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A sauce that is dark brown in color and is flavored with truffles, and Madeira, which is a sweet wine.

An oval-shaped, purplish-brown fruit that grows on a woddy vine, which climbs and clings to other forest plants in order to grow upward.

(Scientific Name: Pholiota nameko) A brown capped mushroom with a white stem that grows in groups of clusters of numerous stems and caps closely aligned.

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.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

A type of flavoring made from brown sugar and butter, which is used in many types of desserts, candies, cookies, toppings or frostings, sauces, beverages.

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.

Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens.

A condiment produced by grinding brown mustard seeds with a stone mill to provide a coarse textured food spread.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

A dessert made with baked fruit that combines a variety of ingredients, which include butter, flour, and cinnamon.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

A small freshwater fish that is similar to a brown trout. It has an excellent flavor, but they are hard to find in most food stores and fish markets.

A descriptor of wine with a distinct brown hue & stale odor, a result of exposure to air. Also referred to as “oxidized”.

The oil obtained from pressing hazelnuts. The brown colored oil has a slightly sweet, nutty taste and is generally used as a flavoring for baked goods and for some sauces.

A Chinese spice that is made by grinding the brown berries of the prickly ash tree into finer particles.

A dry onion grown in Hawaii, that have brown skins and a sweet tasting flesh that is best when eaten raw, but it can also be cooked.

A type of dry onion that has a strong onion flavor and is characterized by its layers of papery skin, which has a yellow-brown color.

A fruit, with a tough, greenish brown skin, resembling the lychee. It has a milky colored flesh that is eaten by peeling away the skin and eating the pulp from the seed.