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Also known as a garbanzo bean or chick-pea, this legume is a round, tan-colored bean with a slightly nutty flavor, that is a member of the pea family.

A generic name given to various plants in the legume family including kidney, navy, fava, pinto, lima, black, red, green, chickpea, and lentil.

Mild in flavor, the Calypso bean is a dried heirloom bean that is a member of the kidney bean family of legumes.

A food additive that is most often used as a thickener or stabilizer. This ingredient is produced from legume plants in arid areas of India, Pakistan and the U.S.

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.

A dried variety of a yellow or green pea, which is referred to as a field pea and belongs to the legume family.

Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A soup consisting of mainly vegetables and a base of water or broth. It may include other ingredients, such as meat, noodles, rice and legumes.

Shell shaped pasta that comes in a variety of sizes. The larger pasta shells, called "conchiglie" in Italian, are used for stuffing with ingredients such as meat, vegetables, cheese, and legumes.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.

The fruit growing from an evergreen tree that originated in the Mediterranean region and is now grown in warm climates throughout the world.

A spice made from the ajowan seed, a plant that has an appearance similar to wild parsley. Native to Middle Eastern countries such as Afghanistan, Egypt, India, Iran and Pakistan, ajowan seeds are similar to celery seeds in appearance and provide a distinctive flavor that is very close to the taste of thyme.

A small black seed that resembles a poppy seed but has a peppery taste. It is most often found in Indian cooking but is also found in Turkish and Middle Eastern cuisine.

A pigment, derived from plants or plant foods that assists with not only the growth of plants but also the health of and humans.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned varieties of beans, lentils, peas, and pulses.

A Middle Eastern seasoning that is made from the gummy sap released from the stalks of the giant fennel plant.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A person who does not consume meat or meat products. There are different categories of vegetarians based on the type of foods consumed and desired for their daily diets.