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Made with a base of creamery butter, this is a seasoned spread infused with tiny bits of truffles for flavoring.

(Scientific Name: Agrocybe aegerita) Grown on decaying tree stumps or beneath popular trees, this mushroom is a popular food ingredient in both Asia and southern Europe.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

(Scientific Name: Volvariella volvacea) An Asian mushroom which is cultivated to sell in two forms, unexpanded (unpeeled) or expanded (peeled).

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.

A plant bearing seeds, which are not a true grain, but are used as one. Quinoa (pronounced “KEEN-wah”) is of the same botanical family as beets and produces clusters that contain thousands of tiny bead-shaped seeds that range in color from light beige to yellow to almost black.