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A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

A type of fine textured gluten-free flour made from ground mung beans. The flour is common in foods from India where the bean originates.

A brown skinned, oblong potato with a white interior, which is one of the most popular potatoes. It has a rough skin with numerous eyes and can grow quite large.

A large "cooking banana" that is flatter and longer than the common Cavendish banana. With a firm texture and a mild flavor, similar to a squash, the flesh of this banana contains less sugar but more starch than other varieties.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

A variety of potato which is harvested very early in its growth. This potato is removed from the vine while the leaves on the plant are still green, growing to an approximate diameter of 2 inches.

The white by-product, resembling wet paper rags or sawdust, that remains after draining off the liquid when making soybean curd, commonly known as tofu.

A type of corn that is named for the indentation on the top of the kernels that develops as the corn dries in the field.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

Another name for powdered sugar, which is basically sugar that has been pulverized into very fine granules.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.