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An oval, egg-shaped tomato with good flavor and thick flesh, which makes it a good tomato for sauces, cooking and canning.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

carmel, carmal, caremel, caramal,

1) An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

A hybrid stone fruit that is a cross between a plum and an apricot. The fruit is predominantly a plum, being 3/4's plum and 1/4 apricot with a smooth red to black outer skin that covers a bright orange juicy flesh.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

A condiment made from the Chinese Leek Flower, a long thin and very narrow stem that grows a tiny flowering bulb at the top of the stem.

A hybrid stone fruit that is a cross between an apricot and a plum. The fruit is predominately an apricot, being 3/4's apricot and 1/4 plum with a smooth orange outer skin, without fuzz, that covers a bright orange juicy flesh.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.

Shaped like a plum tomato, this variety of tomato originated in the San Marzano region of Italy. As a cousin to the Roma tomato, the San Marzano is highly praised for its flavor and pulp.

A member of the rose family of plants, this berry is classified as a bush cherry, but is related to the domestic cherry as well as the plum, apricot, and peach families of fruit.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

Small to medium-sized, this variety of tomato is an heirloom species that grows and ripens earlier than other varieties.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

A fruit of Asian origin that is grown in regions throughout the world where sub-tropical to mild climates prevail, but not in climates that are too humid or hot.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.