Glossary of Ingredients Terms

A type of mollusk, related to the sea snail, having a flat, oval shell. The flesh can be cooked and is similar in taste to a clam.

A sheep's milk cheese from the Basque region of France that is made in the Benedictine Monastery that is the Abbaye de Notre Dame de Bellocq.

A sheep's milk cheese that has a firm, hard texture and a natural rind that is yellowish-orange in color.

A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper.

A somewhat bitter, anise flavored liqueur, distilled from wormwood that is produced with a proof of 136 and an alcohol content of almost 70%.

A very sweet, ruby-red fruit that is much like a small cherry. It grows mainly in the West Indies and is an excellent source of vitamin C.

An artificial sweetener that contains no calories and is most often used for cooking or baking, since it retains its sweetness when heated.

Relishes from East India that are pickled, salted and seasoned. The seasoned flavors can range from sweet tasting to hot and very spicy.

A very tiny ball of pasta that is used mainly as soup pasta. If acini di pepe is unavailable, orzo may be substituted.

A pasta filled with various ingredients that is made as a circle or square of pasta dough that is folded over and sealed on the open edge to form a half circle or rectangular shape.

A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock.

A variety of tuna that is very flavorful and has the lightest colored flesh of all the different species of tuna.

A type of beer, sometimes referred to as English beer, made from fermented barley malt and hops.

A variety of olive produced in the Middle East, most notably in Syria, that is available in both a black and green variety.

Alfalfa seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

A large light purple or purplish-brown olive native to Chile that contains soft, almost mushy meat.

Refers to pasta that is shaped like tiny letters. They are most often used in soups and are very popular with children.

Small rings of pasta that are used in various soups and are also suitable for salads.

Tiny rings of pasta. Anellini is a smaller version of anelli pasta. It is used in various soups and is also suitable for salads.

Extremely thin, long strands of pasta, which are available in both strands and nests.

Stuffed pasta that is small and round in shape or shaped like a half circle with an edging that has an embossed or ruffled appearance.

A type of fruit juice that is made from the pulp of apples processed for their juice.

Thin white, semi-transparent noodles that are made from arrowroot starch. They are similar to cellophane noodles in appearance.