Cannellini beans, also known as white kidney beans, are one of the many nutritious, delicious beans that are also beautiful. Photo by Tanya Shkondina | IST.
June 2005 |
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Product Reviews / Main Nibbles / Rice, Beans & GrainsBeans & Grains GlossaryPage 6: Terms With S ~ Z
Click on the letter of the alphabet in this bar to get to a term a b c d e f g h i j k l m n o p q r s t u v w x y z This material is copyrighted and cannot be reproduced in whole or in part SCARLET RUNNER BEANA beautiful tan and black bean, this bean looks handsome on a plate or in a jar as kitchen decor. SEMOLINASemolina is the gritty, coarse particles of wheat left after the finer flour has passed through a bolting machine, and is used to make pasta. Also known as rava in South India, an essential product in an Indian kitchen, called Indian semolina. SOOJISee farina. SOY NUTS or ROASTED SOYBEANSThese soybean seeds are enjoyed as snacks or to garnish salads or vegetable dishes. SPELT or FARROAnother ancient and an ancestor of modern wheat. The small, light brown grain looks like a cross between brown rice and barley and has long been a staple in Northern Italy. Its distinctly nutty taste and sturdy texture make it a good partner to blend with hearty ingredients in soups, stews—and salads. TAPIOCATapioca is a flavorless, colorless, odorless starch extracted from the root of the cassava TEFF or ANNUAL BUNCH GRASS or LOVEGRASSBelieved to have originated in Ethiopia between 4000 and 1000 B.C.E., teff seeds were discovered in a pyramid thought to date back to 3359 B.C.E. The grain has been widely cultivated and used in the countries of Ethiopia, India and its colonies and Australia. Teff is grown primarily as a cereal crop in Ethiopia, where it is ground into flour, fermented for three days then made into enjera, a sourdough-type flat bread. It is also eaten as porridge and used as an ingredient of home-brewed alcoholic drinks. The grass is grown as forage for cattle and is also used as a component in adobe construction in Ethiopia. At this time it is not widely known or used in the U.S., though it is cultivated in South Dakota and Idaho and is available in many health food stores. The word teff is thought to have been derived from the Amharic word teffa which means lost, due to small size of the grain and how easily it is lost if dropped. It is the smallest grain in the world, measuring only about 1/32 of an inch in diameter and taking 150 grains to weigh as much as one grain of wheat. Because the grains of teff are so small, the bulk of the grain consists of the bran and germ. This makes teff nutrient-dense, as the bran and germ are the most nutritious parts of any grain. Teff has a very high calcium content, and contains high levels of aluminum, barium, copper, iron, phosphorous and thiamin. It is considered to have an excellent amino acid composition, with lysine levels higher than wheat or barley. Teff is high in protein, carbohydrates and fiber. It contains no gluten so it is appropriate for those with gluten intolerance. URAD DAL or BLACK LENTILS or ULUTHAM PARUPPUThese are black lentils that have been split and skinned (becoming off-white in color), a popular legume which is widely used all over India for making dal or soups. Urad dal, along with rice, is used to make dosas, the crisp pancakes of southern India and also to make pappadums. In South India, urad dal is used as a seasoning with mustard seeds and for curries. WHOLE GRAINProducts made with the whole kernel or grain, which consists of three components: the bran, endosperm and germ. The bran (outer layer) contains the largest amount of fiber, the endosperm (middle layer) contains mostly protein and carbohydrates along with small amounts of B vitamins, and the germ (inner part) is a rich source of trace minerals, unsaturated fats, B vitamins, antioxidants and phytochemicals. YANKEE BEANSee navy bean. Content researched from:
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plant. Gluten free, it is used worldwide as a thickening agent. The starch is processed into several forms: fine or coarse flakes or flour/meal, tiny round pearls, powder and rectangular sticks; the products are traditionally white, but sticks and pearls may be colored brown or vibrant pastels. The form most familiar to American consumers is white pearl tapioca. All forms except flour and powder must be soaked prior to cooking, to rehydrate them; they absorb water equal to twice their volume or more. In all forms, tapioca is opaque before cooking; after cooking it becomes translucent.
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