pyruvic acid

Blue cheese is a general classification of cheese that have cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue mold. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over a range of other foods.

wine produced by fermentation of uncoloured grape juice without skin contact

good, condiment, flavor, food ingredient or product solid derived from Theobroma cacao; precursor of commercial chocolates

onion variety

meat from cattle

root vegetable from Brassica napus subsp. rapifera

onion variety

onion variety

vegetable from the plant of the same name

root vegetable from Brassica napus subsp. rapifera

Food produced by bacterial fermentation of milk

Curdled milk food product

Species of flowering plant

Root of a plant used in herbal preparations

Bulbous vegetable

Hybrid flowering plant in the family Lamiaceae

Species of edible plant