This is a grain that is of the most nutritious of them all. For faster cooking time, the oats are rolled out and flattend.

A member of the cephalopod family. The small variety make the best dishes and are much tender than larger ones.

It's a term used for parts of the animal that is left over after the carcass has been cut up; tripe, liver, kidneys, sweetbreads, brains, intestines and other external parts like the tongue, tail, head, feet.

A long green pod, full of seeds, the okra exudes a sticky juice in cooking. It has a flavour that resembles brinjals. It's sold fresh and canned. Fresher ones should snap easily and the seeds firm and hard.

Pressed from small olives which are considered not good for eating, a rich fruity oil used for frying (but not deep-frying). Some oils are delicate with a pure flavour, some are so refined that they are almost tasteless, others have a fruity flavour.

A fruit from the olive tree, native of the Mediterranean. Olives are harvested and preserved in oil or brine at various stages of development. The early olives are green, while the later, more mature olives are black. Black olives are picked ripe and are full flavoured and mellow, while green are picked immature and are firm and tangy. They are often pickled.

More pungent than other members of the majoram family. It has a strong and robust scent and flavour. Oregano can be used fresh or dried.

A saltwater shellfish, sold fresh. This mollusc has a unique flavour and texture and is also sold canned so that they're available all year round.