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A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

A Creole or Cajun seasoning made by grinding the dried leaves of sassafras trees into a powder. It is often used as a thickener for gumbo, casseroles, stews, and other similar foods.

A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.

A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking.

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

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

A ground substance that is a purple colored starch made from the meat of purple yams, a tuber that has a gnarled appearance.

A mixture of spices, common in India, which is used to season a variety of different Indian foods. Dhanajiru is a combination of ground cumin, coriander, black pepper, and turmeric.

Dehydrated onions ground to a granular form and used for seasoning purposes.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A Middle Eastern seasoning that is made from the gummy sap released from the stalks of the giant fennel plant.

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

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.

sate, sateh,

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.