Page 120 - GM EBOOK

Chart 6-5: Herbs and Spices

NAME DESCRIPTION WEIGHT QTY. PRICE

Baking Powder A dry chemical leavening agent, used for baking .1 1 1

Bamboo Leaves Dried leaves from a bamboo plant .1 12 1

Bay Leaves Aromatic leaves of several plants used in cook-
.1 12 1
ing

Black Cardamom Pods Mature spice used for a more pungent flavor .1 1 1

Bread Crumbs Sliced residue of dry bread .1 1 1

Brown Sugar Unrefined or partially refined sugar. .1 1 1

Burdock Root An all-purpose herbal used for many purposes .1 1 1

Chicken Stock A savory water flavored by chicken, bones and
.1 1 1
meat

Chili Powder The dried, pulverized fruit of a many chili pepper .1 1 1
A close relative to garlic, shallot, leek, scallion,
Chives .1 1 1
and Chinese onion

Cinnamon Stick A spice commonly used in cooking that comes
.1 1 2
from the bark of the cinnamon tree
Cornstarch Finely ground corn flour, used as a thickener .1 1 1

Curry Powder A spice mix originating from the Indian subconti-
.1 1 1
nent.

Edamame Made from immature soybeans in the pod .1 1 2

Flour A powder, made by grinding raw grains or roots .2 1 1

Garlic Has long been a common seasoning worldwide .1 1 1

C Garlic Chives Much like onion chives, but taste like garlic .1 1 1
h
a
p Ginger Root The base of a widely used as a spice .1 1 1
t
e A sweet, mild and earthy taste similar to arti-
r Gobo .1 1 1
choke
Green Cardamom Pods Harvested before it reaches maturity and used
.1 1 1
whole
Ground Black Pepper A spice derived from the grinding of peppercorn .1 1 1

Ground Ginger Widely used as a spice or a folk medicine .1 1 1

Koikuchi Shoyu A type of Soy Sauce .1 1 1

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