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The juice from a fresh tangerine that can be consumed as a beverage or used as an ingredient. It has a sweet citrus flavor and is the same color of orange as the flesh of the tangerine.

1. The portion for the knife blade that is attached within the handle. 2. A strong, sharp distinctive flavor or odor.

An oven made of bricks and clay, which is tall and cylindrical in shape. It is used to bake traditional tandoori dishes, such as skewered chicken.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

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.

An egg shaped fruit that has a smooth thin skin that varies in color, including red, gold and amber....

A sauce that is made primarily from soybeans that is used as a condiment for dipping foods or as a basting sauce.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A Tunisian blend of spices consisting of caraway seeds, chiles or chile powder, coriander, and garlic.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.