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Most notably known as "Marsanne". A grape varietal, used in the production of white wine, originating in the Rhône region of France.

A grape varietal most notably known as Marsanne, used in the production of white wine, originating in the Rhône region of France.

Pronounced roo-sahn. A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Pronounced mahr-sahn. A grape varietal, used in the production of white wine, originating in the Rhône region of France.

A berry that is grown on trees in tropical areas that is not actually a true peppercorn. The pink peppercorn is a very small berry, similar in appearance to a peppercorn, that has a thin papery texture and a mildly sweet flavor.

An oil obtained from the seeds of the flax plant. When it is processed, Flaxseed oil is first cold pressed from the seeds, providing an edible oil.

A variety of parsley, also known as Italian parsley that has dark green flat leaves and a somewhat strong peppery flavor.

The edible leaf or paddle of the prickly pear cactus and other varieties of cactus. It is prepared by removing the thorns and eyes, after which it is served fresh, canned, cooked, steamed, or pickled.

The candied pad or paddle (leaf) of the prickly pear cactus that is sweetened by packing the pad in a sugar syrup solution.

A seedless variety of the Fuyu persimmon that was first grown in Israel and now is being raised throughout the world.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a very chewy texture if completely dried and not marinated in oil.

Used as a spice, a green peppercorn is an under ripe peppercorn berry which is available whole or preserved in a brine and packed in jars.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

A variety of parsley, also known as Flat Leaf Parsley, that has dark green flat leaves and a somewhat strong peppery flavor that is more intense than other varieties of Parsley.

A chemical compound, technically referred to as sodium chloride, that can be mined from the ground (mined salt) or harvested from the sea (solar salt).

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

Pinkish-red or yellow in color, this type of fruit is harvested from a species of climbing cactus that grows in tropical areas of the Middle East, Asia, Central and South America and a few other regions with warm climates.

A variety of bean, which is also referred to simply as a Runner Bean that can be eaten as a fresh green bean, a fresh podded bean or a dried bean.