Adzuki (ah-ZOO-kee) beans: Small brown bean with sweet flavor. Used
in Japanese cooking, especially for bean-paste sweets.
Agar-agar: A clear, flavorless sea vegetable. It is freeze-dried,
sold in sticks, flakes or powder, and used like gelatin.
Alfalfa sprouts: Seeds of alfalfa, a plant grown as animal fodder,
sprouted for human consumption. Popular on salads and in sandwiches.
Allspice: Pea-sized berries of tropical evergreen tree, also known
as Jamaica pepper. Flavor is a combination of cinnamon, nutmeg and cloves.
Available whole or ground.
Amaretti (am-ah-REHT-tee): Small, crisp Italian macaroon cookies
that are often individually wrapped in tissue paper.
Anaheim chili: Long, narrow chili closely related to and
with the New Mexico chili. Both are light green and have a sweet taste
just a hint of heat. Often stuffed and used in salsas. Available fresh or
Ancho chili (AHN-cho): Dried chili 3 to 4 inches long and deep
in color. The flavor is sweet and fruity and can range in heat from mild
to pungent. A fresh ancho in its green state is called a poblano.
Anasazi bean (ah-nuh-SAH-zee): Heirloom dried legume colored with
blotches of red and white. Noted for their sweet flavor.
Arborio rice (ar-BOH-ree-oh): A short-grain rice from Italy used
to make the classic Italian dish of risotto. Arborio's high starch content
gives the dish its characteristic creamy texture.
Arrowroot: Starchy flour from a tropical tuber used for thickening.
Usually less processed than cornstarch. Can be substituted measure for
Arugula (uh-rue-gue-lah): A bitter, peppery salad green resembling
radish leaves, also called rocket.
Asiago cheese (ah-see-ah-go): An Italian cheese with a mild,
tang and a thin, supple yellow rind. Originally ewe's milk, now usually
made of cow's. Parmesan or Romano are suitable substitutes.