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In everyday usage, a vegetable is any part of a plant that is consumed by humans as food as part of a savoury meal. The term \"vegetable\" is somewhat arbitrary, and largely defined through culinary and cultural tradition.
A cereal is any true grass cultivated for the edible components of its grain, composed of the endosperm, germ, and bran.
In botany, a fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants disseminate seeds.
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.
A spice is a seed, fruit, root, bark, berry, bud or vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish.
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.
A pulse, sometimes called a \"grain legume\", is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used as food for humans and other animals.
