A form of starch derived from the root of a plant that grows in tropical regions.

Ground flax seeds. Whole flax seeds are high in lignans, antioxidants, fiber, protein, and polyunsaturated fatty acids such as alpha-linolenic acid (ALA), or omega-3. They are also a dietary supplement to prevent constipation, diabetes, high cholesterol, heart disease, cancer, and several other conditions.

A starch extracted from cassava root, a tuber native to South America. It is almost pure starch and has very limited nutritional value. It is naturally gluten-free, so it can serve as a wheat substitute in cooking and baking.

Made by evaporating salt water. It is mostly composed of sodium chloride. It is minimally processed, so it contains trace amounts of minerals, including potassium, iron, and calcium.

Also known as sodium bicarbonate, it is primarily used in baking as a leavening agent. When it reacts with acid, carbon dioxide is released, which causes expansion of the batter.