in coarse, medium, or fine grind.
Storage: Grains are best stored in a sealed container in a cool or cold, dry place.
Where to find it: Bulgur wheat can be found in many grocery stores, in natural food stores, through a co-op, or online.
Carob
Carob is a legume that is a healthful alternative to chocolate made from the dried pulp of the carob tree.
It is also commonly called honey locust or St. John’s Bread, as it was consumed by John the Baptist while he was in the wilderness. The tree bears reddish-brown carob pods, which are roasted and then ground into carob powder.
Carob powder can be used one to one for cocoa in brownies, cakes and frosting, candy, cookies, fudge, ice cream, and pudding. When replacing chocolate with carob powder in a recipe, use 3 tablespoons of carob powder plus 1 tablespoon of water for every ounce of unsweetened chocolate.
Forms: Comes in powdered form, drops, or chips.
Storage: Best stored in a sealed container in a cool or cold, dry place.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Cashews
A rich, cream-colored nut that is a good source of magnesium. Cashews are especially valuable in a healthy weight loss program as, when blended with a liquid, they can be used to replace cream or milk in many recipes.
For best results, place cashews in a colander and rinse under hot water before using.
Forms: Cashews come raw or roasted in whole pieces, large pieces, small pieces, and very small pieces. Whole cashews are most expensive. Large or medium large pieces work best in most recipes as they tend to have the best flavor when blended.
Storage: All nuts are best stored in a cold, dry place, such as in a sealed container in the freezer.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Celery Salt
A seasoning made from ground celery seed and salt.
Storage: Store in a sealed container in a cool, dry place.
Where to find it: Can be purchased from most grocery stores, but is often less expensive when purchased through a co-op.
Chervil
A mild, aromatic herb of the parsley family. The leaves are dark green and curly. Both the leaves and the root are edible and have a mild anise flavor.
Chicory
An herb in which both roots and leaves can be used. The leaves are slightly bitter and are often used in salads or cooked as greens. Radicchio is a type of chicory. Many coffee substitutes are made from roasted and ground chicory roots.
Chinese Parsley
See cilantro.
Chives
An herb with thin, hollow green stems and a mild onion flavor.
Cilantro
An herb used in salsa and other Mexican dishes. Fresh cilantro has wide, lacy, green leaves and is easily confused with flat leaf parsley, which has a similar appearance, but a very different flavor. Also called fresh coriander or coriander leaves.
Storage: Store in the refrigerator in a plastic bag. For longer storage, place cut ends of fresh cilantro in a jar of water, loosely cover the leaves with a plastic bag and store in the refrigerator. Change water every 2 days.
Where to find it: Can be purchased from most grocery stores.
Coconut
The nut of the coconut tree. Unsweetened, shredded coconut is used in many of the recipes from Jennifer’s Kitchen.
Forms: Coconuts can be purchased in many forms, including whole green, whole mature, fresh meat (the freshly extracted white insides), flaked, shredded toasted, and shredded (sweetened or unsweetened).
Storage: All nuts are best stored in a cold, dry place, such as in a sealed container in the freezer. Whole coconuts can be stored at room temperature for several months.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Coconut Cream
A cream made by infusing coconut meat with water or coconut milk. Do not confuse with coconut water, coconut milk, or creamed coconut.
The thick cream that separates to the top in a can of coconut milk can also be used as coconut cream.
Coconut Milk – Canned
A milk made by squeezing coconut meal through a fine strainer. Coconut milk is not the liquid that is drained from the coconut after opening it. Do not confuse with coconut water, coconut milk, or creamed coconut, as they are all different ingredients.
Canned coconut milk often separates in the can; therefore, it is usually necessary to blend the product before using.
Canned coconut milk adds richness and flavor without adding “bad” fats. The fat in coconuts is a medium-chain fatty acid unlike the fat in butter and cream, which is a long-chain fatty acid. Studies suggest that these medium-chain fatty acids stimulate the thyroid gland and thus engage the metabolic rate as opposed to blocking it, as most oils do. When substituted for other fats in diet, coconuts promote weight loss.
Forms: Canned coconut milk comes in light or regular (full fat). “Lite” coconut milk is not recommended for four reasons. 1. You are paying for water. 2. “Lite” milk is not as rich, creamy, or flavorful. 3. “Lite” milk does not contain the same valuable nutrients as full-fat milk. 4. “Lite” milk is usually of inferior quality.
Canned coconut milk varies widely from brand to brand in quality and flavor. Look for a brand that contains the fewest additives for the best flavor. Upon opening a good brand of coconut milk you will see a thick cream on top and a thin, watery milk on the bottom.
For best results, canned coconut milk should be lightly blended in a blender before using. Stirring by hand usually does not mix the milk well enough.
Storage: Once opened, canned coconut milk should be transferred to another container and refrigerated. Opened milk spoils quickly and should be used within a few days of opening.
Where to find it: Can be purchased from most major grocery stores (in the Asian foods section), natural food stores, through a co-op, or online.
Coconut Milk – In a Carton
A milk made from coconut and thickeners. Coconut milk is not the liquid that is drained from the coconut after opening it. Do not confuse with coconut water, coconut milk, or creamed coconut, as they are all different ingredients.
There are two brands of this type of coconut milk that we know of: Silk Coconut Milk and So Delicious Coconut Milk.
Forms: Coconut milk in a carton comes in vanilla and original.
Storage: Should be refrigerated.
Where to find it: Can be purchased from most major grocery stores (in the refrigerated milk section), natural food stores, through a co-op, or online.
Coconut Oil
An oil extracted from coconut.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Coconut Water
The clear or opaque liquid from the immature coconut. Do not confuse with coconut milk, coconut cream, or creamed coconut.
Cous Cous
A tiny pasta with a light and fluffy texture. Cous cous is made from coarsely ground semolina wheat and is often used as rice would be used.
Forms: Cous cous is available as white (refined) cous cous or whole grain and is usually sold in the pre-steamed form. To prepare the pre-steamed variety, bring 2 cups of water (or seasoned water) to boil, stir in 1 3/4 cup cous cous, cover with a tight-fitting lid, and allow to stand for 5 minutes. Fluff with fork before serving.
Storage: For short periods, store tightly sealed in a cool, dry place. For longer periods, store tightly sealed in the refrigerator or freezer.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Dates
A very sweet, reddish-brown, oval-shaped fruit with wrinkled skin. Dates are usually eaten in the dried form.
Forms: There are many different varieties of dates, all with a different flavor and sweetness. Most varieties are available whole with pits, whole pitted, diced, or diced in oat flour.
Storage: Dried dates can be store in an airtight container for up to 4 months or in the refrigerator or freezer for longer storage.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Date Sugar
A tan-colored natural sweetener made from ground, dried dates. Date sugar is rich in vitamins and minerals and is high in fiber. Date sugar can be used in place of sugar in some recipes; however, it will not melt or dissolve in liquids as regular sugar does.
Storage: Store in an airtight container. Date sugar tends to clump up if any moisture is allowed to reach it.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Demerara Sugar
A tan-colored, mild raw cane sugar.
Storage: Store in a sealed container in a cool, dry place.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Dextrinized Rice
Rice that has been lightly toasted. Dextrinizing rice before cooking it makes it more healthful and easier to digest than rice that has not been dextrinized.
Storage: Store in an airtight container in the refrigerator or freezer if you don’t plan to use it immediately after dextrinizing it.
Where to find it: Not commercially available. Click here to learn how to easily dextrinize rice at home.
Dulse
A reddish-purple, edible sea vegetable that is rich nutrients especially iron and iodine. Also known as dilsk and sea parsley.
Forms: Dulse is sold in several forms, including powdered, flaked, sheets, or chunks.
Storage: Store in a sealed container in a cool, dry place.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online from Maine Coast Sea Vegetables.
Endive
A salad green with a slightly bitter taste.
Forms: Belgian endive is grown in darkness and never turns green. Curly endive has curly, green leaves. Escarole has broad, gently curved leaves and is milder in flavor.
Storage: Store tightly wrapped in the refrigerator.
Where to find it: Can be purchased in the produce section of most grocery stores.
Fennel
A vegetable with celery-like stalks, a large, white bulb at the base, and feathery leaves on top. Fennel has a distinct flavor. Can be eaten cooked or raw.
Forms: Fennel is sold fresh in the produce section.
Storage: Store tightly wrapped in the refrigerator.
Where to find it: Can be purchased in the produce section of most grocery stores.
Figs
A fruit that has a soft flesh filled with many tiny, edible seeds.
Forms: Figs are available dried, fresh, or canned. There are hundreds of varieties of figs, each with a little different texture, color, and flavor.
Storage: Fresh figs are delicate and should be stored single layer in the refrigerator, where they will keep for about 2 days. Dried figs will keep several months in the refrigerator and even longer in the freezer.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Filbert
A small nut that is somewhat round in shape and has a woody taste. Also called a hazelnut.
Forms: Filberts can be purchased raw or roasted. Filbert meal is also available.
Storage: All nuts should be kept in a cool, dry place. For longer storage (over one month), they should be kept in the refrigerator or freezer.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Flax Seed
A small seed that is a good source of fiber, antioxidants, and omega-3 fatty acids. Omega-3’s plays an important role in brain function, preventing cancer, reducing inflammation, preventing heart disease, and more.
Many people prefer to grind flax seed into a powder before using as the seeds are difficult to chew.
Forms: Flax seed comes in dark and light colors and can be purchased either whole or ground. It is recommended that you purchase the seed whole and grind it at home (using a coffee grinder or dry blender) as the naturally-occurring fats in the ground seed easily becomes oxidized.
Storage: Whole flax seeds stay good for over a year stored in a cold, dry place, such as in a sealed container in the refrigerator or freezer. Ground flax should be stored in an airtight container in the refrigerator or freezer and should be used within two weeks.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Garlic
An herb whose bulb of cloves is used as a seasoning. Some studies seem to indicate that garlic may help prevent weight gain.
Forms: Fresh garlic (bulbs) has the best flavor, but it can also be purchased as a paste, minced (in a jar), granulated, powdered, and in flakes.
Storage: Garlic bulbs should be stored for one to two months in an open container in a cool place. Avoiding exposure to sunlight will help keep garlic fresh and prevent sprouting. Once the bulb has been separated, the shelf life is reduced. Don’t store garlic in the refrigerator.
Where to find it: Can be purchased from almost any grocery store.
Garlic Salt
A mixture of salt and garlic powder.
Gluten
The protein in some grains, such as wheat, barley, rye, and oats. Gluten-free grains include rice, corn, millet, buckwheat, amaranth, and quinoa.
Grape Leaves
The large green leaves of grapevines that are often used as a wrap for foods.
Hazelnut
See filbert.
Hazelnut Milk
A non-dairy milk made from hazelnuts.
Storage: Aseptically packaged hemp milk will keep until the “Best Before” date printed on the box. Opened milk will keep for 7 to 10 days in the refrigerator.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Hemp Milk
A non-dairy milk made from hemp seeds. This milk has a nutty taste and yet is very different in flavor than any nut milk.
Storage: Aseptically packaged hemp milk will keep until the “Best Before” date printed on the box. Opened milk will keep for 7 to 10 days in the refrigerator.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Honey
The thick, sweet liquid produced by honey bees from the nectar of flowers.
Forms: There are hundreds of different varieties of honey, depending on the flowers from which the nectar came. Some examples include clover honey, buckwheat honey, orange blossom honey, and sage honey.
In addition to regular liquid honey, this sweetener also comes with the comb.
Storage: Honey can be stored, tightly sealed, at room temperature. If honey crystallizes, place the opened jar in a pan of hot water and simmer for 10 to 15 minutes. Be sure to not allow any water to get in the honey.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Jerusalem Artichoke
A vegetable of the sunflower family of which the tubers are eaten.
Storage: If wrapped in plastic, unpeeled tubers will keep for up to one week; however, the flavor is best if eaten fresh.
Where to find it: Can be purchased at most grocery stores.
Jicama
A crispy, edible root. Jicama is usually peeled and eaten raw.
Kale
Kale is a leafy, green vegetable that offers an abundance of antioxidants, fiber, vitamins, minerals, and flavonoids. Kale is known for its cancer-fighting, cholesterol-lowering, and anti-inflammatory properties and is considered one of the most nutritious foods available.
Kale is in season from winter to early spring.
Forms: Fresh kale is sold as whole leaves or packaged kale that has been pre-washed and chopped. Most common varieties include green kale, purple kale (which is mostly green with a red or purple tint), curly kale – all of which differ in taste, texture, and appearance.
Storage: Store fresh kale in a plastic bag in the refrigerator and use within 2 to 4 days of purchase.
Where to find it: Kale can be found in the produce section of most grocery stores. Be sure to choose kale that is dark green and has moist, hardy stems. Avoid any leaves that have wilted or yellowed. Smaller leaves are preferable as they will be more tender and have the best flavor.
Kelp
Kelp is a type of edible sea vegetable that is a rich source of vitamins and minerals, including essential trace minerals. Kelp is especially high in iodine, which is used by the body for proper glandular function and metabolism.
This vegetable is commonly used in Japanese cooking. Kelp has a very strong flavor so a little goes a long way.
Forms: Kelp is typically available in dried sheets, strips, shredded, or as a powder.
Storage: Store dry kelp in an airtight container in a dark, dry area.
Where to find it: Kelp can be purchased from natural food stores, through a co-op, Asian food stores, or online.
Lime
A small, green citrus fruit.
Macadamia nut
A white nut that is native to Australia.
Storage: All nuts should be kept in a cool, dry place. For longer storage (over one month), they should be kept in the refrigerator or freezer.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Maple Syrup, Pure Maple Syrup
A syrup made by boiling and thus concentrating the sap of the maple tree. Be sure to not confuse pure maple syrup with pancake syrup, imitation maple syrup, or syrup sold in abundance at grocery stores. These inferior syrups are made primarily from corn syrup and contribute to weight gain. Pure maple syrup is labeled as such - pure maple syrup.
Forms: Pure maple syrup is graded based on its color, with Grade A syrups having a lighter color than Grade B syrups. Either grade works well in most recipes.
Storage: Once opened, pure maple syrup should be stored in the refrigerator.
Where to find it: Pure maple syrup can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Marinade
A highly seasoned liquid in which foods are soaked so as to take on the flavor of the marinade.
Marjoram
A culinary herb from the mint family with a mild, sweet sage-like flavor.
Mesclun
A mixture of various types of (usually young) greens used in a salad.
Millet
A tiny, round, gluten-free grain. (Technically, it’s a seed, but most people consider it a grain.) Most millet is yellow, but this grain can also be white, gray, or red. Millet is a good source of some very important nutrients, including manganese, phosphorus, magnesium, and B vitamins. For a good way to cook millet for breakfast cereal, click here.
Forms: Millet is most commonly available in its whole form (a small, round grain), but it can also be purchased as flour.
Storage: All grains are best stored in a cold, dry place, such as in a sealed container in the freezer.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Nori
Nori is a type of edible sea vegetable that is a rich source of nutrients.
Forms: Nori is sold in sheets (typically used to wrap sushi and to wrap around rice balls), strips, and flakes (both toasted and untoasted).
Nori comes in a wide range of colors and flavors.
Storage: Store tightly sealed in a cool, dry place.
Where to find it: Nori can be purchased from natural food stores, through a co-op, Asian food stores, or online.
Nutritional Yeast Flakes
Nutritional yeast is a delicious, but strongly flavored, seasoning that can be used in a variety of ways. It has a nutty, cheesy flavor that makes it popular as an ingredient in cheese substitute recipes. Or it can be lightly sprinkled on rice, pasta, vegetables, popcorn, or toast.
Forms: An inactive yeast with no leavening capability, nutritional yeast comes as a yellow powder or in flakes.
Be sure not to confuse nutritional yeast with brewer’s yeast, its bitter relative.
Storage: Store in a cool, dry place.
Where to find it: Nutritional yeast can be purchased from a few major grocery stores, natural food stores, through a co-op, or online.
Oat Milk
A non-dairy milk made from oats. Oat milk is mild in flavor and light in texture.
Storage: Aseptically packaged oat milk will keep until the “Best Before” date printed on the box. Opened milk will keep for 7 to 10 days in the refrigerator.
Where to find it: Can be purchased from a few major grocery stores, natural food stores, through a co-op, or online.
Olives
The small oval fruit of the olive tree. Olives are rich in healthful fats.
Onion Salt
A mixture of salt and onion powder.
Oregano
A culinary herb of the mint family with a flavor similar to that of sweet marjoram. Also called “wild marjoram.”
Papaya
A fruit with green to green-orange skin and an orange flesh. Papaya must be fully ripe (very soft) before cutting or it won’t taste good.
Paprika
A seasoning made by ground dried red pepper.
Parsley, fresh
A Mediterranean herb often dismissed as a table garnish, fresh parsley is actually rich in nutrients and can be eaten in a variety of dishes, such as tabbouleh, pesto, soups, salads, and tomato sauces. Two tablespoons of parsley contains 150% of the RDV of vitamin A and only 2 calories.
Forms: The most common types of fresh parsley are curly parsley and flat-leaf Italian parsley. The curly-leaf variety has a milder flavor.
Storage: Choose parsley with leaves that look fresh and crisp. Store in a plastic bag in the refrigerator.
Where to find it: Fresh parsley can be found in the produce section of most grocery stores.
Peanut Butter
Forms: There are many different kinds of peanut butter, but the best variety for weight loss is natural peanut butter because as it is free from added oils, sweeteners, and unhealthful ingredients that other peanut butters contain.
Storage: Store natural peanut butter in the refrigerator (after it has been stirred) to prevent the oil from rising to the top.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Pectin
A substance found naturally in a variety of ripe fruits and vegetables. Pectin is used as a thickening agent.
Potato Milk
A non-dairy milk made from potatoes.
Storage: Aseptically packaged potato milk will keep until the “Best Before” date printed on the box. Opened milk will keep for 7 to 10 days in the refrigerator.
Where to find it: Can be purchased from a few major grocery stores, natural food stores, through a co-op, or online.
Purslane
A vegetable used in salads.
Radicchio
A crisp bitter, peppery variety of chicory.
Raw Sugar
The crystals left after sugar cane has been processed to remove molasses.
Storage: Store in a sealed container in a cool, dry place.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Rennet
An extract from the stomachs of calves and lambs. Rennet contains the enzyme rennin, which is used to curdle milk to make cheese and other foods.
Rice Flour
Rice that has been ground into a flour.
Storage: Store in a sealed container in a cool or cold, dry place.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Rice Milk
A non-dairy milk made from rice. With its light, sweet flavor, rice milk is a favorite among those looking for a non-dairy milk.
Because of its naturally sweet flavor, rice milk works well in dessert recipes.
Storage: Aseptically packaged rice milk will keep until the “Best Before” date printed on the box. Opened milk will keep for 7 to 10 days in the refrigerator.
Where to find: Rice milk can be found at most large grocery stores in the health food aisle or the cereal aisle. It can also be purchased from natural food stores, through a co-op, or online.
Rose Hip
The ripe reddish-orange fruit of the rose that is high in vitamin C.
Rosemary
This highly aromatic herb from the mint family has a flavor that some describe as a cross between lemon and pine. Used in dressings, soups, vegetables, meats, fish, egg dishes, stuffings.
Forms: Can be purchased fresh or dried.
Storage: Store fresh rosemary in refrigerator. Store dried herb in an airtight container in a cool, dry place.
Where to find it: Can be purchased from most grocery stores.
Saccharine
This sugar substitute contains 1/8 calorie per teaspoon and is said to be about 400 times sweeter than sugar. Some feel that saccharine has a bitter aftertaste. There is also controversy as to whether or not it is a carcinogen.
Saffron
The dried stigmas from the tiny blossom of the small crocus, Corcus satirus. Also called “vegetable gold,” saffron is the world’s most expensive herb because it takes 4,000 to 5,000 hand-picked stigmas to produce an ounce of the herb.
Sage
There are over 500 varieties of this herb that are prized for their aromatic bitter flavor. Used to season pork, cheese, beans, stuffings, and sausages.
Forms: Can be purchased fresh or dried.
Storage: Store fresh sage in refrigerator. Store dried herb in an airtight container in a cool, dry place.
Where to find it: Can be purchased from most grocery stores.
Salt
The mineral “sodium chloride.” Most of today’s salt comes from mines left by dried salt lakes. Used as a flavoring agent in many foods. Because of its value as a preservative, salt was a vital commodity to early civilization.
Savory
A strongly flavored herb of the mint family. There are two varieties: winter and summer. The summer savory is slightly milder, but both should be used carefully. Savory has a flavor reminiscent of a cross between thyme and mint.
Sea Salt
Salt produced by evaporating sea water. Salt produced in this manner is more expensive than salt that has been mined.
Sorghum Syrup
The stalks of the cereal grass sorghum can be boiled down to produce a thick syrup which can be used as a table syrup and to sweeten baked goods. Also called “sorghum molasses.”
Sorrel
Any of several varieties of the hardy perennial herb from the buckwheat family. Also known as “dock.” The most strongly flavored variety is “sour dock.” The mildest form is called “dock sorrel,” also known as “herb patience dock.”
Soy Milk
A non-dairy milk made from soy beans. Soy milk is probably among the most popular non-dairy milks.
Most brands of soy milk will curdle when boiled.
Forms: There is a wide variety of soy milks on the market, such as vanilla, very vanilla, chocolate, carob, light, plain, unsweetened, fortified, soy nog, soy rice milk, and more.
Storage: Aseptically packaged soy milk will keep until the “Best Before” date printed on the box. Opened milk will keep for 7 to 10 days in the refrigerator.
Where to find it: Can be found in regular half-gallon milk containers in the dairy aisle or in shelf-stable boxes in the health food aisle of most major grocery stores. Soy milk is also sold at most natural food stores, through a co-op, or online.
Spelt
A cereal grain with a nutty flavor, and can be used by people with wheat allergies, but not by those who are gluten-intolerant as spelt contains gluten.
Forms: Spelt comes as a flour or as the whole grain.
Storage: Grains and flours are best stored in a sealed container in a cool or cold, dry place.
Where to find it: Can be purchased from some major grocery stores, natural food stores, through a co-op, or online.
Stock
A liquid that has absorbed the flavor of meat, fish or vegetables cooked in it.
Sweet Potatoes
Sweet potatoes are a highly nutritious root vegetable that can be served in a variety of ways, including baked, fried, boiled, mashed, grilled, and in soups. While most supermarket sweet potatoes are eaten with a dollop of butter and brown sugar, good, homegrown ones are so sweet and flavorful they can be enjoyed without toppings.
Sweet potatoes are sometimes confused with yams, but true yams are an unrelated species that are quite starchy, taste rather bland (not sweet like sweet potatoes), and have a somewhat shaggy skin that is usually pale to dark brown. The crisp, dry flesh of a yam is white to yellowish. The yam is a staple food for much of Asia, Africa, and Latin America. The moist-fleshed, orange-colored root vegetable that is often thought of as a “yam” in the United States is actually a sweet potato.
Forms: There are about 400 different varieties of sweet potatoes, all differing in taste and texture. The skin and flesh of the sweet potato may be white, yellow, orange, pink, or deep purple, although the orange flesh varieties are most commonly found in the produce section of most grocery stores in the U.S.
Canned sweet potatoes are also available.
Storage: Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots. Store sweet potatoes in a cool place but not in the refrigerator as temperatures below 55°F negatively affects the taste.
Where to find it: Can be found in the produce section of most major grocery stores.
Tahini
Tahini is a thick, oily paste similar to peanut butter but made from ground sesame seeds instead of peanuts. It is also called sesame paste or sesame butter.
Forms: Tahini comes in many different forms, including raw, roasted, that made from unhulled sesame seeds, and that made from hulled sesame seeds. (Tahini made from unhulled sesame seeds is more bitter than that made from hulled seeds.)
Storage: Tahini should be stored in the refrigerator.
Where to find it: Tahini can be purchased from natural food stores, through a co-op, food stores that sell Middle Eastern foods, or online.
Teff Flour
The flour produced by grinding the seeds of the teff, a northern African grass cultivated for its seeds.
Tofu
An food made from cooked soy beans. Tofu is bland in flavor, but absorbs flavors very well so it is usually seasoned before using. Varieties of tofu varies from soft and creamy to firm and sliceable and many textures in between.
Forms: There are two main varieties of tofu: silken and regular.
Regular tofu is packed in water and must be kept refrigerated. It is more firm and spongy than silken and is good for slicing and crumbling. This variety of tofu is used in stir fries or in recipes that call for crumbled or mashed tofu, such as mock ricotta. This type of tofu retains its shape better than silken tofu.
Silken tofu often comes in aseptically sealed containers, but can also come in packages that need refrigeration. The texture is soft and slippery. This variety of tofu is used anytime you want to blend tofu, such as in 
dips, spreads, desserts like puddings, soups, shakes, sauces or in recipes as a replacement for yogurt, sour cream, or eggs in some recipes.
Both varieties of tofu are available in soft, firm, or extra-firm.
Storage: Regular tofu must be refrigerated and used before date on package. Silken tofu is shelf-stable, but must be used before date on package and refrigerated after opening.
Where to find it: Can be purchased from most major grocery stores and natural food stores, through a co-op, or online.
Turbinado Sugar
A raw sugar that has been steam-cleaned. The coarse crystals are blond in color and have a delicate molasses flavor.
Storage: Store in a sealed container in a cool, dry place.
Where to find it: Can be purchased from some major grocery stores, from natural food stores, through a co-op, or online.
Xanthan Gum
A gelling agent derived from corn commonly found in commercial salad dressings and ice cream. While it may seem expensive, a little goes a long way.
Forms: Xanthan gum usually comes as a white powder.
Storage: Store in a sealed container in a cool, dry place.
Where to find it: Can be purchased from some major grocery stores, from natural food stores, through a co-op, or online.
Finding Ingredients
Many grocery stores, such as Kroger’s, Bigg’s, Food Lion, Meijer, and Harris Teeter now have a health food aisle where you can find a wide variety of ingredients like raw cashews, nutritional yeast flakes, or almond milk. To save time, consider calling ahead to find out if a store carries an item. Some grocery stores will stock an item if you simply request it.
If your local grocery store doesn’t carry an item that you want and cannot order it for you, you can often find it at a natural food store or through a food co-op or order it online. In fact, ordering online is often less expensive than purchasing from a local store. Check out Amazon Grocery