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A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

Originating from the Middle East region of Europe, this variety of herb is a flowering plant that grows wild in many areas sprouting a colorful purple, star-shaped flower when mature.

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

A fruit, native to East India and Asia, which has a dark red rind and a delicious milky juice. Inside, this fruit typically has 4 to 8 sections containing meat that can be easily scooped out with a spoon to be eaten while the seeds are discarded.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

A type of festive Easter bread that originated in Bologna, Italy. The unbleached white flour (wheat) dough is enriched with butter, eggs, and milk, sweetened with sugar, and flavored with lemon zest.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

A two inch fruit, originated in the Middle East, resembling a crabapple, which is eaten fresh picked or made into jellies.

A variety of coffee, grown in the Middle East, that provides a very strong flavor and aroma when brewed.

A traditional blend of seeds used to season foods for east Indian cooking. Panchpuran, which is also referred to as panch puran or panchphoran, is a blend of mustard seeds, cumin seeds (jeera), nigella seeds (kalonji or kalwqanji), fennel seeds, and fenugreek seeds.

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

An herb that is native to Mediterranean regions of Europe, the Middle East, and North Africa. It has narrow, green, pointed leaves arranged around square stems.

A native American name for varieties of hard-shell clams found on the East Coast. Quahog is a term that is also used to describe the largest of the hard-shell clams.

A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

A leaf growing from the Neem plant that is native to Asia and East India where it is used to flavor foods.

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

A fruit that is related to the pear and grown in the Mediterranean, the Middle East and the United States.

A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday.