Produced from wine made with brown rice it is dark brown and has a rich mellow flavor. Popularized by macrobiotic cooks brown rice vinegar is delicious in a variety of

This finely ground brown rice product can be successfully used in some baked goods imparting a nutty flavor and somewhat granular texture. Its lack of gluten makes it an attractive

Although a relative of broccoli this assertively bitter green bears little resemblance to its cousin. Its edible parts consist of leaf stalk and miniature florets creating a myriad of textures

An Asian green sporting succulent white stalks surrounded by bright green leaves. Due to its high water content bok choy requires little or no cooking. It is well suited to

Originating in Africa and Asia these spotted legumes have become a staple in the American south. While black eyed peas have a thin skin and cook within 30 minutes it

The leafy green tops of the beet root are like spinach and chard members of the goosefoot family. They can be steamed or sauteed with a bit of olive oil

A long grain rice grown along the foothills of the Himalayas in Northern India. Aged for several years basmati exudes a fragrant aroma and is essential to the preparation of

A thick syrupy sweetener made by sprouting drying and grinding barley and heating the resultant barley malt with water. Popular among the Macrobiotic community barley malt syrup is made up

A rich tasting vinegar with a deep sweet and sour flavor hailing from Modena Northern Italy. There are two main types: a) Aceto Balsamico di Modena which undergoes a quick

Derived from the root of a tropical American plant. Like cornstarch it thickens puddings and sauces but is much less processed being only dried and powdered. It may also be