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A variety of the Asian eggplant characterized by their long, thin shape and purple coloring. Providing the most delicate flavor of all eggplant varieties, Chinese Eggplant has a deliciously sweet and meaty flesh that is seedless.

Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

The narrow stalk that forms as a seed head from the garlic plant. As the Garlic begins to grow, a curved stalk starts to form and continues to grow as the plant matures.

A leaf growing from the Neem plant that is native to Asia and East India where it is used to flavor foods.

Long and slender in shape, the leaves of this herb are commonly used in Asian cooking. Often harvested from salt marshes in countries such as Japan, the Saltwort is can be grown in both saline and non-saline soils.

Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten.

A Chinese plant with thin narrow, firm stalks that grow a small flowering bulb at the top of a tall stalk that may extend to over 12 inches in height.

A common Asian type of vinegar that is made from various grains such as rice, wheat, millet, or sorghum.

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

A variety of kitchen utensils made from the wood of coconut shells. The wood is shaped into the form of the utensil required and sanded to a very smooth surface.

Varieties of legumes that are among a family of peas, which consist of fresh, field, or pod peas. Fresh peas and field peas are grown to be removed from the pod and eaten raw or used as ingredients for salads, soups, stews, casseroles, and other dishes.

Pronounced bar doe lee no. Regional red wine from from the Bardolino village along Lake Garda in the Veneto region of Northeast Italy.

An edible tuber originating from Asia and introduced into Europe in the late 1800's. This vegetable has a swirled bulb-like shape that is approximately 3 inches in length and 1/2 to an inch in diameter.

A spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends.

An oblong-shaped vegetable with a tapered end, this squash is native to Latin America where it is often served in casseroles and other side dishes.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.