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1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture.

Refers to the outer skin of citrus fruits such as oranges, lemons, and limes. The colored part of the skin contains natural oils that provide aroma and flavor.

A type of citrus fruit, native to China, that is slightly smaller than an orange, more acidic than a lemon, and is used frequently in Asian cooking.

A small oval candy that has a hard outer covering enclosing a gelatin-like mixture that is sweet and chewy.

Grown on a juniper evergreen shrub, this berry is used as a seasoning for various food dishes. Juniper berries are bluish-black in color and have a very strong flavor, so a little goes a long way.

A highly aromatic spice made from the dried stigmas of the saffron crocus. This orange colored spice creates a golden tint to a variety of food dishes and a mild, bitter flavor, which adds a very distinctive taste.

A type of basil that has two varieties, red and green. The green variety has reddish-purple stems and reddish-purple veins running through its green leaves.

Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.

The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes.

A combination of a traditional Vegetable Soup with beef and beef flavorings added. Somewhat more hearty than soups made with vegetables only, Vegetable Beef Soup contains a variety of vegetables that may include green beans, peas, carrots, corn, tomatoes, celery, and onions.

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

A type of bread flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version.

A type of utensil used to hold small amounts of herbs that are to be placed in simmering liquids in order the enhance or infuse the herbal flavors into the simmering solution.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

This utensil is made to stir the contents of a beverage prior to and as it is consumed in order to keep the ingredients well blended or to alter the taste.

A traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates.

A well-known pepper native to Brazil, which is at times confused with the Melegueta chile from West Africa.

A tall flowering plant native to Mexico that is commonly served fresh as a vegetable green or dried and used as a seasoning.

A seasoned salt that is a combination of 1 part garlic powder and 3 parts salt that may have a moisture-absorbing agent added.

The process of maturing a food or beverage to improve the flavor of the item being aged. The purpose of storing a product so it can age is to improve the overall taste and to impart the distinct characteristics provided by each storing technique.