The Complete Idiot's Guide to Juicing - Ellen Brown [59]
clove A sweet, strong, almost wintergreen-flavored spice used in baking and with meats such as ham.
complete protein A food that contains all the essential amino acids necessary for the growth of cells.
core As a noun the woody center of fruits such as apples and pears, and as a verb to remove that part of the fruit.
coriander A rich, warm, spicy seed used in all types of recipes, from African to South American, from entrées to desserts.
crudités Fresh vegetables served as an appetizer, often all together on one tray.
crystallized ginger Fresh ginger that has been preserved by cooking it in a sugar syrup.
cumin A fiery, smoky-tasting spice popular in Middle-Eastern, Mexican, and Indian dishes. Cumin is a seed; ground cumin seed is the most common form of the spice used in cooking.
curry A general term referring to rich, spicy, Indian-style sauces and the dishes prepared with them. A curry will use curry powder as its base seasoning.
curry powder A ground blend of spices used as a basis for curry and a huge range of other Indian-influenced dishes. All blends are rich and flavorful. Some, such as Vindaloo and Madras, are notably hotter than others. Common ingredients include hot pepper, nutmeg, cumin, cinnamon, pepper, and turmeric. Some curry can also be found in paste form.
dash A few drops, usually of a liquid, released by a quick shake of, for example, a bottle of hot sauce.
dice To cut into small cubes about ¼-inch square.
dietary minerals Chemical elements required by all living organisms that come from the makeup of the soil.
Dijon mustard Hearty, spicy mustard made in the style of the Dijon region of France.
dill A unique herb that is perfect for eggs, salmon, cheese dishes, and, of course, vegetables (pickles!).
dry-packed The way fruit is described when it’s frozen in individual pieces without additional sugar or in a syrup.
drizzle To lightly sprinkle drops of a liquid over food. Drizzling is often the finishing touch to a dish.
extra-virgin olive oil See olive oil.
fennel In seed form, a fragrant, licorice-tasting herb. The bulbs have a much milder flavor and a celery-like crunch and are used as a vegetable in salads or cooked recipes.
floret The flower or bud end of broccoli or cauliflower.
fraises du bois Tiny French strawberries with intense flavor.
fructose Sugar naturally found in fruit, slightly sweeter than table sugar.
garlic A member of the onion family, a pungent and flavorful element in many savory dishes. A garlic bulb, the form in which garlic is often sold, contains multiple cloves. Each clove, when chopped, provides about 1 teaspoon garlic. Most recipes call for cloves or chopped garlic by the teaspoon.
garnish An embellishment not vital to the dish but added to enhance visual appeal.
ginger Available in fresh root or dried, ground form, ginger adds a pungent, sweet, and spicy quality to a dish. It is a very popular element of many Asian and Indian dishes, among others.
glucose The simplest natural sugar.
granita The Italian word for ice used to describe granular mixtures served like sorbet.
grate To shave into tiny pieces using a sharp rasp or grater.
grind To reduce a large, hard substance, often a seasoning such as peppercorns, to the consistency of sand.
guava A fragrant tropical fruit that is oval and can range in size from an egg to a medium apple.
hearts of palm Firm, elongated, off-white cylinders from the inside of a palm tree stem tip. They are delicious in many recipes.
herbes de Provence A seasoning mix including basil, fennel, marjoram, rosemary, sage, and thyme, common in the south of France.
hoisin sauce A soybean-based thick sauce with a sweet and spicy flavor used in Chinese cooking.
horseradish A sharp, spicy root that forms the flavor base in many condiments from cocktail sauce to sharp mustards. It is a natural match with roast beef. The form generally found in grocery stores is prepared horseradish, which contains vinegar and oil, among other ingredients. Use