A sweet cooking wine made by fermenting sweet brown rice it contains 13 to 14 percent alcohol and is used extensively in Japanese cuisine. Beware of Mirin sold in Asian

Ground from the grain millet this flour adds a cakelike texture to baked goods. Because it lacks the protein gluten it is best combined with wheat flour. Millet is beneficial

Indigenous to the Mediterranean this herb in its most common form has a sweet delicate oreganolike flavor and aroma. Marjoram is prized for its ability to combat insomnia menstrual cramps

A strained liquid made by cooking chicken vegetables and aromatics in water to extract their flavors. The legal definition of “low fat” is three grams of fat or less per

A liquid condiment made from soybean protein. While its flavor is somewhat reminiscent of shoyu (soy sauce) it is not a fermented product. Often used in raw foods cuisine, liquid

A tropical grass used extensively as a flavoring agent in Thai Vietnamese and Cambodian cuisine. It contains citral an essential oil also found in lemon peel which gives lemongrass its

This pricey Japanese import is the dried starchy root of the kudzu plant. It is used as a thickening agent for sauces and soups in the same manner as cornstarch.

A type of dark green sea vegetable sold in the West dried and cut into strips. Purported health benefits include the ability to: Soften or reduce growths such as tumors

This cruciferous vegetable is often referred to as “cabbage turnip” but has a much sweeter flavor with a more succulent crisp texture. It consists of a pale green bulbous stem

Is an ancient Egyptian word for wheat. A relative of modern wheat it is prized by many for its buttery flavor which is due to its high fat content compared