Glossary

Amaretti (am-ah-REHT-tee): Small, crisp Italian macaroon cookies,

Anaheim chile pepper: Long, narrow chile closely related to and interchangeable with the New Mexico chile. Both are light green and have a sweet taste with just a hint of heat.

Blood orange: A small specialty orange with a sweet-tart taste and orange flesh streaked with bright red.

Dutch-process cocoa powder: Cocoa powder that has been treated with an alkali, which helps neutralize cocoa's natural acidity.

Hazelnut Oil: Fragrant and full-flavored oil made from pressed hazelnuts. It tastes like roasted nuts. Should be stored in refrigerator.

Key limes: Small, round, tart, yellow-green limes grown mainly in Florida.

Ladyfinger: A light, delicate sponge cake roughly shaped like a large, fat finger.

Lemon curd: A creamy mixture made from lemon juice, sugar, butter and egg yolks.

Miso (MEE-soh): A salty paste made from cooked, aged soybeans and sometimes grains. Thick and spreadable, it's also used for flavoring soup bases.

Papaya: A large pear-shaped tropical fruit that has vivid golden-yellow skin and flesh when ripe. The center of the fruit is packed with tiny black seeds and the flesh has an exotic, sweet flavor.

Quinoa (KEEN-wah): A roundish, sand-colored grain with a mild, nutty taste and light texture. Easy to digest and high in protein.

Sherry vinegar: Vinegar made from sherry, a fortified wine originally made in one region of southern Spain. Some sherries are dry and light; others are sweet and dark.

Sweetened condensed milk: A mixture of whole milk and sugar that is heated until about 60 percent of the water evaporates. The resulting mixture is sticky and sweet. Unsweetened condensed milk is called evaporated milk.

Umeboshi plum vinegar (oo-meh-BOH-she): Mild Japanese vinegar made from umeboshi plums.

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