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A traditional food paste for Biryani recipes that consists of a mixture of spices mixed with canola oil to form an oily paste that is mixed into and used to flavor meat, poultry, seafood, and vegetable dishes often served over a bed of rice.

A combination of a ground, mashed, or pureed ingredient and some type of liquid. Some types of ingredients produce their own liquid to make the paste, while others require some type of liquid be added.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

A combination of fresh ginger, pureed and mixed with water to form a paste that is used in making a variety of savory Indian food dishes.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A syrup, made from the seeds of a tart variety of pomegranate that is commonly used as a flavoring in Middle Eastern cooking.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

A traditional Mexican sauce or marinade of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods.

A fruit-based confectionery common to Spanish speaking regions that is made from quince fruit, sugar and water that is cooked together to become a thick syrup.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A grilled bread appetizer, native to Italy, that is sprinkled or rubbed with olive oil and garlic, and then topped with assorted ingredients.

A French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

Any combination of savory ingredients that are chopped or diced into small pieces for use as a flavoring to be added to Bruschetta.