Read The Martha Stewart Living Cookbook for Free Online

they can also be dried and either ground into a powder (one teaspoon of dried lemongrass is as potent as one fresh stalk) or reconstituted by soaking in water for two hours. Keep the stalks, tightly wrapped in paper towels, for up to three weeks in the refrigerator. Or seal them in plastic storage bags and freeze for several months.

    MIRIN This slightly syrupy, sweet rice wine is highly prized in Japanese cuisine for its ability to add a delicate sweetness to foods and to impart depth of flavor; it is commonly added to sushi rice. Made from fermented, glutinous rice, mirin is generally used only for cooking, although some finer varieties can be sipped. Mirin is sold in most supermarkets, where it is sometimes labeled “rice wine.” It will keep indefinitely in a cool pantry.

    PANKO Made from wheat flour and honey, these large and flaky Japanese breadcrumbs are most commonly used to coat foods before deep-frying. They create a wonderful crispy texture and maintain it long after frying. Store panko in an airtight container at room temperature for up to a year.

    PEPITAS Pepitas, which are pumpkin seeds, are very popular in Mexican cooking; they are sold raw or roasted at many health-food stores and supermarkets. Peptitas can be sprinkled on salads or on a variety of dishes as a garnish, or ground into a paste and stirred into soups and sauces (where they will also act as a thickener). Like all seeds, pepitas should be stored in an airtight container in the refrigerator or freezer and used within several months.

    QUINOA There are more than 1,800 varieties of this protein-rich grain in a range of hues; the quinoa (pronounced keen-wah) most readily available in the grocery store is generally the color of toasted nuts. The tiny, bead-shaped grains are cooked like rice but require only half the cooking time and can be used in place of rice in many dishes. Quinoa will keep in the cupboard in a well-sealed container for up to a year.

    STAR ANISE This small eight-pointed fruit pod looks like a star and tastes like licorice (or anise seed). It is used to flavor custards, dessert sauces, and sorbets and many savory dishes, including stews and braised meats. Use a clean coffee grinder (or spice mill) to grind star anise to a powder, or break off points from the pod, bundle in cheesecloth, and add to the cooking liquid as foods simmer or braise.

    SESAME SEEDS Sesame seeds are available in many colors, but white, tan, and black are the most common. Tan and black seeds are similar in flavor, while the white seeds are more delicate; toasting the seeds intensifies their nutty taste. They have a slightly sweet flavor that enhances bread, pastry, cookies, and other baked goods as well as many savory preparations. Sesame seeds have a high oil content and tend to turn rancid rather quickly; store them in the refrigerator in an airtight container for up to six months, or in the freezer for up to a year.

    TAHINI This thick, creamy paste, made from ground and toasted sesame seeds, is a staple in Middle Eastern cooking, where it’s used to make hummus and baba ghanoush as well as halvah. Much like natural peanut butter, tahini separates as it sits. To reincorporate the oil, transfer the contents to a large bowl and stir vigorously. Return the unused portion to the original container, and store in the refrigerator for up to three months.

    TAMARIND The tamarind is the fruit of a tall evergreen tree native to Africa. Intensely tart, tamarind is essential in Indian cooking, and is an important ingredient in many curry dishes and chutneys (as well as Worcestershire sauce). Try adding it to a marinade, grilling glaze, or any number of richly flavored meat dishes. It is sold in powder, paste, or bottled forms. Powdered tamarind must be dissolved in hot water before use; the other types can be used straight from the container. Store the powder as you would other spices; the paste and bottled forms are more perishable, so check the label for