Search

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

Various marinade and a spice mixtures that are made into seasoned pastes to be used as a rub, a marinade or a seasoning for a variety of foods before they are grilled or roasted.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.

(Scientific Name: Lyophyllum shimeji) Small in size, this type of Asian mushroom is one of the numerous Shimeji varieties common to Japan.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.