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A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

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.

A variety of parsley, also known as Flat Leaf Parsley, that has dark green flat leaves and a somewhat strong peppery flavor that is more intense than other varieties of Parsley.

Also known as runner bean, snap bean, or string bean, a Green Beans is a long and slender vegetable with green pods.

Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.

A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.

A type of summer squash that has a bulbous rounded shape at the bottom with a tapering curved neck at the top or vine end.

A type of chile pepper that is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A wheat product made with cracked durum wheat that has been steamed and allowed to dry. It has a pellet-like appearance and does not have much flavor when served alone, but it becomes very flavorable when added to other ingredients due to its ability to absorb surrounding flavors.

Often referred to as "grey" in France, this berry is very similar to the traditional black peppercorn or "poivre noir" that is common throughout the world.

(Scientific Name: Cantharellus lutescens) Related to the Chanterelle family of fungi, the Yellow Foot is a small and very thin variety of mushroom.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A wide flat ribbon pasta that is approximately 5/8 to 1 inch in width. It is available with straight edges or rippled edges.

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

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

(Scientific Name: Hydnum repandum) Irregular in shape, the Hedgehog fungus has an indented or funnel-like cap that ranges in size from 1 inch to over 5 inches in diameter.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.