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sate, sateh,

A type of tree that provides leaves that are used as a seasoning for foods. Sassafras leaves are typically dried and ground into a fine powder to make sassafras tea, file powder and a seasoning for various sauces such as barbecue sauce.

Generally the first course served in a Japanese meal, which consists of raw fish, sliced or prepared with daikon radish, wasabi, pickled ginger and soy sauce.

Using a germicide to wash utensils and surfaces to eliminate bacteria.

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends.

Triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked.

A chemical substance, also referred to as potassium nitrate, that is used in the kitchen to preserve meat.

A chemical compound, technically referred to as sodium chloride, that can be mined from the ground (mined salt) or harvested from the sea (solar salt).

A fresh Italian link sausage made from ground pork and pork cut into very small pieces that are mixed with fat and then highly seasoned with herbs and spices.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.