Search

A curry paste made up of a combination of ingredients, which typically include small green chiles, lemongrass, skin of the kaffir lime, shallot, garlic, shrimp paste, salt, galangal, pepper and coriander.

A kitchen device used to remove excess moisture from freshly washed lettuce, greens, herbs, fruits, and other similar leafy or hard to dry items.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

Long and conical in shape, the Italian Sweet Pepper is a popular variety of chile pepper commonly used in Italian cooking.

A variety of apple that is a cross between a Golden Russet and an Alexander. It is a large apple with pale green to yellow outer skin, with a russet area around the stem, and a cream colored firm textured flesh.

A leafy vegetable with curly leaves that have spiked edges, which form a loose-headed green. Frisée is basically the smaller version of curly endive and may be commonly referred to as baby curly endive.

A tomato that is picked before it matures into a pink or red colored vegetable. The larger varieties are generally picked when the skin displays only a slight amount of pinkish tint, which is considered to be a mature stage for this tomato.

A small, disk-shaped legume that has a firm texture and a nutty taste. Dried green lentils do not require presoaking like many dried beans and they tend to cook faster.

A small oval fruit, grown on trees, that is harvested prior to ripening to retain the green color and dense meaty texture.

A traditional variety of rice served in southeast Asian areas, specifically Vietnam, where the rice flakes are manually produced to create a dish known as "banh com" or simply "com" as it is often called.

Refers to the leaves of the dandelion plant, which are considered a weed in the United States, but are actually one of the most vitamin rich foods available.

Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

Descriptor of wine processed with unripe grapes. Also a descriptor of a wine that possesses a greenish tint, indicating youth.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

A type of crisphead lettuce that has crisp, light green leaves that are formed into a densely packed head.

A Greek olive that has been harvested from the olive grove prior to ripening. The common varieties are Ionian, Manzanilla, and Naflion.

The leaf of a plant, native to South America, that is harvested when it is young to be used as a herb for seasoning of foods or as a fresh green to be served in salads.