Blood Type Diet 433 words

any of various large edible marine gastropods of the genus Haliotis having an ear-shaped shell with pearly interior

any of various spiny trees or shrubs of the genus Acacia

bushy annual widely grown in China and Japan for the flour made from its seeds

a colloidal extract of algae; used especially in culture media and as a gelling agent in foods

aromatic West Indian tree that produces allspice berries

small bushy deciduous tree native to Asia and North Africa having pretty pink blossoms and highly prized edible nuts enclosed in a hard green hull; cultivated in southern Australia and California

flavoring made from almonds macerated in alcohol

pale yellow fatty oil expressed from sweet or bitter almonds

succulent plants having rosettes of leaves usually with fiber like hemp and spikes of showy flowers; found chiefly in Africa

any of various plants of the genus Amaranthus having dense plumes of green or red flowers; often cultivated for food

hard smooth-textured cheese; originally made in Cheddar in southwestern England

small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide

liquorice-flavored seeds, used medicinally and in cooking and liquors

native Eurasian tree widely cultivated in many varieties for its firm rounded edible fruits

the juice of apples

downy yellow to rosy-colored fruit resembling a small peach

Mediterranean thistlelike plant widely cultivated for its large edible flower head

erect European annual often grown as a salad crop to be harvested when young and tender

plant whose succulent young shoots are cooked and eaten as a vegetable

sprawling European annual having a 4-winged edible pod

an artificial sweetener made from aspartic acid; used as a calorie-free sweetener

a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed

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

used as a leaven in baking and brewing

a white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid

edible young shoots of bamboo

any of several tropical and subtropical treelike herbs of the genus Musa having a terminal crown of large entire leaves and usually bearing hanging clusters of elongated fruits

cultivated since prehistoric times; grown for forage and grain

any voracious marine fish of the genus Sphyraena having an elongated cylindrical body and large mouth with projecting lower jaw and long strong teeth

any of several Old World tropical aromatic annual or perennial herbs of the genus Ocimum

the lowest part of the musical range

dried leaf of the bay laurel

small sweet triangular nut of any of various beech trees

meat from an adult domestic bovine

a general name for alcoholic beverages made by fermenting a cereal (or mixture of cereals) flavored with hops

biennial Eurasian plant usually having a swollen edible root; widely cultivated as a food crop

young leaves of the beetroot

valuable source of caviar and isinglass; found in Black and Caspian seas

small tree with pear-shaped fruit whose oil is used in perfumery; Italy

black-seeded bean of South America; usually dried

olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil

sprawling Old World annual cultivated especially in southern United States for food and forage and green manure

bramble with sweet edible black or dark purple berries that usually do not separate from the receptacle

cheese containing a blue mold

any of numerous shrubs of the genus Vaccinium bearing blueberries

bluish warm-water marine food and game fish that follow schools of small fishes into shallow waters

important edible sunfish of eastern and central United States

cultivated hybrid bramble of California having large dark wine-red fruit with a flavor resembling raspberries

tall South American tree bearing brazil nuts

native to Pacific islands and having edible fruit with a texture like bread

yeast used in fermenting beer

plant with dense clusters of tight green flower buds

plant grown for its pungent edible leafy shoots

North American freshwater trout; introduced in Europe

unpolished rice retaining the yellowish-brown outer layer

plant grown for its stout stalks of edible small green heads resembling diminutive cabbages

a member of the genus Fagopyrum; annual Asian plant with clusters of small pinkish white flowers and small edible triangular seeds which are used whole or ground into flour

any of several Old World animals resembling oxen including, e.g., water buffalo; Cape buffalo

freshwater sculpin with a large flattened bony-plated head with hornlike spines

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

slippery scaleless food fish of the northern Atlantic coastal waters

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

North American walnut tree having light-brown wood and edible nuts; source of a light-brown dye

any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers

vegetable oil made from rapeseed; it is high in monounsaturated fatty acids

a variety of muskmelon vine having fruit with a tan rind and orange flesh

East Indian tree bearing deeply ridged yellow-brown fruit

aromatic seeds of the caraway plant; used widely as seasoning

effervescent beverage artificially charged with carbon dioxide

rhizomatous herb of India having aromatic seeds used as seasoning

any of various freshwater fish of the family Cyprinidae

a colloidal extract from carrageen seaweed and other red algae

perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions

usually freshly squeezed juice of carrots

melon having yellowish rind and whitish flesh

a milk protein used in making e.g. plastics and adhesives

tropical American evergreen tree bearing kidney-shaped nuts that are edible only when roasted

any of numerous mostly freshwater bottom-living fishes of Eurasia and North America with barbels like whiskers around the mouth

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

salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre

plant bearing very hot and finely tapering long peppers; usually red

grown for its thickened edible aromatic root

widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked

hard smooth-textured cheese; originally made in Cheddar in southwestern England

any of numerous trees and shrubs producing a small fleshy round fruit with a single hard stone; many also produce a valuable hardwood

any of several attractive deciduous trees yellow-brown in autumn; yield a hard wood and edible nuts in a prickly bur

a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl

Asiatic herb cultivated for its short pods with one or two edible seeds

the dried root of the chicory plant: used as a coffee substitute

very hot and finely tapering pepper of special pungency

powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano

Chinese sedge yielding edible bulb-shaped tubers

perennial having hollow cylindrical leaves used for seasoning

a food made from roasted ground cacao beans

European freshwater game fish with a thick spindle-shaped body

vinegar made from cider

Old World herb with aromatic leaves and seed resembling parsley

tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon

burrowing marine mollusk living on sand or mud; the shell closes with viselike firmness

moderate sized very symmetrical red-flowered evergreen widely cultivated in the tropics for its flower buds which are source of cloves

effervescent beverage artificially charged with carbon dioxide

powder of ground roasted cacao beans with most of the fat removed

the edible white meat of a coconut; often shredded for use in e.g. cakes and curries

white liquid obtained from compressing fresh coconut meat

oil from coconuts

major food fish of Arctic and cold-temperate waters

an oil obtained from the livers of cod and similar fishes; taken orally as a source of vitamins A and D

any of several small trees and shrubs native to the tropical Old World yielding coffee beans

kale that has smooth leaves

any of various edible tropical marine gastropods of the genus Strombus having a brightly-colored spiral shell with large outer lip

Old World herb with aromatic leaves and seed resembling parsley

tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times

oil from the germs of corn grains

syrup prepared from corn

coarsely ground corn

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

mild white cheese made from curds of soured skim milk

edible oil pressed from cottonseeds

a pasta made in northern Africa of crushed and steamed semolina

milk obtained from dairy cows

decapod having eyes on short stalks and a broad flattened carapace with a small abdomen folded under the thorax and pincers

any of numerous shrubs of genus Vaccinium bearing cranberries

the juice of cranberries (always diluted and sweetened)

soft unripened cheese made of sweet milk and cream

a salt used especially in baking powder

any of several fishes that make a croaking noise

a melon vine of the genus Cucumis; cultivated from earliest times for its cylindrical green fruit

aromatic seeds of the cumin herb of the carrot family

any of several tart red or black berries used primarily for jellies and jams

pungent blend of cumin and ground coriander seed and turmeric and other spices

large edible marine fish of northern coastal waters; related to cod

the foliage of the dandelion plant

the specified day of the month

any of several trailing blackberry brambles especially of North America

an isomer of glucose that is found in honey and sweet fruits

seed of the dill plant used as seasoning

a bulging cylindrical shape; hollow with flat ends

small wild or domesticated web-footed broad-billed swimming bird usually having a depressed body and short legs

coarse edible red seaweed

voracious snakelike marine or freshwater fishes with smooth slimy usually scaleless skin and having a continuous vertical fin but no ventral fins

animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds

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

a common shrub with black fruit or a small tree of Europe and Asia; fruit used for wines and jellies

widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched

variety of endive having leaves with irregular frilled edges

mild white cheese made from curds of soured skim milk

seed of the broad-bean plant

any of several aromatic herbs having edible seeds and leaves and stems

New World fern having woolly cinnamon-colored spore-bearing fronds in early spring later surrounded by green fronds; the early uncurling fronds are edible

Mediterranean tree widely cultivated for its edible fruit

small nut-bearing tree much grown in Europe

the seed of flax used as a source of oil

a drying oil extracted from flax seed and used in making such things as oil paints

any of various tailless stout-bodied amphibians with long hind limbs for leaping; semiaquatic and terrestrial species

a simple sugar found in honey and in many ripe fruits

large white roundish Asiatic legume; usually dried

bulbous herb of southern Europe widely naturalized; bulb breaks up into separate strong-flavored cloves

a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin

clarified butter used in Indian cookery

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

any of numerous agile ruminants related to sheep but having a beard and straight horns

made from goats' milk

the milk of a goat

web-footed long-necked typically gregarious migratory aquatic birds usually larger and less aquatic than ducks

spiny Eurasian shrub having greenish purple-tinged flowers and ovoid yellow-green or red-purple berries

mild cream-colored Dutch cheese shaped in balls

any of numerous woody vines of genus Vitis bearing clusters of edible berries

citrus tree bearing large round edible fruit having a thick yellow rind and juicy somewhat acid pulp

the juice of grapefruits

greyish-white flesh of a flatfish

a common bean plant cultivated for its slender green edible pods

olives picked green and pickled in brine; infrequently stuffed with e.g. pimento

tea leaves that have been steamed and dried without fermenting

usually solitary bottom sea basses of warm seas

a gum from seeds of the guar plant; used to thicken foods and as sizing for paper and cloth

small tropical shrubby tree bearing small yellowish fruit

female guinea fowl

gum from an acacia tree; used as a thickener (especially in candies and pharmaceuticals)

lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried

the lean flesh of a fish similar to cod

in equal parts

marine food fish of the northern Atlantic or northern Pacific; the largest flatfish and one of the largest teleost fishes

any of several shrubs or small trees of the genus Corylus bearing edible nuts enclosed in a leafy husk

the hollow muscular organ located behind the sternum and between the lungs; its rhythmic contractions move the blood through the body

commercially important food fish of northern waters of both Atlantic and Pacific

small hard-shelled nut of North American hickory trees especially the shagbark hickories

a sweet yellow liquid produced by bees

any of a variety of muskmelon vines having fruit with a smooth white rind and white or greenish flesh that does not have a musky smell

solid-hoofed herbivorous quadruped domesticated since prehistoric times

coarse Eurasian plant cultivated for its thick white pungent root

a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucose

plant bearing very hot and finely tapering long peppers; usually red

tall perennial with hairy stems and leaves; widely cultivated for its large irregular edible tubers

a hardy cabbage with coarse curly leaves that do not form a head

boiled or baked buckwheat

large brown seaweeds having fluted leathery fronds

the common bean plant grown for the beans rather than the pods (especially a variety with large red kidney-shaped beans)

fuzzy brown egg-shaped fruit with slightly tart green flesh

plant cultivated for its enlarged fleshy turnip-shaped edible stem

any of several trees or shrubs of the genus Fortunella bearing small orange-colored edible fruits with thick sweet-flavored skin and sour pulp

young sheep

a yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier

plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum

a small evergreen tree that originated in Asia but is widely cultivated for its fruit

usually freshly squeezed juice of lemons

widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder

any of various plants of the genus Lactuca

root of licorice used in flavoring e.g. candy and liqueurs and medicines

bush or tall-growing bean plant having large flat edible seeds

the green acidic fruit of any of various lime trees

usually freshly squeezed juice of limes

an alcoholic beverage that is distilled rather than fermented

Chinese tree cultivated especially in Philippines and India for its edible fruit; sometimes placed in genus Nephelium

large and complicated reddish-brown glandular organ located in the upper right portion of the abdominal cavity; secretes bile and functions in metabolism of protein and carbohydrate and fat; synthesizes substances involved in the clotting of the blood; synthesizes vitamin A; detoxifies poisonous substances and breaks down worn-out erythrocytes

any of several edible marine crustaceans of the families Homaridae and Nephropsidae and Palinuridae

red-fruited bramble native from Oregon to Baja California

Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried

small Australian tree with racemes of pink flowers; widely cultivated (especially in Hawaii) for its sweet edible nuts

any of various fishes of the family Scombridae

large slender food and game fish widely distributed in warm seas (especially around Hawaii)

large evergreen tropical tree cultivated for its large oval fruit

made by concentrating sap from sugar maples

aromatic Eurasian perennial

a white nutritious liquid secreted by mammals and used as food by human beings

any of various small-grained annual cereal and forage grasses of the genera Panicum, Echinochloa, Setaria, Sorghum, and Eleusine

thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining

flesh of a large-headed anglerfish of the Atlantic waters of North America

white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking

any of several trees of the genus Morus having edible fruit that resembles the blackberry

freshwater or coastal food fishes a spindle-shaped body; found worldwide

erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus

mushrooms and related fleshy fungi (including toadstools, puffballs, morels, coral fungi, etc.)

flesh of very large North American pike; a game fish

any of several varieties of vine whose fruit has a netted rind and edible flesh and a musky smell

marine or freshwater bivalve mollusk that lives attached to rocks etc.

pungent powder or paste prepared from ground mustard seeds

leaves eaten as cooked greens

meat from a mature domestic sheep

white-seeded bean; usually dried

a variety or mutation of the peach that has a smooth skin

East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace

annual grass of Europe and North Africa; grains used as food and fodder (referred to primarily in the plural: `oats')

bottom-living cephalopod having a soft oval body with eight long tentacles

tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus

small ovoid fruit of the European olive tree; important food and source of oil

oil from olives

bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb

any citrus tree bearing oranges

bottled or freshly squeezed juice of oranges

aromatic Eurasian perennial

fast-running African flightless bird with two-toed feet; largest living bird

marine mollusks having a rough irregular shell; found on the sea bed mostly in coastal waters

edible agaric with a soft greyish cap growing in shelving masses on dead wood

Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States

tropical American shrub or small tree having huge deeply palmately cleft leaves and large oblong yellow fruit

plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers

gaudy tropical fishes with parrotlike beaks formed by fusion of teeth

annual or perennial herb with aromatic leaves

a strong-scented plant cultivated for its edible root

heavy-bodied small-winged South American game bird resembling a gallinaceous bird but related to the ratite birds

a leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds

downy juicy fruit with sweet yellowish or whitish flesh

widely cultivated American plant cultivated in tropical and warm regions; showy yellow flowers on stalks that bend over to the soil so that seed pods ripen underground

a spread made from ground peanuts

an oil from peanuts; used in cooking and making soap

Old World tree having sweet gritty-textured juicy fruit; widely cultivated in many varieties

tree of southern United States and Mexico cultivated for its nuts

any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams

climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam

pungent seasoning from the berry of the common pepper plant of East India; use whole or ground

red gum tree of Tasmania

any of a variety of muskmelon vines having fruit with a smooth white rind and white or greenish flesh that does not have a musky smell

any of several tropical trees of the genus Diospyros

large long-tailed gallinaceous bird native to the Old World but introduced elsewhere

any of several North American species of small pike

vegetables (especially cucumbers) preserved in brine or vinegar

wild and domesticated birds having a heavy body and short legs

edible seed of any of several nut pines especially some pinons of southwestern North America

medieval weapon consisting of a spearhead attached to a long pole or pikestaff; superseded by the bayonet

plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers

edible seed of any of several nut pines especially some pinons of southwestern North America

a tropical American plant bearing a large fleshy edible fruit with a terminal tuft of stiff leaves; widely cultivated in the tropics

the juice of pineapples (usually bottled or canned)

mottled or spotted bean of southwestern United States; usually dried

nut of Mediterranean trees having an edible green kernel

a banana tree bearing hanging clusters of edible angular greenish starchy fruits; tropics and subtropics

any of several trees producing edible oval fruit having a smooth skin and a single hard stone

Hawaiian dish of taro root pounded to a paste and often allowed to ferment

important food and game fish of northern seas (especially the northern Atlantic); related to cod

shrub or small tree native to southwestern Asia having large red many-seeded fruit

any of several deep-bodied food fishes of western Atlantic and Gulf of Mexico

corn having small ears and kernels that burst when exposed to dry heat

small grey seed of a poppy flower; used whole or ground in baked items

important deep-bodied food and sport fish of warm and tropical coastal waters; found worldwide

meat from a domestic hog or pig

an edible tuber native to South America; a staple food of Ireland

cacti having spiny flat joints and oval fruit that is edible in some species; often used as food for stock

puffy rice kernels

a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes

the edible seed of a pumpkin

fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet

small Asian tree with pinkish flowers and pear-shaped fruit; widely cultivated

any of various burrowing animals of the family Leporidae having long ears and short tails; some domesticated and raised for pets or food

prized variety of chicory having globose heads of red leaves

a cruciferous plant of the genus Raphanus having a pungent edible root

found in Pacific coastal waters and streams from lower California to Alaska

dried grape

woody brambles bearing usually red but sometimes black or yellow fruits that separate from the receptacle when ripe and are rounder and smaller than blackberries

an esteemed food fish with pinkish red head and body; common in the Atlantic coastal waters of North America and the Gulf of Mexico

wine having a red color derived from skins of dark-colored grapes

plants having long green or reddish acidic leafstalks growing in basal clumps; stems (and only the stems) are edible when cooked; leaves are poisonous

marine food fish found among rocks along the northern coasts of Europe and America

North Atlantic rockfish

widely cultivated for its fragrant grey-green leaves used in cooking and in perfumery

a cruciferous plant with a thick bulbous edible yellow root

any of various breads made entirely or partly with rye flour

oil from seeds of the safflower plant

seed of the safflower

Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food

any of various tropical Asian palm trees the trunks of which yield sago

large pelagic game fish having an elongated upper jaw and long dorsal fin that resembles a sail

any of various large food and game fishes of northern waters; usually migrate from salt to fresh water to spawn

white crystalline form of especially sodium chloride used to season and preserve food

small fishes found in great schools along coasts of Europe; smaller and rounder than herring

shredded cabbage fermented in brine

a young onion before the bulb has enlarged; eaten in salads

edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions

young Atlantic cod or haddock especially one split and boned for cooking

porgy of southern Atlantic coastal waters of North America

any of several sciaenid fishes of North American coastal waters

plant growing in the sea, especially marine algae

oil obtained from sesame seeds

small oval seeds of the sesame plant

bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast

type of onion plant producing small clustered mild-flavored bulbs used as seasoning

any of numerous elongate mostly marine carnivorous fishes with heterocercal caudal fins and tough skin covered with small toothlike scales

edible east Asian mushroom having a golden or dark brown to blackish cap and an inedible stipe

small slender-bodied chiefly marine decapod crustaceans with a long tail and single pair of pincers; many species are edible

freshwater or marine or terrestrial gastropod mollusk usually having an external enclosing spiral shell

tender green beans without strings that easily snap into sections

a sweet drink containing carbonated water and flavoring

economically important Old World tropical cereal grass

artificially soured light cream

meal made from soybeans

thin sauce made of fermented soy beans

the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)

a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu

common garden herb having clusters of small purplish flowers and yielding an oil used as a flavoring

hardy wheat grown mostly in Europe for livestock feed

southwestern Asian plant widely cultivated for its succulent edible dark green leaves

any of numerous annual trailing plants of the genus Cucurbita grown for their fleshy edible fruits

widely distributed fast-moving ten-armed cephalopod mollusk having a long tapered body with triangular tail fins

a kind of arboreal rodent having a long bushy tail

deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert

any plant of the genus Stevia or the closely related genus Piqueria having glutinous foliage and white or purplish flowers; Central and South America

small tropical and subtropical edible mushroom having a white cap and long stem; an expensive delicacy in China and other Asian countries where it is grown commercially

any of various low perennial herbs with many runners and bearing white flowers followed by edible fruits having many small achenes scattered on the surface of an enlarged red pulpy berry

green beans with strings that must be removed

cheese formed in long strings twisted together

large primitive fishes valued for their flesh and roe; widely distributed in the North Temperate Zone

a drinker who sucks (as at a nipple or through a straw)

a white crystalline carbohydrate used as a sweetener and preservative

small carnivorous freshwater percoid fishes of North America usually having a laterally compressed body and metallic luster: crappies; black bass; bluegills; pumpkinseed

oil from sunflower seeds

edible seed of sunflowers; used as food and poultry feed and as a source of oil

pantropical vine widely cultivated in several varieties for its large sweet tuberous root with orange flesh

edible glands of an animal

beet lacking swollen root; grown as a vegetable for its edible leaves and stalks

hard pale yellow cheese with many holes from Switzerland

large toothless marine food fish with a long swordlike upper jaw; not completely cold-blooded i.e. they are able to warm their brains and eyes: worldwide in warm waters but feed on cold ocean floor coming to surface at night

a thick Middle Eastern paste made from ground sesame seeds

long-lived tropical evergreen tree with a spreading crown and feathery evergreen foliage and fragrant flowers yielding hard yellowish wood and long pods with edible chocolate-colored acidic pulp

a variety of mandarin orange

granular preparation of cassava starch used to thicken especially puddings

herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves

aromatic perennial of southeastern Russia

a beverage made by steeping tea leaves in water

an African grass economically important as a cereal grass (yielding white flour of good quality) as well as for forage and hay

any of various mints of the genus Thymus

a genus of Cichlidae

important marine food fishes

cheeselike food made of curdled soybean milk

mildly acid red or yellow pulpy fruit eaten as a vegetable

the juice of tomatoes (usually bottled or canned)

any of various game and food fishes of cool fresh waters mostly smaller than typical salmons

important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks

large gallinaceous bird with fan-shaped tail; widely domesticated for food

widely cultivated tropical plant of India having yellow flowers and a large aromatic deep yellow rhizome; source of a condiment and a yellow dye

widely cultivated plant having a large fleshy edible white or yellow root

any of various aquatic and land reptiles having a bony shell and flipper-like limbs for swimming

a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)

meat from a calf

meat from a deer used as food

sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative

pike-like freshwater perches

any of various trees of the genus Juglans

oil from walnuts

binary compound that occurs at room temperature as a clear colorless odorless tasteless liquid; freezes into ice below 0 degrees centigrade and boils above 100 degrees centigrade; widely used as a solvent

Chinese sedge yielding edible bulb-shaped tubers

any of several water-loving cresses

large oblong or roundish melon with a hard green rind and sweet watery red or occasionally yellowish pulp

food and game fish of North American coastal waters with a mouth from which hooks easily tear out

annual or biennial grass having erect flower spikes and light brown grains

embryo of the wheat kernel; removed before milling and eaten as a source of vitamins

the serum or watery part of milk that is separated from the curd in making cheese

white-seeded bean; usually dried

having husk or outer brown layers removed

pale yellowish wine made from white grapes or red grapes with skins removed before fermentation

any market fish--edible saltwater fish or shellfish--except herring

a food fish of the Atlantic waters of Europe resembling the cod; sometimes placed in genus Gadus

bread made with whole wheat flour

of or relating to or derived from wheat

perennial aquatic grass of North America bearing grain used for food

fermented juice (of grapes especially)

any of several evergreen perennials of the genus Pyrola

any of a number of tropical vines of the genus Dioscorea many having edible tuberous roots

twining plant of Amazon basin having large edible roots

any of various single-celled fungi that reproduce asexually by budding or division

superior food fish of the tropical Atlantic and Caribbean with broad yellow stripe along the sides and on the tail

a custard-like food made from curdled milk

any of several evergreen plants of the genus Yucca having usually tall stout stems and a terminal cluster of white flowers; warmer regions of North America

marrow squash plant whose fruit are eaten when small