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A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

In reference to dishes with a flavor that is both sweet and tart. The flavor generally comes from the combination of both sugar and vinegar in making a dressing or sauce that is served with meat, fish or vegetables or a combination of these foods.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

The French term for combining two flavors that create a sweet and sour taste, such as aigre doux sauce.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

sate, sateh,

A syrup, made from the seeds of a tart variety of pomegranate that is commonly used as a flavoring in Middle Eastern cooking.

A sensation experienced as a food item enters the mouth and begins to be encounter by the taste buds and taste cells, which transmit information to the brain.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

A Jewish specialty dish that is basically a type of stuffed cabbage roll. Various mixtures of savory ingredients are placed onto large cabbage leaves, which are then rolled and cooked, either by baking or simmering on the stovetop.

A salad herb that is a small, low growing, leafy green plant. It has an acidic, lemony and somewhat sour flavor which mixes well with other salad greens.

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia. Resembling a vegetable with its large brown pod containing small seeds and a brown pulp, the tamarind provides a acidic flavor somewhat like lemon juice, that enhances flavors when used as a seasoning for meat, chutney, curry dishes, and pickled fish.

A soft, sweet, thin-fleshed food item with many small, edible seeds. Although the Fig is most often considered to be a fruit, it is actually a flower that is picked for eating.

Popular with many consumers who enjoy fried foods, this appetizer is a common menu item in the U.S. as well as regions throughout the world.