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An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

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.

An Greek food dish traditionally made with a head of garlic, olive oil, lemon juice, vinegar, chopped almonds, and pureed or mashed potatoes.

A liquid juice produced from fresh pressing a subtropical plant that is grown for its knobby root. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

Various marinade and a spice mixtures that are made into seasoned pastes to be used as a rub, a marinade or a seasoning for a variety of foods before they are grilled or roasted.

A small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

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.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

Gourmet oil infused with the flavor from white or black truffles (a rare fungus that grows underground) that have been soaked in olive oil.

An olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

(Scientific Name: Lentinula edodes) An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

(Scientific Name: Lentinula edodes) An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide.