Ingredient Glossary

Featured Ingredients


Quinoa: Quinoa is a delicately flavored grain that was a staple in the ancient Incas’ diet. It is available in most natural-foods stores and many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa’s natural...

» Quinoa

Napa cabbage

Napa cabbage: Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded.

» Napa cabbage

Wheat berries

Wheat berries: Chock-full of B vitamins, iron, magnesium, zinc and fiber, wheat berries are actually whole, unprocessed kernels of wheat. And because they haven’t been refined, the three parts of the grain (the nutrient-rich bran and germ, as well as the endosperm) are all...

» Wheat berries


Tomatillos: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and salads, they can be used raw but cooking enhances the flavor and softens the tough outer skin. Look for them near the tomatoes in your supermarket.

» Tomatillos


Edamame: Edamame are fresh soybeans (also called “sweet beans”), picked in their fuzzy pods just before they reach full maturity, and look like bright green lima beans. Their flavor is sweet and mild, with a touch of “beaniness.” In Japan, edamame are often boiled in salty...

» Edamame


Arugula: Also called “rocket,” arugula is an aromatic green that lends a peppery mustard flavor to salads. Find it in bags or bunches near other salad greens in the supermarket. Watercress is a good substitute.

» Arugula


Saffron: Literally the dried stigma from Crocus sativus, saffron is the world’s most expensive spice. Each crocus produces only 3 stigma, requiring over 75,000 flowers for each pound of saffron. Fortunately, a little goes a long way. It’s used sparingly to add golden yellow...

» Saffron

All Ingredients

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