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   glossary 

an ever growing collection of my favorite ingredients

Ajies/chiles

These words come from the Quechua and Nahuatl language in South America and Oaxaca,
respectively. Capsicum is a genus of flowering plants in the nightshade family. Its species are
native to the Americas, where they have been cultivated for thousands of years. Capsicums are produced worldwide and used in many cuisines. Chiles are of great importance in Native
American medicine as a circulatory stimulant, analgesic, antiviral, and antibacterial.

Allium family

This family includes hundreds of different species of onions, garlic, shallots, and scallions and is a powerhouse used all over the world as a foundation of flavor for numerous dishes and as a medicinal ally for various imbalances and diseases.

Citrus

Loaded with vitamin C, citrus fruits like lemons and limes enhance the flavor of different foods. They are alkaline and cooling. Their fragrance and sour taste aid in digestion. The essential oils are useful for cleaning purposes and have antiviral and antibacterial properties

Coriander

/ cilantro

In different cuisines all over the world, it is an essential ingredient. The whole plant is edible;
you can chop the tender stems in salads or sauces, the leaves and seeds are also versatile, and the flowers are great as a garnish.

Cumin

Member of the parsley family and native to the Middle East and India, it is a spice that brings
depth and earthiness to food. Cumin is a preservative utilized for millennia. It has carminative
properties and helps with the movement of Qi or Energy.

Olives

 &

Olive oil

Fresh olives are naturally bitter; they must be cured and fermented to remove bitter phenolics and make them edible. Phenolics reach their peak in young fruit, and as the fruit matures, they become softer. When raw, they are a good source for probiotics thanks to fermentation. Unripe olives are green, and ripe olives are black. Olives and Olive oil are rich in monounsaturated fats and have anti-inflammatory properties.