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Ingredient Glossary
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Ingredient Description Recipes
Lemongrass A tropical grass used extensively as a flavoring agent in Thai Vietnamese and Cambodian cuisine. It contains citral an essential oil also found in lemon peel which gives lemongrass its characteristic flavor and aroma It is a digestive aid and is helpful in the treatment of muscle cramps and spasms.
Liquid Aminos A liquid condiment made from soybean protein. While its flavor is somewhat reminiscent of shoyu (soy sauce) it is not a fermented product. Often used in raw foods cuisine, liquid aminos are processed by proprietary processes that typically produce naturally high concentrations of hydrolyzed proteins, including MSG. Nama shoyu (unpasteurized) is a good alternative, although all soy sauces will contain some naturally ocurring MSG.
Low fat Chicken Stock A strained liquid made by cooking chicken vegetables and aromatics in water to extract their flavors. The legal definition of “low fat” is three grams of fat or less per serving.
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1701 #1 E. University
Pan Am Plaza
Las Cruces, NM 88001
575-521-3003
575-521-3991 (fax)
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