cauldron or cooking pot. This traditional pot, made of iron or thick almuminum, is used to make Puerto Rican rice dishes.

a fritter made with yellow plantain. The plantain is cut lengthwise and fried. It is then shaped into a cup, stuffed with beef, chicken, or crab, sealed with eggs, and pan-fried

grapefruit

the utensil traditionally used to prepare tostones. It is made of two flat pieces of wood screwed together.

olive. The olive most used is the manzanilla, which is a pitted green olive stuffed with pimiento.

Swiss chard. Used to make caldo Gallego (Galician Soup).

West Indian or Bardados cherry. This fruit is best known for its high vitamin C content. Traditionally it was used to make refresco de acerola, or acerola juice.

a container used to store annatto oil with its seeds. The oil is heated every time it is needed so the seeds can release their yellow color.

The basic seasoning combination of Puerto Rican cooking.

avocado