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202 ingredients

Ingredient# BarsDescriptionID
açaí3The açaí palm (Euterpe oleracea) produces a small, round, black-purple fruit, similar in appearance and size to a grape but with less pulp. The juice and pulp of açaí fruits are frequently used in various beverages. 133
absinth wormwood1A perennial aromatic European herb (Artemisia absinthium) having a bitter anise flavor. Pure wormwood oil is very poisonous, but with proper dosage poses little or no danger. 74
agave5Agaves are succulents not (as popularly believed) related to cacti but more closely related to the Yucca. 166
alcohol3Alcohol [C2H5OH] is a colorless volatile flammable liquid, synthesized or obtained by fermentation of sugars and starches. It is used as a flavoring agent. 51
algarrobina1Algarrobina is a syrup made from the Black Carob tree, it is popular in Peruvian cuisine and can be used in smoothies, cocktails, or simply in milk. 170
all spice1Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, pimento, English pepper or newspice, is a spice that is the dried unripe fruit of Pimenta dioica, a tree native to the Greater Antilles, southern Mexico, and Central America. 186
almonds39The Almond (Prunus sp.) is a small deciduous tree with edible nuts. 16
ammonium phosphatides (E442)3Manufactured either synthetically or from a mixture of Glycerol (E422) and partially hardened rape seed oil. Used mainly as an emulsifier. 155
aniseed4Aniseeds are the seeds of the annual anise plant of the parsley family (Umbelliferae) having a licorice-like flavor. 108
apple10The apple is a tree (Malus domestica) and its pomaceous fruit. 42
apricot4The apricot (Prunus armeniaca) is a fruit-bearing tree native to China. 107
artificial flavor10Artificial flavors are man-made chemicals that alter the flavor of food or food products through the sense of smell. 67
bacuri1The bacuri (Platonia insignis), is a tree of the family Clusiaceae native to South America in the humid forests of Brazil, Paraguay, parts of Colombia and northeast to Guyana. The fruit looks similar to a papaya and has a pulp that is mainly used to make sherbet, ice cream, marmalade or jelly. 172
baking soda10Baking soda is a chemical leavening agent (NaHCO3) that causes batters to rise when baked. 65
baobab fruit powder1Fruit of the Baobab (Adansonia genus) tree dried and ground to a white powder with a cheese-like texture and a pleasing wine-gum flavor. 164
barley malt8Barley malt is a thick, dark, slow-digesting sweetener made from sprouted barley. 58
basil1Basil (Ocimum basilicum) is a tender low-growing herb that has a strong clove scent and tastes somewhat like anise, with a strong, pungent, sweet smell. 154
bee's pollen2Pollen is a fine to coarse powder of seed plants consisting of carbohydrates, with protein content ranging from 7 to 35 percent depending on the plant species collected by bees. 165
beet sugar19Sugar beet (Beta vulgaris L.), a member of the Chenopodiaceae subfamily and the Amaranthaceae family, is a plant whose root contains a high concentration of sucrose. It is grown commercially for sugar. 7
bergamot4Bergamot (Monarda didyma) is a perennial herb that is used in teas. The dark pink, red and purple flowers smell pleasantly of oranges. 68
bitter orange extracts1The Bitter Orange tree (Citrus aurantium) produces a small citrus fruit. The dried outer peel is used medicinally and is believed to promote health. 41
black currant flavor2The Blackcurrant (Ribes nigrum) is native to central and northern Europe and northern Asia. The fruit have a high natural vitamin C content. 29
black pepper1Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae. The fruit, known as a peppercorn when dried, is used as a spice and seasoning. 156
blackberries3Blackberries (genus Rubus, subgenus Eubatus) are perennial plants. The fruit is not a berry, but an aggregate fruit of numerous drupelets ripening to a black or dark purple fruit popular for use in desserts, jams, seedless jellies and sometimes wine. 128
blood orange1The blood orange is a variety of orange (Citrus sinensis) with crimson, blood-colored flesh. The fruit is smaller than an average orange. The juice is sweet but somewhat bitter and less acidic than that of regular oranges. 150
blueberries7Blueberries (genus Vaccinium, sect. Cyanococcus), are native to North America and eastern Asia. Wild blueberries, smaller and much more expensive than cultivated ones, are prized for their intense flavor and color. 10
bourbon whiskey1Bourbon is a barrel-aged distilled spirit made primarily from corn, strongly associated with the American South, and particularly Kentucky. 197
brazil nuts2The Brazil Nut is a South American tree (Bertholletia excelsa) in the family Lecythidaceae. The fruit of the tree is a large capsule resembling a coconut. It has a hard, woody shell containing 8 to 24 triangular seeds 4 to 5 cm long (Brazil nuts) packed like the segments of an orange; it is not a true nut in the botanical sense. 82
brown rice3Brown rice is unmilled (whole grain) or partly milled rice with a mild nutty flavor. Brown rice is chewier than white rice, becomes rancid more quickly, but is far more nutritious. 75
brown rice syrup1Brown rice syrup is a naturally processed sweetener, made from sprouted brown rice. It is thick and mild-flavored. 76
brown sugar13Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. 62
butter31Butter is a dairy product made by churning fresh or fermented cream. 28
butter oil45Anhydrous milkfat, comprised of 100% fat, but not necessarily all of the lipid components of milk. 59
buttermilk2Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. 178
cacao (or chocolate) liquor181Comprised of 52-54% (50-60% legally) cocoa butter (fat) and 46%-48% cocoa solids (cocoa powder). Chocolate liquor (the American term for 'cocoa mass') results when cacao nibs are ground into finer and finer particles. It does not contain any alcohol. See cacao mass. 22
cacao butter2034The vegetable fat of the cacao bean. A process of pressing chocolate liquor separates cocoa butter from cocoa powder. White chocolate is pure cocoa butter. Cocoa butter is not a dairy product. 2
cacao mass2408Chocolate derived from cacao exclusive of added cocoa butter as well as sugar, vanilla beans, soya lecithin and any other natural or artificial flavoring or additive (i.e. just the ground up cocoa bean). Applied correctly, the term describes chocolate that includes no added cocoa butter. Synonymous with 'Chocolate Liquor'. 1
cacao pulp7A cocoa pod (fruit) has a rough and leathery rind and is filled with sweet, mucilaginous pulp enclosing 30 to 50 large seeds that are fairly soft and white to a pale lavender color. This pulp is slightly tangy in flavor. 187
cactus extracts1Prickly pear cactus (Opuntia engelmannii) fruit is often used to make candies. The flavor of the fruit or "pear" varies by variety and ranges from strawberry to citrus. 26
calamondin1The fruit of the calamondin resembles a small, round lime having the inviting odor of a tangerine with a very thin green or orange colored peel. 143
calcium carbonate (E170)2Calcium carbonate is a chemical compound, with the chemical formula CaCO3. It is commonly used medicinally as a calcium supplement or as an antacid. As a food additive, it is used in some soy milk products as a source of dietary calcium. 124
calcium phosphate (E341)6Calcium phosphate [Ca3(PO4)2] is a nutritional supplement used as a thickener or stabilizer. It is used in baking as a raising agent, and is also used in cheese products. 45
camel's milk3Milk from a camel. 158
candied violet flower1A candied violet or crystallized violet is a flower, usually of Viola odorata, preserved by a coating of egg white and crystallized sugar. Alternatively, hot syrup is poured over the fresh flower (or the flower is immersed in the syrup) and stirred until the sugar recrystallizes and has dried. 203
cane sugar2473Giant, thick, perennial grass (Saccharum officinarum), cultivated in tropical and subtropical regions worldwide for its sweet sap, a major source of sugar and molasses. 11
caramel cream1Carmelized sugar and cream mixture. 78
cardamom9Cardamom (Elettaria cardamomum) is a plant native to Southern India and Sri Lanka having seeds with a strong, unique taste, with an intensely aromatic fragrance. Often used in baking, particularly in Scandinavia. 96
carmine (E120)1Carmine is a pigment of a bright-red color obtained from the aluminium salt of carminic acid. It is routinely added to food products such as yogurt, candy and certain brands of juice, the most notable ones being those of the ruby-red variety. 202
cashews2The Cashew (Anacardium occidentale) is a tree native to northeastern Brazil. What appears to be the fruit of the cashew tree is an oval or pear-shaped accessory fruit, called the cashew apple. The true fruit is a kidney-shaped drupe that grows at the end of the pseudofruit. Within the true fruit is a single seed, the cashew nut. 105
cherries16The cherry is a tree (Prunus avium) native to the temperate regions of the Northern Hemisphere. 15
chili13The chili pepper is the fruit of species of the plant Capsicum from the nightshade family, Solanaceae. The fruit is eaten cooked or raw for its fiery hot flavor which is concentrated along the top of the pod. 100
chokeberry2The chokeberries (Aronia) are two species of deciduous shrubs in the family Rosaceae. The name "chokeberry" comes from the astringency of the fruits which are inedible when raw. 130
cinnamon18Cinnamon (Cinnamomum verum) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka and Southern India. The bark is widely used as a spice. 72
citric acid15Citric acid is a weak organic acid found in a variety of fruits and vegetables, but it is most concentrated in lemons and limes. 46
clementine1A clementine is a variety of mandarin orange (Citrus reticulata). 174
cloves5Cloves (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisine all over the world. 134
cocoa nibs112The part of a cacao bean that, once roasted, is ground into cacao mass (chocolate liquor). Raw, this part of the cacao bean is referred to as the cotyledons. It has a nutty flavor and texture. 61
cocoa powder177The solids that remain once cacao butter is extracted or pressed from chocolate liquor. See cacao liquor. 40
coconut11The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). Coconut refers to the seed (or fibrous drupe) of the coconut palm. Coconut "meat" is the white and fleshy edible part of the seed. 39
coconut milk1Coconut milk is the liquid that comes from the grated meat of a coconut. 185
coconut oil8Coconut oil, also known as coconut butter, is a tropical oil high in saturated fats that is extracted from copra (the dried inner flesh of coconuts). 69
coconut palm sugar6Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. Coconut sugar is different both in taste, texture and manufacture methods from palm sugar, which is made from the sap in the stems of the Palmyra palm, the date palm, the sugar date palm, the sago palm or the sugar palm. 181
coffee2Coffea is a genus of flowering plants in the Rubiaceae family. They are shrubs or small trees native to tropical and southern Africa and tropical Asia. Seeds of several species are the source of the popular beverage coffee. 169
confectioner's sugar1Confectioner's sugar, or powdered sugar, is a very finely ground form of sugar usually mixed with cornstarch or wheat flour, or calcium phosphate to improve its flowing ability. It is used where a quick dissolving sugar is required. 57
coriander powder2Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae native to southwestern Asia west to north Africa. The seeds have a lemony citrus flavor when crushed. The leaves of the coriander plant are called Cilantro. 88
corn syrup22Corn syrup is a syrup made from corn starch and composed mainly of glucose. As a sucrose replacement, its sweetness is often insufficient and it is used in conjunction with high intensity sweeteners. 27
cranberries5Cranberries (Vaccinium oxycoccus) are a group of evergreen dwarf shrubs or trailing vines. They are found in acidic bogs throughout the cooler parts of the Northern Hemisphere. The fruit is a small pale pink berry, with a refreshing sharp acidic flavor. 18
cream11Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. 63
crisped rice5Crisped rice (puffed rice) is usually made by heating rice kernels under high pressure in the presence of steam. 33
cumin1Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. Cumin seeds are used as a spice for their distinctive aroma, commonly as an ingredient of curry powder. 137
cupuaçu2Cupuaçu (Theobroma grandiflorum) is a tropical rainforest tree related to cacao. Cupuaçu fruits are oblong, brown, and fuzzy, the white pulp is uniquely fragrant (described as a mix of chocolate and pineapple), and the juice tastes primarily like a pear, with a hint of banana. 171
currants4The Blackcurrant (Ribes nigrum) is a species of currant native to central and northern Europe and northern Asia. The fruit have a high natural vitamin C content. 32
curry1Curry powder is a spice mixture of widely varying composition. Most commercial curry powders available in Britain, the U.S. and Canada, rely heavily on ground turmeric, in turn producing a very yellow sauce. Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt. 144
dates1Dates are small, sweet fruits that grow in large bunches on date palm trees (Phoenix dactylifera). They are used as table fruit, in jams and pastes, and in cooking. 177
dextrin2Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. When added to food products, dextrins act as thickeners, crispness enhancers, and fiber supplements. 190
dextrose6Dextrose is a sirupy, or white crystalline, variety of sugar, occurring in many ripe fruits. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. Dextrose is only about half as sweet as cane sugar (sucrose). 87
dill1Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. Its seeds (dill seed) are used as a spice, with a flavor similar to caraway, its fresh leaves and its dried leaves (dill weed) are used as herbs. 73
egg whites4Egg white is the common name for the clear liquid (also called albumen) contained within an egg. Unlike the egg yolk, it contains little fat. 56
erythritol2Erythritol is a sugar alcohol that occurs naturally in some fruits and fermented foods. 192
evaporated cane juice38Evaporated cane juice is a healthier alternative to refined sugar. Although both sweeteners are made from sugar cane, evaporated cane juice does not undergo the same degree of processing that refined sugar does. Evaporated cane juice retains more of the nutrients found in sugar cane. 6
fennel1Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum. It is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe. 141
fenugreek1Fenugreek (Trigonella foenum-graecum) is a plant in the Family Fabaceae whose seeds, commonly called methi, are frequently used in the preparation of pickles, curry powders, and pastes. 138
fig4The Common fig (Ficus carica) is a large, deciduous, shrub or small tree native to southwest Asia and the eastern Mediterranean region. The edible fruit can be eaten fresh or dried, and used in jam-making. 142
fructooligosaccharide2Fructooligosaccharides also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. Fructooligosaccharides are used specially in combination with high-intensity artificial sweeteners, whose sweetness profile and aftertaste it improves. 191
fructose7Fructose is a simple reducing sugar found in many foods. It is the sweetest naturally occurring sugar, estimated to be twice as sweet as sucrose. 129
geranium1Pelargonium graveolens is often called geranium. The foliage of this specific species is distilled for its scent which has a wide variety of smells, including rose, citrus, mint, coconut and nutmeg, as well as various fruits. 151
ginger15Ginger (Zingiber officinale) is a rhizome, originating in southern China. Young ginger roots are juicy and fleshy with a very mild taste. The juice from old ginger roots is extremely potent. 79
glucose syrup22Glucose is the most widely distributed sugar in nature, although it seldom occurs simply as glucose. Typically, glucose is found as a component of starch and cellulose (vegetable fiber). Glucose is about half as sweet as cane sugar (sucrose). 47
goat's milk2Milk from a goat. 157
goji berry1Wolfberry ("goji berry") is the common name for the fruit of two very closely related species: Lycium barbarum and L. chinense two species of boxthorn in the family Solanaceae. 145
gotu kola1Gotu kola (Centella asiatica) is a member of the Apiaceae carrot family. Used to heal wounds, improve mental clarity, and treat skin conditions. 112
grape extracts4Grape extracts (made from grape seeds, skin and stems) are said to provide an excellent antimicrobial agent for a variety of processed foods. 30
green tea1Green tea is made solely with the leaves of Camellia sinensis that have undergone minimal oxidation during processing. 168
guarana1Guarana is a tropical berry (Paullinia cupana) in the Sapindaceae family native to Venezuela and northern Brazil. The seed of the fruit is a central nervous system stimulant with thermogenic and diuretic properties. 110
gum arabic1Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. 204
hazelnut paste10The Common Hazel (Corylus avellana) is a species of shrub native to Europe and Asia. The name "hazelnut" applies to the nuts of any of the species of the genus Corylus and is edible and used raw or roasted, or ground into a paste. 66
hazelnuts24The Common Hazel (Corylus avellana) is a species of shrub native to Europe and Asia. The name "hazelnut" applies to the nuts of any of the species of the genus Corylus. 31
Hibiscus flowers (dried)1Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. Hibiscus sabdariffa is used as a vegetable and to make a tea drunk both hot and cold. 205
honey11Honey is a sweet and viscous fluid produced by honey bees from the nectar of flowers. 118
indigo carmine (E132)1Indigo carmine, or 5.5'-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U. 201
inulin3Inulins are a group of naturally occurring polysaccharides (several simple sugars linked together) produced by many types of plants. Inulin is used increasingly in foods because it has unusual nutritional characteristics. It ranges from completely bland to subtly sweet and can be used to replace sugar, fat, and flour. 146
invert sugar6A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose. Occurs naturally in fruits and honey. 48
invertase3An enzyme used to partially liquify a sugary filling. 49
jasmine1Jessamine (Jasminum) is a genus of shrubs and vines in the olive family (Oleaceae), with about 200 species. The jasmine flowers are extremely popular for its sweet fragrance. 153
juniper oil1Leaves and twigs of Juniperus virginiana are steam distilled to produce oil of juniper. Juniper berries are steam distilled to produce an essential oil that may vary from colorless to yellow or pale green. Some of its chemical components are alpha pinene, cadinene, camphene and terpineol. 200
lactose20Milk sugar 52
lavender19Lavenders (Lavandula) are a genus of flowering plants in the mint family, Lamiaceae. Lavender lends a floral, yet slightly sweet and elegant flavor to most dishes. 35
lees1Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging. 188
lemon flavor12The lemon (Citrus × limon) is a cultivated hybrid deriving from wild species such as the citron and mandarin. The fruit are used primarily for their juice, though the pulp and rind (zest) are also used, primarily in cooking and baking. 25
licorice1Licorice, or liquorice, is the root of Glycyrrhiza glabra, an herbaceous perennial legume native to southern Europe and parts of Asia (such as India) from which a sweet flavour can be extracted. 196
lime12Lime refers to a number of different citruses, both species and hybrids, which are typically round, green to yellow in color, 3-6 cm in diameter, generally containing sour pulp, and frequently associated with the lemon. 34
lingonberry1Lingonberry or cowberry (Vaccinium vitis-idaea) is a short evergreen shrub in the heath family. The berries are quite tart, so they are often cooked and sweetened before eating in the form of lingonberry jam, compote, juice, smoothie or syrup. The raw fruit are also frequently simply mashed with sugar, which preserves most of their nutrients and taste. 184
liqueur1A liqueur (aka: cordial) is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. 175
maca2Maca (Lepidium meyenii) is an herbaceous biennial plant or annual plant native to the high Andes of Bolivia and Peru. The tuberous root has a tangy, sweet taste and an aroma similar to that of butterscotch. 99
macadamia nuts3Macadamia is a genus of flowering plants in the family Proteaceae, native to eastern Australia and Indonesia. The fruit is a very hard woody follicle with a pointed apex, containing one or two seeds. The nuts are a valuable food crop. Only two of the species, M. integrifolia and M. tetraphylla, are edible. 17
mace1Mace is a spice made from the waxy red covering which covers nutmeg seeds. The flavor is similar to that of nutmeg, with a hint of pepper and a more subtle note which can be overwhelmed by heavy-handed cooks. 149
malt extract12Malt extract is a thick syrupy substance produced as a by-product of brewing beer. Malted barley dried at a sufficiently low temperature contains enzymes such as amylase which convert starch into sugar. Therefore, sugars can be extracted from the barley's own starches simply by soaking the grain in water at a controlled temperature. 55
mango1The mango is a tropical fruit of the mango tree (genus Mangifera) native to Southern and Southeast Asia. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang; it tastes roughly like a cross between a peach and a pineapple. 104
maple sugar5Maple sugar is a traditional sweetener prepared from the sap of the sugar maple tree. 176
milk64Milk solids are used in milk chocolate for texture, and as cheap padding along with the sugar; milk chocolate is softer, smoother and creamier than dark chocolate. 37
milk fat48Butterfat or milkfat is the fatty portion of milk. 14
mint leaves3Mint (Mentha) is a genus of flowering plants in the family Lamiaceae. They are aromatic perennial herbs. The most common and popular mints are peppermint (Mentha × piperita) and spearmint (Mentha spicata). 86
mint oil5Mint essential oil and menthol (the main aroma of Spearmint and Peppermint) are extensively used as flavorings in drinks, chewing gum, desserts/candies and mint chocolate. 36
molasses2Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., "molasses" also refers to sorghum syrup.) 119
muscovado sugar2Muscovado, also khandsari and khand, is a type of partially refined to unrefined sugar with a strong molasses content and flavor. 206
mustard1Mustards are several plant species in the genera Brassica and Sinapis whose small seeds are used as a spice. 136
natural brown sugar4Natural brown sugar is unrefined sugar cane extract, whereas most brown sugar is made by adding molasses (treacle) to fully refined sugar. In the United States, a common natural brown sugar is sold as turbinado sugar, and in the United Kingdom a similar sugar is sold as demerara sugar. 182
nutmeg6The nutmegs (Myristica fragrans) are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. Nutmeg is the actual seed of the tree, while mace is the dried "lacy" reddish covering of the seed. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. 101
olive oil4Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. 195
ooray plum1Davidsonia pruriens, also known as ooray, Davidson's plum, or Queensland Davidson's plum, is a medium-sized rainforest tree of northern Queensland, Australia which produces edible sour fruit with burgundy coloured flesh. 199
orange oil16Orange oil is an essential oil produced by glands inside the rind of an orange fruit. It is extracted or steam distilled as a by-product of orange juice production. 21
orange pieces23Orange refers to the citrus tree (Citrus sinensis) and its fruit. The orange is a hybrid of ancient cultivated origin, possibly between pomelo (Citrus maxima) and tangerine (Citrus reticulata). 20
palm kernel oil9The African Oil Palm (Elaeis guineensis) and the American Oil Palm (Elaeis oleifera) have palm fruit which is the source of both palm oil (extracted from palm fruit) and palm kernel oil (extracted from the fruit seeds). 71
palm sugar3Palm sugar was originally made from the sap of the Palmyra palm, the date palm or the sugar date palm. Now it is also made from the sap of the Arenga pinnata (sugar palm) and the nipa palm, and may therefore also be sold as "arenga sugar". Palm sugar is made by making several slits into the stem of a palm tree and collecting the sap. The sap is then boiled until it thickens. 183
panela2Panela is unrefined whole cane sugar, typical in Central and Latin America, which is basically a solid piece of glucose and fructose obtained from the boiling and evaporation of sugarcane juice. 180
papaya1The fruit of the tree Carica papaya which tastes vaguely similar to pineapple and peach, although much milder without the tartness, creamier, and more fragrant, with a texture of slightly over-ripened cantaloupe. 126
paprika1Paprika is a spice made from the grinding of dried sweet red bell peppers (Capsicum annuum). 139
passion fruit4Passion fruit (Passiflora edulis) is a vigorous, climbing vine and is native from southern Brazil through Paraguay to northern Argentina. The unique flavor is appealing, musky, guava-like and sweet/tart to tart. 103
peach2The Peach (Prunus persica) is a tree native to China. Peaches with white flesh typically are very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness. 106
peanuts2The peanut, or groundnut (Arachis hypogaea), is a species in the legume "bean" family (Fabaceae). 167
pear1A pear is a tree of the genus Pyrus (30 species). Only three species are important for edible fruit production, the European Pear (Pyrus communis) cultivated mainly in Europe and North America. 54
pecans7The Pecan (Carya illinoinensis) is a species of hickory native to southeastern North America. The nuts of the Pecan are edible, with a rich, buttery flavor. 83
pectin8Pectin is used as a gelling agent, thickening agent and stabilizer in food. 120
peppermint26Peppermint (Mentha × piperita) is a hybrid mint, a cross between watermint (Mentha aquatica) and spearmint (Mentha spicata). Peppermint has a high menthol content, and is often used as a flavouring in tea, ice cream, confectionery, chewing gum, and toothpaste. 4
pine nuts1Pine nuts are the edible seeds of pine trees (family Pinaceae, genus Pinus). The seeds have a soft texture and a sweet, buttery flavor. They are often lightly toasted to bring out the flavor and to add a little crunch. 97
pine oil1Pine oil is an essential oil obtained by the steam distillation of stumps, needles, twigs and cones from a variety of species of pine, particularly Pinus sylvestris. 198
pineapple8The pineapple (Ananas comosus) is a tropical plant and fruit (berry), probably native to Brazil or Paraguay. Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. 43
pink peppercorn2Brazilian Pepper (Schinus terebinthifolius) is a sprawling shrub or small tree that is native to South America. Although it is not a true pepper (Piper), its dried berries are often sold as pink peppercorns. 98
pistachios5The pistachio (Pistacia vera) is a small tree native to mountainous regions of central and southwestern Asia. The fruit is a drupe, containing an elongated seed (a nut in the culinary sense, but not a true botanical nut) with a hard, whitish shell and a striking light green kernel, having a very characteristic flavor. 81
plums1A plum is a stone fruit tree in the genus Prunus. Plum fruit is sweet and juicy and it can be eaten fresh or used in jam-making or other recipes. 95
polyglycerol polyricinoleate (E476)13Glycerol esters of condensed castor oil fatty acids. Acts as an emulsifier. 125
potassium sorbate (E202)3Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a food preservative. It is used to inhibit molds and yeasts in many foods, and can be found in the ingredients list of many dried fruit products. 173
propylene glycol (E1520)1Propylene glycol is used as a humectant food additive, and has the effect of keeping the foodstuff moist. 161
prune1Dried European plums (Prunus domestica) are known as prunes. Prunes are sweet and juicy. 117
raisins4Raisins are dried grapes. Raisins have a variety of colors (green, black, blue, purple) and sizes. "Golden raisins" are made from Thompson Seedless (Sultana) grapes, treated with Sulfur Dioxide (SO2), and flame dried to give them their characteristic color. 148
rapeseed lecithin18Rapeseed (Brassica napus) is a bright yellow flowering member of the family Brassicaceae (mustard or cabbage family). Another source of lecithin. See soy lecithin. 53
raspberries8The Raspberry or Red Raspberry (Rubus idaeus) is a plant that produces a tart, sweet, red composite fruit in summer or early autumn. 8
raspberry flavor3The flavor extracted from pressed raspberries. 84
red pepper2Red peppers belong to a genus (Capsicum) of plants from the nightshade family. The fruit of most species of Capsicum contains capsaicin, a chemical that can produce a strong burning sensation. 140
rice bran4Bran is the hard outer layer of grain. Rice bran is a by-product of the rice milling process, and contains a high level of dietary fibers. 122
rice flour7Rice flour is a finely ground powder of rice. The husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. 123
rooibos leaf1Rooibos (Aspalathis linearis) is a shrubby legume which grows only in the Cedar Valley of South Africa. It is used in a tea and is believed to improve appetite, calm the digestive tract and reduce nervous tension. 113
rose2Two major species of rose are cultivated for the production of rose oil: * Rosa damascena, the damask rose, which is widely grown in Bulgaria, Turkey, Russia, India, Uzbekistan, Iran and China * Rosa centifolia, the cabbage rose, which is more commonly grown in Morocco, France and Egypt 152
rosemary1Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. 5
rum4Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is usually aged in oak and other casks. 64
salt56Salt (sodium chloride) is a flavor enhancer and is one of the few minerals commonly eaten by humans. There are different forms of edible salt: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. Salt is a crystalline solid, white, pale pink or light grey in color, normally obtained from sea water or rock deposits. Natural sea salt includes vital trace minerals in addition to the sodium chloride. Edible rock salts may be slightly greyish in color due to this mineral content. 24
sea salt30Sea salt, obtained by evaporating seawater, is used in cooking and cosmetics. Its mineral content gives it a different taste from table salt. 77
sesame seeds1Sesame is a flowering plant in the genus Sesamum. Sesame has one of the highest oil contents of any seed with a rich nutty flavor. 194
sheep's milk1Sheep's milk has a higher content of essential vitamins and minerals than cow's milk and has a rich, bland, slightly sweet taste. 38
sichuan pepper1Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. piperitum, Z. simulans, Z. sancho and Z. schinifolium), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers. 127
silica dioxide (E551)1Silica dioxide is a common additive in the production of foods, where it is used primarily as a flow agent in powdered foods, or to absorb water in hygroscopic applications. 160
skim milk powder56Skim milk powder is the pasteurized product resulting from the removal of water from nonfat milk. 13
sodium alginate (E401)9Sodium alginate (NaC6H7O6) is the sodium salt of alginic acid and is used by the foods industry to increase viscosity and as an emulsifier. Sodium alginate has no discernible flavor. 44
sorbitol syrup2Sorbitol, also known as glucitol, is a sugar alcohol with a sweet taste. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes. 193
soy flour1Soy flour is made from roasted soybeans that have been ground into a fine powder. Rich in high-quality protein and other nutrients, soy flour adds a pleasant texture and flavor to a variety of products. 60
soy lecithin (E322)1010Lecithin is a naturally occurring mixture of phosphatides. Lecithin is the gummy material contained in crude vegetable oils. It is used in chocolate as an emulsifier. Emulsifying allows the mixing of otherwise immiscible substances, especially in water-in-oil systems to control viscosity, crystallization, weepage, and sticking. 3
star anise2Star anise (Illicium verum) is a spice that closely resembles anise in flavor. 147
stevia2Stevia is a sweetener and sugar substitute made from the leaves of the plant species Stevia rebaudiana. Stevia's taste has a slower onset and longer duration than that of sugar, and some of its extracts may have a bitter or licorice-like aftertaste at high concentrations. It is a small green plant originating from the border area between Paraguay and Brazil. 189
strawberries4The strawberry (Fragaria) is a genus of plants in the family Rosaceae, and the fruit of these plants. 102
sucanat®4Sucanat is a branded ingredient made from evaporated sugar cane juice. It resembles raw sugar in appearance and taste, though it is slightly less sweet. It is considered to be less refined than raw sugar. 115
sulphur dioxide (E220)3Sulphur dioxide is produced by burning sulphur. It is a colorless gas, used as preservative. It prevents enzymatic and bacterial spoilage of products. It also acts as an oxidizing agent, with bleaching effects. Finally, it stabilizes vitamin C in products and prevents discoloration of white wine. 131
sunflower lecithin69Commercial lecithin, as used by food manufacturers, is a mixture of phospholipids in oil. The source of this is sunflower oil. 163
sunflower oil5Sunflower Oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil. 19
sweetened condensed milk1Cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product. 159
tapioca syrup2A food ingredient produced from the cassava tuber (yuca root). The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup. High in starch, Tapioca Syrup is commonly used in the production of other foods or as a replacement for corn syrup in baked goods. 80
tea20Tea (Camellia sinensis) is an evergreen plant that grows in tropical to sub-tropical climates. The leaves are steeped in boiling water to produce a relaxing hot drink. 85
trace minerals1Trace (dietary) minerals are chemical elements required by living organisms, including: Chromium, Cobalt, Copper, Fluorine, Iodine, Iron, Manganese, Molybdenum, Selenium and Zinc. 114
turmeric1Turmeric (Curcuma longa) is a perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and has a mustardy smell. 135
vanilla972Vanilla beans are the fruit of the orchid Vanilla fragrans. Regional processing methods significantly affect the quality and profile of the resulting bean flavor. The four most common processing methods - Bourbon, Mexican, Tahitian and Java Indonesian - vary in the length of time beans are grown before picking; duration of drying; and the drying method used, which can include sun-roasting and fire-curing. 9
vanillin48A naturally occurring constituent of the vanilla pod, but not economically feasible to extract it from its natural source. Synthetic vanillin can be made by the oxidation of eugenol, or clove oil. Today, it's typically made from the lignin obtained from cooking and chemical extraction of sulfite water (a waste product of the paper industry). This method requires vanillin to be labeled as artificial flavor. 23
vegetable fats11Vegetable fats are substances derived from plants that are composed of triglycerides. Cocoa butter is about 10 times more expensive than vegetable fat, so adding vegetable fat to chocolate is the easiest way to come up with a cheap but inferior product. 89
vegetable glycerin1Glycerin is a neutral, sweet-tasting, colorless, thick liquid which freezes to a gummy paste and which has a high boiling point. It is a good solvent which aides herbalists in extracting botanical properties from plant materials without the use of alcohol, and it absorbs water from the air which makes it useful in conserving preserved fruit. 111
violet fragrance1A violet is a flower, usually Viola odorata for the purposes of culinary usage. 162
walnuts3Walnuts (genus Juglans) are plants in the walnut family Juglandaceae. The nuts of all the species are edible, but the walnuts commonly available in stores are from the Persian Walnut (Juglans regia). 90
water14Water (H2O) is the most abundant molecule on the Earth's surface. Many substances dissolve in water and it is commonly referred to as the universal solvent. 50
wheat flour6Wheat (Triticum spp.) is a grass that is cultivated worldwide. Wheat flour is a fine powder made from this grass. When wheat flour is mixed with water, a complex protein called gluten develops. 92
whey6Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese. Acid whey (also known as "sour whey") is obtained during the making of acid types of cheese such as cottage cheese. 179
whole milk powder158Whole Milk Powder is the pasteurized product resulting from the removal of water from milk and contains the lactose, milk proteins, milk fat, and milk minerals in the same relative proportions as in the fresh milk. 12
yacón1The Yacón is a perennial plant that is a close relative of the sunflower and Jerusalem artichoke. It is grown in the Andes for its crisp, sweet-tasting tuberous root. The texture and flavor have been described as a cross between a fresh apple and watermelon. 132
yeast1Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi. Many types of yeasts are used for making many foods: Baker's yeast in bread production, brewer's yeast in beer fermentation, yeast in wine fermentation and for xylitol production. 91
yerba mate1Yerba mate is a beverage made from the leaves and stems of a rainforest tree (Ilex paraguariensis) native to Paraguay, Brazil, and Argentina. Used as a stimulant. 109
yogurt powder3Yogurt is a semi-solid fermented milk product. 121
29-October-2020 03:09:47
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