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Often referred to as "grey" in France, this berry is very similar to the traditional black peppercorn or "poivre noir" that is common throughout the world.

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

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

A kitchen utensil that grinds whole peppercorns into fine, medium or coarse ground bits of pepper. Pepper mills are available in a variety of sizes, styles and materials, such as wood, plastic or metal.

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 mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap that is pale yellowish brown to dark reddish brown in color and grows 2 to 8 inches in width.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).

(Scientific Name: Hydnum repandum) Irregular in shape, the Hedgehog fungus has an indented or funnel-like cap that ranges in size from 1 inch to over 5 inches in diameter.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

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 long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

(Scientific Name: Craterellus cornucopioides) A tender and somewhat fragile mushroom that has the appearance of a funnel or horn-shaped fungus.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap, pale yellowish brown to dark reddish brown in color, that grows 2 to 12 inches in width and may reach several pounds in weight.

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.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

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