Arrowroot is used as a thickening agent for gravies and sauces. Will give a nice gloss to the food you add it to.
Asafoetida is native to Iran. The spice is made from the dried resin like gum that comes from within the stem. When made into a ghee the smell and flavor will resemble sauteed onion or garlic.
Aji Amarillo is a yellow chile pepper common in Peruvian dishes. Sometimes you can find this variety of chile green or orange as well depending on the maturity of the fruit. It has mild to medium heat.
Baharat is a spice blend is used in many Middle Eastern cuisines. Depending on the country in which this spice mix is prepared there may be variations of the spices included.
Almond extract is made from bitter almond oil and ethyl alcohol, it is strong and sweet used in many baked goods.
Aleppo Pepper is named after where it comes from Aleppo, Syria, which is one of the oldest cities in history. This pepper is somewhat fruity and cumin like in flavor with moderate spice level.
Using Anaheim Chile Peppers (New Mexican Chiles)
Anaheim peppers also known as New Mexican chiles, can range in heat level depending on where they are cultivated, maturity level, and how they are prepared. These chiles range in color from light green to red. These peppers are commonly used in decorative chile hangings called ristras.
As the old saying says "an apple a day keeps the doctor away!" Apples are helpful in controlling blood sugar levels due to the pectin content, and may help with cancer prevention.
A tropical fruit, shaped like a pear, that is served throughout the Caribbean. The fruit has a bright red flesh that surrounds white creamy inner meat containing 3 large black seeds. Akee is the national fruit of Jamaica and is traditionally served with salt fish in countries like Jamaica. It was introduced to Jamaica in the 18th century from Africa. This fruit is also known as achee and ackee.
Using Ancho Pepper (Dried Polano Pepper)
The flavor of ancho peppers are some what sweet and raisin like, Mildly spicy. These are the sweetest of the dried chilies.
Allspice is a dried berry. It is very important in many cuisines around the world including Caribbean and Middle Eastern foods. In the west, it is usually used in desserts but is also a main ingredient in barbecue sauce and chili and an important spice for making sausage.
Asparagus is low in calories and full of nutrients such as folic acid, potassium and Vitamins A and C.
Amchur is made from unripe sun dried mangoes, which come in whole or powdered form. This spice is used in many Indian cuisines. Amchur is similar to lemons in flavor, but a bit milder, it adds a tart, sour taste to dishes.
A member of the same plant family as cumin and caraway. It smells a lot like thyme. It has a much stronger but similar taste to thyme or caraway.
Avocados has the highest fiber content among all the fruits. Consisting of almost 20 different nutrients including, vitamin B, Vitamin K and Vitamin E also having a higher potassium content than bananas...
Artichokes are in the thistle group, native to the Mediterranean. First brought to the Americas in 1600 but not popular until the 1920's. Often known as globe artichokes, not to be confused with Jerusalem artichokes. Artichokes are high in Vitamin B, C and don't contain fat.
Annatto seed is used as a red food coloring and for flavoring. Annatto is used for coloring cheeses such as cheddar and also for butter. Most often found in Caribbean, Latin American and Filipino cuisine.
Apricots are a small light orange colored fruit, with a velvety skin. High in beta carotene, vitamin A, vitamin C and fiber. These fruits are in the same family as peaches. Apricots are not very juicy in nature yet they are sweet with a hint of tartness.
A pre-made spice mix intended for apple pie. Usually containing Allspice, Nutmeg and cinnamon. Good in French toast, fruit salad, coffee cake and cookies.
There are many varieties of beets, red, sugar, pink and cream colored beets. They are high in calcium, potassium and phosphorus. The greens are also edible and high in nutrients.
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Arrowroot is used as a thickening agent for gravies and sauces. Will give a nice gloss to the food you add it to.
Aji Amarillo is a yellow chile pepper common in Peruvian dishes. Sometimes you can find this variety of chile green or orange as well depending on the maturity of the fruit. It has mild to medium heat.
Baharat is a spice blend is used in many Middle Eastern cuisines. Depending on the country in which this spice mix is prepared there may be variations of the spices included.
Almond extract is made from bitter almond oil and ethyl alcohol, it is strong and sweet used in many baked goods.
