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Salt and Pepper

$19.00 – $400.00

Salt and pepper is the common name for edible salt and black pepper, a traditionally paired set of condiments found on dining tables where European-style food is eaten. The pairing of salt and pepper as table condiments dates to seventeenth-century French cuisine, which considered pepper the only spice (as distinct from herbs such as fines herbes) which did not overpower the true taste of food.[1] They are typically found in a set of salt and pepper shakers, often a matched set; however, salt and pepper are typically maintained in separate shakers.

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Banana

$19.00 – $400.00

The banana is an edible fruit – botanically a berry[1][2] – produced by several kinds of large herbaceous flowering plants in the genus Musa.[3] In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starchcovered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic(seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

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Banana Peel Cross Section

$19.00 – $400.00

The banana is an edible fruit – botanically a berry[1][2] – produced by several kinds of large herbaceous flowering plants in the genus Musa.[3] In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starchcovered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic(seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

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Banana Peel

$19.00 – $400.00

The banana is an edible fruit – botanically a berry[1][2] – produced by several kinds of large herbaceous flowering plants in the genus Musa.[3] In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starchcovered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic(seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

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Banana Peel

$19.00 – $400.00

The banana is an edible fruit – botanically a berry[1][2] – produced by several kinds of large herbaceous flowering plants in the genus Musa.[3] In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starchcovered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic(seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

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Broccoli

$19.00 – $400.00

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.

The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage“, and is the diminutive form of brocco, meaning “small nail” or “sprout”.[3] Broccoli is often boiled or steamed but may be eaten raw.[4]

Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.

Broccoli is a result of careful breeding of cultivated Brassica crops in the northern Mediterranean starting in about the 6th century BC.[5] Since the time of the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.[6]Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers.[7] Broccoli was first introduced to the United States by Southern Italian immigrants, but did not become widely popular until the 1920s.[8]

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Broccoli

$19.00 – $400.00

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.

The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage“, and is the diminutive form of brocco, meaning “small nail” or “sprout”.[3] Broccoli is often boiled or steamed but may be eaten raw.[4]

Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.

Broccoli is a result of careful breeding of cultivated Brassica crops in the northern Mediterranean starting in about the 6th century BC.[5] Since the time of the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.[6]Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers.[7] Broccoli was first introduced to the United States by Southern Italian immigrants, but did not become widely popular until the 1920s.[8]

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Wasabi Pea

$19.00 – $400.00

Wasabi (ワサビ or わさび（山葵）, earlier 和佐比; Eutrema japonicum or Wasabia japonica)[1] is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish,[2] although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Wasabi is generally used as a sauce that makes sushi or other foods more flavorful by adding spice. Its stem is used as a condiment and has an extremely strong pungencymore akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum ‘Daruma’ and ‘Mazuma’, but there are many others.[3] The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture,[4] and more recently has seen a surge in popularity from the early 1990s to mid 2000s.[5]

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Wasabi Pea

$19.00 – $400.00

Wasabi (ワサビ or わさび（山葵）, earlier 和佐比; Eutrema japonicum or Wasabia japonica)[1] is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish,[2] although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Wasabi is generally used as a sauce that makes sushi or other foods more flavorful by adding spice. Its stem is used as a condiment and has an extremely strong pungencymore akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum ‘Daruma’ and ‘Mazuma’, but there are many others.[3] The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture,[4] and more recently has seen a surge in popularity from the early 1990s to mid 2000s.[5]

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Roast Beef 50x

$19.00 – $400.00

Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers are often used in sandwiches and sometimes are used to make hash. In the United Kingdom, United States, Canada, Ireland, New Zealand and Australia, roast beef is one of the meats traditionally served at Sunday dinner, although it is also often served as a cold cut in delicatessen stores, usually in sandwiches. A traditional side dish to roast beef is Yorkshire pudding.

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Potassium bitartrate, Cream of Tartar buildup on Wine Cork after bottling. Otherwise called Wine Diamonds.

$19.00 – $400.00

Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid (a carboxylic acid). It can be used in baking or as a cleaning solution (when mixed with an acidic solution such as lemon juice or white vinegar).

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Potassium bitartrate, Cream of Tartar buildup on Wine Cork after bottling. Otherwise called Wine Diamonds.

$19.00 – $400.00

Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid (a carboxylic acid). It can be used in baking or as a cleaning solution (when mixed with an acidic solution such as lemon juice or white vinegar).

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Cotton

$19.00 – $400.00

Cotton is a soft, fluffy staple fiber that grows in a boll, or protective case, around the seeds of the cotton plants of the genus Gossypium in the mallow family Malvaceae. The fiber is almost pure cellulose. Under natural conditions, the cotton bolls will increase the dispersal of the seeds.

The plant is a shrub native to tropical and subtropical regions around the world, including the Americas, Africa, and India. The greatest diversity of wild cotton species is found in Mexico, followed by Australia and Africa.[1] Cotton was independently domesticated in the Old and New Worlds.

The fiber is most often spun into yarn or thread and used to make a soft, breathabletextile. The use of cotton for fabric is known to date to prehistoric times; fragments of cotton fabric dated from 5000 BC have been excavated in Mexico and between 6000 BC and 5000 BC in the Indus Valley Civilization. Although cultivated since antiquity, it was the invention of the cotton gin that lowered the cost of production that led to its widespread use, and it is the most widely used natural fiber cloth in clothing today.

Current estimates for world production are about 25 million tonnes or 110 million bales annually, accounting for 2.5% of the world’s arable land. China is the world’s largest producer of cotton, but most of this is used domestically. The United States has been the largest exporter for many years.[2] In the United States, cotton is usually measured in bales, which measure approximately 0.48 cubic meters (17 cubic feet) and weigh 226.8 kilograms (500 pounds).[3]

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Nylon

$19.00 – $400.00

Nylon is a generic designation for a family of synthetic polymers, based on aliphatic or semi-aromatic polyamides. Nylon is a thermoplastic silky material[1]that can be melt-processed into fibers, films or shapes.[2]:2

Nylon was the first commercially successful synthetic thermoplastic polymer.[3]DuPont began its research project in 1930. The first example of nylon (nylon 6,6) was produced using diamines on February 28, 1935, by Wallace Carothers at DuPont’s research facility at the DuPont Experimental Station.[4][5]In response to Carothers’ work, Paul Schlack at IG Farben developed nylon 6, a different formulation based on caprolactam, on January 29, 1938.[6]:10[7]

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Silk Fiber

$19.00 – $400.00

Silk is a natural protein fiber, some forms of which can be woven into textiles. The protein fiber of silk is composed mainly of fibroin and is produced by certain insect larvae to form cocoons.[1] The best-known silk is obtained from the cocoons of the larvae of the mulberrysilkworm Bombyx mori reared in captivity (sericulture). The shimmering appearance of silk is due to the triangular prism-like structure of the silk fibre, which allows silk cloth to refract incoming light at different angles, thus producing different colors.

Silk is produced by several insects, but generally only the silk of moth caterpillars has been used for textile manufacturing. There has been some research into other types of silk, which differ at the molecular level.[2] Silk is mainly produced by the larvae of insects undergoing complete metamorphosis, but some insects such as webspinners and raspy cricketsproduce silk throughout their lives.[3] Silk production also occurs in Hymenoptera (bees, wasps, and ants), silverfish, mayflies, thrips, leafhoppers, beetles, lacewings, fleas, flies, and midges.[2] Other types of arthropod produce silk, most notably various arachnids such as spiders.

 

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Wool Fiber

$19.00 – $400.00

Wool is the textile fiber obtained from sheep and other animals, including cashmere and mohair from goats, qiviut from muskoxen, angora from rabbits, and other types of wool from camelids.[1] Wool mainly consists of protein together with a few percent lipids. In this regard it is chemically quite distinct from the more dominant textile, cotton, which is mainly cellulose.[1]