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A kitchen utensil that can be used to grind, crush, mince, or cut herbs into smaller bits for seasoning sauces, soups, salads, and other foods.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

Short, chunky tube pasta in a semicircle shape. It is often used in soups such as minestrone.

A pasta shaped like a small tube that is often used in soups. A larger version of ditalini is known as ditali.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups and dishes.

Tiny star shaped Italian pastas which add a decorative look to soups, salads and side dishes. Stelline is a smaller version of stelle pasta.

A thickening mixture that is made up of equal parts flour and water, that is prepared for use in making soups, stews and sauces.

A small piece of toasted or fried bread, such as croutons, which is used as a garnish in soups, broths, gravy and meat.

Heat whole rye grain which is rolled to flatten into a flake form, used in cereals, breads, soups, stews, casseroles, granolas and trail mixes.

Small, flat, square or triangle shaped pasta generally used in thin broth soups. Pastina pasta could be used as a substitute.

Small pasta shapes resembling rice or grain, which is used in soups and casseroles and is sometimes substituted for rice.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

A common Jamacian salad green grown from the taro root. Used in a manner similar to lettuce, Callaloo is prepared for use in salads, soups, and side dishes.

An aromatic herb from the mint family, which is sometimes used in cooking. The leaves and shoot tips from the plant are added to salads, soups, sauces, and savory dishes for flavoring.

A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks.

Tiny solid beads of pasta that are generally used in light or broth based soups.

Coarse ground Greek pasta made from semolina grain, which is traditionally combined with wheat flour, milk, and eggs to make a side dish similar to soup.

A pasta variety that is shaped like tiny tubes and is usually best suited for use in soups. Orzo, conchigliette, and acini di pepe may be substituted.

A pasta variety that is shaped like a tiny conch shell. It is most suitable for soups and pasta salads.

Small, short-cut pasta tubes that are approximately 3/8" long. They are often used in soups. A smaller version of ditali is known as ditalini.