In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Parsley, or garden parsley is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable.
The paprika or bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency, including some varieties of Capsicum annuum.
Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.
A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.
The zucchini, courgette or baby marrow is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible. It is closely related, but not identical, to the marrow; its fruit may be called marrow when mature.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
Cryptotaenia japonica, commonly called mitsuba, Japanese wild parsley and Japanese honewort among other names, is a herbaceous perennial plant in the celery family native to Japan, Korea and China. The plant is edible and is commonly used as a garnish and root vegetable in Japan, and other Asian countries. It is sometimes considered a subspecies of Cryptotaenia canadensis as Cryptotaenia canadensis subsp. japonica.
The following outline is provided as an overview of and topical guide to the preparation of food:
In botany, a berry is a fleshy fruit without a stone (pit) produced from a single flower containing one ovary. Berries so defined include grapes, currants, and tomatoes, as well as cucumbers, eggplants (aubergines), persimmons and bananas, but exclude certain fruits that meet the culinary definition of berries, such as strawberries and raspberries. The berry is the most common type of fleshy fruit in which the entire outer layer of the ovary wall ripens into a potentially edible "pericarp". Berries may be formed from one or more carpels from the same flower. The seeds are usually embedded in the fleshy interior of the ovary, but there are some non-fleshy exceptions, such as Capsicum species, with air rather than pulp around their seeds.
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
Herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant, while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.
This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
This is an index of some of the lists of plants.
