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A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

Sesame oil is pressed from sesame seeds and is available in both light and dark varieties. The light version, made from unroasted seeds, has a mild nutty flavor and is popular in Indian cooking.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

Canola is the marketing name for oil that is obtained from rapeseeds. It is also known as LEAR oil, or "Low Erucic Acid Rapeseed" oil.

A type of orange is slightly smaller than a typical orange, with an orange-red skin and a deep red inner flesh.

A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

Pine seed oil, which is obtained from pine nuts, is one of the most expensive oils on the market, so its appeal is very limited.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A flavorful vinegar made from the cider of fermented apple juice. Apples that are grown during the fall or winter when higher sugar levels are present are the varieties commonly used for Cider Vinegar.

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.

An edible oil obtained from the nuts grown on argan trees that is used for cooking and seasoning. Native to southwestern Morocco, the argan tree is not common in any other area of the world, although efforts are underway to grow this variety of tree in other countries.

Most notably known as "Sauvignon Blanc". Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine.

Most notably known as "Sauvignon Blanc". A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.

A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.

Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.