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A variety of related plants bearing small seeds used as a food source. The plants may grow to a height of up to six feet and feature large seed heads, which bear many tiny seeds ranging in color from bright yellow to rust, depending on the variety.

A semi-soft cheese produced in North America from pasteurized cow's milk that may, at times be confused with the European Munster cheese.

A product native to Germany and France, which is produced from cow's milk, formed into a round block of smooth semi-soft textured cheese.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.