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A type of basil that has two varieties, red and green. The green variety has reddish-purple stems and reddish-purple veins running through its green leaves.

A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals.

A common ready-to-eat dried snack from India that may contain peanuts, rice flakes, sago, green peas, gram pulse, lentils, and a variety of seasonings to provide a mild or hot and spicy flavor.

A type of pepper, native to tropical areas of West Africa. Mildly flavored, this pepper grows in a range of 1 to 2 inches in length and contains seeds with a spicy, hot taste that is slightly bitter, providing flavored overtones of cardamom and ginger.

A spice made from dried red chiles including the seeds that are ground into powder. The flavor is mildly hot which makes it useful as a seasoning for dishes requiring a spicy flavor.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

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

A cooked rice dish that originated in southern India which is traditionally made with rice, lentils, vegetables, and spices.

Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef.

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.

A specialty pear that has the traditional pear shape but much smaller in size. The thicker outer skin, which is yellowish-green and red in color, covers a white juicy flesh that is very sweet and spicy in flavor.

Not to be confused with watercress, this salad green is a member of the mustard family and is also known as English cress, garden cress, land cress and winter cress.

A German sausage made with ground bits of pork that be taken from various pork cuts as well as pig snoots, beef blood, and seasonings.

A plant that grows in many of the temperate regions of the northern hemisphere. The leaves, which are harvested before the plant begins to flower, are used as an herb for cooking or in herbal medicines.

An herb that originated in the Mediterranean countries but is now widely cultivated throughout the world.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

A thin chile pepper that is often used as a flavoring in Indian foods. Flat in shape, this pepper ranges in size from 3 to 5 inches long.

A variety of apple that grows well in cooler climates. Zestar apples are harvested late in the summer season maturing into a bright red fruit with some greenish yellow coloring.