Glossary

**Under Construction**

A

• Absorbic Acid - A white crystal like substance contained in some fruits and vegetables.  It is sold commercially to prevent discoloration of fruit.

B

• Baking Powder - A mixture of sodium bicarbonate and cream of tartar or sodium aluminum sulfate.  Used for leavening baked goods.
• Baking Soda - An alkaline compound, sodium bicarbonate, when combined with an acid and moisture produces carbon dioxide gas.  Used to leaven baked products. 
• Black Bean - The Black bean is also known as the turtle bean, in Spanish frijoles negros.  They are high in protien, fiber and antioxidants.  Widely used in mexican and vegetarian dishes.  Very popular in the southwestern United States.  One measured cup of cooked black beans has approximately 227 calories. 
• Black eyed peas Vigna unguiculata - Black eyed peas also known as bobbarlu in Telugu,  lobhia in Hindi,  chawli,  Perumpayar in Malayalam (thank you Malli).   Blacked eyed peas are grown widely in Asia, Africa and the Southern United States.  They are high in calcium, folate, vitamin A and a good source of fiber.  One measured cup of cooked black eyed peas is approximately 199 calories.   It is considered good luck to eat black eyed peas on New Years Day.  They are believed to bring prosperity through out the new year.   Just in case I always include them in the January 1st menu : )
• Blanch - Loosening the skin of fruits and vegetables by briefly dipping boiling water.  

C 

• Calorie - A unit of measurement used to describe food energy.  Also known as kilocalorie or kcal.

Curry Leaf - karivepaaku in Telugu, karipatta or kitha neem in Hindi, kariverpillai in Tamil.  It is from the tree Murraya koenigii and is native to India.  It is widely used in Indian cuisine, especially in south Indian curries.  Curry leaves look like a small version of bay leaves but that is where the comparison stops.  They have a strong aromatic scent when frying.  Curry leaves are best used fresh, I've found from experience that dried or frozen do not have anywhere near the same flavor or scent as fresh leaves.  Curry leaves have  some medicinal uses as well as promoting strong, shiny hair.
D
E 

• Extracts - Are the mixtures of alcohol and flavoring oils such as vanilla, lemon, orange, almond used to add flavor

F
G

• Grains - Edibles seeds from grasses, such as corn, wheat and rice.

H

• Hot Pack - A term used to describe filling the canning jar with precooked hot food before processing.

 

I
J
K

• Kidney Beans - Kidney beans are also known as chili beans, red beans, rajma in Hindi.  The name comes from their shape and color that resembles a kidney.  Used in a wide range of cooking, they provide iron, manganese, phosphorus and are very high in fiber.  One measured cup has approximately 225 calories.  
  

L
M

Mace - Mace is also known as jaapathri in Telugu, javetri in Hindi, jadhipathri in Tamil.  Mace comes from the nutmeg tree, native to Indonesia.  Mace is the red, lacy covering on the nutmeg seed.  Mace has a similar flavor as nutmeg, but more refined.  Mace is commonly used in baking, garam masala and curries. 




N
O
P

• pH - Potential of Hydrogen.  In chemistry it is the measuring system to determine the acidity or alkalinity of a food or substance.

• Pinto Beans - Pinto Beans, known as frijoles pinto in Spanish from which they get their name, Painted bean.  Pinto beans are likely the most widely known bean in the United States.   They are used extensively in the south west in dishes such as chili con carne, burritos, refried beans and many Tex/Mex style recipes.  They are a good source of protein, fiber and many trace minerals such as molybdenum, which can help with sulfite sensitivity.  One measured cup of cooked pinto beans has approximately 234 calories. 
  
  

Q
R

• Raw Pack - To fill canning jars with unheated, raw food before processing.

 

S

• Scald - To heat a liquid, often milk or cream to just below the point of boiling.
• Simmer - Holding food at just below the boiling point of 180 to 200 degrees F. 

 

Star Anise - Illicium verum, Anise Stars, Badain, Badiana, Chinese Anise, Anaspool, Badal phool, Anaspuvvu (Telugu)  Star anise aka Chinese anise.  Although it is close in flavor to anise seed it is unrelated botanically.  It grows on an evergreen tree native to China.  It is used in many Indian and Chinese dishes, in alcoholic beverages and has medicinal uses.



T

• Tofu - Created from soy milk in a method similar to making curds and whey or paneer.  Also known as bean curd.

U
V
W
X
Y
Z 

• Zest - The colored thin part of the citrus peel