The Complete Idiot's Guide to Juicing - Ellen Brown [60]
infusion A liquid in which flavorful ingredients such as herbs have been soaked or steeped to extract that flavor into the liquid.
julienne A French word meaning “to slice into very thin pieces.”
kale A vegetable belonging to the cabbage family that is mild in flavor and grows in bunches rather than as a head.
key limes Very small limes grown primarily in Florida known for their tart taste.
kosher salt A coarse-grained salt made without any additives or iodine, used by many cooks because it does not impart a chemical f lavor.
lychee A sweet and juicy fruit from China covered with a rough, bright red shell.
marjoram A sweet herb, a cousin of and similar to oregano, popular in Greek, Spanish, and Italian dishes.
mesclun Mixed salad greens, usually containing lettuce and assorted greens such as arugula, cress, endive, and others.
mince To cut into very small pieces smaller than diced pieces, about ⅛ inch or smaller.
mold A decorative, shaped metal pan in which contents, such as mousse or gelatin, set up and take the shape of the pan.
mull (or mulled) To heat a liquid with the addition of spices and sometimes sweeteners.
nutmeg A sweet, fragrant, musky spice used primarily in baking.
nutrients Any elements needed by the body for metabolism, growth, or proper functioning.
olive oil A fragrant liquid produced by crushing or pressing olives. Extra-virgin olive oil is the oil produced from the first pressing of a batch of olives; oil is also produced from other pressings after the first. Extra-virgin olive oil is generally considered the most flavorful and highest quality and is the type you want to use when your focus is on the oil itself.
oregano A fragrant, slightly astringent herb used in Greek, Spanish, and Italian dishes.
oxidation The browning of fruit flesh that happens over time and with exposure to air. If you need to cut apples in advance, minimize oxidation by rubbing the cut surfaces with a lemon half. Oxidation also affects wine, which is why the taste changes over time after a bottle is opened.
parsley A fresh-tasting green leafy herb used to add color and interest to just about any savory dish. Often used as a garnish just before serving.
peppercorns Large, round, dried berries that are ground to produce pepper.
pesto A thick spread or sauce made with fresh basil leaves, garlic, olive oil, pine nuts, and Parmesan cheese. Some newer versions are made with other herbs. Pesto can be made at home or purchased in a grocery store and used on anything from appetizers to pasta and other main dishes.
pinch An unscientific measurement term that refers to the amount of an ingredient—typically a dry, granular substance such as an herb or seasoning—you can hold between your finger and thumb.
pine nuts Tiny nuts, called piñon in Spanish and pignoli in Italian, found inside the pine cones of various species of evergreen and used in Mexican and Italian cooking.
polyphenols Antioxidants found in all leaf tea.
purée To reduce a food to a thick, creamy texture, usually using a blender or food processor.
reserve To hold a specified ingredient for another use later in the recipe.
rhizome An underground part of the stem of a plant such as ginger.
rosemary A pungent, sweet herb used with chicken, pork, fish, and especially lamb. A little of it goes a long way.
saffron A famous spice made from the stamens of crocus flowers. Saffron lends a dramatic yellow color and distinctive flavor to a dish. Only a tiny amount needs to be used, which is good because saffron is very expensive.
sage An herb with a musty yet fruity, lemon-rind scent and “sunny” flavor. It is a terrific addition to many dishes.
salsa A style of mixing fresh vegetables and½or fresh fruit in a coarse chop. Salsa can be spicy or not, fruit-based or not, and served as a starter on its own (with chips, for example) or as a companion to a main course.
savory A popular herb with a fresh, woody taste.
shallot A member of the onion family that grows in