Many of the ingredients used in this book are explained right in the recipe headnotes. Other ingredients, notably the ones that are used throughout the book, such as tofu, tempeh, and seitan, are explored at length beginning here. Still, there may be some ingredients that you may not be familiar with and, although you can find them explained in the recipes, I thought it might be convenient to provide a separate list of some of these terms so you can become familiar with them. To further familiarize yourself with the various ingredients used in this book, check out the pantry lists beginning.
Cardamom. Aromatic seeds used for baking, flavoring coffee, and to season Indian dishes.
Chipotle. A dried and smoked jalapeño which can be found dried or reconstituted and sold in adobo sauce. These chiles are very hot.
Chutney. A condiment used in Indian cooking. Fresh chutneys have a bright, clean flavor and are usually thin, smooth sauces. Cilantro, mint, and tamarind are common in fresh chutney. Cooked chutneys have a deeper, broader flavor and often have a chunky texture.
Curry Powder. A mixture of spices used to season Indian food. It can be mild with spices like cumin, fennel, and coriander; hot, when made with chiles and pepper; or fragrant when made with cinnamon and saffron.
Five-Spice Powder. A spice mixture used in Chinese cooking consisting of ground cinnamon, star anise, Szechuan peppercorns, cloves, and fennel.
Galangal. A root spice related to ginger, which has a musky flavor reminiscent of saffron. It is found dried whole or in slices, and also in powder.
Garam Masala. An Indian spice mixture with a complex flavor and aroma. The mixture may include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chiles, and caraway.
Harissa. A spice mixture used as both a condiment and a seasoning. Harissa contains chiles that are ground with cumin, garlic, coriander, and olive oil to make a thick paste.
Hoisin Sauce. A rich, dark, sweet barbecue sauce used in Chinese cooking, it is made from soybeans, garlic, chiles, red beans, and spices, including star anise.
Kochujang. Spicy-sweet Korean chili paste, it is used to make many classic Korean dishes such as bimimbap.
Lemongrass. A subtropical root that provides a fresh lemon flavor to Southeastern Asian dishes.
Liquid Smoke. Concentrated smoky water used to give foods a smoked flavor.
Mirin. Used in Japanese cooking, mirin is a slightly sweet and syrupy nonalcoholic version of sake or rice wine.
Miso. A paste made from fermented soy beans that is used in Japanese cooking to make soups and sauces.
Mole. A type of thick, rich sauce with a complex flavor used in Mexican cooking made with chiles, cumin, coriander, cinnamon, nuts, seeds, and chocolate.
Nori Seaweed. Thin dry sheets of seaweed used in Japanese cooking, primarily to wrap sushi.
Nutritional Yeast. A source of vitamin B12, this yellow, cheesy-tasting powder or flake is used to provide flavor and nutrients to vegan recipes. It is not to be confused with brewer’s yeast or active dry yeast.
Oyster Sauce. A dark brown delicate sauce that adds richness to Asian dishes. Look for vegan versions of oyster sauce under the names “Vegetarian Oyster Sauce,” “Vegetarian Stir-Fry Sauce,” and “Mushroom Soy Sauce.”
Paprika. Ground dried red chiles used as a spice and garnish. It ranges in flavor from mild and slightly sweet, to smoky, to hot.
Rice Paper Wrapper. A thin, crispy wrap made from rice flour and water that is softened in water and used to wrap spring rolls.
Saffron. A spice with a pungent aroma and flavor, and bright yellow color. It is expensive and used sparingly. Turmeric may be used to substitute for the yellow color, although there is no substitute for its unique flavor.
Soy Sauce. A salty, tangy, brown seasoning or sauce brewed from fermented soy beans. Darker, stronger sauces are used for cooking while lighter ones are used as sauces and seasonings. Japanese soy sauce is called shoyu or tamari.
Spring Roll Wrapper. A thin, crispy wrap made from rice flour and water used to wrap spring rolls. Also called rice paper wrappers.
Tahini. A paste made from sesame seeds, used in hummus and baba ghanoush.
Tamarind. The pulp of a fruit pod, tamarind is very sticky and has a bittersweet flavor with citrus overtones. It is used in both savory and sweet dishes and is sold as concentrate, syrup, and in bricks of pulp that must be soaked, kneaded, and strained before using.
Wasabi. Called Japanese horseradish, it is a root that is dried and ground to a fine powder that is then reconstituted and made into a paste. It is used as a condiment with soy sauce when eating sushi.
Worcestershire Sauce. A condiment or seasoning made of a blend of ingredients including tamarind, molasses, vinegar, and cloves. The vegan version omits the anchovies.