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French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

To cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked.

egg plant, egplant, vegetable, fruit,,

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

A dry shelled bean that grows within a large, knobby beige pod with patches of red running throughout the length of the bean pod.

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

A controlled method of cooking foods by heating the air within a lidded pot to a very high temperature (above the boiling point), allowing air pressure and steam to build inside and cook foods faster at higher temperatures.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).