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

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 small seed harvested from the several varieties of palm trees, such as the Chilean Wine palm or the Quito palm.

A variety of pepper grown commonly in the U.S. that is picked when green or red. The immature green colored pepper is mild to medium hot in flavor, unlike the red, which has a deeper fiery flavor that exceeds the Jalapeno in intensity.

An Italian seasoning that is made from dried fish roe taken from the roe sacs of tuna or gray mullet.

An oval, tan-colored nut harvested from a tree that is related to the rose family. Almonds are available as either a bitter or as a sweet flavored type of nut.

A herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.