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A spice that comes from an eight-point star shaped pod, which originates in China and is taken from a small evergreen tree.

An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use.

A flavoring produced from dissolving the oil of anise seeds into alcohol. The extract has a sweet licorice taste and is used as a flavoring for cooking.

A somewhat bitter, anise flavored liqueur, distilled from wormwood that is produced with a proof of 136 and an alcohol content of almost 70%.

A descriptor reserved almost solely for spicy wine. “Peppery” wine has been described as having a sharp peppery/cinnamon/anise character.

A tea-like beverage made by the infusion of herbs and spices by steeping them in boiling water. It is often called "herb tea." Chamomile, mint, balm, cinnamon, aniseed, cloves and hyssop are just a few of the herbs and spices used in these blends.

A Scandinavian alcoholic beverage distilled from potatoes or at times, from grain, which is then flavored with spices.

A dry Italian salami that is often used as topping for pizza, pasta, and some salads. Frizzes are made of pork or beef and can be mild or spicy having a mixture of garlic and anise flavorings.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A mix of mild spices from India that are used to flavor a variety rice and dal dishes. Ingredients commonly found in Pulav Marsala include coriander, cloves, black pepper, cinnamon, Cassia, NaagaKeshar (Naaga Sagaralu), Badal Phool (star anise), Shahjeere, masala cardamom, and salt.

A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions. Although the bread contains rye flour, it does not have the heavy rye flavor of other rye breads due to the higher proportion of wheat flour and because of the various flavoring ingredients, which include orange zest, anise, cardamom, cumin, fennel, and molasses.

A leaf from the avocado tree that is commonly used as a fresh or dried seasoning in food dishes prepared in Central Mexico.

An aromatic herb, with an aroma similar to nutmeg or black pepper, that grows 6 to 8 feet tall and is commonly used for seasoning Mexican food dishes and mole verde.

A common herb that is native to Europe and western Asia, but is also grown in many other parts of the world.

An herb which is also referred to as Sweet Cicely, Chervil and Myrrh, that is native to western Asia and Europe, but is also grown in many other regions.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs.

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.