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A type of flour milled from teff grain. Teff flour is high in calcium, iron, magnesium, zinc, and thiamin and it is a good source of fiber.

A type of flour milled from sorghum grain. Sorghum flour lacks gluten, so it isn’t suitable for making yeast breads.

A type of hardwood rolling pin that has evenly spaced raised protrusions extending out from the surface of the pin.

A traditional Asian cake made with a variety of ingredients such as glutinous rice, salt, sugar, and at times, fruits and beans.

A traditional Mediterranean condiment that was originally created in southeast Turkey. It is made as a pepper puree combining red bell peppers, hot peppers such as habanero, toasted walnuts, garlic, olive oil, cumin seeds, vinegar, pomegranate molasses, and water.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.

A type of Food Wrap that is made from flour milled from teff grain, a common grain found mainly in Ethiopia.

A kitchen utensil that is a fully enclosed round container to hold flat tortillas in preparation for serving.

A rolled cheese that is similar in appearance to a jelly roll with a layer of herb or other types of seasonings lightly spread over the top of a flat layer of cheese.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

A variety of different types of hardwood rolling pins that have ribbed grooves manufactured into the rolling pin shaft.

A cheese of Norwegian origin made from a combination of goat and cow's milk or only cow's milk, which is slowly cooked until the sugars in the milk are caramelized.

A Scandinavian cheese made from cow's milk which has a soft spreadable texture providing a semi-sweet taste.

A Scandinavian cheese made from cow's milk that has a soft spreadable texture providing a semi-sweet taste.

A fried food that is common in the middle eastern countries such as India. Known as a fritter in the U.S., a Pakora may be formed as a small round patty or simply take the shape of the combined ingredients, becoming irregularly-shaped if small strands of vegetables are added to the contents.

A type of grain cultivated in Ethiopia where it is a staple food crop. Teff is difficult to find in great quantities anywhere else in the world.

A cereal plant that is native to Africa, but is cultivated in many parts of the world. Sorghum is sometimes confused with millet.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.