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Considered to be a type of bush berry, this fruit is most often found growing in cooler climates. Surrounded by a pod that is a paper husk or calyx with visible veins, the Cape Gooseberry is a close relative to the Mexican tomatillo or the Ground Cherry, but it is not the same fruit.

A variety of cornmeal made from blue corn. A roasted version is known as “blue atole flour”. Blue cornmeal has more protein than other types of cornmeal and baked goods take on a purple coloration when it is used.

A type of garlic that is actually closer to the leek family than the garlic family, but still considered garlic.

An aromatic leaf from the pepper family of plants that is typically grown in southern Mexico and northern South America and used as a food wrap.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A variety of summer squash with a dark green skin covering an off-white flesh. The cylindrical variety is much like a cucumber in size and shape.

Also spelled "pitaya". One variety grown in the American tropics on a climbing cactus is an egg shaped, bright pink or red-skinned fruit, which measures more than 3 inches long.

A freshwater fish that catagorized as cyprinds, a fish species that range in size from only inches in length to larger varieties that may be over 48 inches in length.

An oval-shaped dried bean common in Latin American cooking. Medium in size and ivory-yellow in color, the Mayocoba Bean is similar to a pinto bean in appearance and flavor.

A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

A type of cheese made from the milk of pureed soybeans. Soymilk is made basically from pureed soybeans and water.

A wrinkled, flattened, brownish-black, dried chile with a heat level that ranges from mild to medium.

A form or shape that is, as the name implies, twisted lengths of cheese intertwined to create a thick round braid, similar to a braided rope.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

A grinding method that may be manual or automated to produce flour or meal by slowly milling grain between two stone utensils or grindstones.

A large "cooking banana" that is flatter and longer than the common Cavendish banana. With a firm texture and a mild flavor, similar to a squash, the flesh of this banana contains less sugar but more starch than other varieties.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.