Food Glossary

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Mace The nutmeg tree, Myristica fragrans, is special in that it produces two seperate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade.  
Maifun (rice noodles) Noodles made from rice flour. Soak until soft in hot water before using. Also, noodles may be deep-fried in hot oil. Do not soak before deep-frying. To keep clean up to minimum, place package of noodles in a large paper bag before removing wrapper. Break off amounts as needed. Store remainder in the bag.  
Malabar Tamarind See Garcinia Cambogia  
Marjoram Marjoram is the graygreen leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.  
Melinjo Nut The small oval fruits of the gnemon tree, which are both red and green, contain a seed which is used to make tantalizing, deep-fried crisps known as melinjo nut crackers. In Indonesia they are called emping melinjo or belinjo. They may be labelled 'melinjo wafers', 'dried bitter nuts' or 'bitter nut crackers'. Some brands list the ingredients as melinjo nuts and tapioca starch. Others simply state that they are melinjo nuts, and indeed they look like nuts which have been rolled out thinly.  
Mint Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint).  
Mirin Japanese sweet rice wine used in cooking to bring out flavor or to add a little sweetness. Not interchangeable with rice wine. However sweet sherry can be substituted.  
Miso Fermented bean paste made from soybeans and rice. Used mainly in Japanese cooking. Red or ala miso is saltier and white or shiro miso is milder or sweeter. Red miso is a good substitute for brown bean sauce. Refrigerator miso in sealed containers indefinitely. Online Recipes - Miso
Mushroom, dried (forest or black) Dried black forest mushrooms have a delicate flavor. Can be stored in covered container on the shelf, indefinitely. Must soak in warm water until soft, rinse, discard stem and use in recipe. Online Recipes - Dried Black Mushroom
Mushroom, Shiitake Closely related to the Chinese black mushroom and are the most commonly used mushrooms in Japan, They have a rich smoky flavor, are grown on the bark of a type of oak tree, and are used fresh or dried. The fresh mushroom has a fleshy, golden-brown cap and a woody stem. Only buy shiitake mushrooms as you need them. They tend to become slimy when stored in the refrigerator. Online Recipes - Mushroom, Shiitake
Mushroom, straw They are named for their growing environment - straw. They are cultivated throughout Asian and have globe shaped caps, are stemless and have a musty flavor. they are available in cans but need to be drained and rinsed before use. Online Recipes - Straw Mushroom
Mustard, dried Pungent powder. When mixed with water, forms sauce which is used as a dip to accompany barbecued port and other foods. Store dry powder on shelf indefinitely.  
Mustard Seed Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.  

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