Food Items

Beet Kvass Curtido Doenjang (Korean Soybean Paste) Doubanjiang (Sichuan Broad-Bean Chili Paste) Douchi (Fermented Black Soybeans) Gochujang (Korean Red Chili Paste) Harissa Hoisin Sauce Kimchi (Baechu-kimchi) Kkakdugi (Cubed Radish Kimchi) Kvass Mei Cai (Preserved Dried Mustard Greens) Miso — Aka (Red Miso) Miso — Awase (Blended Miso) Miso — Genmai (Brown-Rice Miso) Miso — Hatcho (Pure-Soybean Mame Miso) Miso — Mugi (Barley Miso) Miso — Shiro (White / Sweet Miso) Nabak-kimchi (Water Kimchi) Oi-sobagi (Stuffed Cucumber Kimchi) Preserved Lemons (l'Hamd Markad) Sauerkraut Suan Cai (Chinese Fermented Sour Cabbage) Tianmianjiang (Sweet Wheat-Flour Paste) Tsukemono — Misozuke (Miso Pickles) Tsukemono — Overview & Nukazuke (Rice-Bran Pickles) Tsukemono — Shiozuke (Salt Pickles) Tsukemono — Shoyu-zuke (Soy-Sauce Pickles) Tsukemono — Suzuke (Vinegar Pickles) Ya Cai (Yibin Preserved Mustard Stem) Zha Cai (Sichuan Preserved Mustard Tuber)

Ají Amarillo Ají Chombo Ají Cristal Ají Limo Ají Rocoto Anaheim / New Mexico (Fresh) Banana Pepper Bird's Eye Chile (Thai / Vietnamese) Cheongyang Gochu (Fresh) Chilaca Chile de Agua Chile de Árbol (Fresh) Cuaresmeño Güero / Yellow Wax Habanero Hatch Chile (New Mexico) Hong Gochu (Fresh Red) Hungarian Wax Jalapeño Kanthari Chile (Bird's Eye, Kerala) Locoto Long Red / Green Chiles (Generic Asian) Manzano / Rocoto Padrón Piri Piri (Portuguese/African) Piri Piri / Peri Peri (African Bird's Eye) Poblano Serrano Shishito Shito Component Chiles West African Scotch Bonnet Xiaomi La Yunnan Chiles Ají Mirasol Ají Panca Ancho (Dried Poblano) Berbere Component Chiles Cascabel Chile Colorado Chile de Árbol (Dried) Chile Negro / Pasilla de Oaxaca Chile Seco del Norte Chilhuacle (Negro, Rojo, Amarillo) Chipotle Meco Chipotle Morita Choricero Pepper Costeño Dried Korean Red Chile Dried Red Chiles (Indian Cooking) Er Jing Tiao Facing Heaven Chile (Chaotian Jiao) Guajillo Mora Mulato Ñora (Nora) Pepper Pasilla Negro Puya (Pulla) Sichuan Facing Heaven (Qi Xing Jiao) Tepín / Chiltepín Aleppo Pepper (Halaby) Byadagi Chile Gochugaru (Korean Red Pepper Flakes) Guntur / Andhra Chile Kashmiri Chile Maraş Pepper (Maras / Marash) Merkén Paprika Source Varieties Piment d'Espelette (Basque) Pul Biber / Anatolian Red Pepper Flakes Urfa Biber (Isot) Calabrian Chile (Peperoncino Calabrese) Carolina Reaper Datil Pepper Ghost Pepper (Bhut Jolokia) Habanero Variants Scotch Bonnet Trinidad Moruga Scorpion

Adobo (Dry Blend) Advieh Amchur (Mango Powder) Baharat Berbere Bouquet Garni Cajun Seasoning Chinese Five-Spice (Wǔ Xiāng Fěn) Creole Seasoning Dukkah Egusi-Based Blends Fines Herbes Furikake Hawaij Herbes de Provence Kala Namak (Black Salt) Loomi Powder (Dried Lime) Mitmita Niter Kibbeh Spice Blend Old Bay Panch Phoron Pickling Spice Pilipili Blend (Pili Pili) Quatre Épices Ras el Hanout Sazón Sichuan Pepper Blends Sumac Suya Spice (Yaji) Thirteen-Spice (Shísān Xiāng) Togarashi — Shichimi & Ichimi/Nanami Tsire Powder Vietnamese Five-Spice (Ngũ Vị Hương) & Spice Variants Za'atar Ají Amarillo Paste Chimichurri (Paste / Sauce) Hogao (Colombian Sofrito Base) Indonesian Bumbu (Base Pastes) Korean Jang — Gochujang, Doenjang & Ganjang-Based Pastes Kroeung (Cambodian Spice Paste) Laksa Paste Recado Negro (Chilmole) Recado Rojo (Achiote Paste) Rempah (Malaysian / Nyonya Spice Paste) Rendang Paste Sambal Shito Paste Ssamjang Thai Curry Pastes Biryani Masala Chaat Masala Chana Masala Blend Chettinad Masala Chole Masala Garam Masala Pav Bhaji Masala Rasam Powder Sambar Powder Chermoula Jerk Seasoning Tandoori Masala

Biang Biang Noodles (Wide Belt) Cold Sesame Noodles — Liang Mian / Ma Jiang Mian (涼麵 / 麻醬麵) Hakka Noodles (Indian-Chinese) Hand-Pulled Noodles — La Mian (拉麵, Lanzhou Style) Hiyamugi Jajangmyeon Noodles (자장면 / 짜장면) Kalguksu (칼국수, Knife-Cut Wheat Noodles) Knife-Cut Noodles — Dao Xiao Mian (刀削麵) Lo Mein & Chow Mein (Wheat Egg Noodles) Mie (Indonesian Egg Wheat Noodle) Pancit Canton — Wheat Egg Noodle Ramen Rishta (Lebanese/Syrian Flat Noodles) Seviyan / Vermicelli (Semiya) Sheer Khurma Vermicelli Sichuan "Ya Cai" Noodles — Dan Dan Mian Context (擔擔麵) Somen Somyeon (소면, Thin Wheat Noodles) Sujebi (수제비, Hand-Torn Dough Flakes) Udon Wonton Noodles (Hong Kong Style) Yakisoba Noodles Yi Mein / E-Fu Noodles (伊麵) Bánh Phở — Flat Rice Noodle Bee Hoon (Singaporean Rice Vermicelli) Bún — Round Rice Vermicelli Flat Rice Noodles — He Fen / Sha He Fen (河粉 / 沙河粉) Laksa Noodles Mohinga Noodles — Thin Round Rice Noodle Pancit Bihon — Rice Vermicelli Pancit Malabon — Thick Rice Noodle Pancit Palabok — Rice Noodle with Palabok Sauce Rice Vermicelli — Mi Fen (米粉) Sen Lek (เส้นเล็ก) — Medium-Thin Flat Rice Noodle Sen Mee (เส้นหมี่) — Thin Rice Vermicelli Sen Yai (เส้นใหญ่) — Wide Flat Rice Noodle Sevai / Idiyappam (Rice String Hoppers) Silver Needle Noodles — Yin Zhen Fen / Lao Shu Fen (銀針粉 / 老鼠粉) Bánh Canh — Thick Tapioca/Rice Noodle Cellophane / Glass Noodles — Fen Si (粉絲, Mung Bean Starch) Harusame Japchae Glass Noodles — Dangmyeon (당면, Sweet Potato Starch) Shirataki / Konjac Noodles Naengmyeon (냉면, Buckwheat Cold Noodles) Soba Maggi (Cultural Phenomenon) Ramyeon (라면, Korean Instant Noodles)

Basmati Della Rice Jasmine (Thai Hom Mali) Pandan-Scented Rice Texmati Vietnamese Fragrant Rice American Long-Grain Extra-Long-Grain Rice Akitakomachi Calrose Haenuki Hitomebore Koshihikari Japanese Sushi Rice (Shari) Korean Short-Grain (Ssal / Bap) Chinese Glutinous Rice Filipino Glutinous Rice (Malagkit) Japanese Mochi Rice (Mochigome) Korean Glutinous Rice (Chapssal) Lao Sticky Rice Thai Sticky Rice (Khao Niao) Vietnamese Glutinous Rice (Xôi) Arborio Baldo Carnaroli Vialone Nano Black Rice (Forbidden Rice) Brown Rice Purple Rice Red Rice Wild Rice (*Zizania*) Instant Rice Parboiled / Converted Rice Rice Flour Bario Rice Bhutanese Red Rice Carolina Gold Joha Rice Pokkali Rice

Bone Broth (Maraq — Yemeni / Levantine) Brown Veal Stock (Fond Brun de Veau) Caldo de Pollo (Mexican Chicken Broth) Caldo de Res (Beef) Caldo Tlalpeño Cantonese Clear Stock (Qing Tang) Clear Chicken Stock — Chinese Method vs. French Demi-Glace Glace de Viande Gomtang Pho Broth (Beef — Pho Bò) Pho Ga (Chicken Variant) Pork Bone Broth — Chinese vs. Japanese Tonkotsu Samgyetang Broth Seolleongtang (Ox Bone Milky Broth) Superior Stock (Shang Tang) Tori Dashi (Chicken) White Chicken Stock (Fond Blanc de Volaille) Ago Dashi (Flying Fish) Awase Dashi (Combined Kombu + Katsuobushi) Fish Fumet Instant Dashi (Hondashi) Katsuobushi Dashi Kombu Dashi Kombu Water (Cold Extraction) Niboshi / Iriko Dashi (Dried Sardine) Shellfish Bisque Base Coconut Milk (First and Second Press) Colombian Hogao Dal Water / Lentil Cooking Liquid (As Flavor Base) Mushroom Soaking Liquid (Shiitake, Porcini) Recaíto / Cilantro Base Shiitake Dashi (Dried Mushroom) Shojin Dashi (Buddhist Vegan) Sofrito (Puerto Rican, Cuban, Dominican — All Different) Tomato Paste (as Umami Base) Vegetable Nage Anchovy Paste (as Base) Doenjang Jjigae Base Gukganjang (Soup Soy) Broth Kimchi Jjigae Base Master Stock (Lu Shui / Lou Seui) MSG (Monosodium Glutamate) Parmesan Rind Broth Smen-Enriched Stocks Worcestershire Sauce (as Liquid Base) Court Bouillon Filipino Sinigang Base (Tamarind) Harira Base (Moroccan Tomato-Lemon-Herb) Hot Pot Broths (Sichuan Mala, Clear, Tomato, Mushroom) Indonesian Soto Base (Variants) Kokum Water (Konkani / Goan Souring Agent) Laksa Broth (Spice Paste + Coconut) Persian Ash Broth Bases Tamarind Water Tom Kha Base (Coconut Milk Variant) Tom Yum Base (Lemongrass, Galangal, Kaffir Lime)

Avocado Oil Camellia (Tea Seed) Oil Coconut Oil Flaxseed (Linseed) Oil Grapeseed Oil Mustard Oil Olive Oil Palm Oil (Red / Unrefined) Peanut (Groundnut) Oil Perilla Oil Rapeseed / Canola Oil Rice Bran Oil Sesame Oil Sunflower Oil Calabrian Chili Oil Chinese Chili Oil (La You / Hong You) Garlic Oil Herb-Infused Oils (Basil, Rosemary) Japanese Rāyu (ラー油) Korean Chili Oil (Gochu-gireum, 고추기름) Taiwanese Chili Oil Truffle Oil Beef Tallow Bone Marrow Chicken Fat / Schmaltz Duck Fat Goose Fat Lard (Rendered Pork Fat) Suet Butter (Cultured vs. Sweet Cream) Clarified Butter Ghee Niter Kibbeh Smen Avocado Butter Cocoa Butter Kokum Butter Mafura Butter Shea Butter

Char Siu (叉燒) Chorizo — Spanish (cured) vs. Mexican (fresh) Coppa / Capicola Guanciale Jamón Ibérico (and the seal/tier system) Jamón Serrano Jinhua Ham (金華火腿) Lap Cheong (臘腸) Lap Yuk (臘肉) Lardo di Colonnata Longaniza (Filipino, Dominican, Puerto Rican) Nduja Pancetta Prosciutto di Parma & Prosciutto di San Daniele Speck (Alto Adige) Biltong (vs. American jerky — the real difference) Bresaola Cecina Corned Beef (the brine-cure tradition) Droëwors Ethiopian Kitfo (context — not a preserved protein) Pastirma / Basturma Pastrami (the smoke-cure tradition & NY Jewish history) Bombay Duck (Bombil) Bonito Flakes (Katsuobushi) Bottarga Dried Abalone Dried Mackerel (Sababushi) Dried Oysters (Ho See) Dried Sardines & Anchovies (Niboshi, Iriko, Myeolchi) Dried Scallop (Conpoy) Dried Shrimp Salt Cod (Bacalao / Baccalà / Bacalhau) Stockfish (Tørrfisk) Century Egg (Pidan) Dried Tofu Skin (Yuba / Fuzhu) Natto (and why it's polarizing) Salted Duck Egg Seitan / Wheat Gluten (Fu, Mian Jin, Mock Duck) Tempeh Tofu (and its many forms) Chapulines Cricket Flour (Modern Context) Escamoles Maguey Worm (Gusano de Maguey) Palm Weevil Larvae Silkworm Pupae (Beondegi)

Arrowroot Bamboo Shoots (Fresh vs. Canned) Burdock Root (Gobo) Cassava / Yuca (Sweet vs. Bitter) Fingerroot (Chinese Keys / Krachai) Galangal (Greater & Lesser) Ginger Horseradish Jicama (and Bangkwang) Kudzu Root Starch (Kuzu) Lotus Root Purple Yam (Ube) Taro Turmeric Wasabi Water Chestnut (Fresh vs. Canned) Yautía / Malanga (and Dasheen) African White Yam (True Yam) Japanese Mountain Yam (Nagaimo / Yamaimo) Jerusalem Artichoke / Sunchoke Mashua Oca Potato (Variety Differences That Matter) Sweet Potato (Flesh-Color Distinctions) Ulluco Chinese Garlic Chives (Jiu Cai) Chives Cipollini Onions Egyptian Walking Onion Garlic (and Its Many Forms) Japanese Negi (Long Onion) Korean Pa (Green Onion / Daepa) Pearl Onions Rakkyo (Japanese Pickled Shallot) Ramps / Wild Garlic (Wild Leek) Shallots (French Gray vs. Thai vs. Indonesian) Asafoetida / Hing Culantro / Long Coriander Curry Leaf (Fresh vs. Dried) Epazote Hoja Santa Kaffir Lime Leaf (Makrut) Lemongrass Mexican Oregano Pandan Leaf Shiso / Perilla (Green vs. Red, Japanese vs. Korean)

Golden Syrup Jaggery Kokuto (Okinawan Black Sugar) Molasses Muscovado Piloncillo / Panela Rapadura Raw Sugar (Turbinado & Demerara) Treacle White Granulated Sugar Birch Syrup Coconut Sugar Date Sugar Date Syrup (Dibs) Maple Syrup Palm Sugar Black Honey (Dark Asian Honeys) Creamed Honey Honeycomb Varietal Honeys Amazake Corn Syrup (vs. Glucose Syrup) Malt Syrup (Barley Malt) Rice Syrup (Brown Rice Syrup) Mirin Sake (as a Cooking Ingredient) Shaoxing Rice Wine Amchur (Dried Mango Powder) Ascorbic Acid Citric Acid Dried Lime / Loomi (Black Lime) Kokum Pomegranate Molasses Sumac (as a Souring Agent) Tamarind Verjuice (Verjus) Bonito Powder Dried Mushroom Powder (Porcini, Shiitake) Marmite / Yeast Extract (and Global Variants) Nutritional Yeast Tomato Paste (as Umami Concentrator)

Khoya / Mawa Kulfi (Base) Rabri Ayran / Doogh / Tan Bulgarian Yogurt Chaas Dahi Kefir Kumiss Labneh Lassi Clotted Cream Crème Fraîche Double Cream Kaymak Malai Samneh Sour Cream (Smetana) Akkawi Buffalo Mozzarella Burrata Chhena Curd Cheese Fromage Blanc Fromage Frais Halloumi Mascarpone Nabulsi Paneer Quark Ricotta Shanklish Tvorog / Farmer's Cheese Almond Milk Coconut Cream (vs. Cream of Coconut) Coconut Milk Hemp Milk Horchata Oat Milk Rice Milk Soy Milk

00 Flour All-Purpose Flour Bread Flour Cake Flour Durum Flour Einkorn Flour Emmer / Farro Flour High-Extraction Flour Khorasan / Kamut Flour Pastry Flour Semolina Spelt Flour White Whole Wheat Whole Wheat Flour Brown Rice Flour Glutinous Rice Flour (Mochiko / Sweet Rice Flour) Regular Rice Flour Thai Rice Flour vs. Japanese Rice Flour Blue Corn Masa Harina Corn Flour (British) Cornstarch / Corn Flour (American) Masa Harina Polenta / Cornmeal Pozole Hominy Barley Flour Buckwheat Flour Millet Flour Oat Flour Rye Flour Sorghum Flour Teff Flour Chickpea Flour (Besan / Gram Flour) Fava Bean Flour Lupin Flour Pea Flour Soy Flour Urad Dal Flour Cassava Flour Kudzu Starch (Kuzu) Potato Starch (Katakuriko) Sweet Potato Starch (Korean) Tapioca Starch / Flour Carrageenan Cornstarch — Chinese Velveting Technique Gelatin Guar Gum Kudzu / Kuzu Starch (as premium thickener) Pectin Psyllium Husk Xanthan Gum

Bitter Melon (Bitter Gourd / Karela / Ampalaya / Fu Gua) Breadfruit (Ulu / Fruta de Pan) Chayote (Mirliton / Christophine / Cho-Cho / Güisquil) Chinese Long Beans (Yard-Long Beans / Snake Beans / Dau Gok / Bora) Daikon (Mooli / Lobak / White Radish) Drumstick / Moringa Pods (Saijan / Murungakkai) Fiddlehead Ferns (Warabi / Zenmai / Gosari) Kohlrabi (German Turnip / Knol-Khol) Korean Radish (Mu) Lily Buds (Golden Needles / Tiger Lily Buds / Jin Zhen) Lotus Seeds (Lian Zi / Makhana) Nopales (Cactus Paddles / Nopalitos) Okra (Lady's Finger / Bhindi / Gumbo / Bamia) Purple Sprouting Broccoli Rapini (Broccoli Rabe / Cime di Rapa / Friarielli) Raw Banana & Green Plantain (as Vegetable) Romanesco (Roman Cauliflower / Broccolo Romanesco) Winter Melon (Dong Gua / Ash Gourd / Wax Gourd)

Amchur (Amchoor / Dried Green Mango Powder) Calamansi (Calamondin / Kalamansi) Cherimoya (Custard Apple / Chirimoya) Durian (King of Fruits) Feijoa (Pineapple Guava / Guavasteen) Green Mango (Unripe Mango) Jackfruit (Kathal / Nangka / Langka) Kabosu & Sudachi (the Japanese Citrus Trio, with Yuzu) Kokum (Kokam / Aamsul) Makrut Lime — Leaf & Fruit (Leaf vs. Juice) Mangosteen (Queen of Fruits) Plantain (Full Lifecycle: Green → Yellow → Black) Pomelo (Pummelo / Suha / Youzi) Rambutan, Longan & Lychee (How to Tell Them Apart) Sapodilla (Chico / Chikoo / Nispero) Soursop (Guanábana / Graviola) Starfruit (Carambola) Tamarind (Imli / Asam / Tamarindo) Yuzu Barberries (Zereshk) Dates: Medjool vs. Deglet Noor (and the Middle Eastern Range) Dried Apricots (Turkish vs. California) Dried Figs (Turkish Smyrna Style) Dried Limes (Loomi / Black Lime / Limu Omani) Dried Longan (Long Yan Rou) Dried Mulberries Goldenberries (Cape Gooseberries / Physalis / Aguaymanto) Jujube (Red Dates / Hong Zao / Da Zao)

Basil Chervil Chinese Celery Chipilín Chrysanthemum Greens (Shungiku, Tong Ho, Crown Daisy) Cilantro / Coriander Leaf Culantro (Long Coriander, Recao, Ngo Gai) Efirin / African Basil (Scent Leaf) Fenugreek Leaves (Methi & Kasuri Methi) Flat-Leaf (Italian) Parsley Fresh Dill Garlic Chives (Chinese Chives, Jiu Cai / Gau Choy) Hoja Santa (Hierba Santa) Huacatay (Peruvian Black Mint) Moringa Leaves Pandan (Screwpine Leaf) Papalo (Papaloquelite) Shiso / Perilla Tarragon Utazi Uziza Leaf Vietnamese Coriander / Laksa Leaf (Rau Răm, Daun Kesum) Water Spinach (Kangkung, Morning Glory, Ong Choy, Rau Muống) Za'atar (the Herb) — and Why It Isn't the Spice Blend Bay Leaf Curry Leaf Makrut Lime Leaf (formerly "Kaffir" Lime Leaf) Marjoram Oregano (Mediterranean) — and the Mexican Distinction Rosemary Sage Savory (Summer & Winter) Thyme Recaíto / Recao (Puerto Rican Sofrito Base) Dried Limes (Loomi / Noomi / Black Lime) Lavender (Culinary) Mahlab (Mahleb) Mastic (Mastiha / Mastika)

Beech Mushrooms (Shimeji — Brown & White) Black Trumpet / Horn of Plenty Chanterelle Enoki (Enokitake) King Oyster (King Trumpet / Trumpet Royale / Eringi) Lion's Mane Maitake (Hen-of-the-Woods) Matsutake (Pine Mushroom — the Japanese Luxury Fungus) Morels Oyster Mushroom (and Its Variants) Porcini / Cep (Bolete) Shiitake (Fresh vs. Dried — Two Different Ingredients) Snow Fungus / Tremella (White Fungus) Truffle (Black & White) Wood Ear / Cloud Ear (Black Fungus)

Allspice Cardamom Cinnamon Clove Nutmeg & Mace Vanilla Ajwain (Carom Seed) Caraway Celery Seed Coriander Seed Cumin Dill Seed Fennel Seed Mustard Seed Nigella (Kalonji) Balinese Long Pepper Black Pepper Cubeb Pepper Grains of Paradise Green Peppercorn Long Pepper Sansho (Japanese Pepper) Sichuan Pepper White Pepper Fenugreek (Seed) Galangal (Dried/Powdered) Ginger (Dried/Ground) Mastic Annatto (Achiote) Clove (Flower Bud) Dried Lavender Dried Rose & Rosewater Paprika Saffron Star Anise Amchur (Dried Green Mango) Dried Tomato Powder Pomegranate Powder (Anardana)

Amba Black Vinegar (Chinkiang / Zhenjiang) Chinese Dark Soy Sauce (vs. Light) Doenjang (as condiment) Doubanjiang (Pixian Broad Bean Paste) Fish Sauce Gochujang Kasundi Labneh (as condiment) Marmite & Vegemite (Yeast Extract) Miso (as condiment) Shrimp Paste (Belacan / Kapi / Bagoong) Soy Sauce Sriracha Worcestershire Sauce Crema Mexicana Kewpie Mayonnaise Mayonnaise Nuoc Cham Ponzu Prik Nam Pla (Nam Pla Prik) Raita Salsa Verde (Mexican Tomatillo) Toum Zhug / Zhoug Chili Crisp Chutneys Frank's RedHot HP Sauce Japanese Worcestershire-Style Sauces (Tonkatsu, Okonomiyaki, Takoyaki) Mexican & North American Hot Sauces (Tabasco, Valentina, Cholula, Tapatío, Búfalo) Oyster Sauce Thai Sweet Chili Sauce Tsuyu (Mentsuyu) XO Sauce Achaar (Indian Pickle) Preserved Lemon Anchovy Paste Colman's Mustard (English Mustard Powder) Cotija (as condiment) Dijon Mustard Old Bay Seasoning Papad / Papadum Tahini Tamarind Concentrate Whole Grain Mustard (Moutarde à l'Ancienne)

Agar-Agar Arame Dulse Hijiki Kombu Nori Sea Grapes / Umibudo (Green Caviar) Wakame

Dal Dashi Miso Soup Pho Tagine Bibimbap Biryani Nasi Lemak Paella Risotto Arepas Dosa Sourdough Bread Tamales Ceviche Mole Peking Duck Shakshuka Tonkatsu Falafel Hummus Kimchi (as a preparation) Pad Thai

Black Lentils (Beluga) Brown Lentils Chana Dal (Split Chickpea / Bengal Gram) Green Lentils — French Puy (Lentilles du Puy AOC) vs. Standard Green Moong Dal (Split Mung Bean) Pardina Lentils (Spanish Brown) Red Lentils (Masoor Dal) Toor Dal (Arhar Dal / Split Pigeon Pea) Umbrian Lentils (Castelluccio IGP) Urad Dal (Split Black Gram) Adzuki Beans Black Beans Black-Eyed Peas (Cowpeas) Borlotti / Cranberry Beans Butter Beans / Lima Beans Cannellini Beans Chickpeas / Garbanzo (Kabuli vs. Desi) Christmas Lima Beans Cowpeas / Crowder Peas Edamame (Fresh Soybean) Fava Beans (Broad Beans) Flageolet Beans Gigante Beans Kidney Beans Lupini Beans Mung Beans (Whole) Pinto Beans Runner Beans Soybeans (Dry)

Amaranth Barley (Pearl vs. Hulled, Pot Barley) Buckwheat Bulgur Couscous Einkorn Emmer Farro (Emmer Wheat — Piccolo, Medio, Grande) Freekeh Kamut (Khorasan Wheat) Millet Quinoa Sorghum Spelt Teff Wheat Berries

Chia Seeds Fenugreek Seeds Flaxseeds (Linseeds) Hemp Seeds Lotus Seeds Nigella Seeds (Kalonji) Poppy Seeds Pumpkin Seeds (Pepitas) Sesame Seeds Sunflower Seeds Watermelon Seeds

Almonds Cashews Chestnuts Hazelnuts (Filberts) Macadamia Peanuts (Technically a Legume) Pine Nuts (Pignoli / Pinoli) Pistachios Walnuts

Bigoli Bucatini Fettuccine Linguine Pappardelle Spaghetti Spaghetti alla Chitarra Tagliatelle Casarecce Cavatappi Gemelli Mezze Maniche Orecchiette Paccheri Penne Rigatoni Trofie Agnolotti Cappelletti Mezzalune Ravioli Tortellini Tortelloni Couscous (Semolina Granule Pasta) Maftoul (Palestinian Hand-Rolled Couscous) Orzo / Risoni (in Middle Eastern Cooking) Ptitim / Israeli Couscous / Pearl Couscous Fregola (Fregula) Malloreddus (Gnocchetti Sardi) Passatelli Pizzoccheri Strozzapreti