Almonds:

Edible nuts enclosed in a hard green hull

Apple:

Fruit with red, yellow or green skin and sweet to tart crisp whitish flesh

Asafoetida:

Brownish gum resin with strong taste and aroma

Bacon:

Back and sides of a hog salted and dried or smoked; usually sliced thin and fried

Balsamic vinegar:

Made from a reduction of cooked white Trebbiano grape juice

Banana:

Tropical yellow fruit with soft sweet flesh

Barley:

Cultivated for forage and grain

Basil/ Basil Leaves:

Aromatic tropical perennial herbs, leaves are used fresh or dried to add taste and aroma

Basmati rice/ Rice:

Annual rhizomatous marsh grasses; seed used for food

Bay leaf:

Dried leaf of the bay laurel

Bicarbonate of soda:

Baking soda

Black/ Red/ Green Gram:

Edible seeds; chief source of bean sprouts

Butter/ Unsalted butter:

An edible emulsion of fat globules made by churning milk or cream; for cooking and table use

Butter Clarified:

Butter made clear by heating and removing the sediment of milk solids

ButterMilk:

Residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture

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Camphor:

A resin obtained from the camphor tree

Cardamom:

Aromatic seeds used as seasoning, especially in pickles and barbecue sauces

Carrot:

Orange root; important source of carotene

Cashew nuts:

Kidney-shaped edible nut

Caster sugar:

Very finely granulated sugar that was formerly sprinkled from a castor

Cauliflower:

A plant having a large edible head of crowded white flower buds

Cayenne pepper:

Ground pods and seeds of pungent red peppers of the genus Capsicum

Celery/ Celery seed:

Widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked. Seed

Cheese (Cottage):

Mild white cheese made from curds of soured skim milk

Cheese (Parmesan):

A few kinds of Italian extra-hard cheeses

Cheese (Provolone):

An Italian cheese that originated in Southern Italy,

Cheese (Romano):

A type of cheese that is known for being very hard, salty and sharp. It is usually grated.

Chick peas/ Split:

Large white roundish Asiatic legume; usually dried

Chilly /Red chilly (powder, paste):

Very hot and finely tapering pepper of special pungency, either red or green in color, used as a paste or powder in food for taste and red color

Ciabatta bread:

Is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish.

Cinnamon (stick):

Spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground

Cloves:

From dried unopened flower bud of the clove tree; used whole or ground

Coconut:

Large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk

Coffee granules:

A seed of the coffee tree; ground to make coffee

Coriander (Powder/ Leaves):

Parsley-like herb used as seasoning or garnish, dried coriander seeds are used whole or ground

Corn:

Tall annual cereal grass bearing kernels on large ears:

Corn oil:

Oil from the grains of corn

Cornstarch:

Starch prepared from the grains of corn; used in cooking as a thickener

Cranberries:

Very tart red berry used for sauce or juice

Cream:

The part of milk containing the butterfat

Cucumber:

Cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons

Cumin (seed/ powder):

Aromatic seeds of the cumin herb of the carrot family of the celery plant used as seasoning.

Currants/ Raisins:

Dried grape

Curry leaves:

Leaves of a herb with strong pungent aroma, powder of the herb is widely used in East Indian cookery

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Dried Thyme:

Any of various mints of the genus Thymus

Dried mango powder:

Dried mango powder (Amchur) is made by drying small segments of unripe mango and then grinding them into a powder.

Mustard seeds/ dry:

Pungent powder or paste prepared from red ground mustard seeds

Eggplant/Brinjal :

Egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow

Extra-virgin olive oil:

Contains 0.8% acidity, has superior taste; used on salads, soups and stews and for dipping.

Fennel (Bulb):

Aromatic herbs having edible seeds, leaves and stems

Fenugreek:

Off-white flowers and aromatic seeds used medicinally

Flour – (Wheat/ Chick pea/ All Purpose):

Fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain

Garam masala powder

Garlic (Flakes):

Bulbous strong-flavoured cloves for herb

Ghee:

Clarified butter used in Indian cookery

Ginger:

Pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery

Grapes:

Woody vines of genus Vitis bearing clusters of edible berries

Ground nuts:

Pod of the peanut vine containing usually 2 nuts or seeds

Guava:

Tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies

Honey:

A sweet yellow liquid produced by bees

Jaggery/Brown Sugar:

Unrefined brown sugar made from palm sap

Kosher salt:

A variety of edible salt with a much larger grain size than some common table salt.

Lady's finger/Okra:

Long mucilaginous green pods used as basis for soups and stews

Lemon (Juice):

Yellow oval fruit with juicy acidic flesh

Lentils:

Edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks

Lettuce:

Leaves of a cultivated plant (Lactuca sativa) often eaten in salads

Mace/ Nutmeg:

A widely cultivated tree for its aromatic seed; source of two spices: nutmeg and mace; used either grated or ground

Mango:

Tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed

Margarine:

A spread made chiefly from vegetable oils and used as a substitute for butter

Marinara sauce:

Marinara sauce is made with tomatoes, garlic, herbs (such as basil), and onion.

Millet:

Small seed of any of various annual cereal grasses

Mint:

The leaves of a mint plant used fresh or candied

Mozzarella:

Mild white Italian cheese

Mustard Seeds:

Black or white seeds ground to make mustard pastes or powders

Mutton:

Meat of sheep/ goat

Onion:

An aromatic flavourful vegetable

Oregano:

Pungent leaves used as seasoning

Paneer:

fresh cheese common in South Asian cuisine. It is of Indian origin.

Papaya:

Large oval melon-like tropical fruit with yellowish flesh

Paprika (Hungarian):

A mild powdered seasoning made from dried pimientos

Parsley:

Aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food

Peas:

The fruit or seed of a pea plant

Pecans:

Smooth brown oval nut

Pepper (Flakes, corns - white/black):

Pungent seasoning from the berry of the common pepper plant; used whole or ground from husked peppercorns

Pigeon peas:

Tropical woody herb with flowers and flat pods; much cultivated in the tropics

Pineapple:

Large sweet fleshy tropical fruit with a terminal tuft of stiff leaves

Pomegranate:

Large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind

Poppy seeds:

Small grey seed of a poppy flower; used whole or ground

Potato:

An edible tuber native

Prawn:

Any of various edible decapod crustaceans

Pumpkin:

Usually large pulpy deep-yellow round fruit of the squash family

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Radish:

Pungent fleshy edible root

Red Kidney beans:

A cereal often referred to as Rajma, used widely in north Indian dishes

Rolled oats:

Ground oats

Sage leaves:

Any of various plants of the genus Salvia; an aromatic herb fresh or dried grey-green leaves used widely as seasoning

Saffron:

Flowers with aromatic pungent orange stigmas used in flavoring food

Semolina:

Milled product of durum wheat (or other hard wheat) used in pasta

Sesame seeds:

Small oval seeds of the sesame plant

Shallots:

Type of onion plant producing small clustered mild-flavoured bulbs used as seasoning

Spinach:

Dark green leaves; eaten cooked or raw in salads

Tabasco sauce:

Made from tabasco peppers, vinegar, and salt and has a hot, spicy flavor.

Tamarind:

Large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys

Tea Leaves:

Dried leaves of the tea shrub

Tomato:

A rounded fruit, red when ripe, that is eaten as a vegetable or in salads

Turmeric (Powder):

Ground dried rhizome of the turmeric plant used as seasoning

Vanilla (essence/ extract):

Made from vanilla beans that have been steeped in alcohol. It's widely used throughout the world to flavor desserts

Walnuts:

Nut of any of various walnut trees having a wrinkled two-lobed seed with a hard shell

Wine vinegar (Red/white):

Made from wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe.

Wheat:

Grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into

Worcestershire sauce:

A fermented liquid condiment, primarily used to flavor meat and fish dishes.

Yoghurt:

A custard-like food made from curdled milk

Zucchini:

Marrow squash plant whose fruit are eaten when small