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A medium-grain variety of rice from Italy that is characterized by its black, charcoal, and rust colored grains.

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

A short to medium-grain rice variety that is cultivated in many areas of Spain, but takes its name from the province and city of Valencia, which is the largest rice growing region of Spain.

A short-grain variety of rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.

A liquid that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour.

A type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.

A wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily available.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

The main ingredient in a meal consisting of pre-cooked rice that is refrigerated overnight and is then mixed with vegetables, and bits of beef, eggs, shrimp, chicken, or other similar ingredients to create an Asian specialty.

A popular short-grain rice from Spain that is often used for Spanish paella recipes. It is most often available in specialty shops and through mail order suppliers.

A long-grain variety of aromatic rice developed in the U.S. that is considered to be similar to Basmati in taste and texture.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

A long, cylindrical variety of squash, native to Asia, that is generally harvested when it is between 1 to 2 feet in length, but can be grown as long as 8 to 10 feet.

A common Asian type of vinegar that is made from various grains such as rice, wheat, millet, or sorghum.

A variety of kitchen utensils made from the wood of coconut shells. The wood is shaped into the form of the utensil required and sanded to a very smooth surface.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste.

An ancient herb, once considered to contain magical powers as a remedy for illness and disease. Most often used as a seasoning for wild game, meat and fish, Mugwort is a narrow, leafy plant with pointed leaves that are green on one side and pale white on the other.

A tiny flat seed that was harvested initially for its nutty flavored oil used in cooking and later for its seed as a seasoning in foods.