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A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

A common ready-to-eat dried snack from India that may contain peanuts, rice flakes, sago, green peas, gram pulse, lentils, and a variety of seasonings to provide a mild or hot and spicy flavor.

A mix of mild spices from India that are used to flavor a variety rice and dal dishes. Ingredients commonly found in Pulav Marsala include coriander, cloves, black pepper, cinnamon, Cassia, NaagaKeshar (Naaga Sagaralu), Badal Phool (star anise), Shahjeere, masala cardamom, and salt.

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

A baked or fried dough that is generally stuffed with savory ingredients such as potatoes, cheese, meats, vegetables, rice, and beans.

A Japanese term used to describe a rice spoon.

A traditional southern U.S. dish that combines long grain or dirty rice, chicken, and sometimes, wild game with vegetables and seasonings to create a thick savory stew.

A rice-shaped extracted wheat flour pasta that is very similar in appearance and taste to orzo. Orzo pasta may be slightly plumper, but can be a good substitute for Rosa marina when necessary.

A type of Japanese sushi that consists of vegetables, seafood (either raw or cooked) and seasoned rice rolled in sheets of toasted seaweed referred to as nori.

A Lebanese food dish that most often consists of ground meat (beef or lamb), rice, and seasonings that are stuffed into a squash, such as zucchini.

The grain that is produced from grassy plants, which is processed into an edible or ready-to-eat breakfast food.

Types of vinegar that are produced from fermented ingredients such as grapes or rice. There are many varieties of red and white wine vinegars and the quality and flavor vary widely between brands, depending on the quality of the ingredients and the process for aging.

Pasta shaped similar to a large grain of rice. It is excellent for use in salads.

A slightly thickened broth, originating from British India, containing meat such as chicken, vegetables, rice, cream, and seasoned with curry as well as other spices.

A sweet snack food from India that is traditionally made using one or several types of nuts such as Chikki nuts.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A sauce made from artichoke hearts that is served over or stuffed into vegetables, added to pasta or rice, or served as a condiment for a variety of foods and appetizers.