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A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.