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Meat, generally fatty bacon or pork fat, that is cut into strips 1/4 inch across and 1 to 1 1/2 inches long that is cooked to remove the fat.

A liquid produced by boiling shredded coconut meat in water and then straining the contents through cheesecloth to extract the liquid from the boiled coconut.

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes.

Particles of salt that have been infused with chile flavorings to be used as a food seasoning. Chile Salt is often added to Hispanic and Southwestern U.S.

An oval-shaped dried bean common in Latin American cooking. Medium in size and ivory-yellow in color, the Mayocoba Bean is similar to a pinto bean in appearance and flavor.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

Dried shavings of fish that are sliced from aged pieces of bonito. A member of the tuna family of fish, bonito is a popular fish in Japan that is typically not consumed as often fresh for a meal as it is in a dried form.

A small round chile, approximately 1 inch or slightly larger in length, that turns dark rusty to brownish red in color when mature.

A very large, broad white bean, common to Italy, but not commonly grown in many regions throughout the world.