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A popular Scandinavian alcoholic beverage, served hot that is made with spiced wine (mulled wine), a variety of spices, and several varieties of alcohol.

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.

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

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A mixture of spices or herbs that is applied to food for the purpose of adding flavor. A dry rub generally consists of spices, where a wet rub would consist of ingredients that are moist, such as juices, broths, herbs and vegetables, which form a paste that is applied to the food.

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.

Grown in tropical regions, this is a variety of spice that is considerably larger than the traditional peppercorn and is actually a common spice known as "allspice" but referred to as a peppercorn in areas where it is grown.

A term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.

A Chinese spice that is made by grinding the brown berries of the prickly ash tree into finer particles.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

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

A mix of hot spices common in India that are used to flavor a variety of appetizer-like foods, fruit salads, fresh fruit, fruit juices, or vegetable salads.

A popular spice, used like black pepper to season foods in countries such as India, Africa, Morocco, and regions of Asia.

A spice made from the ajowan seed, a plant that has an appearance similar to wild parsley. Native to Middle Eastern countries such as Afghanistan, Egypt, India, Iran and Pakistan, ajowan seeds are similar to celery seeds in appearance and provide a distinctive flavor that is very close to the taste of thyme.

A tea-like beverage made by the infusion of herbs and spices by steeping them in boiling water. It is often called "herb tea." Chamomile, mint, balm, cinnamon, aniseed, cloves and hyssop are just a few of the herbs and spices used in these blends.

A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.

A mix of mild spices from India that are used to flavor a variety rice and dal dishes. Ingredients commonly found in Pulav Marsala include coriander, cloves, black pepper, cinnamon, Cassia, NaagaKeshar (Naaga Sagaralu), Badal Phool (star anise), Shahjeere, masala cardamom, and salt.

A spice that is made from the Annatto seed which grows in a pod on Annatto shrubs. Protected by a pod containing 40 to 60 red seeds, the triangular-shaped Annatto seeds are surrounded by a red pulp that is separated from the seeds and pod when they are harvested.

A spice derived from the root of a tropical plant that is related to ginger. It has a sharp, bitter flavor and a bright yellow-orange color.

A hollow, round ball containing tiny holes or mesh screening which is used to hold tea leaves, herbs and spices that are used for flavoring liquids.