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A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

Basically the same type of tool used to grind coffee beans can be used as a tool to grind dried spices but it is strongly suggested to not use it for both.

An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

A blend of five different spices that are commonly used as a seasoning in Asian food preparation, most specifically Chinese and Vietnamese foods.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

A cheesecloth bag with a closeable opening or a piece of cheesecloth tied with a string to close, which is filled with spices.

A premixed blend of spices, generally including cinnamon, allspice, nutmeg, ginger powder, mace and cloves, which is used to enhance the flavor of pumpkin pie.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

Tea consisting of black tea leaves that are flavored with small pieces of orange peel along with some spices.