Considered the national spice of Hungary

The leaves of plants usually grown in temperate climates

Italian holiday known as Easter in America

long, thin, solid, cylindrical pasta

food typical of Italy. It has developed through centuries of social and economic changes

Adds a rich, woody flavor to Indian curries, lentil stews, rice and vegetables like onions and tomatoes

Native to tropical regions from central Africa to Southeast Asia

these are scattered throughout the country and supply grapes

small pieces of pasta shaped like bows or butterflies' wings

fruits and vegetables

has a sharply sweet, warm flavor that’s called for in both sweet and savory recipes around the world

Fresh or dried leaves are used in cooking for their distinctive flavor and fragrance

Italians celebrate this on November 2, and it's to pay respect to dead relatives

type of helix- or corkscrew-shaped pasta

slightly cooked pasta resistant to the bite

an essential ingredient to Indian cooking, often toasted whole in oil before grinding, for a nutty toasted flavor, and added to blends like garam masala and tandoori masala or added whole to black bean or carrot soups

Has one of the highest antioxidant capacities of any food

a glazed, fruited bread that is often served at Italian Christmas celebrations

ring-shaped pasta, sometimes also described as "navel shaped"

a rich, dark, flavorful coffee served throughout Italy

most known in the US as a perfect complement to baked goods like apple pie, cakes, muffins and cinnamon rolls

are relatives of the oregano genus Origanum

is lively, interesting, colorful, and varied

a form of tube-shaped pasta of varying lengths and diameters originating in Italy

a special type of coffeemaker