Flavorings Category

Includes sweeteners, herbs, spices, chocolate, and extracts.
flavoring oils
These are highly concentrated essences of a wide variety of flavors, like cinnamon, anise, bitter almonds, and peppermint. They're often used to make hard candies and lip glosses, but they also make excellent substitutes for extracts--just use much less than the recipe calls for. Look for flavoring oils near the spices in large supermarkets or in candy supply stores or pharmacies. You can store them indefinitely in a cool, dark place.
Learn moreflowering chives
These come from the same plant as Chinese chives. They're usually marketed and cooked before the buds open.
Learn moreFortified Wine
These are wines that have been fortified with brandy and sometimes flavored with herbs, roots, peels, and spices. The most popular examples are sherry, Madeira, Marsala, port, and vermouth. Fortified wines are often used in cooking, or they're served as apéritifs or dessert wines.
Learn moreframboise
This is a clear French fruit brandy that's made with raspberries. Don't confuse this with framboise liqueur, which is sweeter, or with framboise syrup, which is a non-alcoholic raspberry flavoring.
Learn moreFrench sea salt
This expensive French salt comes from sea water that's pooled into basins and then evaporated. Unlike most American sea salts, it's unrefined, so it retains more of the minerals that naturally occur in seawater. There are several varieties. Gray salt = grey salt = sel gris gets its color from the clay lining the basins. La fleur de sel (the flower of the salt) is whiter, but has a similar flavor. That trendy gourmets are willing to shell out $5 for a small packet of French sea salt drives chemists crazy, since almost all of it is just plain salt, sodium chloride, NaCl. Salt aficionados counter that French sea salt has a much softer and fresher flavor than ordinary table salt, and that the difference is worth it. These salts comes either coarsely or finely ground. Since salt is an inorganic mineral, there's no point in grinding large crystals with a salt mill so they'll be "fresh." Salt, unlike pepper and spices, never goes stale. It's best to use these salts after the food is cooked, or their subtleties will be lost.
Learn morefructose
A teaspoon of granulated fructose has about the same number of calories as a teaspoon of granulated sugar, but fructose is roughly twice as sweet. Many diabetics use it since it doesn't affect their blood sugar as dramatically as granulated sugar. Look for it among the dietary foods or among the sugars in your supermarket.
Learn morefruit brandies
While other brandies are distilled from fruit juice, fruit brandies are distilled from the entire fruit--skins, pits, and all. They're usually colorless, and fairly high in alcohol. Varieties include apricot brandy, plum brandy, kirschwasser (cherries), framboise (raspberries), fraise (strawberries), grappa (grapes), pisco (Muscatel grapes), mure (blackberries), and myrtille (bilberries). Don't confuse fruit brandies with the cheaper and cloyingly sweet fruit-flavored brandies.
Learn morefruit vinegar
Fruit vinegars are assertive without being pungent, so they make terrific salad dressings. More healthful ones, too--since they're not as pungent as other vinegars, you can cut calories by using less oil. They're also good in marinades and in sauces for roasted meats, especially poultry, ham, pork, and veal. Popular commercial vinegars include raspberry vinegar, blueberry vinegar, and mango vinegar. They're easy enough to make at home, but seek out a trustworthy recipe. If too much fruit is added to the vinegar, it may not be sufficiently acidic to ward off harmful microbes.
Learn morefruit-flavored brandy
This is brandy that has fruit flavoring and coloring added. Don't confuse these sweet liqueurs with the more elegant and expensive fruit brandy, which is distilled from whole fruit
Learn morefurikake
This Japanese salt substitute combines black and white sesame seeds, nori, red shiso leaves, and additional flavorings.
Learn moregalangal
Look for this in Asian markets. It's sold fresh, frozen, dried, or powdered, but use the dried or powdered versions only in a pinch.
Learn moreGamay
This name is given to American red wines made mostly from Pinot Noir and Valdiguie grapes. It's an unexceptional fruity wine that goes best with hearty dishes that have rich sauces. Don't confuse this wine with Gamay or Napa Gamay, both of which are superior. The name Gamay Beaujolais is scheduled to be phased out by 2007.
Learn moreGamay Beaujolais
This name is given to American red wines made mostly from Pinot Noir and Valdiguie grapes. It's an unexceptional fruity wine that goes best with hearty dishes that have rich sauces. Don't confuse this wine with Gamay or Napa Gamay, both of which are superior. The name Gamay Beaujolais is scheduled to be phased out by 2007.
Learn moregarlic
Almost every cuisine on our planet has found an important role for garlic. Europeans mince it raw and add it to salad dressings, or sauté it and use it to flavor their sauces. Asian cooks add it to to their stir-fries; Indian cooks to their curries; Hispanic cooks to meats and vegetables. And Americans have lately taken a fancy to roasting whole bulbs, and then spreading the garlic like a soft cheese on bread or crackers. Garlic's good for you, too. Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease, and at least some people believe that it can ward off vampires and insects. The only downside is that raw or undercooked garlic tends to linger on the breath, though many people are more than willing to pay that price. Types of garlic include the mild green garlic, the purple-skinned Italian garlic and Mexican garlic, and the common white-skinned garlic = California garlic, which is the most pungent of all.
Learn moregarlic flakes
When rehydrated in water, garlic flakes provide much of the flavor and texture of fresh garlic.
Learn moregarlic juice
These are sold in spray bottles or in small jars. Look for them in the spice section of larger supermarkets. To make your own: Strain the juice from a jar of minced or pressed garlic.
Learn moregarlic powder
Garlic powder provides some of the flavor, but not the texture, of fresh garlic. It disperses well in liquids, so it's a good choice for marinades.
Learn moreGewürztraminer
German and domestic versions of this white wine are somewhat sweet, flowery, and relatively low in alcohol. They're very good with curry and spicy Asian food. Imports from Alsace tend to be drier and are excellent with seafood and poultry.
Learn moregianduja
This Italian specialty is made with chocolate and hazelnut paste. It's unbelievably good.
Learn moreginger ground
Recipes for baked goods often call for ground ginger. Don't confuse this with fresh ginger root, which is used mostly in Asian dishes.
Learn moreginger root
With its sweet yet pungent flavor, ginger has become a mainstay of many of the world's cuisines. European cooks like to use dried, ground ginger to flavor gingerbread and other baked goods. Asian and Indian cooks prefer their ginger fresh, and they use it in spicy sauces and stir-fries. Ginger not only tastes good, it's also believed to have medicinal properties, and people sometimes use it to soothe their upset stomachs and boost their energy. Ground ginger isn't a good substitute for fresh, but dried whole ginger will work in a pinch, as will the minced or puréed ginger that's sold in jars.
Learn moregochujang
Gochujang is a spicy Korean fermented chili condiment. It is made by with chili powder, glutinous rice and soybeans. It is traditionally fermented in clay pots. Gochujang is often added to the Korean dish bibimbap.
Learn moregolden syrup
This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks. It's made by evaporating sugar cane juice until it's thick and syrupy. Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands.
Learn moregranulated garlic
Like garlic powder, granulated garlic provides the flavor, but not the texture, of fresh garlic. It disperses well in liquids.
Learn moregrape juice
This category includes red grape juice, white grape juice, and sparkling grape juice.
Learn moregrappa
This potent and somewhat harsh drink is made from the grape residue, called pomace, that's left over from making brandy. It's traditionally been thought of as a second-rate eau de vie, but some producers have developed premium grappas that are quite smooth and very pricey. Grappa is the Italian version, marc the French, aguardiente the Spanish, testerbranntwein the German, and bagaceira the Portuguese.
Learn moregreen ginger
These pink-tipped, shiny pieces of young ginger are mild and usually don't need to be peeled. They're easy to find in Asian markets.
Learn moregrenadine
This is a bright red, sweet syrup that's used in several mixed drinks. Most, but not all, grenadines are non-alcoholic. To make your own: See the Grenadine recipe on RecipeSource.com
Learn moreguacamole
Guacamole is an avocado based spread. It is commonly used as a dip or a spread on sandwiches and hamburgers. Spices are often added.
Learn moreguajes
These green or purple flat pods contain seeds that impart an unusual, garlicky flavor to Mexican dishes. The seeds are terrific with scrambled eggs or beans, but they have a reputation for causing flatulence.
Learn morehalvah
This is a Turkish candy made with ground sesame seeds and honey, often with fruit and nuts added. Look for it in the deli section of large supermarkets, or in Middle Eastern or Jewish markets.
Learn morehard cider
This is low-alcohol wine that's made from apples. It's fairly sweet, and especially popular in Normandy.
Learn morehardneck garlic
Hardneck garlic retains the stalk in the center of the bulb. They tend to have stronger flavors and do not store as long as softneck garlic. Hardneck garlics include purple stripe, rocambole, porcelain, and others.
Learn moreharissa
This is a hot North African paste that's used as a meat rub or (mixed with water or oil) as a condiment.
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