acetic acid: A weak, naturally occurring acid probably most famous for being the primary acid in vinegar.

annatto: A natural coloring from the seeds of the Bixa Orella tree used as both a spice and a dye. It is most widely used in the Caribbean and Latin America, especially Guatemala and Mexico, but the seeds are particularly associated with Filipino cuisine.

ascorbic acid: The scientific name for vitamin C which is is found in fresh - especially citrus - fruits. Used extensively in the food industry not only for its nutritional value as an antioxidant, but also for its many functional contributions to product quality such as color improvement and food palatability.

black truffle powder: The black truffle is a strong smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broad-leafed woodlands. It is considered a culinary delicacy and is “hunted” especially in France and Italy. Truffle powder is particularly flavorful in soups and sauces.

calcium chloride: A natural mineral salt used as both a firming agent and a sequestrant used to improve the quality and stability of food.

capsium oil: From a perennial plant also known as “pepper” and “chile pepper” in different countries. Used as a spice, vegetable and medicine.

caramel color: A natural food coloring ingredient produced when sugar has been cooked until it melts to become a thick clear liquid ranging in color from gold to brown. Used in soups, stocks, desserts, colas, gravies, and sauces.

chayote pulp: Pulp from a pear-shaped squash that tastes like a cross between an apple and a cucumber.

citric acid: A natural, odorless, colorless substance found in a wide variety of plants and fruits - especially citrus fruits. Used to give lemonade, jams, sweets and confectionaries their characteristic acidulous flavor. It also plays an important role in the stabilization of oils and nutritional fats, and in vegetable, fruit, fish and meat preserves.

citric pectin: A natural gelling agent found in ripe fruit, especially citrus fruit.

corn starch: Derived from the white endosperm at the heart of a kernel of corn. Used as a thickening agent in cooking.

corn syrup: A thick, sweet syrup created by adding natural enzymes to corn starch, turning it into a syrup of dextrose, maltose and/or glucose. Light corn syrup is clarified to remove all color and cloudiness; dark corn syrup, which has caramel flavor and caramel color added to it, has a deeper color and stronger flavor.

dextrose: A naturally occurring sugar typically derived from starchy foods. Also known as D-glucose.

emulsifier: An ingredient that keeps two substances with opposing properties mixed, such as water and oil.

evaporated cane juice: A sweetener derived from sugar cane that retains vitamins such as riboflavin, vitamin B, amino acids and fiber that its more refined counterpart - sugar - lacks.

fructose: A natural sugar derived from many fruits and vegetables.

fruit pectin: A substance found naturally in fruits such as apples, quince and all citrus fruits that has the ability to gel liquids, making it a key ingredient in jelly and jam.

glucose: A naturally occurring sugar most commonly referred to as dextrose and also called “corn sugar” or “grape sugar”.

gluten free: Gluten is a mixture of proteins from wheat flour. Gluten-free means the absence of such proteins. Sauce World labels products as gluten-free only when reputable manufacturers guarantee it.

grain dextrin: A hydrolyzed starch derived from corn, potato, arrowroot, rice, tapioca and/or wheat. Serves as a thickener, prevents caking of sugar in candy, and encapsulates flavor oils in mixes.

kosher: A certification guaranteeing that food conforms to strict Jewish biblical laws not only to the type of food that may be eaten, but also to the kinds of food that can be combined (for example, meat and dairy products may not be mixed). Food must be prepared under a rabbi’s supervision. Animals must be fed organically grown food and slaughtered in the most humane way possible. A company that incorrectly labels a product kosher is considered to be fraudulent, and subject to fines or imprisonment. Sauce World labels products as kosher only when reputable manufacturers guarantee it.

lactic acid: A bitter-tasting, natural acid that forms when certain bacteria combine with lactose (milk sugar). Used to impart a tart flavor as well as to preserve some foods. Occurs naturally in the souring of milk and can be found in foods such as cheese and yogurt.

maltodextrin: Sugar obtained by the hydrolysis of starch. Used as a stabilizer and flavor enhancer in candies and chocolate.

mirin: Mirin is sweetened sake (rice wine) used in Japanese cooking, especially for sauces.

miso: A paste made from soya beans, used in Japanese cookery. Popular when made into soup.

monosodium glutamate: Commonly known as MSG. A white crystalline powder derived from glutamic acid, an amino acid. Used as a flavor enhancer. Present in many processed foods and causes a variety of maladies including dizziness, headache, flushing and burning sensations. Many ingredients naturally contain MSG such as hydrolyzed plant protein, hydrolyzed vegetable protein, kombu extract, natural flavoring or natural seasoning. Sauce World only carries products whose manufacturers guarantee ingredients as being free from MSG.

natural: A term applying broadly to foods that are minimally processed and free of synthetic preservatives as well as artificial sweeteners, colors, flavors, and additives. Sauce World uses the term “natural” to signify products whose manufacturing processes indicate a natural label. 100% of Sauce World products are considered “natural.”

naturally occurring sulfites: Naturally occurring sulfites exist in a few foods, and especially in fermented products, such as beer, wine and wine coolers. They are produced by yeasts in the fermentation process. Generally foods made with fermented grapes will be labeled as having “naturally occurring sulfites.”

organic: Food that is cultivated and/or processed without the use of chemicals of any sort including fertilizers, insecticides, artificial coloring or flavoring and additives. Refers not only to the food itself, but also to how it was produced. Sauce World only attaches the term “organic” to products certified organic by its respective manufacturer.

pectin: Present in various ripe fruits and vegetables. Natural, water-soluble substance used for its thickening properties in the preparation of james, jellies and preserves.

porcini powder: Porcini: rich and velvety texture mushroom; woodsy flavor which is stronger when dried.

rennet: A natural extract used to curdle milk for cheese making. A vegetarian alternative to rennet is now used in making vegetarian cheese.

sloe juice: Juice extracted from sloes, which are wild European plums with an extremely tart flesh.

soya lecithin: A natural emulsifier or stabilizer that is extracted from soybean oil.

tamarind: A spice from the pulp of the bean-pod of a tamarind tree. A small piece can be broken off and infused to create an acidic liquid flavoring in authentic Indian curries.

tartaric acid: A plant acid largely used for the manufacture of bread-improving emulsifiers. An important salt of tartaric acid - potassium hydrogen tartrate (or cream of tartar) - has applications as an acidulant for baking powder and sugar confectionery.

thickening gum: Bland, odorless, and natural polysaccharides used as thickening agents, gelling agents, emulsifiers and stabilizers.

turbinado sugar: A natural sweetener yielded from the first pressing of sugar cane. Looks notably different from granulated sugar with its golden to brown color and larger, crystalline texture.

turmeric: A bright yellow spice often used in curry.

xanthan gum: A natural carbohydrate produced from the fermentation of corn sugar. Used as an emulsifier, stabilizer and thickener.