Royal Coconut: The royal coconut (Botanical name: Cocos nucifera) is a variety of coconut […]
Product glossary
Akpi
Akpi: Akpi is an almond from a tropical forest fruit tree, djansang, (Botanical name: Ricinodendron heudoletii […]
Dracena
Dracena: The dracena is a genus of plants of the Asparagaceae family (Botanical name: Dracaena). This genre […]
Gentleman's Relish (English cuisine)
Gentleman's Relish (English cuisine): Gentleman's Relish is a food preparation made from anchovies, also known as […]
Pigeon Heart Cherry
Pigeon Heart Cherry: The pigeon heart cherry is the edible fruit of the cherry tree, which is a variety of […]
Couac (Guyanese cuisine)
Couac (Guyanese cuisine): Couac is a semolina made from peeled cassava root, macerated in water, […]
East Asian wild parsley
East Asian Wild Parsley: East Asian wild parsley (family Apiaceae – botanical name: Cryptotaenia […]
Black sticky rice
Black Sticky Rice: Black sticky rice is a type of whole-grain sticky rice used to make […]
long calabash
Long gourd: The long gourd is a variety of gourd (Botanical name: Lagenaria longissima, sometimes related […]
Mango Carabao
Carabao Mango: The Carabao mango, also known as the Philippine mango or Manila mango, is […]
Potato chip
Croustille: (word coming from crisp). A potato chip is a crisp, small fried slice made from potatoes, […]
yellow wheat flour
Yellow wheat flour: Yellow wheat flour (also called plait flour) is a particularly harmonious […]
Tiliacora
Tiliacora: Tiliacora is a species of flowering plant native to mainland Southeast Asia (botanical name: […]
Kroeung (Cambodian spice)
Kroeung (Cambodian spice): Kroeung (in Khmer*: គ្រឿង) is a mixture of spices forming a paste used in […]
quick sugar
Quick sugar: We call “quick sugar” foods with a glycemic index greater than 70 (maximum value […]
Pain de sucre
Sugar loaf: A sugar loaf is a quantity of white sugar in the characteristic shape of a cone […]
Tajin (Mexican condiment)
Tajín (Mexican condiment): Tajín (*) is a Mexican company founded in 1985 by Horacio Fernández which produces several […]
Berber
Bérbéré: Bérbéré (or berbere) is a preparation of spices and herbs used in Ethiopia and Eritrea. We […]
Eminia
Eminia: Eminia is a genus of dicotyledonous plants of the family Fabaceae, subfamily Faboideae, native to Africa, which […]
Geshō
Gesho: Gesho is a species of dicotyledonous plants of the family Rhamnaceae, subfamily Rhamnoideae (Botanical name […]
Niger
Niger: Niger is a species of dicotyledonous plants of the Asteraceae family (Botanical name: Guizotia abyssinica […]
Mustard oil
Mustard oil: Mustard oil can refer to either pressed edible oil used for cooking or an oil […]
Marrowfat peas
Marrowfat peas: Marrowfat peas are ripe green peas (Fabaceae family – Botanical names: Pisum sativum […]
Fat lazy blonde (salad)
Big lazy blonde (salad): The big lazy blonde is a very large lettuce-type headed salad (Asteraceae family – […]
Dabu-dabu (Indonesian cuisine)
Dabu-dabu (Indonesian cuisine): Dabu-dabu is a type of hot and spicy condiment commonly found in […]
Colo-colo (Indonesian cuisine)
Colo-colo (Indonesian cuisine): Colo-colo is a spicy condiment from the Moluccas in Indonesia. Characteristics: Originally from Ambon, the colo-colo is […]
Guedji (Senegalese cuisine)
Guédji (Senegalese cuisine): Guedji (guédj or guédié) is a Senegalese condiment made from salted and then dried fish […]
Néré (African tree)
Néré (African tree): The néré (nɛrɛ in Bambara*), is a species of trees (botanical name: Parkia biglobosa) of […]
Soumbala
Soumbala (African condiment): Soumbala is a condiment used in West Africa, known for its strong smell. It is […]
Okara
Okara: Okara is a pulp consisting of insoluble soybean residue left over from making soymilk […]