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A type of flour produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls.

A type of crispy, cracker-like flat bread prepared with spelt flour that is German in origin. Some recipes are made with additional whole-grain spelt, which gives the flat bread an interesting texture and nutty flavor.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

Refers to soft wheat that has been parboiled, dried, and cracked. When bulgur is cooked, it has chewy texture and a delicious nutty flavor.

Considered to be a type of pasta originating in North Africa during ancient times, Fregola is very small in size, similar to soup pastas, and is sometimes mistaken as a grain.

Flat, roughly cut pieces of pasta produced as random shapes from the scraps of pasta being cut and formed for another variety of pasta or pasta that is intentionally cut into a formed shape, similar to a trapezoid or a parallelogram.

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.

To thicken and intensify the flavor of a liquid by rapidly boiling the contents in an uncovered pan in order to evaporate excess liquid.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

A type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough.

The seed from a wild form of celery, which is used as a spice. It has a strong celery flavor, so a little goes a long way.

Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia.

A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A variety of lime that is small, round and pointed at the end with a gnarled outer skin that emits a sharp lemon-like aroma.

A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.