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A bladed speciality knife for removing the cores and seeds of eggplant, melons, potatoes, or zucchini.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

Pinkish-red or yellow in color, this type of fruit is harvested from a species of climbing cactus that grows in tropical areas of the Middle East, Asia, Central and South America and a few other regions with warm climates.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

A kitchen tool used to remove the layers of flesh from vegetables and firm fruits, such as apples, by peeling off thin narrow shavings.

A controlled method used for preserving foods with a pressure canner, also referred to as a pressure cooker, that is used for the heating and cooking process.

A liquid cooking oil that is extracted from the fruit, seeds, or nuts of a vegetable plant, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rapeseeds (used for canola oil).

Any parts of any plant that are edible but do not develop from a flower. The edible parts of a plant could include seeds, nuts, fruit, roots, tubers, bulbs, leaves, or stems.

A strangely shaped fruit from a vegetable plant that is used as a vegetable in Asian cooking. This melon has a shape that is similar to a cucumber with ribbed and bumpy skin.

A fine-grained salt that is very pure, which is produced without any additives such as iodine or anti-caking chemicals.

A seedless variety of the Fuyu persimmon that was first grown in Israel and now is being raised throughout the world.

A fruit native to India, which grows on tropical evergreen trees. Maturing into a small round fruit approximately 1 to 2 inches in diameter, Kokum becomes dark purple to black in color as it ripens.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

A large seed that is the edible fruit harvested from the coconut palm tree grown in tropical regions around the world.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

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.