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Whole kernels of barley grain that have had the bran removed and been polished four to six times, which creates a smooth surface and a pearl like finish.

A sugar used for decorating, which consists of large crystals that have been polished to a pearl like sheen.

Small, solid beads of pasta. Pearl pasta is slightly larger than acini di pepe pasta. Also referred to as piombi pasta.

A reference to grain in which the bran layers have been removed. The removal of the bran layers results in grain with much less fiber, which is less healthful than grain that retains the bran.

A short grain variety of rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A mild flavored red, white, or yellow skinned onion that will range in sizes of less than or a little more than 1 inch in diameter.

A starch that is extracted from a variety of palm plants, most notably the sago palm. This starch is commonly used as a thickener for soups, puddings, sauces, and glazes.

A small pearl onion that has been pickled or brine cured and is used to enhance the flavor of various drinks, such as a martini.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A food decorating powder that provides a metallic or pearl-like reflective quality to cookies and sweets when lightly sprinkled over the surface of the food.

A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A small dry white, oval-shaped French bean that is most often used to make baked bean dishes. This bean is also referred to as the Boston bean, Boston navy bean, navy bean, fagiloi, haricot blanc (white), or the pearl haricot bean.

A serving spoon that is small in size and made from materials that will not mix with the caviar to affect the taste and flavor of the fish eggs.

Rice that has been processed to completely or partially remove the outer hull, or bran, of the kernel.

A pea-sized, off-white, oval shaped legume, which is also called the Yankee bean. Its name comes from the fact that it has been a staple food for the U.S.

A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

A freshwater fish that catagorized as cyprinds, a fish species that range in size from only inches in length to larger varieties that may be over 48 inches in length.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.