A complex carbohydrate found in the cell wall of plants. It is edible but indigestible by humans.
FRUIT VEGETABLE
Commonly called vegetables that are classified as fruits by botanists because they develop from the ovary of flowering plants and contain one or more seeds. Not so sweet and are prepared as savory dishes.
SPICE
Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring; usually used in dried form, either whole or ground.
ORGANIC PRODUCTION
Organic Foods Production Act (OFPA) of 1990. OFPA gives a list of natural and synthetic substances, both allowed and prohibited. Organic crops must be grown on land that has not had any non-organic materials applied to it for 3 years.
IRRADIATION
A preservation method used for certain fruits, vegetables, grains, spices, meat and poultry in which ionizing radiation sterilizes the food, slows ripening and prevents sprouting.
HERB
Any of a large group of aromatic plants whose leaves, stems, or flowers are used as a flavoring; used either dried or fresh.
AROMATIC
A food added to enhance the natural aromas of another food. Aromatics include most flavorings, such as herbs and spices, as well as some vegetables.
SAVOY
Term applied to any vegetables with ruffled, curly leaves.
CHLOROPHYLL
A naturally occurring pigment that predominates in green vegetables such as green beans and cabbage.
BLANCH
Very briefly cooking a food in hot water or hot fat. Used to assist preparation (loosening peels from some vegetables and fruits) or as part of a combination cooking method such as precooking vegetables prior to the final cooking before service.
