Vinegar adds tangy sweetness, and, depending on the source, various flavors to foods. It can be made by fermenting the natural sugars in almost any food, including fruit and fruit juices, wine and other alcohols, sugar syrups, and grains such as wheat or barley. Vinegar tastes somewhat like the food fermented to produce it. Distilled white vinegar, made from distilled alcohol, is nearly tasteless. If allergenic grains like wheat, rye or barley are the source of the fermentation, they will always be named in our ingredient statements.
Cauliflower adds color, flavor and texture to meals and can be boiled, roasted, fried, steamed, pickled or eaten raw. Cauliflower ranges in color from white to purple and is part of the family of vegetables known as "cole" crops, which includes broccoli, brussels sprouts, cabbage, collard greens and kale.
Onion is a pungently flavored bulb vegetable commonly eaten raw, pickled, cooked or as a dried and finely ground spice. Onions are closely related to garlic, shallots, leeks and chives, and can be red, purple, yellow or white.
Mustard seeds provide flavor as a flour (whole ground seeds), or as a condiment made by blending ground mustard seeds with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce.
Sugar, or sucrose, provides sweetness and texture to foods, and is made by evaporating water from the syrup of sugar cane or sugar beets until sugar crystals form. Sugar may be granulated, or very finely ground into powder when a finer texture is desired.
Starch enhances the texture or keeps ingredients from separating in breads, pancakes, cereals, noodles and other food products. It comes from a variety of vegetable sources, including corn, wheat, rice, and potatoes. Starch may be modified by grinding or treating with enzymes or other substances to enhance its performance.
Ginger, or ginger root, is a hot, fragrant spice that is eaten fresh, pureed, pickled, candied, cooked or dried and finely ground. The plant is in the same family of herbs as turmeric, cardamom and galangal.
The Bioengineered Foods Disclosure Act requires labeling of foods that contain bioengineered (GMO) ingredients by January 1, 2022. The J.M. Smucker Company is committed to complying with this federal labeling regulation.