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A small narrow utensil designed to remove peels from oranges, lemons, limes and other similar sized fruits with citrus skins.

A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples.

Native to Italy, this relative of the broccoli and cauliflower family grows as a lime green colored head having an appearance somewhat similar to cauliflower except for the cone-shaped florets that swirl upward forming peaks.

A small tropical plant that bears fruit known as mountain plums which occasionally may be called wild limes.

A curry paste made up of a combination of ingredients, which typically include small green chiles, lemongrass, skin of the kaffir lime, shallot, garlic, shrimp paste, salt, galangal, pepper and coriander.

A special kitchen tool that is used to shave bits or strands from the outer most layer of covering on citrus fruits such as lemons, limes or oranges.

A variety of flour made from blue corn. It is often used for a number of Mexican dishes including tortillas, tamales, and dumplings.

A popular Japanese chile that is used in a variety of food dishes. Growing 2 to 4 inches in length, the shishito chile matures from a lime green to a dark red colored exterior that is wrinkled and narrow in shape.

A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.

A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.

A small oval candy that has a hard outer covering enclosing a gelatin-like mixture that is sweet and chewy.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

Grilled chicken marinated in a spicy sauce that is traditionally served in Jamaica. The poultry is seasoned with a jerk sauce or marinade that combines allspice, cinnamon, chiles, garlic, thyme, onion, nutmeg, lime juice, olive oil, soy sauce, and brown sugar.

A popular condiment that has a savory flavor and is used to season a wide variety of dishes. This thin dark sauce is made with soy sauce, garlic, onion, molasses, vinegar, anchovies, lime, and a variety of other seasonings.

A garnish, prepared traditionally with chopped parsley, lemon peel (zest), and minced garlic, which is added to many meat, fish and vegetable dishes to provide a fresh, clean flavor.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

A coarse ground salt, white or off-white in color and irregular in shape. This type of salt is used to coat the rim of a margarita glass so that the tart flavor of the beverage is enhanced by the salty taste as the drink is consumed.

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

Dry corn dough used to make corn tortillas. In Spanish, masa means ''dough'', which in Mexico can be translated to mean ''corn dough'', an essential ingredient in Mexican cooking.

A kitchen utensil or tableware item that is used to hold coarse salt for coating the rim of margarita glasses prior to serving.