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A variety of legume that is small and oval-shaped, pale pink in color, and grown throughout the world.

A small snap green or yellow bean that is long and straight in shape, tender in texture, yet crisp and very tasty.

A small, oval bean, reddish-brown to maroon in color, and native to China. It is usually sold in a dried form, but can also be purchased as a paste or flour.

Also known as a chickpea, a garbanzo bean is a round, tan-colored legume with a slightly nutty flavor.

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A coagulation of the milky liquid that is extracted from soybeans. A soft, cheese-like substance, more popularly known as tofu.

A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

Made in a manner of soups from Mexico, Chicken Tortilla Soup is filled with many ethnic ingredients to create a filling and savory side dish or a soup that could be served as the main meal.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

A type of legume originating in Asia, which is also grown in the southern United States. The small seed or bean of the plant has a beige color and is characterized by a black circular spot, or ''eye''.

A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

A small pulse (legume) that is most commonly grown as a crop in India. It is used as a food for both human and animal consumption.

A gray or dark brown sea vegetable, commonly referred to as kelp (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A gray or dark brown sea vegetable, commonly referred to as kombu (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A fruit native to India, which grows on tropical evergreen trees. Maturing into a small round fruit approximately 1 to 2 inches in diameter, Kokum becomes dark purple to black in color as it ripens.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.