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Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic.

puree, pureed,

A spicy sauce that is placed on the ingredients that go into the folded tortilla. Taco sauce is available as either a red or green (verde) sauce.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

A long grain unmilled variety of rice with a red bran that is grown in India. This rice has a nuttier flavor and is reddish-tan in color.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A traditional dish from Cuba consisting of rice, ground beef, olive oil, cloves, onion, raisins, olives, capers, tomato paste, and other seasonings.

A common sauce or paste that is used to flavor Asian food dishes. Crab paste is made from the meat of fresh crabs that is salt dried or salted and fermented to provide a soft, paste textured seasoning for foods.

Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....

Small to medium-sized, this variety of tomato is an heirloom species that grows and ripens earlier than other varieties.

A mixture derived from blanched almonds that are ground, blended with sugar and glycerin, and cooked together to form a stiffened paste.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A curry paste made up of a combination of ingredients, which typically include small green chiles, lemongrass, skin of the kaffir lime, shallot, garlic, shrimp paste, salt, galangal, pepper and coriander.

An Asian paste made from grinding fermented shrimp and salt together, which may be dried to be shaped into cakes or kept in a soft, paste form.

An oval, egg-shaped tomato with good flavor and thick flesh, which makes it a good tomato for sauces, cooking and canning.

The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.

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.