Sometimes you enter a store and on a shelf you see a product with a strange-sounding, exotic name. You don't know what it is, what it contains and how it can add variety to your daily menu.
However, it is worth being tempted and trying what hummus or aromatic pudding with kuzu tastes like. For those who like to know what are hidden in some products with exotic names, a small cheat sheet.
Agar
A jelly-like substance obtained from seaweed. Tasteless and odorless. Available in the form of light gray powder, sun-dried flakes, granules and pressed bars. Perfect for cakes, desserts, pates, eggs and salads.
Replaces gelatin. Agar jellies do not dissolve at high temperature, so they last longer than gelatin jellies. The agar's gelling strength depends on the viscosity of the substance you want to turn into jelly (vegetable stocks and juices require less agar than soy milk or fruit pulp).
The product contains iodine, calcium, iron, phosphorus, vitamins A, C, D, K and B vitamins.
Gomasio
Sesame s alt used in place of regular s alt. The nutty flavor goes well with many vegetable and cereal dishes. Perfect as a sauce for groats or on a sandwich with butter.
Humus
Originating in Lebanon, the dish is popular in Arabic, Jewish and Caucasian cuisines. It comes in many variants, as a cold snack, eaten with pita bread. Its essential ingredients are always cooked and grated chickpeas (chickpeas), crushed garlic, sesame paste and lemon juice, thoroughly mixed together.
Karob
Powdered carob tree fruit. It resembles cocoa in color and taste. Added to cakes and desserts as a substitute for chocolate or cocoa (gives baked goods a dark color; when replacing cocoa, use half of the amount specified in the recipe). It is characterized by a very low fat content. However, it contains about 80% protein, a lot of calcium, phosphorus, potassium, magnesium and iron, and also vitamins A, B2 , B3and D. Does not contain caffeine.
Kuzu
The powdered root of an Asian climber that grows wild in the United States. A very good substitute for corn flour. The odorless and tasteless white starch is great for making transparent sauces without giving outraw aftertaste. By itself or in combination with agar, it is used in puddings and jelly-like dishes.
Miso
Fermented soy and rice purée with the addition of sea s alt with the consistency of peanut butter. Contains enzymes that aid digestion. In Japan, miso paste is, next to soy sauce, the most frequently used addition to seasoning all dishes.
It has been made in households for centuries and used - due to its high s alt content - not only for seasoning dishes, but also for preserving food, such as fish. There is a whole range of miso: dark and light, with different spices.
Maple syrup
Replaces sugar. Perfect for pouring pancakes, ice cream, wafers, fruit, and also as an addition to tea, coffee or milk. Due to its subtle and rich aroma and flavor, it is used to roast pork, poultry and fish.
It is produced only in the northeastern part of North America (the largest producer is Quebec, Canada).
Tahini
A paste made from crushed sesame seeds with the texture and flavor of peanut butter. Known for centuries in the Middle East, often used in Arab and Jewish cuisine. Addition to sauces and cakes. Tahini sauce is served with baked and grilled fish. It tastes good with sesame or black cumin seeds. In baked goods, you can substitute for eggs (2 teaspoons of tahini combined with water=1 egg).
Tapioca
Porridge made of cassava meal. It contains easily digestible carbohydrates and little protein. It is hypoallergenic and tasteless. In the form of flour, it is used as a thickener for sauces and mousses. Tapioca granules are used to make puddings and puddings. In growing regions (Brazil, Guyana, Java, Singapore), it is part of the daily diet of the local population.
Tempeh
Paste made of cooked, shredded and fermented soybeans. It has a delicate flavor, slightly nutty flavor, and the consistency resembles a delicate meat. Traditional food in Indonesia. It can be baked, fried, added to vegetable dishes, rice, soups and salads. It is rich in protein and valuable fats, it contains vitamin B as one of the few plant products12.
Tofu
Neutral in taste and odorless soybean cheese. Properly seasoned it resembles meat. A rich source of wholesome protein, vegetable unsaturated fats and many vitamins. Added to soups, cakes and casseroles. It can be prepared easily and quickly in various ways. An ingredient of the daily menu or an excellent addition to exquisite appetizers and oriental dishes. It is worth enriching vegetable stews, salads,sauces or Chinese dishes. It can be served cold, heated in water or in the oven, marinated and also fried.
The most popular types are hard tofu (suitable for cooked dishes) and soft tofu (excellent for salads, casseroles).