B
Baking Powder
A leavening agent made up of baking soda, cream of tartar and either cornstarch or arrowroot.
Double-acting powder releases carbon dioxide on contact with liquid, creating air pockets
which help achieve a light texture in baked goods. Always try to purchase non-aluminum
baking powder so that sodium aluminum sulfate is not released into your foods, possibly
compromising your health. Baking powder is more perishable than you might think, not lasting
much beyond the expiration date on the can. Store in a cool, dry place for the best shelf life.
Balsamic Vinegar
Italian vinegar made from white Trebbiano grapes. The vinegar becomes a deep, rich amber
color while aging in wooden barrels. The best Balsamic vinegars are syrupy, a bit sweet and
a little more expensive than other vinegars, but well worth it.
Bancha
See Kukicha.
Barley
Said to be the oldest cultivated grain, barley in native to Mesopotamia, where it was mainly
used to make bread and ferment beer. Used by ancient cultures since the dawn of time, barley
even served as currency in Sumeria. In Europe, barley has been replaced by wheat and rye,
but is still the staple grain of many countries in the Far and Middle East, Asia and South
America. In modern cultures, barley serves to make everything from livestock feed to malted
whisky to tea to miso. However, by itself, barley is a great, low-fat grain, chock full of nutrients.
Delicious when cooked with other whole grains and in soups and salads.
Barley Malt
A sweetener or grain honey made from sprouted barley that is cooked into a sweet syrup.
The barley is simply steeped in water and germinated. The malt is then heated to bring out the
flavor and cooked until a thick syrup forms, containing dextrin, maltose, various minerals and
protein. Adds wonderful depth to baked beans, roasted squash and savory baked goods.
Black Soybeans
Rounder and more plump than black turtle beans, black soybeans are renowned in the Orient
for their restorative properties in the reproductive organs. Incredibly sweet and rich, but
requiring both soaking and long cooking time, these beans are well worth the extra effort
needed for cooking.
Black Turtle
A sturdy, very satisfying common bean. Earthy and mildly sweet, these beans go great
with stronger seasonings, like those commonly used in Brazilian, Caribbean and Mexican
dishes, and make great, creamy soups.
Black-Eyed Peas
Most likely introduced to America by African slaves, these small beige beans have a full
flavor and lovely, earthy taste. Relatively quick cooking compared to other beans,
black-eyed peas make great summer bean dishes.
Bran
A fiber-rich layer just beneath the hull of whole grains that protects the endosperm. Bran is a
great source of calcium, carbohydrates and phosphorous and is the main reason for eating
grains in their whole form.
Brown Rice Vinegar
A vinegar traditionally made by the agricultural communities of Japan. Composed of brown
rice, cultured rice (koji), seed vinegar from the previous year and well water. The vinegar is
then fermented for nine to ten months. Brown rice vinegar has a sharp taste and is used for
everything from salad dressings to preserving vegetables. It is also commonly used in sushi
rice for flavor and for its preservative properties.
Buckwheat(Kasha)
Also known as Saracen corn, buckwheat was reportedly brought to Europe by the Crusaders,
although it originates in the Himalayan mountains. In botanical terms, buckwheat is not really
a grain; it is actually of the rhubarb family, with its fruit or groats that resemble tiny,
dark-colored nuts.
Bulgur (Cracked Wheat)
Made from whole wheat berries that are cracked into pieces, causing it to cook quite quickly.
A great breakfast cereal, bulgur is most commonly associated with tabouleh, a marinated
bulgur salad combining tomatoes, onions and cucumbers with an aromatic olive oil dressing.
Burdock
A wild, hearty plant from the thistle family. According to traditional medicine, this long, dark
brown root is renowned as one of nature's finest blood purifiers and skin clarifiers. A strong,
dense root vegetable, burdock has a very centering, grounding energy, and is most commonly
used in stews and long-simmered sautes.
Baking Powder
A leavening agent made up of baking soda, cream of tartar and either cornstarch or arrowroot.
Double-acting powder releases carbon dioxide on contact with liquid, creating air pockets
which help achieve a light texture in baked goods. Always try to purchase non-aluminum
baking powder so that sodium aluminum sulfate is not released into your foods, possibly
compromising your health. Baking powder is more perishable than you might think, not lasting
much beyond the expiration date on the can. Store in a cool, dry place for the best shelf life.
Balsamic Vinegar
Italian vinegar made from white Trebbiano grapes. The vinegar becomes a deep, rich amber
color while aging in wooden barrels. The best Balsamic vinegars are syrupy, a bit sweet and
a little more expensive than other vinegars, but well worth it.
Bancha
See Kukicha.
Barley
Said to be the oldest cultivated grain, barley in native to Mesopotamia, where it was mainly
used to make bread and ferment beer. Used by ancient cultures since the dawn of time, barley
even served as currency in Sumeria. In Europe, barley has been replaced by wheat and rye,
but is still the staple grain of many countries in the Far and Middle East, Asia and South
America. In modern cultures, barley serves to make everything from livestock feed to malted
whisky to tea to miso. However, by itself, barley is a great, low-fat grain, chock full of nutrients.
Delicious when cooked with other whole grains and in soups and salads.
Barley Malt
A sweetener or grain honey made from sprouted barley that is cooked into a sweet syrup.
The barley is simply steeped in water and germinated. The malt is then heated to bring out the
flavor and cooked until a thick syrup forms, containing dextrin, maltose, various minerals and
protein. Adds wonderful depth to baked beans, roasted squash and savory baked goods.
Black Soybeans
Rounder and more plump than black turtle beans, black soybeans are renowned in the Orient
for their restorative properties in the reproductive organs. Incredibly sweet and rich, but
requiring both soaking and long cooking time, these beans are well worth the extra effort
needed for cooking.
Black Turtle
A sturdy, very satisfying common bean. Earthy and mildly sweet, these beans go great
with stronger seasonings, like those commonly used in Brazilian, Caribbean and Mexican
dishes, and make great, creamy soups.
Black-Eyed Peas
Most likely introduced to America by African slaves, these small beige beans have a full
flavor and lovely, earthy taste. Relatively quick cooking compared to other beans,
black-eyed peas make great summer bean dishes.
Bran
A fiber-rich layer just beneath the hull of whole grains that protects the endosperm. Bran is a
great source of calcium, carbohydrates and phosphorous and is the main reason for eating
grains in their whole form.
Brown Rice Vinegar
A vinegar traditionally made by the agricultural communities of Japan. Composed of brown
rice, cultured rice (koji), seed vinegar from the previous year and well water. The vinegar is
then fermented for nine to ten months. Brown rice vinegar has a sharp taste and is used for
everything from salad dressings to preserving vegetables. It is also commonly used in sushi
rice for flavor and for its preservative properties.
Buckwheat(Kasha)
Also known as Saracen corn, buckwheat was reportedly brought to Europe by the Crusaders,
although it originates in the Himalayan mountains. In botanical terms, buckwheat is not really
a grain; it is actually of the rhubarb family, with its fruit or groats that resemble tiny,
dark-colored nuts.
Bulgur (Cracked Wheat)
Made from whole wheat berries that are cracked into pieces, causing it to cook quite quickly.
A great breakfast cereal, bulgur is most commonly associated with tabouleh, a marinated
bulgur salad combining tomatoes, onions and cucumbers with an aromatic olive oil dressing.
Burdock
A wild, hearty plant from the thistle family. According to traditional medicine, this long, dark
brown root is renowned as one of nature's finest blood purifiers and skin clarifiers. A strong,
dense root vegetable, burdock has a very centering, grounding energy, and is most commonly
used in stews and long-simmered sautes.
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