Search

A seasoned water that has been produced by distilling rose petals with steam so the fragrance and flavor are introduced into the distilled water, providing a rose aroma and taste to the water.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

A large berry native to Europe, related to the currant berries. It is still very common in Europe, but is much less common in the United States.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

The oil produced from manual or machine pressing of the fruit (olives) from the olive tree. The flavor and color of the olive oil produced from the same variety of olive may vary significantly from one region to the next as well as from grower to grower, since soils and environment will have an effect on creating different flavors within olives grown in the same area.

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

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

A tropical fruit, oval in shape, which has a very juicy, sweet flavored, orange flesh. The skin of the mango is yellowish with an orange tinge when ripe.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.

Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor.

A coarse grained salt that has been prepared according to Jewish laws and procedures, thus keeping it "kosher." Free of additives combined with the salt particles, the grains have been compressed, creating a flatter, yet coarsed grain with a lighter weight that sticks better to food and dissolves easily.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

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

A rich dessert made from combining gelatin with an egg custard and then blending it with whipped cream.

A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.