A
Almonds
Fruit kernels of the almond tree. They keep best when purchased in their
thin brown skin, which protect their freshness and flavor.
Amaranth
A very tiny, brownish, yellow seed, high in protein and amino acids and
lysine. It has an earthy, nutty flavor and cooks quite quickly.
Amazake
A fermented sweet rice drink. It has the texture of milk, making a great,
creamy base for custards, puddings and frostings, not to mention a
wonderfully satisfying drink on its own.
Anasazi Beans
A native American burgundy and white bean, similar in taste and texture
to pinto beans. Their slightly sweet taste makes them ideal in Mexican
style bean dishes.
Arame
A large-leaf sea vegetable, arame is harvested and finely shredded and
boiled before drying and packaging for selling. Since it is pre-cooked, it
requires far less cooking time than other sea vegetables and is one of
the more mild-tasting sea plants, as well as a great source of protein,
calcium and minerals, like calcium and potassium.
Arrowroot
A high-quality starch made from a tropical tuber of the same name, used
for thickening much the same way as corn starch. Arrowroot has virtually
no taste and becomes clear when cooked, making it ideal as a thickener
for puddings, gravies and sauces. Less expensive than kuzu, it can be
used interchangeably in recipes.
Azuki Beans
Originally cultivated in Japan and revered for their healing properties,
these small red beans are quite low in fat and reputed to be more digestible
than most other beans, as well as a good source of vitamin B-12, potassium
and iron.
Almonds
Fruit kernels of the almond tree. They keep best when purchased in their
thin brown skin, which protect their freshness and flavor.
Amaranth
A very tiny, brownish, yellow seed, high in protein and amino acids and
lysine. It has an earthy, nutty flavor and cooks quite quickly.
Amazake
A fermented sweet rice drink. It has the texture of milk, making a great,
creamy base for custards, puddings and frostings, not to mention a
wonderfully satisfying drink on its own.
Anasazi Beans
A native American burgundy and white bean, similar in taste and texture
to pinto beans. Their slightly sweet taste makes them ideal in Mexican
style bean dishes.
Arame
A large-leaf sea vegetable, arame is harvested and finely shredded and
boiled before drying and packaging for selling. Since it is pre-cooked, it
requires far less cooking time than other sea vegetables and is one of
the more mild-tasting sea plants, as well as a great source of protein,
calcium and minerals, like calcium and potassium.
Arrowroot
A high-quality starch made from a tropical tuber of the same name, used
for thickening much the same way as corn starch. Arrowroot has virtually
no taste and becomes clear when cooked, making it ideal as a thickener
for puddings, gravies and sauces. Less expensive than kuzu, it can be
used interchangeably in recipes.
Azuki Beans
Originally cultivated in Japan and revered for their healing properties,
these small red beans are quite low in fat and reputed to be more digestible
than most other beans, as well as a good source of vitamin B-12, potassium
and iron.
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