A small lean fish with sweet tasting white flesh. Farmed throughout the world wild Tilapia are an important food in Africa. This fish may be baked broiled grilled steamed or

This Mediterranean member of the mint family comes in many varieties. Popular in French Cuisine it is used to season a variety of dishes and is a component of the

A flavoring agent consisting of blended red chiles garlic shallots galangal (similar to ginger) lemon grass kaffir lime rind shrimp paste salt and a variety of spices such as: coriander

This pungent and salty brown sauce is the liquid derived from salted fermented fish. It is sometimes mixed with sugar chiles or lime juice. Thai fish sauce is served as

A fermented soybean cake popular in Asia and among health conscious Americans. Boasting a yeasty robust flavor Tempeh is an acquired taste for many people. Its meaty texture works well

This tiny brown grain has been a staple in Ethiopia for centuries. Traditionally it is used as a flour rather than a whole grain although its sweet nutty flavor can

This aromatic herb has an aniselike flavor which complements fish poultry and vegetable dishes. Used extensively in French cuisine tarragon is the predominant flavor in Bearnaise Sauce and is an

Originally it referred to a liquid byproduct of miso making. Today known as wheat free soy sauce tamari is made by fermenting soybeans and salt for at least one year.

A creamy paste made from hulled (roasted or unroasted) ground sesame seeds. This high protein food is a popular ingredient in Middle Eastern cooking imparting its flavor to Hummus Halvah

Drying tomatoes concentrates and thus intensifies the flavor of this vegetable/fruit. Sundried tomatoes have a sweet flavor and a meaty texture. Used extensively in Mediterranean cuisine they are especially popular