#solid a substance that is solid at room temperature and pressure
supertype: #substance__matter that which has mass and occupies space; "an atom is the smallest indivisible unit of matter"
subtype: #solid_food__solidfood__food any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
subtype: #fresh_food__freshfood__fresh_foods__freshfood food that is not preserved by canning or dehydration or freezing or smoking
subtype: #convenience_food__conveniencefood any packaged dish or food that can be prepared quickly and easily as by thawing or heating
subtype: #TV_dinner a meal that is prepared in advance and frozen; can be heated and served
subtype: #ready-mix__readymix a commercial preparation containing most of the ingredients for a dish
subtype: #brownie_mix__browniemix a commercial mix for making brownies
subtype: #cake_mix a commercial mix for making a cake
subtype: #lemonade_mix a mix commercial mix for making lemonade
subtype: #delicatessen_food__delicatessen ready-to-eat food products
subtype: #takeout_food__takeoutfood__takeout food that is intended to be eaten off of the premises
subtype: #chocolate made from roasted ground cacao beans
subtype: #bitter_chocolate__baking_chocolate__cooking_chocolate__cookingchocolate used in cooking
subtype: #chocolate_candy candy made with chocolate
subtype: #choc colloquial British abbreviation; "a box of chocs"
subtype: #milk_chocolate sweetened chocolate made with milk
subtype: #dark_chocolate__plain_chocolate__plainchocolate slightly seetend chocolate without milk added
subtype: #chocolate_bar__chocolatebar a bar of chocolate candy
subtype: #Hershey_bar a chocolate bar made by the Hershey company
subtype: #bittersweet_chocolate__bittersweetchocolate a chocolate candy containing little sugar
subtype: #jimmies__jimmie__sprinkles__sprinkle bits of sweet chocolate used as a topping on e.g. ice cream
subtype: #nonpareil a flat disk of chocolate covered with beads of colored sugar
subtype: #chocolate_kiss conical bite-sized piece of chocolate
subtype: #baked_good__bakedgood foods (like breads and cakes and pastries) that are cooked in an oven
subtype: #pastry any of various baked foods made of dough or batter
subtype: #pie_crust__piecrust__pie_shell__pieshell pastry used to hold pie fillings
subtype: #dowdy__pandowdy deep-dish apple dessert covered with a rich crust
subtype: #frangipane pastry with a creamy almond-flavored filling
subtype: #tart (British) pastry cup with a filling of fruit or custard and no top crust
subtype: #apple_tart__appletart a tart filled with sliced apples and sugar
subtype: #turnover made by folding a piece of pastry over a filling
subtype: #apple_turnover__appleturnover turnover with an apple filling
subtype: #samosa small turnover of Indian origin filled with vegetables or meat and fried and served hot
subtype: #pirogi__piroshki__pirozhki (Russian) small fruit or meat turnover baked or fried
subtype: #timbale_case__timbalecase__timbale small pastry shell for creamy mixtures of minced foods
subtype: #pie dish baked in pastry-lined pan often with a pastry top
subtype: #tart.pie (United States) a small open pie with a fruit filling
subtype: #quiche a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)
subtype: #quiche_Lorraine quiche made with cheese and bacon
subtype: #apple_tart.tart__appletart a small open pie filled with sliced apples and sugar
subtype: #lobster_tart__lobstertart a pastry shell filled with cooked lobster
subtype: #tartlet small tart usually used as a canape
subtype: #deep-dish_pie__cobbler made of fruit with rich biscuit dough usually only on top of the fruit
subtype: #shoofly_pie__shooflypie open pie filled with a mixture of sweet crumbs and molasses
subtype: #mince_pie__mincepie pie containing mincemeat
subtype: #apple_pie__applepie pie (with a top crust) containing sliced apples and sugar
subtype: #lemon_meringue_pie pie containing lemon custard and topped with meringue
subtype: #blueberry_pie__blueberrypie pie containing blueberries and sugar
subtype: #rhubarb_pie pie containing diced rhubarb and much sugar
subtype: #pecan_pie__pecanpie pie made of pecans and sugar and corn syrup and butter and eggs
subtype: #pumpkin_pie pie made of mashed pumpkin and milk and eggs and sugar
subtype: #squash_pie similar to pumpkin pie but made with winter squash instead of pumpkin
subtype: #patty.pie small pie or pasty
subtype: #meat_pie pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough
subtype: #pasty small meat pie or turnover
subtype: #Cornish_pasty meat pie with filling of meat and vegetables
subtype: #pork_pie small pie filled with minced seasoned pork
subtype: #shepherd's_pie pie of hash covered with mashed potatoes and browned in the oven
subtype: #steak_and_kidney_pie steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked
subtype: #kidney_pie like steak and kidney pie but without steak
subtype: #French_pastry sweet filled pastry made of especially puff paste
subtype: #napoleon a rectangular piece of pastry with thin flaky layers and filled with custard cream
subtype: #patty_shell__pattyshell__bouchee shell of puff paste
subtype: #sausage_roll__sausageroll sausage meat rolled and baked in pastry
subtype: #toad-in-the-hole sausage baked in batter
subtype: #vol-au-vent puff paste shell filled with a savory meat mixture usually with a sauce
subtype: #strudel thin sheet of filled dough rolled and baked
subtype: #baklava rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey
subtype: #puff.pastry a light inflated pastry or puff shell
subtype: #cream_puff__creampuff__chou puff filled with cream or custard
subtype: #eclair oblong cream puff
subtype: #chocolate_eclair__chocolateeclair eclair topped with chocolate
subtype: #rugulah__rugelach__ruggelach pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)
subtype: #cake made from or based on a mixture of flour and sugar and eggs
subtype: #applesauce_cake moist spicy cake containing applesauce
subtype: #baba a small cake leavened with yeast
subtype: #baba_au_rhum__rum_baba__rumbaba a baba soaked in rum
subtype: #birthday_cake decorated cake served at a birthday party
subtype: #cheesecake made with sweetened cream cheese and eggs and cream baked in a crumb crust
subtype: #chiffon_cake__chiffoncake very light cake
subtype: #chocolate_cake__chocolatecake cake containing chocolate
subtype: #devil's_food_cake__devil's_food__devil'sfood very dark chocolate cake
subtype: #coconut_cake__coconutcake cake containing shredded coconut in batter and frosting
subtype: #coffeecake__coffee_cake a cake or sweet bread usually served with coffee
subtype: #babka a coffee cake flavored with orange rind and raisins and almonds
subtype: #coffee_ring ring-shaped coffeecake with fruits or nuts and often iced
subtype: #crumb_cake__crumbcake cake or coffeecake topped with a mixture of sugar and butter and flour
subtype: #cupcake small cake baked in a muffin tin
subtype: #fruitcake a rich cake containing dried fruit and nuts and citrus peel and so on
subtype: #simnel (British) a fruitcake (sometimes covered with almond paste) eaten at mid-Lent or Easter or Christmas
subtype: #gateau any of various rich and elaborate cakes
subtype: #sponge_cake__spongecake a light porous cake made with eggs and flour and sugar without shortening
subtype: #angel_cake__angelcake__angelfoodcake a light sponge cake made without egg yolks
subtype: #jellyroll__Swiss_roll thin sheet of sponge cake spread with jelly and then rolled up to make a cylindrical cake
subtype: #Madeira_cake__Madeira_sponge a rich sponge cake with close texture; intended to be eaten with a glass of Madeira wine
subtype: #wedding_cake__weddingcake__bridecake a rich cake with two or more tiers and covered with frosting and decorations; served at a wedding reception
subtype: #white_cake__whitecake cake made without egg yolks
subtype: #spice_cake__spicecake cake flavored with spices
subtype: #gingerbread cake flavored with ginger
subtype: #pound_cake__poundcake rich loaf cake made of a pound each of butter and sugar and flour
subtype: #layer_cake__layercake cake having layers held together by a sweet filling and usually covered with frosting
subtype: #torte rich cake usually covered with cream and fruit or nuts; originated in Austria
subtype: #petit_four__petitfour small (individual) frosted and ornamented cake
subtype: #prune_cake__prunecake moist cake containing prunes that have been made into a puree
subtype: #jumbal__jumble small flat ring-shaped cake or cookie
subtype: #savarin a sponge cake baked in a ring mold
subtype: #Boston_cream_pie layer cake filled with custard
subtype: #upside-down_cake__skillet_cake__skilletcake batter baked atop a layer of sweetened fruit then turned upside down so fruit is on top
subtype: #honey_cake__honeycake a spicy cake partially sweetened with honey
subtype: #marble_cake made of light and dark batter very lightly blended
subtype: #genoise rich and delicate Italian sponge cake
subtype: #seedcake a sweet cake flavored with sesame or caraway seeds and lemon
subtype: #teacake (US) any of various small cakes or cookies often served with tea
subtype: #Sally_Lunn a flat round slightly sweet teacake usually served hot
subtype: #cooky__cookie__biscuit any of various small flat sweet cakes (`biscuit' is the British term)
subtype: #tea_biscuit__teabiscuit__teacake (Britain) flat semisweet cookie or biscuit usually served with tea
subtype: #dog_biscuit__dogbiscuit a hard biscuit for dogs
subtype: #butter_cookie cookie containing much butter
subtype: #shortbread_cookie__shortbread very rich thick butter cookie
subtype: #spice_cookie__spicecookie cookie flavored with spices
subtype: #almond_cookie__almond_crescent very rich cookie containing ground almonds; usually crescent-shaped
subtype: #brownie square or bar of very rich chocolate cake usually with nuts
subtype: #gingersnap__ginger_nut crisp cookie flavored with ginger
subtype: #brandysnap a gingersnap flavored with brandy
subtype: #macaroon chewy drop cookie usually containing almond paste
subtype: #ratafia_biscuit__ratafiabiscuit__ratafia macaroon flavored with ratafia liqueur
subtype: #coconut_macaroon__coconutmacaroon macaroon containing coconut
subtype: #ladyfinger small finger-shaped sponge cake
subtype: #anise_cookie__anisecookie drop cookie made without butter and flavored with anise seed
subtype: #molasses_cookie very spicy drop cookies sweetened partially with molasses
subtype: #oreo_cookie__oreo chocolate cookie with white cream filling
subtype: #raisin-nut_cookie cookie filled with a paste of raisins and nuts
subtype: #refrigerator_cookie dough formed into a roll and chilled in the refrigerator then sliced and baked
subtype: #raisin_cookie cookie containing raisins
subtype: #fruit_bar__fruitbar cookies containing chopped fruits either mixed in the dough or spread between layers of dough then baked and cut in bars
subtype: #apricot_bar fruit bar containing apricot jam
subtype: #date_bar fruit bar containing chopped dates
subtype: #sugar_cookie__sugarcookie drop cookies sprinkled with granulated sugar
subtype: #oatmeal_cookie__oatmealcookie cookies containing rolled oats
subtype: #chocolate_chip_cookie__Toll_House_cookie cookies containing chocolate chips
subtype: #fortune_cookie__fortunecookie (Chinese) thin folded wafer containing a maxim on a slip of paper
subtype: #gingerbread_man__gingerbreadman gingerbread cut in the shape of a person
subtype: #wafer.cooky a small thin crisp cake or cookie
subtype: #granola_bar__granolabar cookie bar made of granola
subtype: #friedcake small cake in the form of a ring or twist or ball or strip fried in deep fat
subtype: #doughnut__donut__sinker a small ring-shaped friedcake
subtype: #raised_doughnut a doughnut made light with yeast rather than baking powder
subtype: #Berlin_doughnut__bismark__jelly_doughnut__jellydoughnut a raised doughnut filled with jelly or jam
subtype: #fastnacht doughnut traditionally eaten on Shrove Tuesday
subtype: #cruller__twister small friedcake formed into twisted strips and fried; richer than doughnuts
subtype: #French_fritter__biegnet very rich drop friedcake dusted with confectioners' sugar and served with lemon sauce or preserves
subtype: #fritter small quantity of fried batter containing fruit or meat or vegetables
subtype: #apple_fritter__applefritter fritter containing sliced apple
subtype: #corn_fritter fritter containing corn or corn kernels
subtype: #pancake__battercake__flannelcake__flapcake__flapjack__griddlecake__hotcake__hot_cake__hotcake a flat cake of thin batter fried on both sides on a griddle
subtype: #buckwheat_cake__buckwheatcake a pancake made with buckwheat flour
subtype: #buttermilk_pancake a pancake made with buttermilk
subtype: #blini__bliny Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
subtype: #blintz__blintze (Jewish) thin pancake folded around a filling and fried or baked
subtype: #crepe__French_pancake small very thin pancake
subtype: #crepe_Suzette crepes flamed in a sweet orange-and-lemon flavored liqueur sauce
subtype: #pfannkuchen__german_pancake puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce
subtype: #potato_pancake__latke made of grated potato and egg with a little flour
subtype: #tortilla (Mexico) thin unleavened pancake made from cornmeal or wheat flour
subtype: #tostada (Mexico) a crisp flat tortilla
subtype: #waffle pancake batter baked in a waffle iron
subtype: #Belgian_waffle thick sweet waffle often eaten with ice cream or fruit sauce
subtype: #rock_cake a small cake with a hard surface said to resemble a rock
subtype: #bread__breadstuff__staff_of_life food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
subtype: #anadama_bread__anadamabread (New England) a yeast-raised bread made of white flour and cornmeal and molasses
subtype: #bap (Scotland) a small loaf or roll of soft bread
subtype: #barmbrack (Irish) a rich currant cake or bun
subtype: #breadstick a crisp stick-shaped roll; often served with soup
subtype: #grissino (Italian) a long slender crusty breadstick
subtype: #Boston_brown_bread__brown_bread__brownbread dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water
subtype: #bun__roll small rounded bread either plain or sweet
subtype: #tea_bread__teabread sweetened buns to be eaten with tea
subtype: #frankfurter_bun__frankfurterbun__hotdog_bun a long bun shaped to hold a frankfurter
subtype: #hamburger_bun__hamburgerbun__hamburger_roll__hamburgerroll a round bun shaped to hold a hamburger patty
subtype: #brioche a light roll rich with eggs and butter and somewhat sweet
subtype: #crescent_roll__croissant very rich flaky crescent-shaped roll
subtype: #hard_roll__Vienna_roll yeast-raised roll with a hard crust
subtype: #soft_roll yeast-raised roll with a soft crust
subtype: #kaiser_roll rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center
subtype: #Parker_House_roll yeast-raised dinner roll made by folding a disk of dough before baking
subtype: #clover-leaf_roll yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan
subtype: #onion_roll__onionroll yeast-raised roll flavored with onion
subtype: #bialy flat crusty-bottomed onion roll
subtype: #sweet_roll__sweetroll__coffee_roll any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze
subtype: #hot_cross_bun__hotcrossbun__cross_bun__crossbun moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze
subtype: #bear_paw__bear_claw almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw
subtype: #cinnamon_roll__cinnamon_bun__cinnamon_snail rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking
subtype: #honey_bun__honeybun__sticky_bun__caramel_bun__schnecken rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom
subtype: #pinwheel_roll pinwheel-shaped rolls spread with cinnamon and sugar and filled with e.g. jam before baking
subtype: #Danish_pastry__Danish light sweet yeast-raised roll usually filled with fruits or cheese
subtype: #bagel glazed yeast-raised doughnut-shaped roll with hard crust
subtype: #onion_bagel bagel flavored with onion
subtype: #caraway_seed_bread bread containing caraway seeds
subtype: #challah (Jewish cookery) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
subtype: #cinnamon_bread bread flavored with cinnamon often containing raisins
subtype: #cracked-wheat_bread__crackedwheatbread bread made with cracked wheat that has been ground fine
subtype: #cracker a thin crisp wafer made or flour and water with or without leavening and shortening; unsweetened or semisweet
subtype: #saltine a cracker sprinkled with salt before baking
subtype: #soda_cracker unsweetened cracker leavened slightly with soda and cream of tartar
subtype: #oyster_cracker a small dry usually round cracker
subtype: #water_biscuit__waterbiscuit a thin flour-and-water biscuit usually made without shortening; often served with cheese
subtype: #graham_cracker semisweet whole-wheat cracker
subtype: #pretzel glazed and salted cracker typically in the shape of a loose knot
subtype: #soft_pretzel a pretzel made of soft bread
subtype: #crouton a small piece of toasted or fried bread; served in soup or salads
subtype: #dark_bread__whole_wheat_bread__wholewheatbread__whole_meal_bread__brown_bread__brownbread bread made with whole wheat flour
subtype: #graham_bread bread made of graham (whole wheat) flour
subtype: #English_muffin__crumpet raised muffin cooked on a griddle
subtype: #flatbread any of various breads made from usually unleavened dough
subtype: #flatbrod thin wafer-like bread of Scandinavia
subtype: #bannock a flat bread made of oat or barley flour; common in New England and Scotland
subtype: #chapatti__chapati (India) flat pancake-like bread cooked on a griddle
subtype: #pita__pocket_bread (Middle East) usually small round bread that can open into a pocket for filling
subtype: #garlic_bread French or Italian bread sliced and spread with garlic butter then crisped in the oven
subtype: #gluten_bread bread made with gluten flour
subtype: #Host a technical name for the bread used in the service of Mass or Holy Communion
subtype: #loaf_of_bread__loaf a shaped mass of baked bread
subtype: #French_loaf a loaf of French bread
subtype: #matzo__matzoh__matzah__unleavened_bread brittle flat bread eaten at Passover
subtype: #nan leavened bread baked in a clay oven in India; usually shaped like a teardrop
subtype: #onion_bread__onionbread bread containing finely minced onions
subtype: #raisin_bread bread containing raisins
subtype: #quick_bread__quickbread breads made with a leavening agent that permits immediate baking
subtype: #banana_bread moist bread containing banana pulp
subtype: #date_bread bread containing chopped dates
subtype: #date-nut_bread bread containing chopped dates and nuts
subtype: #nut_bread bread containing chopped nuts
subtype: #oatcake thin flat unleavened cake of baked oatmeal
subtype: #Irish_soda_bread round loaf made with soda and buttermilk; often containing caraway seeds and raisins
subtype: #skillet_bread__skilletbread__fry_bread__frybread usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread
subtype: #cornbread bread made primarily of cornmeal
subtype: #corn_cake baked in a pan or on a griddle (Southern and Midland)
subtype: #skillet_corn_bread cornbread usually containing ham or bacon bits and cooked in a skillet
subtype: #ashcake__ash_cake__ashcake__corn_tash corn bread wrapped in cabbage leaves and baked in hot ashes (Southern)
subtype: #cornpone__pone cornbread often made without milk or eggs and baked or fried (Southern)
subtype: #corn_dab__corn_dodger__dodger small oval cake of corn bread baked or fried (chiefly Southern)
subtype: #hush_puppy__hushpuppy deep-fried cornbread ball (Southern)
subtype: #johnnycake__johnny_cake__journey_cake__journeycake cornbread usually cooked pancake-style on a griddle (chiefly New England)
subtype: #hoecake thin usually unleavened johnnycake made of cornmeal; originally baked on the blade of a hoe over an open fire (Southern)
subtype: #Shawnee_cake (Rhode Island) form of johnnycake
subtype: #spoon_bread__spoonbread__batter_bread soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly Southern)
subtype: #muffin__gem a sweet quick bread baked in a cup-shaped pan
subtype: #bran_muffin muffin containing bran
subtype: #corn_muffin cornbread muffin
subtype: #popover light hollow muffin made of a puff batter (individual Yorkshire pudding) baked in a deep muffin cup
subtype: #Yorkshire_pudding light puffy bread made of a puff batter and traditionally baked in the pan with roast beef
subtype: #scone small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle
subtype: #drop_scone__griddlecake__Scotch_pancake a scone made by dropping a spoonful of batter on a griddle
subtype: #biscuit small round bread leavened with baking-powder or soda
subtype: #rolled_biscuit biscuit made from dough rolled and cut
subtype: #drop_biscuit biscuit made from dough with enough milk that it can be dropped from a spoon
subtype: #baking-powder_biscuit leavened with baking powder
subtype: #shortcake very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream
subtype: #buttermilk_biscuit__soda_biscuit very tender biscuit partially leavened with buttermilk and soda
subtype: #pilot_biscuit__pilotbiscuit__hardtack__pilot_bread__pilotbread__sea_biscuit__seabiscuit__ship_biscuit very hard unsalted biscuit or bread; a former ship's staple
subtype: #rye_bread__ryebread any of various breads made entirely or partly with rye flour
subtype: #black_bread__blackbread__pumpernickel bread made of coarse rye flour
subtype: #Jewish_rye_bread__Jewish_rye (Jewish cookery) bread made with rye flour; usually contains caraway seeds
subtype: #limpa a rye bread made with molasses or brown sugar
subtype: #Swedish_rye_bread__Swdish_rye a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind
subtype: #salt-rising_bread white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp
subtype: #simnel.bread a crisp bread of fine white flour
subtype: #sourbread__sourdough_bread__sourdoughbread made with a starter of a small amount of dough in which fermentation is active
subtype: #toast slices of bread that have been toasted
subtype: #cinnamon_toast buttered toast with sugar and cinnamon (and nutmeg and grated lemon peel)
subtype: #orange_toast buttered toast with sugar and grated orange rind and a little orange juice
subtype: #Melba_toast very thin crisp brown toast
subtype: #zwieback__rusk__Brussels_biscuit__twice-baked_bread__twicebakedbread slice of sweet raised bread baked again until it is brown and hard and crisp
subtype: #wafer.bread thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)
subtype: #white_bread__whitebread__light_bread__lightbread bread made with bleached or unbleached wheat flour
subtype: #French_bread a crusty sourdough bread often baked in long slender tapered loaves or baguettes
subtype: #baguet__baguette narrow French stick loaf
subtype: #Italian_bread unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends
subtype: #meat the flesh of animals (including fishes and birds and snails) used as food
subtype: #stew_meat tough meat that needs stewing to be edible
subtype: #fowl__bird the flesh of a bird or fowl (wild or domestic) used as food
subtype: #poultry flesh of chickens or turkeys or ducks or geese raised for food
subtype: #poulet__chicken__volaille the flesh of a chicken used for food
subtype: #broiler.poulet flesh of a small young chicken not over 2 l / 2 lb suitable for broiling
subtype: #capon.poulet flesh of a castrated male chicken
subtype: #fryer__frier__pullet flesh of a medium-sized young chicken suitable for frying
subtype: #roaster.poulet flesh of a large young chicken over 3 1/2 lb suitable for roasting
subtype: #oven_stuffer_roaster__oven_stuffer a brand name for a roasting chicken
subtype: #spatchcock flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
subtype: #hen.poulet flesh of an older chicken suitable for stewing
subtype: #Rock_Cornish_hen flesh of a small fowl bred for roasting
subtype: #guinea_hen.poultry__guineahen flesh of a guinea fowl (especially of hens)
subtype: #squab.poultry__dove flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
subtype: #duck.poultry flesh of a duck (domestic or wild)
subtype: #duckling.duck flesh of a young domestic duck
subtype: #goose.poultry flesh of a goose (domestic or wild)
subtype: #turkey flesh of large domesticated fowl usually roasted
subtype: #wildfowl flesh of any of a number of wild game birds suitable for food
subtype: #grouse.wildfowl (game bird) flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
subtype: #quail.wildfowl (game bird) flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
subtype: #partridge.wildfowl (US usage) flesh of either quail or grouse
subtype: #pheasant.wildfowl (game bird) flesh of a pheasant; usually braised
subtype: #game.meat the flesh of wild animals that is used for food
subtype: #venison meat from a deer used as food
subtype: #buffalo meat from an American bison
subtype: #rabbit_flesh__hare_flesh__rabbit_meat__hare_meat flesh of any of various rabbits or hares (wild or domesticated) eaten as food
subtype: #dark_meat the flesh of the legs of fowl used as food
subtype: #raw_meat__rawmeat uncooked meat
subtype: #gobbet a lump or chunk of raw meat
subtype: #carrion.raw_meat dead and rotting flesh; unfit for human food
subtype: #variety_meat__varietymeat__organs edible viscera of a butchered animal
subtype: #giblet__giblets__giblet edible viscera of a fowl
subtype: #offal viscera and trimmings of a butchered animal often considered inedible by humans
subtype: #heart.variety_meat a firm rather dry variety meat (usually beef or veal); "a five-pound beef heart will serve six"
subtype: #liver.variety_meat liver of an animal used as meat
subtype: #calves'_liver__calves'liver__calf's_liver liver of a calf used as meat
subtype: #chicken_liver__chickenliver liver of a chicken used as meat
subtype: #goose_liver liver of a goose used as meat
subtype: #tomalley edible greenish substance in boiled lobster
subtype: #sweetbread__sweetbreads__sweetbread edible glands of an animal
subtype: #brain the brain of certain animals used as meat
subtype: #calf's_brain the brain of a calf eaten as meat
subtype: #stomach_sweetbread__stomachsweetbread edible pancreas of an animal
subtype: #neck_sweetbread__throat_sweetbread edible thymus gland of an animal
subtype: #tongue.variety_meat the tongue of certain animals used as meat
subtype: #beef_tongue the tongue of a cow eaten as meat
subtype: #calf's_tongue the tongue of a calf eaten as meat
subtype: #tripe lining of the stomach of a ruminant (especially a bovine) used as food
subtype: #honeycomb_tripe__honeycombtripe lining of the reticulum (or second stomach) of a ruminant used as food
subtype: #chitterlings__chitlins__chitlings small intestines of hogs prepared as food
subtype: #haslet heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
subtype: #cut_of_meat__cut a piece of meat that has been cut from an animal carcass
subtype: #roast__joint a piece of meat roasted or for roasting and of a size for slicing into more than one portion
subtype: #blade_roast__bladeroast a roast cut from the blade
subtype: #pot_roast__potroast cut of beef suitable for simmering in liquid in a closed pot
subtype: #bottom_round cut from the round; suitable for pot roast
subtype: #standing_rib_roast__rib_roast__ribroast a cut of meat including more than one rib
subtype: #top_round__topround roast cut from the the round; usually suitable for roasting
subtype: #rump_roast a cut of beef or veal from the fleshy hindquarters of the animal
subtype: #beef_roast__roast_beef__roastbeef cut of beef suitable for roasting
subtype: #veal_roast__roast_veal__roastveal cut of veal suitable for roasting
subtype: #breast_of_veal usually stuffed and roasted
subtype: #fricandeau larded veal braised and glazed in its own juices
subtype: #lamb_roast__roast_lamb__roastlamb a cut of lamb suitable for roasting
subtype: #rack_of_lamb__crown_roast__crownroast a roast of the rib section of lamb
subtype: #leg_of_lamb__gigot lamb leg suitable for roasting
subtype: #pork_roast__roast_pork__roastpork cut of pork suitable for roasting
subtype: #chop a small cut of meat including part of a rib
subtype: #mutton_chop chop cut from a mature sheep
subtype: #lambchop chop cut from a lamb
subtype: #porkchop chop cut from a hog
subtype: #chine.cut_of_meat cut of meat or fish including at least part of the backbone
subtype: #leg.cut_of_meat the limb of an animal used for food
subtype: #ham_hock__hamhock a small cut of meat from the leg just above the foot
subtype: #leg_of_lamb__gigot lamb leg suitable for roasting
subtype: #side_of_meat__side a lengthwise dressed half of an animal's carcass used for food
subtype: #side_of_beef dressed half of a beef carcass
subtype: #side_of_pork dressed half of a hog carcass
subtype: #pork_belly side of fresh pork
subtype: #forequarter the front half of a side of meat
subtype: #hindquarter the back half of a side of meat
subtype: #cut_of_beef piece of beef
subtype: #chuck.cut_of_beef the part of a forequarter from the neck to the ribs and including the shoulder blade
subtype: #chuck_short_ribs between the chuck and the brisket
subtype: #plate.cut_of_beef the thin under portion of the forequarter
subtype: #flank.cut_of_beef a cut from the fleshy part of an animal's side between the ribs and the leg
subtype: #beef_loin meat from a loin of beef
subtype: #wedge_bone__wedgebone part of the sirloin nearest the rump
subtype: #flat_bone part of the sirloin next to the wedge bone
subtype: #pin_bone__pinbone part of the sirloin between the flat bone and the porterhouse
subtype: #sirloin_tip a cut of beef from the upper end of the sirloin
subtype: #blade.cut_of_beef a cut of beef from the shoulder blade
subtype: #beef_neck a cut of beef from the neck of the animal
subtype: #shoulder.cut_of_beef a cut of beef from the shoulder of the animal
subtype: #short_ribs rib ends between the rib road and the plate
subtype: #round.cut_of_beef a cut of beef between the rump and the lower leg
subtype: #rump fleshy hindquarters; behind the loin and above the round
subtype: #aitchbone a cut of beef including the H-shaped rump bone
subtype: #rib.cut_of_meat cut of meat including one or more ribs
subtype: #sparerib a cut of pork ribs with much of the meat trimmed off
subtype: #shank.cut_of_meat a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
subtype: #foreshank a cut of meat from the upper part of a front leg
subtype: #hindshank a cut of meat from the upper part of a rear leg
subtype: #shin.cut_of_meat a cut of meat from the lower part of the leg
subtype: #brisket a cut of meat from the breast or lower chest especially of beef
subtype: #steak a slice of meat cut from the fleshy part of an animal or large fish
subtype: #fish_steak cross-section slice of a large fish
subtype: #flitch fish steak usually cut from a halibut
subtype: #beefsteak a slice of beef usually cooked by broiling
subtype: #flank_steak__flanksteak a cut of beef from the flank of the animal
subtype: #minute_steak a thin steak that can be cooked quickly
subtype: #sirloin_steak__sirloinsteak a cut of beef from the sirloin
subtype: #filet__fillet a boneless steak cut from the tenderloin of beef
subtype: #Chateaubriand double-thick center cut of beef tenderloin
subtype: #tournedos__tournedo thick steak cut from the beef tenderloin
subtype: #filet_mignon__filetmignon small steak cut from the thick end of a beef tenderloin
subtype: #Delmonico_steak__club_steak small steak from the front of the short loin of beef
subtype: #porterhouse_steak__porterhousesteak__porterhouse large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
subtype: #T-bone_steak small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
subtype: #round_steak__roundsteak a lean cut of beef from between the rump and the shank
subtype: #rump_steak a steak cut from the rump
subtype: #strip_steak__stripsteak__New_York_strip steak from upper part of the short loin
subtype: #chopped_steak__choppedsteak__chopsteak__hamburger_steak__hamburgersteak__beef_patty a patty of ground cooked beef
subtype: #loin a cut of meat taken from the side and back of an animal between the ribs and the rump
subtype: #sirloin the portion of the loin (especially of beef) just in front of the rump
subtype: #undercut__tenderloin the tender meat of the loin muscle on each side of the vertebral column
subtype: #beef_tenderloin beef loin muscle
subtype: #pork_tenderloin pork loin muscle
subtype: #neck.cut_of_meat a cut of meat from the neck of an animal
subtype: #cut_of_veal piece of veal
subtype: #scrag_end__scragend__scrag the lean end of a neck of veal
subtype: #cut_of_mutton piece of a mature sheep
subtype: #scrag lean end of the neck
subtype: #cut_of_lamb piece of a lamb
subtype: #breast_of_lamb__poitrine_d'agneau a cut of lamb including the breastbone and attached muscles dressed as meat
subtype: #saddle_of_lamb backbone and both loins of a lamb
subtype: #loin_of_lamb meat from a loin of lamb
subtype: #saddle.cut_of_meat cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
subtype: #rack.cut_of_meat rib section of a forequarter of veal or pork or especially lamb or mutton
subtype: #rack_of_lamb__crown_roast__crownroast a roast of the rib section of lamb
subtype: #cut_of_pork piece of pork
subtype: #pork_loin meat from a loin of pork
subtype: #ham__jambon__gammon thigh of a hog (usually smoked)
subtype: #Virginia_ham a lean hickory-smoked ham; has dark red meat
subtype: #prosciuto Italian salt-cured ham usually sliced paper thin
subtype: #picnic_ham__picnic_shoulder shoulder of a hog usually smoked
subtype: #bacon back and sides of a hog salted and dried or smoked; usually sliced thin and fried
subtype: #side_of_bacon__flitch salted and cured abdominal wall of a side of pork
subtype: #gammon hind portion of a side of bacon
subtype: #bacon_strip a slice of bacon
subtype: #Canadian_bacon from a boned strip of cured loin
subtype: #spareribs__sparerib cut of pork from the rib section with most of the meat trimmed off
subtype: #cold_cuts sliced assorted cold meats
subtype: #lunch_meat__lunchmeat__luncheon_meat any of various sausages or molded loaf meats sliced and served cold
subtype: #Spam (trademark) a tinned luncheon meat made largely from pork
subtype: #beef__boeuf meat from an adult domestic bovine
subtype: #ground_beef__hamburger beef that has been ground
subtype: #bully_beef__bullybeef__corned_beef__corn_beef beef cured or pickled in brine
subtype: #pastrami highly seasoned cut of smoked beef
subtype: #carbonado a piece of meat (or fish) that has been scored and broiled
subtype: #jerky__jerkedmeat meat cut in strips and dried in the sun
subtype: #beef_jerky strips of dried beef
subtype: #biltong (S Africa) meat that is salted and cut into strips and dried in the sun
subtype: #pemmican__pemican lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
subtype: #veal__veau meat from a calf
subtype: #calves'_feet__calves'feet feet of calves used as food; usually jellied
subtype: #horsemeat__horseflesh the flesh of horses as food
subtype: #mouton__mutton meat from a mature domestic sheep
subtype: #lamb.meat the flesh of a young domestic sheep eaten as food
subtype: #pork__porc meat from a domestic hog or pig
subtype: #cochon_de_lait__suckling_pig whole young pig suitable for roasting
subtype: #salt_pork fat from the back and sides and belly of a hog carcass cured with salt
subtype: #fatback salt pork from the back of a hog carcass
subtype: #sowbelly salt pork from the belly of a hog carcass
subtype: #pigs'_feet__pigs'feet__pigs'_knuckles feet or knuckles of hogs used as food; pickled or stewed or jellied
subtype: #sausage highly seasoned minced meat stuffed in casings
subtype: #blood_sausage__bloodsausage__blood_pudding__bloodpudding__black_pudding__blackpudding a black sausage containing pig's blood and other ingredients
subtype: #bologna__bolognasausage large smooth-textured smoked sausage of beef and veal and pork
subtype: #polony (British) another name for Bologna sausage
subtype: #frank__frankfurter__hotdog__hot_dog__hotdog__wiener__wienerwurst__weenie a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
subtype: #Vienna_sausage short slender frankfurter usually with ends cut off
subtype: #headcheese sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
subtype: #knackwurst__knockwurst short thick highly seasoned sausage
subtype: #liver_pudding__liverpudding__liver_sausage__liversausage__liverwurst sausage containing ground liver
subtype: #pepperoni a pork and beef sausage (or a thin slice of this sausage)
subtype: #pork_sausage sausage containing pork
subtype: #banger (British informal) pork sausage
subtype: #saveloy (British) a ready-cooked and highly seasoned pork sausage
subtype: #bratwurst a small pork sausage
subtype: #salami highly seasoned fatty sausage of pork and beef usually dried
subtype: #souse pork trimmings chopped and pickled and jelled
subtype: #sausage_meat__sausagemeat any meat that is minced and spiced and cooked as patties or used to fill sausages
subtype: #escargot__snail edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
subtype: pm#pig_meat__pigmeat
subtype: #pasta__alimentarypaste shaped and dried dough made from flour and water and sometimes egg
subtype: #noodle a ribbonlike strip of pasta
subtype: #egg_noodle__eggnoodle narrow strip of pasta dough made with eggs
subtype: #orzo pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
subtype: #spaghetti pasta in the form of long strings
subtype: #spaghettini thin spaghetti
subtype: #tortellini small ring-shaped stuffed pasta
subtype: #ziti medium-sized tubular pasta in short pieces
subtype: #rigatoni tubular pasta in short ribbed pieces
subtype: #fedelline extremely fine pasta thinner than vermicelli
subtype: #linguine__linguini pasta in long slender flat strips
subtype: #fettuccine__fettuccini pasta in flat strips wider than linguine
subtype: #fettuccine_Alfredo fettuccine in cream sauce with cheese
subtype: #vermicelli pasta in strings thinner than spaghetti
subtype: #macaroni pasta in the form of slender tubes
subtype: #lasagna__lasagne very wide flat strips of pasta
subtype: #ravioli__cappelletti small circular or square cases of dough with savory fillings
subtype: #tagliatelle pasta cut in narrow ribbons
subtype: #manicotti large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce
subtype: #couscous a North Africa pasta made of crushed and steamed semolina
subtype: #dumplings__dumpling small balls or strips of boiled or steamed dough
subtype: #won_ton__wonton__wonton Chinese dumpling filled with spiced minced pork; usually served in soup
subtype: #matzo_ball__matzoball__matzoh_ball__matzah_ball dumpling made of matzo meal; usually served in soup
subtype: #mostaccioli pasta somewhat resembling little moustaches
subtype: #health_food any natural or prepared food popularly believed to promote good health
subtype: #junk_food food that tastes good but is high in calories having little nutritional value
subtype: #breakfast_food__breakfastfood any food (especially cereal) usually served for breakfast
subtype: #cereal a breakfast food prepared from grain
subtype: #Pablum (trade mark) a soft form of cereal for infants
subtype: #hot_cereal__hotcereal a cereal served hot
subtype: #cornmeal_mush__mush cornmeal boiled in water
subtype: #atole eaten as mush or as a thin gruel
subtype: #hasty_pudding__hastypudding (New England usage) cornmeal mush served with sweetening (maple syrup or brown sugar)
subtype: #hominy_grits__grits__grit coarsely ground hulled corn boiled as a breakfast dish in the southern United States
subtype: #kasha boiled or baked buckwheat
subtype: #frumenty sweet spiced porridge made from hulled wheat
subtype: #cold_cereal__dry_cereal__drycereal a cereal that is not heated before serving
subtype: #granola cereal made of especially rolled oats with dried fruits and nuts and honey or brown sugar
subtype: #raisin_bran bran flakes with raisins
subtype: #corn_flake crisp flake made from corn
subtype: #bran_flake wheat flake including the bran
subtype: #wheatflake crisp flake made from wheat
subtype: #puffed_rice puffy rice kernels
subtype: #puffed_wheat puffy wheat berries
subtype: #muesli mixture of untoasted dry cereals and fruits
subtype: #produce__greengood__greengrocerie__garden_truck fresh fruits and vegetable grown for the market
subtype: #edible_fruit edible reproductive body of a seed plant especially one having sweet flesh
subtype: #freestone fruit (especially peach) whose flesh does not adhere to the pit
subtype: #cling__clingstone fruit (especially peach) whose flesh adheres strongly to the pit
subtype: #windfall fruit that has fallen from the tree
subtype: #apple fruit with red or yellow or green skin and sweet to tart crisp whitish flesh
subtype: #crab_apple__crabapple small sour apple; suitable for preserving; "crabapples make a tangy jelly"
subtype: #eating_apple__dessert_apple__dessertapple an apple used primarily for eating raw without cooking
subtype: #Baldwin an American eating apple with red or yellow and red skin
subtype: #Cortland large red-skinned apple
subtype: #Delicious variety of sweet eating apples
subtype: #Golden_Delicious__Yellow_Delicious a sweet eating apple with yellow skin
subtype: #Red_Delicious a sweet eating apple with bright red skin; most widely grown apple worldwide
subtype: #Empire an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple
subtype: #Grimes'_golden yellow apple that ripens in late autumn; eaten raw
subtype: #Jonathan red late-ripening apple; primarily eaten raw
subtype: #McIntosh early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce
subtype: #Macoun similar to McIntosh; juicy and late-ripening
subtype: #Northern_Spy large late-ripening apple with skin striped with yellow and red
subtype: #Pearmain any of several varieties of red-skinned apple
subtype: #Pippin any of numerous superior eating apples with yellow or greenish yellow skin flushed with red
subtype: #Cox's_Orange_Pippin a yellow Pippin with distinctive flavor
subtype: #Prima used primarily as eating apples
subtype: #Stayman apple grown chiefly in Virginia's Shenandoah Valley
subtype: #Winesap crisp apple with dark red skin
subtype: #Stayman_Winesap crisp tart apple; good for eating raw and suitable for cooking
subtype: #cooking_apple__cookingapple an apple used primarily in cooking for pies and applesauce etc
subtype: #Bramley's_Seedling very large cooking apple
subtype: #Granny_Smith hard and tart; used primarily in cooking
subtype: #Lane's_Prince_Albert used primarily in cooking
subtype: #Newtown_Wonder used primarily in cooking
subtype: #Rome_Beauty large red apple used primarily for baking
subtype: #berry any of numerous small edible pulpy fruits either simple (grape; blueberry) or aggregate (blackberry; raspberry)
subtype: #European_blueberry__bilberry__whortleberry blue-black berries similar to American blueberries
subtype: #huckleberry.berry blue-black berry similar to blueberries and bilberries of the eastern United States
subtype: #blueberry sweet edible dark-blue berries of either low-growing or high-growing blueberry plants
subtype: #boxberry__wintergreen__checkerberry__teaberry__spiceberry spicy red berrylike fruit; source of wintergreen oil
subtype: #cranberry.berry very tart red berry used for sauce or juice
subtype: #lowbush_cranberry__lowbushcranberry__lingonberry__mountaincranberry__cowberry tart red berries similar to American cranberries but smaller
subtype: #currant any of several tart red or black berries used primarily for jellies and jams
subtype: #gooseberry currant-like berry used primarily in jams and jellies
subtype: #black_currant__blackcurrant small black berries used in jams and jellies
subtype: #red_currant small red berries used primarily in jams and jellies
subtype: #blackberry large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus
subtype: #boysenberry large raspberry-flavored fruit; cross between blackberries and raspberries
subtype: #dewberry blackberry-like fruits of any of several trailing blackberry bushes
subtype: #loganberry large red variety of the dewberry
subtype: #raspberry red or black edible aggregate berries usually smaller than the related blackberries
subtype: #saskatoon__shadberry__juneberry edible purple or red berries
subtype: #strawberry.berry sweet fleshy red fruit
subtype: #sugarberry__hackberry small edible dark purple to black berry with large pits; southern United States
subtype: #persimmon orange fruit resembling a plum; edible when fully ripe
subtype: #surinam_cherry__surinamcherry__acerola__barbados_cherry__West_Indian_cherry acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C
subtype: #mulberry sweet usually dark purple blackberry-like fruit of any of several mulberry trees of the genus Morus
subtype: #lanseh__lansa__lansat__lanset East Indian tart yellow berrylike fruit
subtype: #carambola__star_fruit deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert
subtype: #ceriman tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor
subtype: #carissa_plum__carissaplum__natal_plum__natalplum edible scarlet plum-like fruit of a South African plant
subtype: #citrus_fruit__citrus any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions
subtype: #orange_fruit__orange round yellow to orange fruit of any of several citrus trees
subtype: #temple_orange large sweet easily-peeled Florida fruit with deep orange rind
subtype: #bitter_orange__Seville_orange__sour_orange highly acidic orange used especially in marmalade
subtype: #sweet_orange__sweetorange orange with sweet juicy pulp; often thin-skinned
subtype: #Jaffa_orange sweet almost seedless orange of Israel
subtype: #navel_orange__navelorange seedless orange enclosing a small secondary fruit at the apex
subtype: #Valencia_orange variety of sweet orange cultivated extensively in Florida and California
subtype: #mandarin_orange__mandarin a somewhat flat reddish-orange loose-skinned citrus of China
subtype: #satsuma medium-sized largely seedless mandarin orange with thin smooth skin
subtype: #tangerine any of various deep orange mandarins grown in the United States and southern Africa
subtype: #kumquat small oval citrus fruit with thin sweet rind and very acid pulp
subtype: #lemon yellow oval fruit with juicy acidic flesh
subtype: #lime the green acidic fruit of any of various lime trees
subtype: #key_lime__keylime small yellow-green limes of southern Florida
subtype: #grapefruit large yellow fruit with somewhat acid juicy pulp; usual serving consists of a half
subtype: #pomelo__shaddock large pear-shaped fruit similar to grapefruit but with coarse dry pulp
subtype: #citrange more aromatic and acid tasting than oranges; used in beverages and marmalade
subtype: #citron large lemonlike fruit with thick aromatic rind; usually preserved
subtype: #tangelo__ugli_fruit large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin
subtype: #apricot downy yellow to rosy-colored fruit resembling a small peach
subtype: #peach downy juicy fruit with sweet yellowish or whitish flesh
subtype: #nectarine smooth-skinned variety or mutation of the peach
subtype: #pitahaya highly colored edible fruit of pitahaya cactus having bright red juice; often as large as a peach
subtype: #plum any of numerous varieties of small to medium-sized round or oval smooth-skinned fruit with a single pit
subtype: #damson__damson_plum sweet dark purple plum
subtype: #greengage_plum__greengageplum__greengage sweet green or greenish-yellow variety of plum
subtype: #beach_plum__beachplum small dark purple fruit used especially in jams and pies
subtype: #sloe small sour dark purple fruit of especially the Allegheny plum bush
subtype: #dried_fruit__driedfruit fruit preserved by drying
subtype: #dried_apricot__driedapricot apricots preserved by drying
subtype: #prune dried plum
subtype: #raisin dried grape
subtype: #seedless_raisin__sultana dried seedless grape
subtype: #seeded_raisin seeded grape that has been dried
subtype: #currant.raisin small dried seedless raisin grown in the Mediterranean region and California; used in cooking
subtype: #fig fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried
subtype: #pineapple__ananas large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated
subtype: #anchovy_pear__anchovypear__river_pear__riverpear West Indian fruit resembling the mango; often pickled
subtype: #banana elongated crescent-shaped yellow fruit with soft sweet flesh
subtype: #passion_fruit__passionfruit egg-shaped tropical fruit of certain passionflower vines; used for sherbets and confectionery and drinks
subtype: #granadilla the egg-shaped edible fruit of tropical American vines related to passionflowers
subtype: #sweet_calabash__sweetcalabash apple-sized passion fruit of the West Indies
subtype: #bell_apple__sweet_cup__sweetcup__water_lemon__waterlemon__yellow_granadilla the edible yellow fruit of the Jamaica honeysuckle
subtype: #breadfruit round seedless or seeded fruit with a bread-like texture; eaten boiled or baked or roasted or ground into flour; roasted seeds resemble chestnuts; of Pacific Islands
subtype: #jackfruit__jak__jack immense East Indian fruit resembling breadfruit of; its seeds are commonly roasted
subtype: #canistel__eggfruit ovoid orange-yellow mealy sweet fruit of Florida and West Indies
subtype: #melon any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh
subtype: #melon_ball__melonball a bite of melon cut as a sphere
subtype: #muskmelon__sweetmelon the fruit of a muskmelon vine; any of several sweet melons related to cucumbers
subtype: #cantaloup__cantaloupe the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh
subtype: #winter_melon the fruit of the winter melon vine; a green melon with pale green to orange flesh that keeps well
subtype: #honeydew_melon__honeydew the fruit of a variety of winter melon vine; a large smooth-skinned greenish-white melon with pale green flesh
subtype: #Persian_melon the fruit of a variety of winter melon vine; a large green melon with orange flesh
subtype: #casaba_melon__casaba melon having yellowish rind and whitish flesh
subtype: #net_melon__netmelon__netted_melon__nutmeg_melon the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh
subtype: #watermelon large oblong or roundish melon with a hard green rind and sweet watery red or occasionally yellowish pulp
subtype: #cherry fruit with a single hard stone
subtype: #black_cherry__blackcherry__sweetcherry any of several fruits of cultivated cherry trees that have sweet flesh
subtype: #bing_cherry dark red or blackish sweet cherry
subtype: #heart_cherry__heartcherry__oxheart_cherry__oxheartcherry large heart-shaped sweet cherry with soft flesh
subtype: #blackheart_cherry__blackheart heart cherry with dark flesh and skin cherry
subtype: #capulin__Mexican_black_cherry Mexican black cherry
subtype: #sour_cherry acid cherries used for pies and preserves
subtype: #amarelle pale red sour cherry with colorless or nearly colorless juice
subtype: #morello cultivated sour cherry with dark-colored skin and juice
subtype: #cocoa_plum__cocoaplum__coco_plum__icaco plum-shaped whitish to almost black fruit used for preserves; tropical American
subtype: #grape any of various juicy purple- or green-skinned fruit of the genus Vitis; grow in clusters
subtype: #slip-skin_grape__fox_grape__foxgrape purplish-black wild grape of the eastern United States with tough skins that slip easily from the flesh; cultivated in many varieties
subtype: #Concord_grape slip-skin purple table grape of the northeastern United States
subtype: #Catawba.slip-skin_grape__catawba slip-skin reddish American table grape
subtype: #bullace_grape__bullacegrape__muscadine dull-purple grape of southern United States
subtype: #scuppernong amber-green muscadine grape of southeastern United States
subtype: #vinifera_grape grape from a cultivated variety of the common grape vine of Europe
subtype: #emperor red table grape of California
subtype: #muscat_grape__muscat__muscatel sweet aromatic grape used for raisins and wine
subtype: #ribier dark reddish-purple table grape of California
subtype: #sultana pale yellow seedless grape used for raisins and wine
subtype: #Tokay variety of wine grape originally grown in Hungary; the prototype of vinifera grapes
subtype: #flame_tokay__flametokay purplish-red table grape
subtype: #Thompson_Seedless seedless green table grape of California
subtype: #custard_apple__custardapple the fruit of any of several tropical American trees of the genus Annona having soft edible pulp
subtype: #cherimoya__cherimolla large tropical fruit with leathery skin and soft pulp; related to custard apples
subtype: #soursop large spiny tropical fruit with tart pulp related to custard apples
subtype: #bullock's_heart__Jamaica_apple large heart-shaped tropical fruit with soft acid pulp
subtype: #sweetsop__anon__sugar_apple__sugarapple sweet pulpy tropical fruit with thick scaly rind and shiny black seeds
subtype: #ilama whitish tropical fruit with a pinkish tinge related to custard apples; grown in the southern United States
subtype: #pond_apple ovoid yellow fruit with very fragrant peach-colored flesh; related to custard apples
subtype: #papaw__pawpaw fruit with yellow flesh; related to custard apples
subtype: #papaya large oval melon-like tropical fruit with yellowish flesh
subtype: #kai_apple__kaiapple S African fruit smelling and tasting like apricots; used for pickles and preserves
subtype: #ketembilla__kitembilla__kitambilla maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves
subtype: #ackee__akee red pear-shaped tropical fruit with poisonous seeds; flesh is poisonous when unripe or overripe
subtype: #durian huge fruit native to southeastern Asia `smelling like Hell and tasting like Heaven'; seeds are roasted and eaten like nuts
subtype: #feijoa__pineapple_guava__pineappleguava dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves
subtype: #genip__Spanish_lime round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes
subtype: #genipap__genipap_fruit__genipapfruit a succulent orange-sized tropical fruit with a thick rind
subtype: #kiwi_fruit__kiwi__Chinese_gooseberry fuzzy brown egg-shaped fruit with slightly tart green flesh
subtype: #loquat__Japanese_plum yellow olive-sized semitropical fruit with a large free stone and relatively little flesh; used for jellies
subtype: #mangosteen two- to three-inch tropical fruit with juicy flesh suggestive of both peaches and pineapples
subtype: #mango large oval smooth-skinned tropical fruit with juicy aromatic pulp and a large hairy seed
subtype: #sapodilla_plum__sapodillaplum__sapodilla__sapota tropical fruit with a rough brownish skin and very sweet brownish pulp
subtype: #sapote__mammee__marmalade_plum__marmaladeplum brown oval fruit flesh makes excellent sherbet
subtype: #tamarind__tamarindo large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
subtype: #alligator_pear__alligatorpear__avocado__avocado_pear__avocadopear pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed
subtype: #date.edible_fruit sweet edible fruit of the date palm with a single long woody seed
subtype: #elderberry berrylike fruit of an elder used for e.g. wines and jellies
subtype: #guava tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies
subtype: #mombin purplish tropical fruit
subtype: #hog_plum__hogplum__yellow_mombin yellow oval tropical fruit
subtype: #wild_plum__hog_plum__hogplum wild plum of southern United States
subtype: #jaboticaba tough-skinned purple grape-like tropical fruit grown in Brazil
subtype: #Chinese_jujube__jujube__Chinese_date dark red plum-like fruit of Old World buckthorn trees
subtype: #litchi_nut__litchi__litchee__lichi__leechee__lichee__lychee Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried
subtype: #longanberry__dragon'seye Asian fruit similar to litchi
subtype: #mamey__mammee_apple globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh
subtype: #marang tropical fruit from the Philippines having a mass of small seeds embedded in sweetish white pulp
subtype: #medlar crabapple-like fruit used for preserves
subtype: #medlar.edible_fruit South African globular fruit with brown leathery skin and sweet-acid pithy flesh
subtype: #pear sweet juicy gritty-textured fruit available in many varieties
subtype: #bosc greenish-yellow pear
subtype: #anjou green-skinned pear with firm flesh
subtype: #bartlett_pear__bartlett juicy yellow pear
subtype: #seckel_pear__seckel small yellowish- to reddish-brown pear
subtype: #plumcot hybrid between plum and apricot
subtype: #pomegranate large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind
subtype: #prickly_pear__pricklypear round or pear-shaped spiny fruit of any of various prickly pear cacti
subtype: #garambulla small berrylike fruit
subtype: #blade_apple__bladeapple__Barbados_gooseberry small yellow to orange fruit of the Barbados gooseberry cactus used in desserts and preserves and jellies
subtype: #quandang__quandong__quantong__native_peach red Australian fruit; used for dessert or in jam
subtype: #quince aromatic acid-tasting pear-shaped fruit used in preserves
subtype: #rambutan__rambotan pleasantly acid bright red oval Malayan fruit covered with soft spines
subtype: #pulasan__pulassan fruit of an East Indian tree similar to the rambutan but sweeter
subtype: #rose_apple fragrant oval yellowish tropical fruit used in jellies and confections
subtype: #sorb__sorb_apple acid gritty-textured fruit
subtype: #sour_gourd acid-tasting Australian gourd-like fruit with a woody rind and large seeds
subtype: #monkey_bread__sour_gourd African gourd-like fruit with edible pulp
subtype: #veggie__vegetable edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
subtype: #raw_vegetable__rawvegetable__rabbit_food an uncooked vegetable
subtype: #legume the seedpod of a leguminous plant (such as peas or beans or lentils)
subtype: #pulse edible seeds of various pod-bearing plants (peas or beans or lentils etc.)
subtype: #edible_bean__bean any of various edible seeds of plants of the family Leguminosae
subtype: #goa_bean__goabean Old World tropical bean
subtype: #common_bean any of numerous beans eaten either fresh or dried
subtype: #kidney_bean large dark red bean; usually dried
subtype: #navy_bean__pea_bean__peabean__whitebean white-seeded bean; usually dried
subtype: #pinto_bean__pintobean mottled or spotted bean of southwestern United States; usually dried
subtype: #frijole Mexican bean; usually dried
subtype: #black_bean__blackbean__turtle_bean black-seeded bean of South America; usually dried
subtype: #fresh_bean__freshbean beans eaten before they are ripe as opposed to dried
subtype: #green_bean__greenbean immature bean pod eaten as a vegetable
subtype: #snap_bean tender green beans without strings that easily snap into sections
subtype: #string_bean green beans with strings that must be removed
subtype: #Kentucky_wonder_bean__Kentucky_wonder flat-podded green bean
subtype: #scarlet_runner_bean__scarlet_runner__scarletrunner__runner_bean__English_runner_bean long bean pods always sliced into half-inch lengths; a favorite in Britain
subtype: #haricot_vert__haricotvert__haricots_verts__French_bean very small and slender green bean
subtype: #yellow_bean__wax_bean__waxbean snap beans with yellow pods
subtype: #shell_bean__shellbean unripe beans removed from the pod before cooking
subtype: #lima_bean broad flat beans simmered gently; never eaten raw
subtype: #Fordhooks relatively large lima beans
subtype: #butterbean__sieva_bean__sievabean__butterbean__civet_bean__civetbean small flat green bean similar to lima beans
subtype: #fava_bean__broad_bean__broadbean shell beans cooked as limas
subtype: #green_soybean__greensoybean seeds shelled and cooked as lima beans
subtype: #flageolet a French bean variety with light-colored seeds; usually dried
subtype: #soy__soybean most highly proteinaceous vegetable crop known
subtype: #field_soybean__fieldsoybean seeds used as livestock feed
subtype: #lentil round flat seed of the lentil plant
subtype: #pea seed of a pea plant
subtype: #green_pea__greenpea__garden_pea fresh pea
subtype: #snow_pea__sugar_pea__sugarpea green peas with flat edible pods
subtype: #sugar_snap_pea green peas with edible pods that are very crisp and not flat
subtype: #split-pea__splitpea dried hulled pea; used in soup
subtype: #cajan_pea__cajanpea__pigeon_pea__dahl small highly nutritious seed of the tropical pigeon-pea plant
subtype: #field_pea__fieldpea coarse small-seeded pea often used as food when young and tender
subtype: #chickpea__garbanzo large white roundish Asiatic legume; usually dried
subtype: #black-eyed_pea__cowpea eaten fresh as shell beans or dried
subtype: #potherb any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
subtype: #greens__green__leafy_vegetable__leafyvegetable any of various leafy plants or their leaves and stems eaten as vegetables
subtype: #chop-suey_greens succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking
subtype: #sprout a newly grown bud (especially from a germinating seed)
subtype: #bean_sprout any of various sprouted beans: especially mung beans or lentils or edible soybeans
subtype: #alfalfa_sprout__alfalfasprout sprouted alfalfa seeds
subtype: #beet_green young leaves of the beetroot
subtype: #Swiss_chard__chard__spinachbeet__leafbeet long succulent whitish stalks with large green leaves
subtype: #salad_green__saladgreen__salad_greens greens suitable for eating uncooked as in salads
subtype: #lettuce leaves of any of various plants of Lactuca sativa
subtype: #butterhead_lettuce lettuce with relatively soft leaves in a loose head; easily broken or bruised
subtype: #buttercrunch lettuce with delicate and relatively crunchy leaves
subtype: #Bibb_lettuce lettuce with relatively crisp leaves
subtype: #Boston_lettuce lettuce with relatively soft leaves
subtype: #crisphead_lettuce__crispheadlettuce__iceberg_lettuce__iceberglettuce lettuce with crisp tightly packed light-green leaves in a firm head
subtype: #cos__co__cos_lettuce__coslettuce__romaine__romaine_lettuce__romainelettuce lettuce with long dark-green leaves in a loosely packed elongated head
subtype: #loose-leaf_lettuce__leaf_lettuce lettuce with loosely curled leaves that do not form a compact head
subtype: #celtuce leaves having celery-like stems eaten raw or cooked
subtype: #curly_endive__curlyendive crisp spiky leaves with somewhat bitter taste
subtype: #radicchio prized variety of chicory having globose heads of red leaves
subtype: #chicory_escarole__chicoryescarole__escarole variety of endive having leaves with irregular frilled edges
subtype: #Belgian_endive__French_endive__witloof young broad-leaved endive plant deprived of light to form a narrow whitish head
subtype: #cress pungent leaves of any of numerous cruciferous herbs
subtype: #watercress.cress__watercres cresses that grow in clear ponds and streams
subtype: #garden_cress cress cultivated for salads and garnishes
subtype: #winter_cress cress cultivated for winter salads
subtype: #salad_burnet__saladburnet leaves sometimes used for salad
subtype: #dandelion_green__dandeliongreen edible leaves of the common dandelion collected from the wild; used in salads and in making wine
subtype: #lamb's-quarter__pigweed__wild_spinach leaves collected from the wild
subtype: #wild_spinach leafy greens collected from the wild and used as a substitute for spinach
subtype: #turnip_greens tender leaves of young white turnips
subtype: #common_sorrel__sorrel large sour-tasting arrowhead-shaped leaves used in salads and sauces
subtype: #French_sorrel small tart oval to spearpoint-shaped leaves; preferred to common sorrel for salads
subtype: #spinach dark green leaves; eaten cooked or raw in salads
subtype: #solanaceous_vegetable__solanaceousvegetable any of several fruits of plants of the family Solanaceae; especially of the genera Solanum; Capsicum; Lycopersicon
subtype: #Irish_potato__potato__white_potato__whitepotato__spud__tater an edible tuber native to South America; a staple food of Ireland
subtype: #Uruguay_potato similar to the common potato
subtype: #french_fries__french-fried_potatoes__fries__frie strips of potato fried in deep fat
subtype: #eggplant__aubergine__mad_apple egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
subtype: #pepper sweet and hot varieties of fruits of plants of the genus Capsicum
subtype: #sweet_pepper__sweetpepper large mild crisp thick-walled capsicum peppers usually bell-shaped or somewhat oblong
subtype: #bell_pepper large bell-shaped sweet pepper in green or red or yellow or orange or black varieties
subtype: #green_pepper__greenpepper a sweet pepper that becomes red when ripe
subtype: #globe_pepper__globepepper round sweet pepper
subtype: #pimento__pimiento fully ripened sweet red pepper; usually cooked
subtype: #hot_pepper__hotpepper any of various pungent capsicum fruits
subtype: #chili__chili_pepper__chilipepper__chilli__chilly__chile very hot and finely tapering pepper of special pungency
subtype: #jalapeno hot green or red pepper of southwestern United States and Mexico
subtype: #cayenne_pepper__cayennepepper__cayenne a long and often twisted hot red pepper
subtype: #tabasco__red_pepper__redpepper very hot red peppers; usually long and thin; some very small
subtype: #tomato mildly acid red or yellow pulpy fruit eaten as a vegetable
subtype: #cherry_tomato small red to yellow tomatoes
subtype: #plum_tomato oblong cherry tomato
subtype: #husk_tomato__tomatillo__Mexican_husk_tomato small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk
subtype: #root_vegetable any of various fleshy edible underground roots or tubers
subtype: #Irish_potato__potato__white_potato__whitepotato__spud__tater an edible tuber native to South America; a staple food of Ireland
subtype: #yam edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food
subtype: #sweet_potato__sweetpotato edible tuberous root of the sweet potato vine grown widely in warm regions of the United States
subtype: #yam.sweet_potato sweet potato with deep orange flesh that remains moist when baked
subtype: #sunchoke__Jerusalem_artichoke sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips
subtype: #beet__beetroot round red root vegetable
subtype: #sugar_beet__sugarbeet white-rooted beet grown as a source of sugar
subtype: #mangel-wurzel cultivated as feed for livestock
subtype: #carrot.root_vegetable orange root; important source of carotene
subtype: #celeriac__celery_root thickened edible aromatic root of a variety of celery plant
subtype: #salsify either of two long roots eaten cooked
subtype: #vegetable_oyster__vegetableoyster__oyster_plant long white-skinned salsify
subtype: #scorzonera__black_salsify__blacksalsify long black-skinned salsify
subtype: #parsnip whitish edible root; eaten cooked
subtype: #radish pungent fleshy edible root
subtype: #turnip root of any of several members of the mustard family
subtype: #white_turnip__whiteturnip white root of a turnip plant
subtype: #rutabaga__swede__swedish_turnip__swedishturnip__yellow_turnip the large yellow root of a rutabaga plant used as food
subtype: #taro_root__taro__cocoyam__edda tropical starchy tuberous root
subtype: #pieplant__rhubarb long pinkish sour leafstalks usually eaten cooked and sweetened
subtype: #cruciferous_vegetable__cruciferousvegetable a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts
subtype: #mustard_greens__mustard__leafmustard__Indian_mustard leaves eaten as cooked greens
subtype: #cabbage__chou any of various types of cabbage
subtype: #kale__kail__cole coarse curly-leafed cabbage
subtype: #collards__collard_greens smooth-leaved kale
subtype: #Chinese_celery__Chinese_cabbage__celery_cabbage elongated head of crisp celery-like stalks and light green leaves
subtype: #bok_choy__bokchoy__bok_choi__bokchoi elongated head of dark green leaves on thick white stalks
subtype: #head_cabbage any of several varieties of cabbage having a large compact globular head; may be steamed or boiled or stir-fried or used raw in coleslaw
subtype: #red_cabbage__redcabbage compact head of purplish-red leaves
subtype: #savoy__savoy_cabbage__savoycabbage head of soft crinkly leaves
subtype: #broccoli branched green undeveloped flower heads
subtype: #cauliflower compact head of white undeveloped flowers
subtype: #brussels_sprouts__brussels_sprout small cabbage-like heads or buds growing along a stalk
subtype: #broccoli_rabe__broccoli_raab slightly bitter dark green leaves and clustered flower buds
subtype: #turnip_cabbage__kohlrabi fleshy turnip-shaped edible stem of the kohlrabi plant
subtype: #radish pungent fleshy edible root
subtype: #turnip root of any of several members of the mustard family
subtype: #squash edible fruit of a squash plant; eaten as a vegetable
subtype: #summer_squash any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden
subtype: #yellow_squash squash having yellow skin and yellowish flesh and usually elongated neck
subtype: #crookneck_squash__crooknecksquash__crookneck__summer_crookneck yellow squash with a thin curved neck and somewhat warty skin
subtype: #zucchini__courgette small cucumber-shaped vegetable marrow; typically dark green
subtype: #vegetable_marrow__vegetablemarrow__marrow large elongated squash with creamy to deep green skins
subtype: #cocozelle squash resembling zucchini
subtype: #pattypan_squash round greenish-white squash having one face flattened with a scalloped edge
subtype: #spaghetti_squash__spaghettisquash medium-sized oval squash with flesh in the form of spaghetti-like strings
subtype: #winter_squash any of various fruits of the gourd family with thick rinds and edible yellow to orange flesh that mature in the fall and can be stored for several months
subtype: #acorn_squash__acornsquash small dark green or yellow ribbed squash with yellow to orange flesh
subtype: #butternut_squash__butternutsquash buff-colored squash with a long usually straight neck and sweet orange flesh
subtype: #hubbard_squash__hubbardsquash large football-shaped winter squash with a warty gray-green rind
subtype: #turban_squash large squash shaped somewhat like a turban usually with a rounded central portion protruding from the blossom end
subtype: #buttercup_squash__buttercupsquash drum-shaped squash with dark green rind marked in silver or gray
subtype: #cushaw globose or ovoid squash with striped gray and green warty rind
subtype: #winter_crookneck_squash a squash with a hard rind and an elongated curved neck
subtype: #cucumber__cuke cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
subtype: #gherkin small prickly cucumber
subtype: #globe_artichoke__globeartichoke__artichoke a thistle-like flower head with edible fleshy leaves and heart
subtype: #artichoke_heart__artichokeheart the tender fleshy center of the immature artichoke flower
subtype: #asparagus__asparagu edible young shoots of the asparagus plant
subtype: #bamboo_shoot edible young shoots of bamboo
subtype: #onion pungent bulb
subtype: #Bermuda_onion mild flat onion grown in warm areas
subtype: #green_onion__greenonion__scallion young onion before the bulb has enlarged
subtype: #Vidalia_onion sweet-flavored onion grown in Georgia
subtype: #Spanish_onion large mild and succulent yellow-skinned onion; often eaten raw
subtype: #purple_onion__red_onion__redonion flat mild onion having purplish tunics; used as garnish on hamburgers and salads
subtype: #spring_onion (British) an onion taken from the ground before the bulb has formed; eaten in salads
subtype: #leek related to onions; white cylindrical bulb and flat dark-green leaves
subtype: #cardoon only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes
subtype: #celery stalks eaten raw or cooked or used as seasoning
subtype: #pascal_celery any of several types of commercially grown celery
subtype: #gumbo.veggie__okra long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
subtype: #mushroom.veggie fleshy body of any of numerous edible fungi
subtype: #pumpkin usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
subtype: #truffle__earthnut edible subterranean fungus of the genus Tuber
subtype: #plantain.veggie starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics
subtype: #Florence_fennel__fennel__finocchio aromatic bulbous stem base eaten cooked or raw in salads
subtype: #eater any green goods that are good to eat; "these apples are good eaters"
subtype: #coconut_meat__coconutmeat the edible white meat a coconut; often shredded for use in e.g. cakes and curries
subtype: #copra the dried meat of the coconut from which oil is extracted
subtype: #dika_bread somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples
subtype: #fish.food the flesh of fish used as food
subtype: #panfish any of numerous small food fishes; especially those caught with hook and line and not available on the market
subtype: #stockfish fish cured by being split and air-dried without salt
subtype: #anchovy.food tiny Mediterranean fishes usually canned or salted; used for hors d'oeuvres or as seasoning in e.g. sauces
subtype: #eel.fish the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled
subtype: #elver.eel young eel; may be sauteed or batter-fried
subtype: #gray_mullet.fish__graymullet__mullet highly valued lean flesh of marine or freshwater mullet
subtype: #alewife flesh of shad-like fish abundant along the Atlantic coast or in coastal streams
subtype: #schrod__scrod flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
subtype: #haddock lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
subtype: #finnan_haddie__finnan_haddock__finnan__smoked_haddock haddock usually baked but sometimes broiled with lots of butter
subtype: #hake.fish the lean flesh of a fish similar to cod
subtype: #trout.fish flesh of any of several primarily freshwater game and food fishes
subtype: #rainbow_trout__rainbowtrout flesh of pacific trout that migrate from salt to fresh water
subtype: #salmon_trout__sea_trout__seatrout flesh of marine trout that migrate from salt to fresh water
subtype: #rock_salmon (British) any of several coarse fishes (such as dogfish or wolffish) when used as food
subtype: #salmon.fish flesh of any of various marine or freshwater fish of the family Salmonidae
subtype: #Atlantic_salmon fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh
subtype: #red_salmon__redsalmon__sockeye__sockeyesalmon fatty red flesh of salmon of Pacific coast and rivers
subtype: #chinook_salmon__chinooksalmon__chinook__kingsalmon pink or white flesh of large Pacific salmon
subtype: #silver_salmon__coho_salmon__coho__cohoe fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes
subtype: #smoked_salmon salmon cured by smoking or in a smoky brine
subtype: #lox brine-cured salmon
subtype: #Scandinavian_lox salt-cure lox
subtype: #Nova_scotia_lox sugar-cure lox
subtype: #kippered_salmon salted and smoked salmon
subtype: #shad.fish bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast
subtype: #smelt.fish small cold-water silvery fish; migrate between salt and fresh water
subtype: #American_smelt__rainbow_smelt__rainbowsmelt common smelt of eastern North America and Alaska
subtype: #European_smelt__sparling common smelt of Europe
subtype: #seafood edible fish (broadly including freshwater fish) or shellfish or roe etc
subtype: #saltwater_fish__saltwaterfish flesh of fish from the sea used as food
subtype: #sea_bream.saltwater_fish__seabream__bream flesh of any of various saltwater fishes of the families Sparidae or Bramidae
subtype: #sea_bass.saltwater_fish__seabas__bas the lean flesh of a saltwater fish of the family Serranidae
subtype: #striped_bass__striper caught along the Atlantic coast of the United States
subtype: #grouper.saltwater_fish flesh of a saltwater fish similar to sea bass
subtype: #croaker.saltwater_fish the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
subtype: #American_whiting_flesh__whiting flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
subtype: #European_whiting_flesh__whiting flesh of a cod-like fish of European Atlantic waters
subtype: #cusk the lean flesh of a cod-like fish of North Atlantic waters
subtype: #dolphinfish__mahimahi the lean flesh of a saltwater fish found it warm waters (especially Hawaii)
subtype: #monkfish flesh of a large-headed anglerfish of North American Atlantic waters
subtype: #tuna_fish__tuna__tunny important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
subtype: #albacore relatively small tuna with choice white flesh; major source of canned tuna
subtype: #bonito.tuna_fish flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
subtype: #bluefin_tuna__bluefintuna__bluefin flesh of very large tuna
subtype: #mackerel.saltwater_fish flesh of very important usually small (to 18 in) fatty Atlantic fish
subtype: #Spanish_mackerel.mackerel__spanishmackerel flesh of commercially important fishes especially of American Atlantic coastal waters
subtype: #smoked_mackerel mackerel cured by smoking
subtype: #pompano.saltwater_fish flesh of pompano; warm-water fatty fish
subtype: #sea_squab__seasquab__blowfish__puffer delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
subtype: #fugu delicacy highly prized in Japan but highly dangerous
subtype: #herring valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
subtype: #kipper__kippered_herring salted and smoked herring
subtype: #bloater large fatty herring lightly salted and briefly smoked
subtype: #smoked_herring__red_herring a dried and smoked herring having a reddish color
subtype: #sprat__brisling small fatty European fish; usually smoked or canned like sardines
subtype: #whitebait.herring minnows or other small fresh- or salt-water fish (especially herring); usually cooked whole
subtype: #kingfish.saltwater_fish the lean flesh of any of several fish caught off the Atlantic coast of the United States
subtype: #lingcod the lean flesh of a fish caught off the Pacific coast of the United States
subtype: #bluefish fatty bluish flesh of bluefish
subtype: #swordfish flesh of swordfish usually served as steaks
subtype: #butterfish any of numerous small flat Atlantic food fish having smooth skin
subtype: #codfish__cod lean white flesh of important North Atlantic food fish; usually baked or poached
subtype: #salt_cod codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
subtype: #pollack lean white flesh of North Atlantic fish; similar to codfish
subtype: #porgy.saltwater_fish__scup lean flesh of fish found in warm waters of southern Atlantic coast of the United States
subtype: #scup flesh of fish found in colder waters of northern Atlantic coast of the United States
subtype: #flatfish.saltwater_fish sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
subtype: #flounder flesh of any of various American and European flatfish
subtype: #yellowtail_flounder flesh of American flounder having a yellowish tail
subtype: #plaice flesh of large European flatfish
subtype: #turbot flesh of a large European flatfish
subtype: #sand_dab.flounder__sanddab the lean flesh of a small flounder from the Pacific coast of North America
subtype: #winter_flounder__lemon_sole__lemonsole flesh of American flounder; important in the winter
subtype: #fillet_of_sole__sole lean flesh of any of several flatfish
subtype: #gray_sole grayish-white flesh of a flatfish
subtype: #lemon_sole__lemonsole__English_sole highly valued almost pure white flesh
subtype: #halibut lean flesh of very large flatfish of Atlantic or Pacific
subtype: #rockfish.saltwater_fish the lean flesh of any of various valuable market fish caught among rocks
subtype: #rosefish__redfish__ocean_perch__oceanperch North Atlantic rockfish
subtype: #sailfish.saltwater_fish a saltwater fish with lean flesh
subtype: #weakfish lean flesh of food and game fishes of United States Atlantic coast
subtype: #pilchard__sardine small fatty fish usually canned
subtype: #snapper.saltwater_fish flesh of any of various important food fishes of warm seas
subtype: #red_snapper highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico
subtype: #red_rockfish__redrockfish red flesh of large food fish of Pacific coast
subtype: #freshwater_fish flesh of fish from fresh water used as food
subtype: #bream__freshwater_bream flesh of any of various freshwater fishes of the families Centrarchidae of North America or Cyprinidae of Europe
subtype: #freshwater_bass.freshwater_fish__freshwaterbas__bass any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
subtype: #largemouth_bass flesh of largemouth bass
subtype: #smallmouth_bass flesh of smallmouth bass
subtype: #carp.freshwater_fish the lean flesh of a fish that is often farmed; can be baked or braised
subtype: #buffalofish large carp-like North American fish
subtype: #pike.freshwater_fish highly valued northern freshwater fish with lean flesh
subtype: #muskellunge flesh of very large North American pike; a game fish
subtype: #pickerel.pike flesh of young or small pike
subtype: #sucker.freshwater_fish flesh of any of numerous North American food fishes with toothless jaws
subtype: #catfish__mudcat flesh of scaleless food fish of the southern United States; often farmed
subtype: #perch.freshwater_fish any of numerous fishes of America and Europe
subtype: #sunfish the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae
subtype: #crappie.sunfish small sunfishes of the genus Pomoxis of central United States rivers
subtype: #brook_trout__speckled_trout freshwater fish
subtype: #lake_trout flesh of large trout of northern lakes
subtype: #whitefish.freshwater_fish flesh of salmon- or trout-like cold-water fish of cold lakes of the northern hemisphere
subtype: #lake_herring__cisco cold-water fish caught in Lake Superior and northward
subtype: #calamari__squid__calamary (Italian cookery) squid prepared as food
subtype: #octopus__octopu tentacles of octopus prepared as food
subtype: #winkle__periwinkle small edible marine snail; steamed in wine or baked
subtype: #whelk.seafood large marine snail much used as food in Europe
subtype: #shellfish meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
subtype: #mussel.shellfish black marine bivalves usually steamed in wine
subtype: #huitre__oyster edible body of any of numerous oysters
subtype: #oysters_Rockefeller oysters spread with butter and spinach and seasonings and baked on the half shell
subtype: #blue_point oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw
subtype: #clam.shellfish flesh of either hard-shell or soft-shell clams
subtype: #quahaug__quahog__hard-shell_clam__round_clam__roundclam Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes
subtype: #littleneck__littleneck_clam a quahog when young and small; usually eaten raw
subtype: #cherrystone__cherrystone_clam__cherrystoneclam small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino
subtype: #soft-shell_clam__steamer__steamerclam__long-neck_clam a clam that is usually steamed in the shell
subtype: #cockle.shellfish common edible European bivalve
subtype: #crabmeat__crab the edible flesh of any of various crabs
subtype: #blue_crab Atlantic crab; most common source of fresh crabmeat
subtype: #crab_legs legs of especially Alaska king crabs
subtype: #soft-shelled_crab__soft-shell_crab freshly molted crab with new shell still tender and flexible
subtype: #Japanese_crab crabmeat usually canned; from Japan
subtype: #Alaska_king_crab__Alaskan_king_crab__king_crab__Alaska_crab meat of large cold-water crab; mainly leg meat
subtype: #Dungeness_crab small Pacific coast crab
subtype: #stone_crab__stonecrab pale flesh with delicate texture and flavor; found in Florida but now very rare
subtype: #crawdad__crayfish__crawfish__ecrevisse tiny lobster-like crustaceans usually boiled briefly
subtype: #limpet.shellfish mollusk with a low conical shell
subtype: #lobster.shellfish flesh of a lobster
subtype: #American_lobster__Northern_lobster__Maine_lobster flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
subtype: #European_lobster similar to but smaller than American lobsters
subtype: #Norwegian_lobster__langoustine__scampo caught in European waters; slenderer than American lobster
subtype: #lobster_tail__lobstertail lobster tail meat; usually from spiny rock lobsters
subtype: #spiny_lobster__spinylobster__langouste__rock_lobster__crayfish warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
subtype: #scollop__scallop__escallop edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
subtype: #sea_scallop__seascallop muscle of large deep-water scallops
subtype: #bay_scallop muscle of small choice shallow-water scallops
subtype: #prawn.seafood__shrimp any of various edible decapod crustaceans
subtype: #river_prawn large Australian prawn
subtype: #whitefish.seafood (Britain) any market fish--edible saltwater fish or shellfish--except herring
subtype: #hard_roe__roe fish eggs or egg-filled ovary; having a grainy texture
subtype: #coral.hard_roe unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
subtype: #caviar__caviare salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
subtype: #beluga_caviar roe of beluga sturgeon usually from Russia; highly valued
subtype: #shad_roe roe of shad; may be parboiled or baked or sauteed gently
subtype: #soft_roe__milt fish sperm or sperm-filled reproductive gland; having a creamy texture
subtype: #butter an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
subtype: #clarified_butter__clarifiedbutter__drawnbutter butter made clear by heating and removing the sediment of milk solids
subtype: #ghee clarified butter used in Indian cookery
subtype: #brown_butter__brownbutter__beurrenoisette clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
subtype: #Meuniere_butter__lemon_butter__lemonbutter clarified butter browned slowly and seasoned with lemon juice and parsley
subtype: #yak_butter__yakbutter butter made from yaks' milk
subtype: #yogurt__yoghurt__yoghourt a custard-like food made from curdled milk
subtype: #frozen_yogurt a soft frozen dessert of sweetened flavored yogurt
subtype: #blueberry_yogurt__blueberryyogurt yogurt with sweetened blueberries or blueberry jam
subtype: #cheese a solid food prepared from the pressed curd of milk
subtype: #cream_cheese__creamcheese soft unripened cheese made of sweet milk and cream
subtype: #double_cream__double_creme fresh soft French cheese containing at least 60% fat
subtype: #triple_cream__triple_creme fresh soft French cheese containing at least 72% fat
subtype: #cottage_cheese__cottagecheese__pot_cheese__potcheese__farm_cheese__farmer's_cheese mild white cheese made from curds of soured skim milk
subtype: #process_cheese__processcheese__processed_cheese__processedcheese made by blending several lots of cheese
subtype: #American_cheese processed cheddar-style cheese
subtype: #bleu__blue_cheese cheese containing a blue mold
subtype: #Stilton English blue cheese
subtype: #Roquefort French blue cheese
subtype: #gorgonzola Italian blue cheese
subtype: #Danish_blue blue cheese of Denmark
subtype: #Bavarian_blue blue cheese of Bavaria
subtype: #Brie__brie soft creamy white cheese; milder than Camembert
subtype: #brick_cheese__brickcheese semisoft sweet American cheese from whole milk in a brick form
subtype: #Camembert rich soft creamy French cheese
subtype: #cheddar_cheese__cheddarcheese__cheddar__store_cheese__storecheese hard smooth-textured cheese
subtype: #Cheshire_cheese a mild yellow English cheese with a crumbly texture
subtype: #Edam__edam mild yellow Dutch cheese made in balls
subtype: #goat_cheese__chevre made from goats' milk
subtype: #Gouda_cheese__Gouda__gouda mild cream-colored Dutch cheese shaped in balls
subtype: #grated_cheese hard or semihard cheese grated
subtype: #hand_cheese any cheese originally molded by hand
subtype: #mozzarella mild white Italian cheese
subtype: #Muenster semisoft pale-yellow cheese
subtype: #Parmesan hard dry sharp-flavored Italian cheese; often grated
subtype: #ricotta soft Italian cheese like cottage cheese
subtype: #string_cheese cheese formed in long strings twisted together
subtype: #Swiss_cheese hard pale yellow cheese with many holes from Switzerland
subtype: #Emmenthal__Emmental__Emmenthaler__Emmentaler large-holed Swiss cheese
subtype: #Gruyere small-holed Swiss cheese
subtype: #sapsago a hard green Swiss cheese made with skim-milk curd and flavored with clover
subtype: #Velveeta trademark: soft processed American cheese
subtype: pm#vegetarian_food
subtype: #precipitate a precipitated solid substance in suspension or after settling or filtering
subtype: #sludge the precipitate produced by sewage treatment
subtype: #plastic generic name for certain synthetic or semisynthetic materials that can be molded or extruded into objects or films or filaments or used for making e.g. coatings and adhesives
subtype: #ABS_plastic any of a class of plastics based on acrylonitrile-butadiene-styrene copolymers
subtype: #Mylar (trademark) a thin polyester film
subtype: #thermoplastic_resin__thermoplasticresin__thermoplastic a material that softens when heated and hardens again when cooled
subtype: #saran any of various thermoplastic resins used to make things
subtype: #celluloid highly flammable substance made from cellulose nitrate and camphor; used in e.g. motion-picture and X-ray film; its use has decreased with the development of nonflammable thermoplastics
subtype: #thermosetting_compositions__thermosetting_resin__thermosettingresin a material that hardens when heated and cannot be remolded
subtype: #Bakelite (trademark) a thermosetting plastic used as electric insulators and for making plastic ware and telephone receivers etc.
subtype: #Teflon__polytetrafluoroethylene (trademark) a material used to coat cooking utensils and in industrial applications where sticking is to be avoided
subtype: #Vinylite (trademark) any of various vinyl resins
subtype: #resinoid a plastic containing resins
subtype: #amino_plastic__aminoplastic__aminoplast__amino_resin a plastic (synthetic resin) made from amino compounds; used as an adhesive and as a coating for paper and textiles
subtype: #cellulosic a plastic made from cellulose (or a derivative of cellulose)
subtype: #coumarone-indene_resin__coumarone_resin__coumaroneresin a thermoplastic resin obtained by polymerization of indene and coumarone; used in coatings and paint and asphalt tile
subtype: #fluorocarbon_plastic a plastic made with fluorocarbon
subtype: #phenolic_plastic__phenolic_urea a plastic consisting of phenolic resins
subtype: #polyester.ester a complex ester used for making fibers or resins or plastics or as a plasticizer
subtype: #polypropylene__polypropene a polymer of propylene used as a thermoplastic molding material
subtype: #polyvinyl-formaldehyde__polyvinylformaldehyde a polymer of vinyl formaldehyde
subtype: #silicone_resin a polymeric silicone compound
subtype: #vinyl shiny and tough and flexible plastic; used especially for floor coverings
subtype: #glass__glas a brittle transparent solid with irregular atomic structure
subtype: #natural_glass__naturalglas magma of any composition that cooled very rapidly
subtype: #quartz_glass__quartz__vitreous_silica__lechatelierite__crystal colorless glass made of almost pure silica
subtype: #tektite thought to derive from meteorites
subtype: #opal_glass__milk_glass a milky white translucent or opaque glass
subtype: #optical_glass__opticalglas clear homogeneous glass of known refractive index; used to make lenses
subtype: #optical_crown__opticalcrown__crown_glass__crownglas optical glass of low dispersion and low refractive index
subtype: #optical_flint__opticalflint__flint_glass__flintglas optical glass of high dispersion and high refractive index
subtype: #crown_glass__crownglas a glass blown into a globe which is later flattened and spun to form a disk
subtype: #soft_glass glass having a relatively low softening point
subtype: #ground_glass glass that diffuses light due to a rough surface produced by abrasion or etching
subtype: #ground_glass.glass__groundglas particulate glass made by grinding and used as an abrasive
subtype: #lead_glass glass containing lead oxide; has a high refractive index
subtype: #safety_glass__laminated_glass__shatterproof_glass glass made with plates of plastic or resin or other material between two sheets of glass to prevent shattering
subtype: #soluble_glass__water_glass__waterglas__sodium_silicate a viscous glass consisting of sodium silicate in solution; used as a cement or as a protective coating and to preserve eggs
subtype: #stained_glass__stainedglas glass that has been colored in some way; used for church windows
subtype: #Tiffany_glass a kind of opalescent colored glass that was used in the early 1900s for stained-glass windows and lamps
subtype: #wire_glass a glass that contains a layer of wire netting in it
subtype: #Pyrex (trademark) a borosilicate glass with a low coefficient of expansion; used for heat-resistant glassware in cooking and chemistry
subtype: #crystal a solid formed by the solidification of a chemical and having a highly regular atomic structure
subtype: #snowflake__flake a crystal of snow
subtype: #ice_crystal__snow_mist__diamond_dust__diamonddust__ice_needle__iceneedle__frostsnow__frost_mist__frostmist small crystals of ice
subtype: #gemstone__gem__stone a crystalline rock that can be cut and polished for jewelry
subtype: #cabochon a highly polished convex-cut but unfaceted gem
subtype: #opaque_gem a gemstone that is opaque
subtype: #chrysoberyl a rare hard yellow green mineral consisting of beryllium aluminate in crystal form; used as a gemstone
subtype: #alexandrite a green variety of chrysoberyl used as a gemstone
subtype: #opal a translucent mineral consisting of hydrated silica of variable color; some varieties are used as gemstones
subtype: #black_opal__blackopal a dark colored opal with internal reflections of green or red
subtype: #fire_opal__girasol an opal with flaming orange and yellow and red colors
subtype: #harlequin_opal__harlequinopal a reddish opal with small patches of brilliant color
subtype: #cat's_eye__cat'seye any of various gems (as chrysoberyl or chalcedony) that reflect light when cut in a rounded shape
subtype: #precious_coral__coral__red_coral__redcoral the hard stony skeleton of a Mediterranean coral that has a delicate red or pink color and is used for jewelry
subtype: #jadestone__jade a semiprecious gemstone that takes a high polish; is usually green but sometimes whitish; consists of jadeite or nephrite
subtype: pm#jadite
subtype: #jasper an opaque form of quartz; red or yellow or brown or dark green in color; used for ornamentation or as a gemstone
subtype: #lapis_lazuli__lapislazuli__lazuli an azure blue semiprecious stone
subtype: #turquoise a blue to gray green mineral consisting of copper aluminum phosphate; blue turquoise is valued as a gemstone
subtype: #transparent_gem a gemstone having the property of transmitting light without serious diffusion
subtype: #garnet any of a group of hard glassy minerals (silicates of various metals) used as gemstones and as an abrasive
subtype: #almandite__almandine a deep red garnet consisting of iron aluminum silicate
subtype: #andradite a garnet consisting of calcium iron silicate and having any color ranging from yellow and green to brown and black; used as gemstone
subtype: #demantoid a green andradite used as a gemstone
subtype: #carbuncle.garnet deep-red cabochon-cut garnet cut without facets
subtype: #cinnamon_stone__essonite__hessonite a garnet ranging in color from yellow to brown
subtype: #pyrope a deep red garnet used as a gemstone
subtype: #rhodolite a red or pink variety of garnet used as a gemstone
subtype: #amethyst a transparent purple variety of quartz; used as a gemstone
subtype: #aquamarine a transparent variety of beryl that is blue green in color
subtype: #chalcedony__calcedony a milky or grayish translucent to transparent quartz
subtype: #agate an impure form of quartz consisting of banded chalcedony; used as a gemstone and for making mortars and pestles
subtype: #moss_agate an agate with brown, black, or green moss-like markings
subtype: #bloodstone__heliotrope green chalcedony with red spots that resemble blood
subtype: #carnelian__cornelian a translucent red or orange variety of chalcedony
subtype: #chrysoprase a green variety of chalcedony valued as a gemstone
subtype: #onyx a chalcedony with alternating black and white bands; used in making cameos
subtype: #sardonyx an onyx characterized by parallel layers of sard and a different colored mineral
subtype: #plasma.chalcedony a green slightly translucent variety of chalcedony used as a gemstone
subtype: #sard__sardine__sardiu a deep orange-red variety of chalcedony
subtype: #chrysolite a brown or yellow-green olivine found in igneous and metamorphic rocks and used as a gemstone
subtype: #peridot a pale green variety of chrysolite; used as a gemstone
subtype: #chrysoprase a green variety of chalcedony valued as a gemstone
subtype: #citrine semiprecious yellow quartz resembling topaz
subtype: #adamant__diamond very hard native crystalline carbon valued as a gem
subtype: #black_diamond__blackdiamond__carbonado an inferior dark diamond used in industry for drilling and polishing
subtype: #emerald.beryl a green transparent form of beryl; highly valued as a gemstone
subtype: #kunzite a pinkish lilac crystal form of the mineral spodumene that is used as a gemstone
subtype: #moonstone a transparent or translucent gemstone with a pearly luster; some specimens are orthoclase feldspar and others are plagioclase feldspar
subtype: #morganite a kind of pink beryl used as a gemstone
subtype: #peridot a pale green variety of chrysolite; used as a gemstone
subtype: #ruby.corundom a transparent deep red variety of corundum; used as a gemstone and in lasers
subtype: #water_sapphire__watersapphire a deep blue cordierite often used as a gemstone
subtype: #sapphire.corundom a precious transparent stone of rich blue corundum valued as a gemstone
subtype: #star_sapphire a sapphire that when cut shows a star-like figure in reflected light because of its crystalline structure
subtype: #hiddenite a green transparent form of the mineral spodumene used as a gemstone
subtype: #sunstone__aventurine a translucent quartz spangled with bits of mica or other minerals
subtype: #goldstone aventurine spangled densely with fine gold-colored particles
subtype: #topaz a mineral (fluosilicate of aluminum) that occurs in crystals of various colors and is used as a gemstone
subtype: #tourmaline a mineral that is a complex borosilicate and hydroxide of aluminum containing iron and magnesium and calcium and lithium and sodium; it is usually black but occurs in transparent colored forms that are used as gemstones
subtype: #water_ice.crystal__waterice__ice water frozen in the solid state; "Americans like ice in their drinks"
subtype: #black_ice a thin coating of ice (as from freezing mist) on a road or sidewalk; nearly invisible but very hazardous
subtype: #hoar__frost__hoarfrost__rime ice crystals forming a white deposit (especially on objects outside)
subtype: #hailstone small pellet of ice that falls during a hailstorm
subtype: #icicle a pendent spear of ice formed by the freezing of dripping water
subtype: #powder a solid substance in the form of tiny loose particles
subtype: #pollen a fine powder produced by the anthers of seed-bearing plants; fine grains contain male gametes
subtype: #ragweed_pollen__ragweedpollen pollen of the ragweed plant is a common allergen
subtype: #dry_ice solidified carbon dioxide; dry ice sublimates at -78.5 C and is used mainly as a refrigerant
53 statements are about indirect instances of #solid: wotif#graph1_on_restaurant, wotif#graph17_on_restaurant, wotif#graph3_on_cafe, wotif#graph1_on_grillroom, wotif#graph32_on_restaurant, wotif#graph37_on_restaurant, wotif#graph4_on_cafe, wotif#graph9_on_cafe, wotif#graph54_on_restaurant, wotif#graph1_on_http://www.casablancarestaurant.com.au, wotif#graph60_on_restaurant, wotif#graph61_on_restaurant, wotif#graph62_on_restaurant, wotif#graph63_on_restaurant, wotif#graph2_on_take_away_shop, wotif#graph1_on_http://www.terraceseafood.com.au, wotif#graph64_on_restaurant, wotif#graph2_on_grillroom, wotif#graph3_on_grillroom, wotif#graph83_on_restaurant, wotif#graph84_on_restaurant, wotif#graph99_on_restaurant, wotif#graph41_on_cafe, wotif#graph1_on_sweets_take_away_shop, wotif#graph2_on_sweets_take_away_shop, wotif#graph121_on_restaurant, wotif#graph122_on_restaurant, wotif#graph123_on_restaurant, wotif#graph15_on_take_away_shop, wotif#graph150_on_restaurant, wotif#graph167_on_restaurant, wotif#graph1_on_steakhouse, wotif#graph199_on_restaurant, wotif#graph233_on_restaurant, wotif#graph234_on_restaurant, wotif#graph237_on_restaurant, wotif#graph8_on_grillroom, wotif#graph281_on_restaurant, wotif#graph97_on_cafe, wotif#graph290_on_restaurant, wotif#graph2_on_http://www.casablancarestaurant.com.au, wotif#graph293_on_restaurant, wotif#graph43_on_take_away_shop, wotif#graph2_on_http://www.terraceseafood.com.au, wotif#graph294_on_restaurant, wotif#graph300_on_restaurant, wotif#graph308_on_restaurant, wotif#graph112_on_cafe, wotif#graph7_on_sweets_take_away_shop__graph7onsweetstakeawayshop, wotif#graph8_on_sweets_take_away_shop, wotif#graph320_on_restaurant, wotif#graph50_on_take_away_shop, wotif#graph335_on_restaurant click here to display them or click here for a search form or here to add a statement
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