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The seed from a wild form of celery, which is used as a spice. It has a strong celery flavor, so a little goes a long way.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

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 small plant of the parsley family from which seeds are harvested for use as a spice. The seeds can be used whole or they can be ground into a powder.

Made as a relish item, Watermelon Rind is a common food that is served as a snack, an appetizer, or an item placed on relish trays.

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.

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

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United State.