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A juicy fleshed orange having a thicker skin, which is generally easy to peel, with flesh that is juicy and sweet.

A tan colored, rough skinned yam that has a white flesh that is sticky and becomes gooey when grated or julienne.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A hybrid citrus fruit of grapefruit, tangerine and orange that grows in tropical regions. As it matures, the outer skin is easy to peel, becoming thick and wrinkled, displaying an orangish-yellow, yellowish-red, or green color, depending on the variety.

A vegetable consisting of green clusters of buds, known as florets, which grow on a thick leafy stalk.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.