glossary
Kanten
Agar
Marine algae used as a vegetarian gelling agent.
Amaranth
Tiny golden seeds, extraordinarily nutritious,
amaranth was once the sacred food of the
Aztecs. Cooked as a grain, it has the aroma
of fresh corn & the crunch & appearance
of blonde caviar. Higher than milk in protein &
calcium.
Arame (AHR-ah-may)
Dark brown sea vegetable, thin & thread-like,
with a mild, sweet taste; rich in iron, calcium
& iodine.
Burdock
A slender root vegetable with a sweet, earthy
flavor & a tender crisp texture. Acts as a blood
purifier & is an excellent source of potassium
Daikon (DI-kon)
Large white radish; mild, pungent & crisp with
remarkable medicinal qualities.
Dulse
Reddish purple sea vegetable, often an immedi-
ate favorite of those first tasting seaweed. High
in iron & protein, our dulse is harvested from
the coast of Maine.
Gomasio
A low sodium table condiment consisting of
dry roasted, crushed sesame seeds & sea salt
Grain Coffee
Caffeine free beverage made from roasted
barley, rye, chicory & roots
Hiziki (hijiki)
A dark brown sea vegetable with a strong flavor
of the ocean. Resembling thin black spaghetti,
hiziki is the most mineral rich of all foods & is
considered by the Japanese as “esteemed beau-
ty food”
Kamut (Kah-MOOT)
Heirloom durum wheat, plump, golden & high
in protein & minerals. Many people allergic to
common wheat find kamut easier to digest.
We Happily Accept only cash
Seitan (SAY-tan)
Light, soothing gelled dessert made with apple
cider, agar & fruit
Kombu
Wide, thick, dark green sea vegetable, very
high in vitamins A & C as well as potassium
& calcium. Useful as a natural flavor & health
enhancer.
Kukicha Tea
A satisfying cup with body & deep flavor,
made from the roasted twigs of the tea plant.
A digestive aid, “twig tea” has less than one
quarter of the caffeine content of black tea.
Millet
A gluten-free small yellow grain with a nutty
flavor, easy to digest & having a rich amino acid
profile, millet is among the earliest cultivated
grains.
Mirin
Ambrosial cooking wine, naturally brewed &
fermented from sweet brown rice.
Miso
A protein-rich fermented paste made from
soybeans, sea salt, koji & a grain; sweet & light
to deep & hearty in taste depending on the
grain used & the aging time. An invaluable
digestive aid, miso is also known for reducing
the effects of environmental pollution.
Mu 16 Tea
A distinctive combination of 16 plants & herbs
with a natural sweetness from licorice root.
Delicate, full-bodied & caffeine free, Mu tea is
good for relieving tiredness.
Nori
Thin black or dark green crisp sheets of dried sea
vegetable, with a delicate nutlike flavor & a fresh
sea essence. Remarkably, nori contains more
vitamin A than carrots & is 35.6% protein.
Quinoa (KEEN-wha)
A staple of the ancient Incas, who called it the
Mother Grain, quinoa is light & fluffy & the
highest source of protein of any grain.
Sea Palm
Domestic brown sea vegetable, mildly sweet with a
pleasing al dente texture. Helps reduce cholesterol
& supports normal thyroid function.
The Angelica Home Kitchen cookbook is available for purchase.
Gratuities will be added to parties of 6 or more.
Illustration at left by Tom Donald Inside illustrations by Flavia Bacarella
Made from whole wheat flour, seitan is concen-
trated wheat protein. Succulent & chewy, it takes on
the flavor of other ingredients with which it is
cooked. At Angelica’s, we make our own here, fresh
on the premises.
Shoyu
Fermented nutritious flavor enhancer made
from whole soybeans, salt, water & wheat koji.
Shoyu provides richer seasoning with less salt,
containing 1/7 the amount of sodium as plain salt.
Soba
Tan Japanese noodles made of buckwheat or a
blend of buckwheat & whole wheat.
Spelt
An ancient red wheat. People with sensitivities
to wheat often have a better tolerance for spelt
because it contains a unique form of gluten
that is easier to digest.
Tahini
Smooth, creamy high-protein paste made from
hulled ground sesame seeds.
Teff
Tiny grain with giant nutritional superiority.
Having a pleasing nutty flavor, teff boasts 12%
protein & is especially high in calcium & iron.
Tempeh
A traditional Indonesian soy food, exceptionally
high in protein; made into a firm cake from
soybeans, water & special culture. One of the
plant kingdom’s richest sources of vitamin B12.
Tofu
Soybean curd made from fresh soymilk, then
pressed into blocks. Fresh Tofu in Pennsylvania
produces Angelica’s tofu from non-hybridized
New York State organically grown soybeans.
Udon
A light flat Japanese wheat noodle.
Umeboshi (Ume)
Salty, refreshingly sour, pickled plums that
stimulate the appetite & enhance digestion.
Wakame
Long thin green sea vegetable with sweet taste
& delicate texture. High in calcium & rich in
iodine.
Rebecca Wood’s The New Whole Foods
Encyclopedia has been a great resource in
compiling this glossary.
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www.angelicakitchen.com
Cover photograph by John Bigelow Taylor