Produced in Japan, tamari is darker in appearance and richer in flavour than traditional soy sauce. It contains little or no wheat; wheat-free tamari can be used by people with gluten intolerance.
A tart fruit used in chutneys, pickles, sauces and drinks, from a tree native to Africa and now widely cultivated in India.
A small metal mold that chefs use to hold layers of vegetables, rice and/or other chopped foods. When unmolded on a dinner plate the foods are in a decorative shape.
An oil created usually from pureed Truffle mushrooms (can be white or black Truffles) in olive oil. They are expensive and considered a luxury flavouring. It is used to add an earthy mushroom taste to foods like pastas and even salads.