Search

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A type of flour ground from water chestnuts, which are the edible tubers of an aquatic plant that grows along the muddy edges of lakes, ponds, rivers, and streams or is cultivated commercially in flooded fields.

A Middle Eastern seasoning that is made from the gummy sap released from the stalks of the giant fennel plant.

A liquid juice produced from fresh pressing a subtropical plant that is grown for its knobby root. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A sweet, but very strong spice obtained as an unopened flower bud from tropical evergreen trees, belonging to the myrtle tree family.

stir-fry pan, stirfry pan,

A sensation experienced as a food item enters the mouth and begins to be encounter by the taste buds and taste cells, which transmit information to the brain.

One of the smallest chili peppers but also one of the hottest. The chili is very small and has a rounded shape.

One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

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 subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A gray or dark brown sea vegetable, commonly referred to as kelp (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A gray or dark brown sea vegetable, commonly referred to as kombu (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.