Cooking & Recipes Glossary: A

achiote: The seed of the annatto tree commonly used for making achiote paste, a seasoning mixture from the Yucatán.

akami: Pure red tuna meat with a taste and texture similar to very rare filet mignon. Found near the top or back of the fish.

albumin: The protein component of egg whites.

allergen: A substance that induces an allergic state or reaction.

amaranth: A plant (Amaranthus spp.), related to pigweed and celosia, with edible grainlike seeds that are hull-less and gluten-free. The edible leaves are also highly nutritious.

anchovies: Small fish that are often filleted, packed in oil, and canned.

andouille: A smoked pork sausage that’s flavored with garlic and highly spiced.

anise: A fragrant seed used for flavoring.

antioxidant: A chemical substance that converts free radicals (highly reactive compounds) to harmless molecules.

antipasto: Italian for “before the meal.” Light food served in a leisurely fashion prior to the first course.

arrowroot: An herb with a look and texture similar to cornstarch; can substitute for cornstarch in gluten-free meals.

arugula: A tender, dark green salad leaf that ranges from faintly peppery to downright hot.