Cracker crumbs are crushed or ground crackers used as a versatile ingredient in cooking and baking. They are made from various types of crackers, such as saltines, graham crackers, or Ritz, and add flavor, texture, and binding qualities to dishes. Common uses include breading for fried foods, toppings for casseroles, and binders in meatloaves and stuffings.

Yautia is a starchy, edible root vegetable, also known as malanga or cocoyam, that is popular in Caribbean, South American, and African cuisine. It has a rough, hairy, brown skin and crisp white or pinkish flesh with a nutty, earthy flavor. It is prepared by boiling, frying, or stewing and can be mashed or ground into a flour or paste for other dishes. Characteristics Appearance: Has a bumpy, shaggy, brown skin and flesh that can be white, yellow, or purplish. Texture: The raw flesh is crisp but becomes slippery and starchy when cooked. Flavor: Nutty and earthy with a consistency that is slightly waxy when cooked. Culinary uses Soups and stews: Often used in dishes like sancocho and mondongo. Mashed: Can be prepared as a mashed side dish, called yautía majada. Ground: Used to make dough-like pastes for dishes like pasteles or ground into flour. Fried: Made into croquettes, like alcapurrias. Leaves: The young leaves can be cooked like other leafy greens, such as in the Jamaican dish callaloo.

Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. Also called ata rodo by Yoruba speakers of Nigeria, it is found mainly in the Caribbean islands; it is also found in Guyana (where it is called the ball-of-fire pepper), the Maldives Islands (where it is called githeyo mirus), Panama (where it is called aji chombo) and West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet are grown on some of the Caribbean islands, called cachucha peppers. These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero relative with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Antiguan, Kittitian/Nevisian, Anguilan, Dominican, St. Lucian, St Vincentian, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Cayman cuisines and pepper sauces, though they often show up in other Caribbean recipes. It is also used in Costa Rica and Panama for Caribbean-styled recipes such as rice and beans, Rondón, saus, beef patties, and Ceviche. Fresh, ripe Scotch bonnets can change from green to yellow to scarlet red, however many other breeds of this pepper can ripen to orange, yellow, peach, or even a chocolate brown.

An unsalted pistachio is a pistachio nut that has no salt added during processing. It can be either raw or roasted, and is prized for its natural, savory flavor and lower sodium content compared to salted varieties. These nuts are a versatile ingredient that can be enjoyed on their own or added to various dishes like salads, yogurt, and desserts. Characteristics of unsalted pistachios No added salt: This is the primary difference from regular pistachios; they contain very little or no added sodium. Natural flavor: They have a pure, nutty taste that allows their natural flavor to come through without the enhancement of salt. Versatile: They can be eaten as a snack or used in both sweet and savory dishes, such as for topping salads, yogurt, and ice cream, or in baking. Health benefits: They are a good source of nutrients like fiber, protein, and healthy fats, which can contribute to feelings of fullness and overall health. Variety: They are available in both raw and roasted forms, with different options for shelled or in-shell nuts.

Padrón pepper, also called Herbón pepper, is a landrace variety of pepper (Capsicum annuum) from the municipality of Padrón in northwestern Spain (mainly in the valley of the parish of Herbón). Characteristics Padrón peppers are small, about 2 inches (5 cm) long and have an elongated shape. They are often picked, sold and eaten unripe, when they are still green. The taste is mild, but some exemplars can be quite hot. This property has given rise to the popular Galician aphorism "Os pementos de Padrón, uns pican e outros non" ("Padrón peppers, some are hot, some are not"). Drought-stressed plants tend to produce hotter peppers. Like several other peppers, Padrón peppers become spicier as they mature. Their ripe colour is red.

Groundnut oil is a vegetable oil made from pressing peanuts, also known as peanut oil or arachis oil. It is a popular cooking oil, particularly for frying, due to its high smoke point and ability to withstand high temperatures. The flavor can range from mild and neutral to a stronger nutty taste depending on whether the peanuts were roasted

Grand Marnier is a French brand of liqueurs. The brand's best-known product is Grand Marnier Cordon Rouge, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Grand Marnier Cordon Rouge is 40% alcohol.

A bun is a small, sometimes sweet, bread-based item[1] or roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.