GLOSSARY OF INGREDIENTS
Natural, organic and from the earth.
That is our ethos when it comes to cooking – and we bring this passion to every product that we create, too. We understand the importance of cooking with whole fresh foods and real ingredients, and why these foods are worth embracing.
Use our glossary to learn about a variety of nutrient-rich, health-promoting plant foods including fruits, berries, leaves, roots, nuts, seeds, pulses and legumes, that are used in the products we develop. This glossary will continue to grow as more product offerings are added to our online store.
INGREDIENT |
DESCRIPTION |
Basil
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Basil is a highly fragrant culinary herb that belongs to the same plant family as peppermint. This herb is prominently used in cuisines throughout the world including Italian, Vietnamese and Thai. Basil is also a popular ingredient used to make pesto. Pesto adds big flavour to all sorts of dishes! You can toss pesto with pasta, spread it over crusty bread, add it to roasted vegetables, use it as a dipping sauce or even add it to your tomato sauce. |
Cacao |
Cacao is usually in the form of chocolate by the time it makes it to our grocery store shelves. And when you stand in front of that grocery store display of chocolates, you may not realize that you are looking at one of the most popular herbs of all time according to the book Alchemy of Herbs. Most people consume chocolate because it tastes good (real good in some instances!), but high-quality cacao products have powerful positive effects not just on your taste buds but your cardiovascular function, athletic endurance, and cognitive function. The botanical genus name for cacao translates to “food of the gods." The healthiest way to include cacao in your diet is to skip products with sugar entirely and use 100% cacao. Cacao nibs, cacao powder, and 100% cacao bars are readily available for purchase. Whenever possible, buy organic chocolate that has been certified fair trade. |
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With a green outer husk and gelatinous inner meat, the water of the young coconut is especially prized, however, if you poke the three holes resembling a face on the brown, mature coconut, you might also get to enjoy the little coconut water that remains. The brown, mature coconut produces meat that is thick, fibrous and full of flavour. Coconut Milk Recipe The advantage of making your own coconut milk at home is that YOU get to determine the ingredients, and the quality of those ingredients, and you know what you are consuming. Worldwide, coconut milk’s popularity continues to soar as more people opt for healthy alternatives to dairy. Coconut milk is made by mixing the grated flesh of the brown mature coconut with water, and squeezing the resulting liquid through a fine strainer or sieve, to remove the solids. See: Red Peas Soup |
Cumin
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The unique flavour of cumin can be described as peppery with slight citrus overtones. Cumin is used in a variety of commercial food products including chilli and curry powders. In Herbalism, cumin is not only noted as a culinary spice, but for its benefits to the digestive system. |
Extra-Virgin Olive Oil (EVOO)
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Olive oil is made from the crushing and then subsequent pressing of olives. Extra-Virgin Olive Oil (EVOO) is the unrefined oil derived from the first pressing of the olives and is most delicate in flavour and strongest in overall health benefits. Extra virgin olive oil is a particularly valuable source of antioxidant and anti-inflammatory phytonutrients. |
Garlic
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Roasted garlic. Garlic bread. Pesto or hummus with lots of garlic. Dressings. Aioli. Garlic potatoes. Garlic and tomato pasta. What can't we do with garlic? Garlic, along with onions, are among the best known of all allium vegetables enjoyed in many different parts of the world. Other allium vegetables include leeks, chives, shallots, and scallion. |
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Ginger has been widely studied by scientists with positive results for a variety of issues, making it one of the more accepted herbs in Western Medicine. This root contains anti-inflammatory compounds called gingerols, which inhibit pro-inflammatory molecules, and is used to treat a wide variety of conditions, including digestive issues, nausea, motion sickness, arthritis, headaches, colds, and flu. Ginger is also a delicious culinary spice that can be added in small amounts to both savoury and sweet dishes. It is very aromatic with a strong, spicy taste. |
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Guava is a tropical fruit that is grown in many countries around the world. It is popular in many cultures for its sweet flavor and numerous health benefits including fiber support. There are many different types of guava, but the most common variety is the green guava. The fruit is usually eaten fresh, but can also be used in many recipes. See: Spiced Guava Ketchup |
Mango
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To eat a fresh ripe mango, is to enter a world where eating just one in a sitting might not be enough. In Jamaica, some people eat the skin of the mango, especially if freshly picked from a tree. Tap HERE to read "Healthy Reasons Why We Love Mangoes," now on our Food and Wellness Blog. Also see Mango-Herb Dressing in our product catalogue (not currently in stock). |
Red Kidney Beans
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Pulses are the dried edible seeds of certain plants in the legume family, and they play an important role in the transformation of food systems to provide consumers with healthy and environmentally sustainable dietary choices. The four main types of pulses grown in Canada are dry peas, lentils, beans and chickpeas. Pulses are consumed in many forms including whole or split, ground into flours or separated into fractions such as protein, fibre and starch. Tap HERE to read "How to Cook Dry Pulses, A Source of Vegan Protein, In 3 EASY Steps" now on our food and wellness blog. |
Scotch Bonnet Pepper
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Legend has it that the scotch bonnet pepper got its name for resembling a Scottish bonnet. In food terms they look like habaneros but have a sweeter flavour – though they are still plenty spicy. A lot of the heat comes from the seeds, so remove for a milder dish. Careful handling of this pepper is a must. If you must touch - especially the seeds - when cooking, wash your hands thoroughly and keep them away from your eyes! This pepper can be used chopped, or you can poke a few holes in one and drop it into a soup or stew for a slow-going roll of heat. |
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Thyme, with its penetrating fragrance, is a culinary herb that reigns king in most Jamaicans’ kitchens. Plant properties, to name a few, are described as aromatic, stimulative/relaxing, and expectorant. |
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The nutritional values of tomatoes is fantastic! Tomatoes are a source of vitamin A, fiber, and vitamin C. They also contain potassium, manganese, folic acid, and other nutrients, all for about 25 calories a cup.
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Walnut
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When thinking about changing your eating habits, it’s important to make sensible decisions and consider how to balance what you eat to include a variety of foods that provide essential nutrients, such as iron, protein, vitamins, minerals, omega-3 fatty acids, fibre and carbohydrates. Including walnuts (and other types of nuts) in a vegan's diet is a delicious way to add essential nutrients, flavour and crunch to any cooked or raw meal. Walnuts are a source of heart-healthy monounsaturated fats and a great source of omega-3 fatty acids. See: Walnut Maple-Mustard Vinaigrette |
