Search

The length of time that a food can be stored before there is a possibility of deteriorating quality or running a risk of health hazard.

Any fruit that has been dehydrated (dried) in order to extend the shelf life and to concentrate the flavor or sweetness.

A type of processed cheese that are manufactured to offer a longer shelf life for consumers and retailers.

Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

Any chili that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

A milk product that is processed by heating it to 300º Fahrenheit and then vacuum sealing it in a container to provide a longer shelf life of 6 months or so without refrigeration.

A slightly smaller, smooth skinned species of the peach with juice that is mildly spicy and rich in flavor.

A type of bread that is actually like a cracker and is made from unleavened dough of flour and water.

A medium sized red apple that has creamy white flesh, which is firm and juicy. It has a sweet, mildly acidic flavor.

A combination of one or more types of natural cheese that have been pasteurized to extend storage life.

The green leaves growing from the branches of the Curry tree, a variety of plant native to many regions of Asia and India.

Any of a variety of containers used to hold vegetable oil or olive oil. The containers generally have a handle on one side and a small spout on the other side for dispensing the oil.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil.

The brand name for a type of flour milled from grain that is closely related to durum wheat and is often considered a specialty grain.

Native to Australia, this variety of nut is grown on Bunya pine trees. Covered by a hard fibrous shell, the meat of this nut is cream colored, chestnut-like texture, and tastes somewhat like a macadamia or pine nut.

st., st, saint andre, saint-andre, st andre, st.andre,

A process that is used to extract oil from fruits, nuts, and seeds. Chemical solvents are used to extract the oil, which is then boiled to eliminate most of the solvent residue.

A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.