Glossary of Foods

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Glossary of Foods

Asparagus

A vegetable with long, tender shoots that are generally categorized as white, purple and green varieties, all belonging to a plant in the lily family. The shoots of the green or white variety are usually harvested when the stalks reach a height of 8 inches and are 1/4 to 1/2 inch thick.

Green asparagus is traditionally the most common variety, while purple or white asparagus is usually available on a limited basis in specialty markets.

White asparagus is grown underneath a mound of dirt that keeps the stalks from turning green. Once it emerges from the ground, the stalks are harvested. The white variety has less flavor then the green or purple. The purple variety is generally harvested when the stalks reach a height of approximately 3 inches. Once cooked, this asparagus provides a somewhat distinctive fruity flavor.

This vegetable has small leaves that look like scales tightly packed near the tips, which are especially popular because of their soft to crunchy texture and mild flavor.

Asparagus can be boiled, steamed, sautéed, pickled, or served cold. It makes an enjoyable appetizer, or a good complement to salads, vegetable dishes, and soups. Asparagus can also be pureed to be used for soups and soufflés.

When selecting asparagus, choose stalks that are firm and crisp with heads that are full and not discolored.

Asparagus is very perishable. Fresh asparagus will last about 3 to 4 days while blanched asparagus can last for 9 months in the freezer. Do not wash asparagus before storing. Wash it just before using. To store fresh asparagus, wrap the stalks in a damp cloth and place in a plastic bag that is not airtight. Airtight bags will trap moisture, causing the asparagus to become soggy. Fresh asparagus can also be stored by trimming an inch off the stem end, wrapping ends with a wet paper towel and then stand the spears upright in a glass or upright container filled with a couple of inches of water. Place a loose plastic bag over the spear tips and store in the refrigerator.

Steaming: An asparagus steamer is a type of cookware designed for preparing asparagus. The asparagus steamer consists of a long and narrow wire basket, a steaming pot, and a lid. The wire basket holds a large quantity of asparagus upright. The upright position allows the hard, woody stems to cook in approximately 2 inches of boiling water while the tips of the asparagus gently steam. Water is placed in the bottom of the steaming pot and brought to a boil. The asparagus stalks are arranged in the wire basket (spears upward) and lowered into the boiling water. When the spears become just tender, the basket is removed and the water is drained away. The asparagus steamer also steams a variety of other foods such as potatoes, broccoli, corn, carrots, artichokes, and shellfish.

Boiling: Fill a large pot with water and add salt. Bring to a boil over high heat. Add asparagus. Steam asparagus until crisp tender, about 2-6 minutes. Remove the asparagus and place on paper towels; pat dry before serving.

Grilling: To keep asparagus from sticking to the grill, spray grill grates with a no-stick spray.

Blanche off the asparagus before grilling. Place spears in boiling salted water for 1 minute. Remove asparagus and submerge in ice water to halt cooking.

Place asparagus on the grill perpendicular to bars of the grate so the spears do not fall through. Leave a bit of space between asparagus stalks.

Grill until slightly crisp, about 5 minutes, turning once.

Oven Roasting: Preheat oven to 450. Spread spears on a large cookie sheet and avoid crowding. Drizzle with olive oil, rolling spears slightly to coat. Oven roast for about 10 - 15 minutes, occasionally shaking tray to ensure even browning.

Balsamic Vinegar

Made from white Trebbiano grapes, this aromatic vinegar ages to a dark brown with a full-bodied, slightly sweet flavor flavor with a hint of tartness.

In a cool, dark place, vinegar keeps indefinitely. It can become murky or cloudy over time, however, and you may notice sediment in the bottom of the bottle. None of this makes it unusable, just unattractive. If it bothers you, pour the vinegar through a coffee filter to catch the sediment.

Try balsamics in marinades, vinaigrettes, tomato sauces, and soups. Balsamic vinegar's smooth jolt of flavor adds no fat to your cooking.

Balsamic vinegars range in price from a few dollars to a few hundred dollars per bottle. Some traditionally produced balsamic vinegars are aged for decades and become increasingly concentrated and syrupy over time. These are the equivalent of vintage port or a perfectly constructed, well-aged wine, and they are phenomenally expensive--sometimes more than $100 per bottle. The best are made on a small, artisanal scale in and around Modena in northern Italy. Reserve these for drizzling over berries and vegetables, as they stand on their own and don't need other ingredients to mask their intense flavor.

The commercially produced balsamics found in supermarkets are not as well rounded or deep but are perfectly fine for cooking. See Balsamic Strawberries.

Berries

Fresh berries are some of the most powerful (and delicious) disease-fighting foods available. The are naturally low in calories, but the best news about berries is their abundant anti-cancer and anti-aging benefits! Their antioxidants help the body fight against a variety of diseases, including lung, skin and cervical cancer; heart disease; high blood pressure; and Alzheimer's disease.

Strawberries - A daily serving of (8 medium) strawberries provides:
45 Calories with 12g Carbohydrate, 1g Protein, and 0g Fat
160% of your day's supply of Vitamin C (more than one orange!)
16% of your day's supply of Fiber
20% of your day's supply of Folic Acid
Raspberries - A daily serving (1 cup) of raspberries provides:
60 Calories with 15g Carbohydrate, 1g Protein, and 1g Fat
50% of your day's supply of Vitamin C
32% of your day's supply of Fiber
6% of your day's supply of Folic Acid
Blueberries - A daily serving (1 cup) of blueberries provides:
80 Calories with 21g Carbohydrate, 1g Protein, and 0g Fat
25% of your day's supply of Vitamin C
14% of your day's supply of Fiber
2% of your day's supply of Folic Acid
Blackberries - A daily serving (1 cup) of blackberries provides:
60 Calories with 2g Protein and only 1g Fat
50% of your day's supply of Vitamin C
32% of your day's supply of Fiber
9% of your day's supply of Folic Acid
6% of your day's supply of Iron
4% of your day's supply of Calcium

Chilies

A Poblano Chili is a shiny-skinned pepper, blackish-green in color, that is slightly sweet and a bit spicy. The flavor is a cross between a bell pepper and a jalapeno. When dried, these peppers are called Ancho peppers. Poblano peppers are easy to grow in a sunny location in your yard and can even be grown in a large pot.

Poblano and Garlic Pesto

Stuffed Poblanos with Cilantro-Lime Sauce

Poblano Vinaigrette

Chocolate

Know Your Chocolate

Milk Chocolate - Made from milk solids, cocoa butter and sugar, milk chocolate is most often eaten as a candy bar. The first milk chocolate bar was invented by Swiss candy-maker Daniel Peter in 1876 when he devised the process of adding condensed milk to chocolate.

Unsweetened - Made from a blend of fine cocoa beans that are roasted, crushed and ground between large heated rollers, unsweetened is the purest form of chocolate. It is satin smooth, rich in cocoa butter and best for baking.

Semi - Sweet - This is made using the same method as unsweetened chocolate, but with just a pinch of sugar, cocoa butter and vanilla to give it a rish, sweet taste. Semi-sweet is perfect for garnished and fondues.

White - White chocolate is made with cocoa butter, milk and sugar but doesn't contain cocoa solids. As a result, it is creamy white in color and mild and sweet in flavor. This is often used as a coating or decorative garnish.

Melting Chocolate for Decorations

Using this special technique is necessary for dipping, decorating and marking bark. This will give your final creation a crisp, shiny chocolate coating.

* Chop chocolate squares into small pieces. Place them in a heatproof bowl and set over a pan of simmering, but not boiling, water. Be careful not to get water into the melting chocolate or it will become very grainy in texture.
* Melt chocolate, stirring constantly, until about two-thirds is melted. Remove from the heat and continue to stir until very smooth.
* Keep melted chocolate lukewarm while dipping or drizzling by placing the bowl over a pan or warm water.

For Recipes

* Place unwrapped chocolate squares in a microwave safe bowl. For one square of chocolate, microwave on HIGH for 1 - 2 minutes or until almost melted. For each additional square of chocolate, add 10 seconds. Stir after each minute.
* Continue to stir until chocolate has completely melted. To prevent chocolate from clumping, make sure your utensils and container are completely dry. If your chocolate develops a clumpy texture, add a teaspoon of solid shortening (not butter or margarine) for each square of melted chocolate.

Crème Fraîche

Crème Fraîche (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available worldwide. With more body and complex flavors than fresh sweet cream, crème fraîche is a thick, rich, custard of a cream. It can be directly cooked without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, crème fraîche is excellent over seafoods and poultry. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes. This is a home version that comes close to the real thing.
1 to 2 TB Cultured Buttermilk
2 cups Heavy Cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.
Fresh Herbed Cream Sauce: No cooking needed-- simply blend 1/2 cup crème fraîche with 1 teaspoon each finely sliced chives and fresh tarragon. Add 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Drizzle a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color.
Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, add salt and pepper to taste, and pour over foods.
Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute crème fraîche.
With Fruits and Desserts: A few spoonfuls of crème fraîche lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla. Drizzle over chocolate mousse or fresh fruit pies.

Flaxseed and Avocado Oils

Both of these oils are low in saturated fat and are cholesterol-free making them heart-healthy choices. But they are not equally good for cooking when compared to Olive Oil. Of the 3 oils, Flaxseed is the omega-3 heavyweight, but it is too delicate to be used for frying or sauteing; it will burn too quickly. It must be kept refrigerated, too. Try drizzling it over a salad or use it in bread or muffin recipes for an added nutty flavor.
Avocado oil, like olive oil, holds up well under hig temperatures, so it's handy for sauteing and tasty on salads and in dressings. With the aroma of globe artichokes and celery, with the rich, lingering flavor of avocado, it is usually produced from avocados that are damaged during harvest. It can be expensive, though. Try using avocado oil when making southwestern foods, such as dips and salad dressings.

See Sautéed Shrimp & Arugula with Avocado Vinaigrette

Grapes

Grapes come in many shapes, sizes and colors and are a healthy and delicious snack. But choosing what type of grapes to buy can be a little tricky. Are your taste buds calling for the sweet but tart flavor of green grapes, the sweet but spicy flavor of darker red grapes, or the deep, rich flavor of black grapes?
Thompson Grapes (seedless) - These are light in color and have a mild flavor, which makes them the most popular.
Muscato Grapes - A blend of Thompson and muscat sweet wine grapes, these sweet but crisp garpes can be found in red or green varieties.
Red Flame Grapes - These medium-sized red grapes are low in acid and very juicy. Great for fruit salads.
Black Grapes (seedless) - These deep purple/black grapes are larger than green grapes and very juicy.

At the Grocery - Choose firm grapes that are plump and brightly colored. Store unwashed grapes in a plastic bag in the refrigerator for up to a week

Jicama

This long-lasting root vegetable, pronounced (HEE-ka-ma), is the color of a potato, and not much bigger. Has white, juicy, crunchy flesh with a sweet, nutty flavor.

Look for it in the produce section of large supermarkets; choose roots that have thin skin (thick skin means the jícama is old).

To Use - Peel, then eat raw for a slightly sweet, juicy crunch--perfect in slaws and chicken salad. Will keep fresh for up to five days in the refrigerator.

See Jicama Salad with Chili-Spiced Chicken.

Leeks

Leeks resemble large green onions, though they're milder and sweeter. Leeks are almost always enjoyed cooked since they're very fibrous when raw. The tougher, green part usually has a coarser flavor than the white part. Leeks are also delicious in potato, rice, and pasta dishes.

To Use - Use the green part to flavor soups and stocks; add the white part (which is tender and needs only brief cooking) to soups and stews toward the end of cooking. In some markets you may find "miniature" leeks. These are great for cooking whole; try them grilled with an herb salsa or vegetable dip, or in a tomato sauce or red wine reduction that includes Greek flavors like coriander, bay, and oregano.

Lemons

Lemons can add a bright burst of healthy flavor to foods. Keep a bowl of fresh lemons on your counter and you will find endless ways to use them. Lemons will stay fresh at room temperature for about 1 week.

The two main types of sour lemons are the Eureka and the Lisbon. The Eureka has more texturized skin and a few seeds, while the Lisbon has smoother skin and is generally seedless. In addition, there are also some varieties that are sweet in flavor, such as the Meyer lemon that is becoming more popular in both markets and restaurants.

Lemon juice and zest can also be stored for later use. Place freshly squeezed lemon juice in ice cube trays until frozen, then freeze cubes in plastic bags. Dried lemon zest should be stored in a cool and dry place in an airtight glass container.

Add slices to iced tea or lemonade

Squeeze over grilled salmon or chicken

Combine lemon juice with olive oil, freshly crushed garlic and pepper to make a light and refreshing salad dressing

If you are grilling, grill several lemon halves to caramelize the sugar in the juice, then squeeze onto chicken or fish

For a light refreshing twist, add 1 - 2 teaspoons fresh lemon zest to cheesecake batter and bake as usual

Add 1 or 2 frozen lemon juice cubes to water when boiling shrimp

Mushrooms

New varieties of mushrooms are showing up at local grocery stores every day. Even though most of us have used the little White Button mushrooms in recipes and salads, many people are intimidated when they see Portobello or Shiitake mushrooms. Listed below are descriptions and uses of many varieties of mushrooms, how to store them and how to clean them before use.

White Button -

Light and earthly taste; nutty flavor when cooked.

Raw on salads, or used for pizza or pasta; stuffed, grilled or baked.

Portobello - Strong meatlike flavor and texture.

Very versatile; can be used roasted, broiled or grilled. Caps can measure up to 6 inches in diameter, which are great for grilled portobello sandwiches.

Shiitake - Earthly, woodsy and slightly smoky flavor; meaty texture. Use in stir-frys, pastas or soups; excellent with pork or chicken. Shiitakes originated in Japan and are commonly grown worldwide. Their curved white stems are tough and should be removed before cooking. Often sold in dry form; soak in hot water for about 20 minutes (or until soft) before cooking.

Enoki - Mild, light flavor with a slight crunch; slender stems and tiny caps. Use raw in salads or try using them in Asian-style soups flavored with soy sauce and tofu.

Cremini - Deep earthy flavor; firm texture; similar appearance to white buttons but with a deeper, more dense flavor. Use in any recipe calling for white mushrooms; excellent with beef dishes.

Porcini - Brown wild mushrooms with caps that look like the top of a hamburger bun. Often used in Italian dishes, these delicate mushrooms can be sauteed in olive oil and butter and served with steak, chicken or fish. They also taste great layered over rice or baked or mashed potatoes. Dried porcinis, which will need to be soaked before using, add a rich taste to soups and sauces for pasta and polenta dishes.

Mushrooms must be kept refrigerated and are best used within several days. Do not rinse until ready to use. To best prolong shelf life, promptly remove mushrooms from plastic grocery packaging, place in a paper bag and close tightly. Gently wipe mushrooms with a damp cloth to remove and peat moss or rinse slightly and pat dry with paper towels.

See Savory Mushrooms in Sour Cream.

Equivalents -

1 pound White or Crimini mushrooms = 5 cups sliced
1 pound sliced Crimini or White = 2 cups sauteed
6 ounces trimmed Portobello = 2 1/4 cups coarsely chopped

Olive Oil

Olive Oil is high in monounsaturated fatty acids, which help lower your LDL (bad) cholesterol and raise your HDL (good) cholesterol. It also contains antioxidants that have anti-aging and other disease-fighting properties and polyphenols that aid in lowering blood pressure. New varieties with added omega-3s help maintain a healthy heart.

Extra-Virgin Olive Oil - Produced from the first cold pressing of olives that have been picked the same day. Best used for salads and as a condiment. This is the most expensive category and has the most pronounced flavor. Dark green in color.

Pure or Regular Olive Oil - Made with subsequent pressings of olives with some additional filtering and refining. Can be blended with extra-virgin olive oil to boost flavor which may be decreased during processing. Less expensive; good choice for cooking. Golden yellow with green hues.

Light Olive Oil - Does not mean light in calories (which is the same for all oils) but light in color, fragrance and flavor; it has been finely filtered. Suited for high-temp frying due to its smoke point. Very pale yellow color. (Note: For best cooking results, go with the Pure or Extra-Virgin varieties.)

Read more about Heart-Healthy Oils here.

Pancetta

Pancetta, or Italian bacon, has the same mouth-watering crispiness of American bacon, but is cured with spices instead of smoked. Rather than the sweet undertones from smoke, pancetta’s flavor is more piquant, often seasoned with black pepper, cinnamon, or cloves.

An essential in Italian cooking, Pancetta is used to flavor pastas, sauces, meats, and vegetables.

Look in your grocery’s deli section for salami-like rolls, ready for slicing or chopping. It also comes in prepackaged thin slices.

Peaches

At the Grocery - When you buy peaches look for those with a creamy to gold undercolor that indicates ripeness. The amount of red on peaches depends on the variety, it is not always a sign of ripeness. Find fruits that have a well-defined crease and a good fragrance. Peaches with a green undercolor are not ripe and will not ripen because peaches only ripen while on the tree. Peaches are ripe when they give to gentle pressure. Green coloring indicates immaturity. Shriveling at the stem end or excessive softening are indications of overripe peaches.
Summertime is the best time of year to enjoy fresh peaches. If you take some time to freeze peaches while they are in season, you can enjoy them all year long. Follow these steps to freeze peaches.
Choose fresh, ripe peaches to freeze. Handle carefully so you do not bruise the delicate flesh.
Wash peaches in cool water and then drop for 30 seconds into a pot of boiling water. Gently using a large spoon, immediately remove the paches from boiling water and immerse in cold ice water to stop the heating process.
Peel peaches and cut in half. Carefully remove the peach flesh from the pit. If you are not freezing half peaches then cut into the desired slice size. For pies you will want to cut each half into about 6 slices.
Add 1/4 teaspoon of ascorbic acid to 1/4 cup cold water and sprinkle over 1 quart of peaches. Add 2/3 cup white sugar to peaches and mix gently.
Scoop peaches into freezer bags that has been marked with contents and date then seal well.
To obtain 1 pint of frozen peaches you will need 1 to 1 1/2 pounds of fresh peaches.
Frozen peaches can remain in the freezer up to 6 months. Use frozen peaches for pies, smoothies, and on top of cereal.

Peppers

Brightly colored bell peppers, whether green, red, orange, yellow, or even black/purple, are rich sources of some of the best nutrients available. Peppers are excellent sources of vitamin C and vitamin A (100% each of the RDA in 1 cup), and also contain vitamin B6 and folic acid. All of this in 1 single cup of peppers at only 25 calories.

Varieties include:

Green: crunchy texture which stays fresh longer than other varieties
Red: sweeter flavor, but soften quicker than green peppers
Yellow: mildest flavor
Orange: sweet and crisp
Black/Purple: purple outside and green inside, turns green when cooked

Recipes

Mushroom, Green Pepper and Feta Casserole

Stuffed Green Bell Peppers

Pesto

Pesto, the classic Italian sauce, is a puree of basil, olive oil, pine nuts, and Parmesan cheese. Once made using a mortar and pestle, pesto can be made using a food processor and works well for freezing.

To Use - You can experiment with pesto by adding roasted bell peppers, artichokes, sun-dried tomatoes or almost any kind of nut. Swirl the bold sauce into penne pasta or use it to spruce up pizza, chili, or omelets. Add pesto to mayonnaise to enliven a sandwich of roasted bell peppers, tomato, and feta; drop a spoonful or two into a tomato and chickpea soup. See Classic Pesto Sauce

Sweet Potatoes

As an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C, sweet potatoes have healing properties as an antioxidant food.

Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer. This may explain why beta-carotene and vitamin C have both been shown to be helpful for preventing these conditions.

As an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C, sweet potatoes have healing properties as an antioxidant food. Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer. This may explain why beta-carotene and vitamin C have both been shown to be helpful for preventing these conditions.

Since these nutrients are also anti-inflammatory, they can be helpful in reducing the severity of conditions where inflammation plays a role, such as asthma, osteoarthritis, and rheumatoid arthritis.
Sweet potatoes are also a good source of vitamin B6.

If you or someone you love is a smoker, or if you are frequently exposed to secondhand smoke, then making vitamin A-rich foods, such as sweet potatoes, part of your healthy way of eating, may save your life, suggests research conducted at Kansas State University.

How to Select and Store

Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots. Avoid those that are displayed in the refrigerated section of the produce department since cold temperature negatively alters their taste.
Sweet potatoes should be stored in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days.

Try these easy Sweet Potato Recipes

Baked Sweet Potatoes

Oven-Baked Sweet Potato Fries

Mashed Sweet Potatoes

Swiss Chard -

Along with kale, mustard greens and collard greens, Swiss Chard is one of several leafy green vegetables often referred to as "greens". It's a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. Chard belongs to the same family as beets and spinach and shares a similar taste: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.

Swiss Chard is a relatively new ingredient to many Americans, but is now available in most larger grocery stores.

High in vitamins K, A and C, this versatile and tasty vegetable is also a great source of magnesium, potassium and iron. A single cup contains only 35 calories and 17% of your daily fiber requirements.

How to Use Swiss Chard:

Wrap Swiss Chard leaves around your favorite vegetable and grain salad and roll into a neat little package. Bake in a medium-heat oven and enjoy as an alternative to stuffed cabbage.
Toss penne pasta with olive oil, lemon juice, garlic, and cooked Swiss chard.
Add zest to omelets and frittatas by adding some steamed Swiss chard. Try the Potato & Swiss Chard Frittata recipe here.
Use chard in place of or in addition to spinach when preparing vegetarian lasagna.

Sun - Dried Tomatoes

Sun-Dried Tomatoes are ripe tomatoes which are placed in the sun to remove most of the water content. Twenty pounds of fresh, ripe tomatoes will dry down to just one pound of sun-dried tomatoes. Sun dried tomatoes have the same nutritional value as the fresh tomatoes they are made from: they are high in Lycopene, antioxidants, vitamin C and low in sodium, fat, and calories.

Sun dried tomatoes were born in Italy as a way to store fresh tomatoes for the winter. Fresh tomatoes would be dried in the hot sun on the tile roofs as a way to preserve them for the cold months. Today they are still dried in the sun, but in much larger quantities and under strict quality controls.

To fully enjoy the great flavor of Sun-Dried Tomatoes, try these great recipes.

Sauce - In a food processor, puree sun-dried tomatoes, grated Parmesan cheese, a clove of garlic and enough chicken broth to make a smooth mixture. Serve over cooked chicken.

Pasta - Add chopped broccoli rabe to pasta water in the last few minutes of cooking; drain and toss with sliced sun-dried tomatoes. Top with freshly grated Parmesan.

Vegetable Saute - Cook sliced zucchini and yellow squash in olive oil until tender-crisp; add chopped sun-dried tomatoes, salt & pepper, and serve.

Vanilla Beans

The wrinkled brown vanilla bean has a delicate flavor and sweet aroma that vanilla extract can’t match. The long, thin pod is the dried fruit of Vanilla planifolia, a tropical orchid. The flowers bear fruit only once a year, making harvesting labor-intensive, so each pod runs about $3.

To use - Slit the pod lengthwise, and scrape out its tiny seeds to flavor ice cream or use in a fresh, flowery relish.

Wasabi

Nicknamed “Japanese horseradish,” wasabi (WAH-sah-bee) is grated from a rare Asian plant. Authentic wasabi is expensive and hard to find in the United States. The common substitute is a blend of horseradish and mustard, tinted green with food coloring to look like wasabi.
Authentic wasabi has a thick toothpaste-like texture and a pungent, intense spiciness, with a heat intensity like that of chile peppers. Wasabi’s hotness can be neutralized by drinking water.

To Use - Serve with sushi, mix into mashed potatoes, or use in a sauce or marinade for strong-flavored fish. Look for tubes of wasabi paste or powder (to reconstitute with water) in the Asian food section of large supermarkets or in Asian markets.
Also try Wasabi Salmon