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A Japanese sauce that is made from a combination of soy sauce, sake, sugar, ginger and seasonings. The sauce is generally used as a marinade for meats that are then grilled, broiled or fried.

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.

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

A Japanese dish that consists of pieces of chicken breast that are marinated, skewered, and grilled....

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A blend of spices that is a common seasoning in India. There are many variations, but some of the spices included in the blend are cinnamon, cloves, cumin, curry powder, ginger, nutmeg, pepper, and turmeric.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

A Korean condiment or side dish made from fermented fruits or vegetables which may include items such as cabbage, cucumbers, or radish roots, that are combined with garlic, onions, chile peppers, ginger, and spices that are mixed together and seasoned with a Kimchee salted sauce.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

jerk sauce, jerk marinade, jerk chicken sauce,

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A condiment or an ingredient that is most often served to accompany fall or winter foods, but is certainly enjoyed year around.

A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.

A type of pepper, native to tropical areas of West Africa. Mildly flavored, this pepper grows in a range of 1 to 2 inches in length and contains seeds with a spicy, hot taste that is slightly bitter, providing flavored overtones of cardamom and ginger.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

A term from India that may refer to a food dish with rice and vegetables or a ready to eat snack. Nav is the term that denotes nine in India so there will generally be nine kinds of foods combined together.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.