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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 white, kidney-shaped bean with a mild flavor that is available dried or canned. It can be useful in baked bean dishes and soups.

Although it is not yellow in color, this bean does have a multi-colored look, displaying reddish brown and black hues over a white background.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

A small snap green bean that is long and straight in shape, tender in texture, yet crisp and very tasty.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

Also known as a chickpea, a garbanzo bean is a round, tan-colored legume with a slightly nutty flavor.

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

A vanilla flavored powder that is made by grinding dried vanilla beans into a fine textured powder. When heat is applied to the ingredients, Vanilla Powder holds its flavor better than a vanilla extract, making it best suited for flavorings used for foods that are heated in some manner, such as baked goods or tea and coffee.