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A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

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 food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.